Go Back
Delicious Au Gratin Potatoes, golden brown and bubbly from the oven

Quick way to grow Au Gratin Potatoes with 3 tips

Learn a quick method for preparing delicious au gratin potatoes. This recipe includes three essential tips for achieving perfect results every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes preferably Russet or Yukon Gold
  • 2 cups heavy cream
  • 2 Garlic clove minced
  • 1.5 cups Gruyere cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Thyme fresh, chopped
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Equipment

  • 9x13 inch baking dish
  • mandoline or sharp knife
  • saucepan

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Slice potatoes thinly, about 1/8 inch thick, using a mandoline or sharp knife.
Cooking
  1. Combine heavy cream, minced garlic, thyme, salt, and pepper in a saucepan; heat gently but do not boil.
  2. Layer half of the sliced potatoes in the prepared baking dish, pour half the cream mixture over them, and sprinkle with half of both cheeses.
  3. Repeat with the remaining potatoes, cream mixture, and cheeses.
  4. Bake for 45-50 minutes, or until potatoes are tender and the top is golden brown and bubbly.
Serving
  1. Let the au gratin potatoes rest for 10 minutes before serving to allow them to set.

Notes

For best results, use a mandoline for uniformly sliced potatoes, ensuring even cooking. Do not let the cream boil to prevent it from curdling. A combination of Gruyere and Parmesan cheese offers the best flavor and melt. You can also add a pinch of nutmeg to the cream mixture for an extra layer of flavor. Ensure the potatoes are fully submerged in the cream mixture for optimal creaminess.