Potatoes au Gratin
Updated Feb. 3, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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?
This turned into a soupy mess for me. I used 3 lbs of potatoes layered with leeks (raw), and 3 cups half and half. I think maybe I should have used 2 cups half and half. I also cooked on the stovetop for 30 minutes. I don’t know how it went so wrong…
I had two challenges I was trying to figure out: how to prepare these a day in advance and how to make a vegan version for the vegan family members attending our Easter dinner. The vegan option turned out to be quite easy - I substituted coconut cream for the half and half, and nutritional yeast for the cheese - sprinkled a small amount of nutritional yeast on each layer and then a more generous layer on the top. The vegan version was delicious and a big hit with the vegans in attendance. The make-ahead challenge (for both the regular and vegan versions) turned out to be a bit more difficult. I saw a comment that suggested putting the potatoes directly in the oven for 40 minutes (no stove top boil) to par-bake. I tried that, but the cream boiled over in the oven and made a huge mess. Instead, what I ended up doing was using the minimum amount of cream (2 cups), cooking on the stove top until the cream reduced a bit, then baking until it just started to brown (about 30 minutes). I then covered and refrigerated the au gratin’s overnight. The next day, I took the potatoes out of the fridge two hours before baking to allow it to come to room temperature, then backed it at 400 for another 30 minutes. They were delicious! I found the times vary depending on how you are preparing these. I made the regular (non-vegan) recipe in a 12” cast iron pan and layered it almost to the top. I also used a mandolin-like slicer so my potato slices were thinner than 1/4”.
used 1 cup milk, 1 cup heavy cream & 1 cup chicken stock, both types of cheeses and thyme. Delicious!