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Close-up of a creamy, bubbling dish of homemade Potatoes Au Gratin, ready to be served as a comforting side.

Potatoes Au Gratin: Irresistible Perfection

This Potatoes Au Gratin recipe delivers creamy, comforting layers of thinly sliced potatoes baked to golden perfection. The combination of Yukon Gold potatoes, a rich cream sauce infused with nutmeg, and a generous topping of Gruyère and Parmesan cheese creates an unforgettable side dish that will impress your family and friends.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Side Dish
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 2 cups Gruyère cheese, shredded
  • 1 cup Parmesan cheese, grated

Equipment

  • Vegetable peeler
  • Cutting board
  • Sharp Knife or Mandoline
  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Large saucepan
  • Whisk
  • 9x13 inch baking dish
  • Aluminum foil
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Toss the sliced potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  3. Shred the Gruyère cheese and grate the Parmesan cheese.
  4. In a large saucepan over medium heat, melt the butter.
  5. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
  6. Gradually whisk in the milk, a little at a time, making sure each addition is fully incorporated before adding more to prevent lumps.
  7. Add the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and nutmeg. Bring the mixture to a simmer, stirring constantly, until it thickens slightly (about 5-7 minutes).
  8. Remove the saucepan from the heat and stir in the heavy cream.
  9. Grease a 9x13 inch baking dish.
  10. Arrange a layer of potato slices in the bottom of the dish, overlapping them slightly.
  11. Pour about 1/3 of the cream sauce over the potatoes, then sprinkle with about 1/3 of the Gruyère and Parmesan cheese mixture.
  12. Repeat the layers (potatoes, sauce, cheese) two more times, ending with a layer of cheese on top.
  13. Gently press down on the layers to ensure the potatoes are submerged in the sauce.
  14. Cover the baking dish with aluminum foil and bake for 30 minutes.
  15. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
  16. Let the Potatoes Au Gratin rest for 10-15 minutes before serving.

Notes

For a thicker sauce, ensure the roux (butter and flour) cooks long enough to be lightly golden and nutty. If the potatoes are not cooking through, parboil them for 3-4 minutes before layering. To prevent the cheese from browning too quickly, tent the baking dish with foil. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Add aromatics like garlic, thyme, or rosemary to the cream sauce for extra flavor. Experiment with different cheeses like Fontina or Gouda.