Au Gratin Potatoes

The first time I made scalloped potatoes, I was living in a drafty apartment with barely any counter space and an oven that heated unevenly. My roommate and I had invited people over for dinner, and I insisted on attempting something ambitious. We ate at 9pm that night, huddled around the table with coats still on, but those bubbling, golden potatoes made everyone forget about the cold and the wait.

Last winter, my sister called me in a panic because she was hosting her inlaws for the first time and needed something foolproof. I talked her through this recipe step by step over the phone while she chopped and layered. She texted me at midnight that night: they were still talking about the potatoes, and her mother in law had asked for the recipe three times.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully while becoming tender. I have learned that mandoline thin slices make all the difference in texture.
• Unsalted butter: Essential for greasing the dish and creating that aromatic garlic foundation. Salted butter throws off the seasoning balance.
• Heavy cream: Do not substitute with milk or half and half. The high fat content is what creates that velvety, luxurious sauce.
• Grated Gruyère cheese: The nutty, slightly sweet flavor is irreplaceable here. I have tried cheaper cheeses and the dish suffers for it.
• Parmesan cheese: Adds a salty, umami punch that cuts through the richness of the cream.
• Freshly grated nutmeg: This was my grandmothers secret ingredient. Just a whisper of it makes the cream taste incredibly complex.

Instructions

Prepare your oven and dish:

Preheat oven to 190°C (375°F). Generously butter a 23x33 cm (9x13 inch) baking dish, getting into all the corners.

Make the garlic cream base:

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.

Build the first layer:

Arrange half of the sliced potatoes in the prepared dish, overlapping them slightly. Pour over half of the cream mixture, making sure to distribute the garlic evenly. Sprinkle with half the Gruyère and Parmesan cheeses.

Complete the layers:

Layer the remaining potatoes on top, pour over the remaining cream mixture, and sprinkle with the remaining cheeses. The top should be generously covered.

Bake until golden:

Cover with foil and bake for 40 minutes. Remove foil and continue baking for 20 minutes, or until the top is golden brown and bubbling and the potatoes are tender when pierced with a knife.

Let it rest:

Allow to rest for 10 minutes before serving. This waiting period is torture but helps the sauce set slightly so it does not run everywhere when you scoop.

Save

My daughter now requests this for every birthday dinner instead of cake. Something about that first scoop, when the cheese stretches in long golden strings and the cream billows up steam, feels like the warmest kind of celebration imaginable.

Choosing Your Potatoes

Yukon Golds are my go to because they naturally develop a buttery texture and hold their shape without becoming mealy. Russets work well too and absorb more of the cream, becoming incredibly tender. Avoid waxy red potatoes as they will not soften properly in the baking time.

Make Ahead Magic

You can assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10 to 15 minutes to the covered baking time since it will be cold going into the oven. This makes it perfect for dinner parties when you want to do all the work ahead of time.

Serving Suggestions

While this shines alongside roasted chicken, beef tenderloin, or ham, it is substantial enough to be a vegetarian main with a crisp green salad. The creaminess needs something acidic or fresh to balance it. I like to serve it with steamed green beans dressed with lemon or a simple arugula salad.

• Fresh thyme or rosemary between layers adds an herbaceous note
• A splash of white wine in the cream creates a lovely complexity
• Try adding caramelized onions to one layer for sweetness

Save

There is something deeply satisfying about serving a dish that looks so impressive but relies on such simple, honest ingredients. It is comfort food at its finest.

Recipe FAQs

→ What potatoes work best for au gratin?

Yukon Gold potatoes are ideal because they hold their shape well during baking and develop a creamy texture. Russet potatoes also work beautifully, becoming exceptionally tender. Avoid waxy varieties like red potatoes as they won't soften properly.

→ Can I prepare au gratin potatoes ahead of time?

Yes, assemble the dish completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if baking cold from the refrigerator.

→ Why do my potatoes turn gray or brown?

Oxidation causes discoloration when potatoes are exposed to air. To prevent this, slice potatoes directly into the cream mixture or keep them submerged in cold water until ready to layer. The cream also helps protect against oxidation.

→ How thin should I slice the potatoes?

Aim for slices about 1/8 inch (3mm) thick. Use a sharp knife or mandoline for even, consistent slices. Uniform thickness ensures all potatoes cook at the same rate for perfectly tender results.

→ Can I substitute the heavy cream?

Half-and-half creates a lighter version, though the sauce won't be quite as rich. Whole milk works but produces a thinner consistency. For the best creamy texture and golden crust, stick with heavy cream.

→ How do I know when au gratin potatoes are done?

The potatoes are ready when a paring knife slides easily through the layers with no resistance. The top should be deep golden brown and the sauce should be bubbling vigorously around the edges.