Potatoes au Gratin
Updated Feb. 2, 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?
I make this recipe using 33/4 pounds Yukon golds peeled, sliced, and added to boiling water cooking on high for 5 mins. Drain and lay across a towel. Heat a container of half and half while assembling the casserole in three layers - potatoes, salt, tsp. flour, caramilized onion, shredded Gruyère cheese. Pour over the heated half and half and cover with non-stick foil for 45 mins at 350 degrees. Remove foil, raise temp to 400 degrees, continue cooking to brown top. Yum!
I made this previously and decided to do it again for Easter. This time I added sautéed leeks, shredded gruyere and fresh thyme in between the layers. I thought the cream wasn't reducing on the stovetop but realized that what I was seeing was liquid that remained above the top layer of potatoes; underneath the cream had all pretty much vanished and left a black crust after about 45 minutes. Even so, it was the most popular dish at the party, and there wasn't a crumb of it left.
A great addition to our Easter meal: Salmon, roasted carrots, Au gratin Potatoes, Swim butter biscuits, little cukes, The trick was getting everything out of the oven at the same time. I didn't make the rhubarb crumble. The market was out of rhubarb. Day 2: I made another batch of these potatoes: My husband's favorite! So EASY! So delish!