Potatoes au Gratin
Updated Feb. 3, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4pounds potatoes, peeled and cut into ¼-inch slices
- Kosher salt and black pepper
- 2tablespoons unsalted butter
- 2 to 3cups half-and-half or heavy cream
- ¼cup grated Parmesan or Gruyère
- Pinch of nutmeg (optional)
Nutritional analysis per serving (6 servings)
397 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 11 grams protein; 878 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Step 2
Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about ¾ of the way to the top.)
- Step 3
Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Step 4
Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
Private Notes
Comments
Hi All! We've updated the recipe to include ingredient amounts and to clarify the instructions. I hope it helps!
I layer leeks and onions between the potato layers, use heavy cream and go light on the cheese but heavy on the garlic. It's delicious. I'm making this for Thanksgiving Day dinner.
So do you cook the entire pan of potatoes and cream, etc. on the stovetop and then move to the oven?
Made this last night for thanksgiving. I look at comments before making any recipe on NYT cause they never disappoint and usually have some good pointers. This came out delicious, I mean it’s cream, potatoes, and cheese. I added garlic to each layer, split the cheese between Gruyère and Parmesan. It was a hit at thanksgiving and will continue to used for any potluck, family dinners.
Heya. Can I make this a day ahead?!
@Nina ya
There is no cream and no cheese in a Gratin Dauphinois. They had few cows up in the mountains so the cream was saved to make cheese. Not cook. And this is meant to be eaten at once because if you reheat it, the milk will separate. A gratin de pommes de terre that has cream is Le Gratin du Vercors and this one can be reheated and eaten the next day. But the 2 are different dishes from 2 different regions. Different tastes. “Pommes Dauphinoises “ does not exist and does not mean anything.