Potatoes au Gratin

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Potatoes au Gratin

Prep time: 20 mins | Cook time: 60 mins | Servings: 6-8

Ingredients

  • Potatoes: 3 lbs Yukon Gold (peeled and sliced into 1/8-inch rounds)

  • Aromatics: 3 cloves garlic (minced), 1 small shallot (finely diced)

  • Dairy: 2 cups heavy cream, 1 cup whole milk, 4 tbsp unsalted butter

  • Cheese: 2 cups Gruyère (shredded), 1/2 cup Parmesan (grated)

  • Seasoning: 1 tsp fresh thyme, 1/2 tsp nutmeg, salt, and black pepper to taste

  • Topping: 1/2 cup Panko breadcrumbs (optional for extra crunch)

Instructions

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.

  2. Infuse the Cream: In a small saucepan over medium heat, combine cream, milk, garlic, shallot, thyme, and nutmeg. Bring to a bare simmer (do not boil), then remove from heat.

  3. Layer the Potatoes: Arrange half of the potato slices in the baking dish, overlapping them slightly. Season with salt and pepper. Sprinkle with 1 cup of the Gruyère cheese.

  4. Repeat: Add the remaining potatoes in a second layer. Pour the warm cream mixture evenly over the top.

  5. Bake (Covered): Cover the dish tightly with foil. Bake for 30 minutes.

  6. The Topping: Remove the foil. Sprinkle the remaining Gruyère, Parmesan, and breadcrumbs over the top.

  7. Bake (Uncovered): Bake for another 25–30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.

  8. Rest: Let the dish sit for 10 minutes before serving. This allows the sauce to thicken.

Tips for Success

  • Uniform Slicing: Use a mandoline to ensure all potato slices are the same thickness ($1/8$ inch). This ensures even cooking.

  • The Potato Choice: Yukon Golds are superior here because they hold their shape better than Russets but are creamier than Red potatoes.

  • Avoid Curdling: Use room temperature or warm cream. Cold cream hitting a hot dish can sometimes break the emulsion.

Nutritional Info (Per Serving)

Calorie/Macro Amount
Calories 420 kcal
Total Fat 28g
Carbohydrates 32g
Protein 12g
Fiber 3g

Benefits of this Dish

  • High Potassium: Potatoes are an excellent source of potassium, supporting heart health and muscle function.

  • Calcium Boost: The combination of Gruyère and heavy cream provides a significant amount of daily calcium.

  • Make-Ahead Friendly: This dish actually holds up well. You can assemble it a day in advance and bake it when ready.

Q&A

Q: Can I use milk instead of heavy cream?

A: You can, but the sauce will be much thinner and more prone to curdling. If using milk, whisk in 2 tablespoons of flour to the butter first to create a roux.

Q: Why are my potatoes still hard?

A: Usually, this means the slices were too thick or the dish wasn’t covered tightly enough with foil, allowing the steam to escape.

Q: Can I freeze Potatoes au Gratin?

A: It is not recommended. The dairy can separate and the potatoes may become grainy or mushy upon thawing.

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