Potatoes Au Gratin Recipe
User Reviews
5
Potatoes Au Gratin Recipe
Description
The Potatoes Au Gratin Recipe combines thin slices of peeled russet potatoes with a seasoned cream sauce enriched with garlic and nutmeg, then layered with shredded Gruyere cheese. The potato mixture is baked at a high temperature covered with foil to soften and cook through, then uncovered for a final baking stage after topping with a mixture of breadcrumbs, Parmesan cheese, and melted butter to develop a golden, crispy surface. This baking method helps achieve a tender interior and a crusty top.
The resulting dish offers a rich, creamy mouthfeel with the depth of Gruyere cheese and the subtle warmth from ground nutmeg. The seasoning with sea salt and white pepper enhances the flavors and balances the richness of the cream. This gratin works well as an accompaniment to roasted meats or as a comfort food centerpiece.
Practical tips include storing leftovers covered in the refrigerator for up to 4 days or freezing for 2 months; thawing overnight in the refrigerator before reheating preserves texture and flavor. Reheating can be done in the oven covered with foil or in the microwave, though oven reheating maintains the crisp topping better. The recipe can be halved for smaller servings or use Yukon potatoes as an alternative to russets if preferred, and it requires a deep 13x9 casserole dish or two standard-sized pans.
Ingredients
- 5 pounds russet potato ¼” to 1/8” thick, peeled and thinly sliced
- 1- quart heavy whipping cream
- 4-6 garlic finely minced cloves
- 1- pound gruyere cheese shredded
- 1 cup breadcrumbs
- 1/4 cup Parmesan Cheese grated
- 1 unsalted butter stick, melted
- ½ teaspoon ground nutmeg
- sea salt coarse, to taste
- white pepper coarse, to taste
Instructions
- Preheat the oven to 400°.
- Combine the sliced potatoes, cream, garlic, gruyere cheese, nutmeg, salt, and pepper in a large bowl until thoroughly mixed. Ensure the potatoes are seasoned and coated by tasting some of the cream after mixing it.
- transfer the mixture to a deep 13x9 casserole pan sprayed with non-stick spray and flatten out with a spoon to make it level.
- Cover in foil and bake in the oven at 400° for 80 to 90 minutes.
- Remove the foil and evenly sprinkle on the breadcrumbs and cheese, completely coating the sliced potatoes.
- Drizzle on the melted butter and place back in the oven for 20 to 25 minutes or until golden brown on top and cooked throughout.
- Let cool at room temperature for 5-10 minutes before serving.
Notes
- These potatoes are best eaten fresh but can be prepared one day ahead following the initial baking steps.
- Store leftovers covered in the refrigerator up to 4 days or freeze for up to 2 months; thaw before reheating.
- Reheat portions covered with foil in a 375°F oven for 20-25 minutes or use a microwave for convenience.
- The edges should be bubbling when fully cooked, and a deep 13x9 casserole dish is ideal; use two pans if needed.
- Substitute half-and-half for the heavy cream if desired, and Yukon potatoes can replace russet potatoes.
- The recipe can be halved to reduce yield while maintaining proportions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 91mg | 30% |
| Sodium | 159mg | 7% |
| Potassium | 540mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 300mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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