Potatoes au Gratin
A luscious, layered potato bake with rich cream, garlic, thyme, and melted cheese. This recipe delivers a classic French comfort dish with a modern twist. Easy to prepare, full of flavor, and perfect for make-ahead cooking, it’s a delicious side for weeknight dinners or special occasions.
Equipment
- 1 large mixing jug
- 1 sharp knife or mandoline slicer
- 1 large baking dish (approximately 1.5 L / 1.5 Qt / 7 x 11 inches)
- 1 cheese grater
- Measuring Cups and Spoons
- Aluminum foil or baking dish lid
Ingredients
- 1½ cups full-fat cream or substitute half cream, half milk for lighter version
- 2 cloves garlic finely minced
- 2 tbsp unsalted butter melted (about 30 g)
- 2½ lb starchy potatoes such as Russet or Maris Piper (about 1.25 kg)
- 1 tsp salt
- ¼ tsp ground black pepper
- 2½ cups Gruyère cheese freshly grated (about 250 g; substitute Colby, Cheddar, or Havarti if desired)
- 2 tsp fresh thyme leaves optional but recommended
Instructions
- Prepare the Cream Mixture: Begin by preparing the base for your gratin. In a large mixing jug or bowl, pour in 1½ cups of full-fat cream. Add 2 tablespoons of melted unsalted butter and 2 cloves of finely minced garlic. Stir thoroughly until the butter is fully incorporated and the garlic is evenly distributed. This mixture will infuse the potatoes with creamy, garlicky flavor, forming the heart of your dish. Set aside while preparing the potatoes.
- Preheat the Oven: Set your oven to 180°C (350°F), using either conventional or fan-assisted mode. This ensures even cooking and golden browning later. While the oven warms, you can start working on the potato preparation.
- Prepare the Potatoes: Peel 2½ lb (1.25 kg) of starchy potatoes, such as Russet, Maris Piper, or King Edward varieties. These potatoes give a soft, creamy texture when baked. Using a sharp knife or mandoline slicer, slice the potatoes into thin, even slices — about 3 mm (1/8 inch) thick. Uniform slices ensure consistent cooking. Place the sliced potatoes in a large bowl and set aside.
- Assemble the First Layer: Choose a suitable baking dish, about 1.5 L / 1.5 Qt in size (an oval dish roughly 7 × 11 inches works well). Spread about one-third of the potato slices evenly over the bottom. Pour over one-third of the cream mixture, making sure to coat the potatoes evenly. Sprinkle one-third of the salt, pepper, and thyme leaves for seasoning. Finish this layer by sprinkling ¾ cup of grated Gruyère cheese evenly over the top. This first layer sets the foundation for rich flavor.
- Assemble the Second Layer: Repeat the process by layering another third of the potato slices on top of the first layer. Pour over another third of the cream mixture, then sprinkle with a portion of salt, pepper, and thyme. Finish with another ¾ cup of grated Gruyère. This second layer builds flavor depth and ensures a uniform taste throughout the dish.
- Assemble the Third Layer: Add the remaining potato slices to form the final layer. Pour over the remaining cream mixture and season with the rest of the salt, pepper, and thyme. Leave this layer without cheese for now — the final cheese topping will go on after baking.
- Cover and Bake the Dish: Cover the baking dish tightly with aluminum foil or a lid to trap steam and help cook the potatoes evenly. Place the dish in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes, depending on the depth of your layers and your oven’s performance. After the baking time, test the potatoes by inserting a knife into the center; they should be tender and easily pierced.
- Add the Final Cheese Layer: Remove the foil or lid carefully, as hot steam will escape. Evenly scatter the remaining cheese over the top layer of potatoes. This final step creates a golden, bubbling crust that makes this dish irresistible.
- Bake Until Golden and Bubbling: Return the uncovered dish to the oven and bake for an additional 10–15 minutes. Watch closely the cheese should melt completely, forming a beautifully golden crust with bubbling edges. This is the hallmark of a perfect gratin.
- Rest Before Serving: Once baking is complete, remove the dish from the oven. Let it stand for at least 5 minutes before serving. This resting period allows the layers to settle, making the dish easier to slice and serve while intensifying the flavors.
- Make-Ahead Option (Optional): If preparing ahead of time, assemble the gratin as above but stop before the final cheese topping. Cover the dish with foil and refrigerate. When ready to serve, bring it to room temperature for about 1 hour. Pour over a reserved portion of the cream mixture and top with cheese. Bake at 180°C (350°F) for 20–30 minutes, then uncover and bake until cheese is golden. This is perfect for meal prep or entertaining.
- Serving Suggestions: Serve your creamy potatoes au gratin alongside roasted meats, fresh salads, or steamed vegetables. Garnish with fresh thyme or parsley for an elegant presentation. This dish is rich enough to be the centerpiece of any meal and reheats beautifully for leftovers.
Notes
- Cream Choices: Full-fat cream delivers the richest flavor and texture, but a mix of half cream and half milk can lighten the dish while maintaining creaminess. Avoid using milk alone, as it won’t give the same luxurious result.
- Potato Selection: Use starchy potatoes such as Russet, Maris Piper, or King Edward for their creamy texture when baked. Avoid waxy potatoes, which may yield a gummy texture.
- Cheese Tips: Freshly grated cheese melts more evenly and creates a smoother topping than pre-shredded options, which often contain anti-caking agents. Gruyère is ideal for flavor and browning, but Colby, Cheddar, Havarti, or a mozzarella-parmesan blend works well too.
- Dish Size: A baking dish around 1.5 L / 1.5 Qt works best, though larger dishes are fine. The dish should not be too deep to ensure even cooking.
- Seasoning: Fresh thyme adds a subtle herbal depth, but it’s optional. Adjust salt and pepper to taste for a balanced flavor profile.
