Potatoes au Gratin

Potatoes au Gratin. We’ve all had them. We’ve all cooked them. But still…Yum!

Potatoes au Gratin is, in my opinion, one of the world’s great food pleasures. Potatoes cooked in cream laced with cheese and a bit of garlic. Oh, my, my, my.

And once you know a basic potatoes au gratin recipe, you can embellish it any way you want. Add some crumbled bacon to the mix. Or chopped fresh herbs. Or change the cheese. Use Parmesan instead of cheddar. Or Swiss or Gruyere. Take it a bit further by turning it into more of a casserole with some cubed leftover ham. Or broccoli. Or both. I think it might be nice with leftover roast chicken and tarragon. See? Use your imagination to turn this classic into your own creation!

Sliced potatoes for Potatoes au Gratin

Start by preheating the oven to 275°. Peel the potatoes and cut them into thin slices. I used a mandoline for that task. It makes it go a lot faster than cutting them with a knife. You can also slice them with your food processor. And, by the way, the low oven temperature helps to cook the dish without curdling the cream.

First layer Potatoes au Gratin

Butter a shallow baking or au gratin dish and place one-third of the potatoes in an even layer in the bottom. Sprinkle with half the minced garlic, one-third of the grated cheese, and some salt and pepper.

Layering Potatoes au Gratin

Repeat with another third of the potatoes, the rest of the garlic, one-third of the cheese, and more salt and pepper. Create one final layer of neatly arranged, overlapping slices on top.

Add cream to Potatoes au Gratin

Warm, but do not boil, the milk and cream together in a pan with a dash more salt and pepper. Pour the warmed milk and cream over the entire dish and sprinkle with the remaining cheese.

Bake for 1 1/2 to 2 hours or until the potatoes are tender when pierced with the top of a knife. Cover loosely with foil if the top begins to brown too quickly during cooking.

Enjoy!

Potatoes au Gratin
 
Prep time
Total time
 
Potatoes baked until tender in a rich, creamy sauce with garlic and cheddar cheese.
Serves: 8 servings
Ingredients
  • 2 1/4 lb. medium-sized potatoes
  • 1 large garlic clove, minced
  • 4 ounces cheddar cheese
  • Salt and ground black pepper
  • 1 1/4 cups whole milk
  • 1 1/4 cups heavy cream
Instructions
  1. Preheat the oven to 275°. Peel the potatoes and cut them into thin slices. A mandoline is recommended for slicing the potatoes.
  2. Butter a shallow baking or au gratin dish and place one-third of the potatoes in an even layer in the bottom. Sprinkle with half the minced garlic, one-third of the grated cheese, and some salt and pepper. Repeat with another third of the potatoes, the rest of the garlic, one-third of the cheese, and more salt and pepper. Create one final layer of neatly arranged, overlapping slices on top.
  3. Warm, but do not boil, the milk and cream together in a pan with a dash more salt and pepper. Pour the warmed milk and cream over the entire dish and sprinkle with the remaining cheese.
  4. Bake for 1 1/2 to 2 hours or until the potatoes are tender when pierced with the top of a knife. Cover loosely with foil if the top begins to brown too quickly during cooking.
Notes
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Other au gratin recipes you might enjoy from around the internet:

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Comments

  1. Miss P says

    Can you recommend any particular brand of mandoline? I have never purchased one, for fear of the loss of several fingertips ( you know how uncoordinated I am). But, this recipe really needs that instrument for the delicately thin sliced potatoes. Thanks for sharing.

    Miss P

  2. says

    This was my mother’s favorite potato dish and every time I make it I think of her! Haven’t made these in a while and seeing them reminded me of how much I love them too! Will definitely be making in the near future!!

    • says

      Nancy – one of the things I love most about food blogging is posting recipes that remind people of their childhood and of people they love. This is certainly one of those recipes for me as well. I do hope you’ll make it soon and think of your mother with every bite!

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