Description
At its core, this traditional dish is a refined, baked potato casserole that showcases simple ingredients elevated through slow oven cooking. The phrase au gratin refers to a classic French culinary technique where a dish is topped with a browned crust, typically formed using grated cheese, breadcrumbs, or butter subjected to overhead heat. In this specific recipe, Ultra-Creamy Gruyère Potatoes Au Gratin combines thinly sliced potato rounds with a infused mixture of heavy cream, whole milk, aromatic garlic, and fresh thyme leaves.
Ingredients
For the potatoes
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2 lb (900 g) Yukon Gold or russet potatoes
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2 cups heavy cream
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½ cup whole milk
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2 cups freshly grated Gruyère cheese
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½ cup freshly grated Parmesan cheese
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3 cloves garlic, minced
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2 tablespoons unsalted butter
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1 teaspoon fresh thyme leaves, plus extra for garnish
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½ teaspoon salt, or to taste
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¼ teaspoon freshly ground black pepper
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¼ teaspoon ground nutmeg (optional)
Instructions
Step 1: Prepare the oven and baking dish
Preheat the oven to 375°F (190°C). Grease a 9 × 13-inch baking dish with the butter, coating the bottom and sides thoroughly.
Step 2: Slice the potatoes
Peel the potatoes if desired, then slice them into thin, even rounds about ⅛ inch (3 mm) thick. A mandoline slicer helps achieve uniform slices so the potatoes cook evenly.
Pat the slices dry if they are particularly wet. Do not rinse them after slicing, as their natural starch helps thicken the sauce.
Step 3: Make the creamy garlic sauce
In a saucepan over medium-low heat, combine the heavy cream, milk, minced garlic, thyme, salt, pepper, and nutmeg.
Warm gently for 3–5 minutes, stirring occasionally. Do not let the mixture boil. Remove from the heat.
Step 4: Layer the potatoes
Arrange half of the potato slices in overlapping layers in the prepared baking dish. Sprinkle with half of the Gruyère cheese and a little Parmesan.
Pour half of the warm cream mixture over the potatoes. Repeat with the remaining potatoes, cheese, and cream mixture, ensuring the top layer is evenly coated.
Step 5: Bake until tender
Cover the baking dish loosely with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for another 20–25 minutes, until the potatoes are fork-tender and the top is golden brown and bubbling.
If the top needs additional browning, broil for 1–2 minutes, watching carefully to prevent burning.
Step 6: Rest and serve
Remove the dish from the oven and let it rest for 10–15 minutes. This allows the cream sauce to thicken and the layers to settle.
Garnish with fresh thyme and serve warm.
Notes
Pair these ultra-creamy Gruyère potatoes with roast chicken, beef tenderloin, baked salmon, or roasted seasonal vegetables for a comforting and elegant meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approximately 250 g)
- Calories: 480 kcal
Keywords: homemade Gruyere potatoes au gratin, creamy scalloped potatoes with Gruyere, baked cheese potato gratin, rich Gruyere potato casserole