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Gruyère-Crisped Potatoes Au Gratin

These scalloped potatoes can be made ahead and then baked last-minute. You can use Gruyere or Parmesan. A perfect and easy side for busy holiday dinners!  

Prep Time
15 mins
Cook Time
15 mins
Standing Time
15 mins
Servings: 8 Servings
Calories: 448 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pounds Yukon gold potatoes
  • 3 cups heavy cream
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
  • nutmeg generous pinch, freshly grated
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic smashed and minced
  • 3/4 cup gruyere cheese freshly shredded
  • basil fresh, to garnish

Instructions

    Cup of Yum
  1. Heat the oven to 400°F. Wash and scrub your potatoes. Fix the slicer blade onto your food processor. Feed the potatoes in 1 or 2 at a time until they are all sliced. If you don't have a food processor, just use a very sharp knife to slice them into 1/8 inch slices. (A mandoline works great too.)
  2. In a large pot add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne pepper, and minced garlic. Set the heat to medium high and cook, stirring occasionally until the cream boils. (Stir gently so that you don't break up the potatoes.)
  3. Pour the mixture into a 2.5 or 3 quart baking dish. Shake it around to settle the potatoes, then sprinkle with the shredded cheese.
  4. Bake in the oven at 400 F for about 40 minutes, or until they are extremely fork-tender. You will know it is done when the cream is thickened and the top is dark brown. The sauce will continue to thicken as it cools, so don't worry if you think it looks overly-liquidy.
  5. Let the potatoes stand for about 15 minutes before serving with fresh chopped basil.

Notes

  • You can replace one cup of the heavy cream with whole milk.
  • If you don't have Gruyere, fresh Parmesan works great too.
  • This is a great make-ahead recipe, so it's perfect for holidays when you are super busy. Just do everything the same except don't add the cheese. When you are ready to bake, sprinkle on the cheese and bake about 15-20 minutes longer than normal, or until the top is dark brown.
  • Source: lightly adapted from Fine Cooking

Nutrition Information

Serving 1cup Calories 448kcal (22%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 37g (57%) Saturated Fat 23g (115%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Cholesterol 136mg (45%) Potassium 559mg (16%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1458IU (29%) Vitamin C 23mg (26%) Calcium 199mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 448

% Daily Value*

Serving 1cup
Calories 448kcal 22%
Carbohydrates 23g 8%
Protein 8g 16%
Fat 37g 57%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 11g 55%
Cholesterol 136mg 45%
Potassium 559mg 12%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 1458IU 29%
Vitamin C 23mg 26%
Calcium 199mg 20%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.