Creamy Potatoes au Gratin

Creamy potatoes au gratin is a classic side dish that everyone will love. Every bite is comforting potato heaven with creamy, cheesy goodness. Perfect for festive celebrations like Easter and Christmas or anytime you need an easy, delicious potato side recipe.

Course Side Dish

Cuisine International

Diet Gluten Free, Vegetarian

Dietary Egg Free, Gluten Free, Vegetarian

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 653kcal

Author Sammy Eng

Ingredients

1 kg potatoes starchy
1 cup cream heavy
½ cup milk full fat
2 garlic clove minced
2 tbsp butter
1 tsp thyme
1½ cup gruyere cheese grated
salt to taste
pepper to taste

Metric - US Customary

Instructions

Preheat oven to 180°C or 350°F.
Wash potatoes to remove any excessive dirt.
Thinly slice potatoes using a sharp knife or mandoline.
In a mixing bowl or jug, combine cream, milk, minced garlic and melted butter.
Layer half of the sliced potatoes in a shallow baking dish, and pour half of the creamy mixture over sliced potatoes.
Season with salt and pepper, thyme leaves, and then add grated cheese on top.
Repeat the process except for the final layer of cheese.
Cover the baking dish with foil and bake in the oven for 1 hour to 1 hour 15 minutes until the potatoes are tender soft. You can use a fork and poke through the middle to test the potatoes.
Add a final layer of cheese and bake for another 15 minutes until crispy golden brown top and bubbly sides.
Remove from oven and allow potato au gratin to stand for a few minutes before serving.

Video

Notes

Try to slice the potatoes into similar sizes and thicknesses. This will help cook the dish evenly. Use a mandoline if that makes it easier.
Peel or not peel potatoes is a personal preference. Make sure your potatoes are washed to remove excessive dirt.
Be sure to use starchy potatoes or a good all-rounder like Russet, Yukon Gold, King Edward, Maris Piper, Sebago or Dutch Creams.
You can substitute gruyère with another Swiss cheese like grated Jarlsberg or mix it with an everyday cheese like cheddar, havarti or mozzarella.
To make a vegan potato gratin, you will need to substitute cream for plant-based milk or use soaked cashews to create a creamy sauce. Go for your favourite vegan butter and cheese instead of the butter and the gruyère cheese.
Cooking at high heat can curdle the cream, producing white lumpy bits in the sauce. You can still consume the dish, but it may not look as nice. If your oven tends to overheat, lower the temperature when baking and monitor the cooking time to avoid overexposure to high heat.

Nutrition