5 from 111 votes
Potatoes Au Gratin Recipe
Potatoes Au Gratin features thinly sliced russet potatoes baked in a creamy mixture of heavy cream, minced garlic, and nutmeg, layered with shredded Gruyere cheese. The casserole is topped with a mix of breadcrumbs and Parmesan then baked to a golden crust. The dish offers a rich, creamy texture with a cheesy and slightly nutty flavor, balanced by the white pepper seasoning. It’s ideal for serving as a hearty side dish for family meals, where the bubbling edges indicate doneness.
Prep Time
20 mins
Cook Time
1 hr 55 mins
Servings:
20
Calories:
375 kcal
Course:
Side Dish
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 375
% 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.