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A serving of potatoes au gratin on a dark plate with creamy sauce and a browned top

Potatoes au Gratin

Thin-sliced potatoes baked in garlicky cream with thyme and Gruyère until tender and bubbly with a golden cheese top.
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Prep Time 20 minutes
Cook Time 55 minutes
chill time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Side Dish
Cuisine: French-inspired
Calories: 428
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1.25 kg / 2.5 lb starchy potatoes
  • 1 1/2 cups cream 360 ml
  • 2 garlic cloves
  • 30 g / 2 tbsp unsalted butter
  • 1/4 tsp pepper
  • 1 tsp salt
  • 2 tsp thyme leaves
  • 2 1/2 cups gruyere cheese about 250 g

Equipment

  • Baking dish
  • Chef’s knife or mandoline
  • Cutting board
  • Mixing bowl or saucepan
  • Measuring cups and spoons
  • Foil

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with some of the butter.
  2. Thinly slice the potatoes (about 1/8-inch).
  3. Warm the cream with the remaining butter, then stir in garlic, salt, pepper, and thyme.
  4. Layer potatoes in the baking dish. Add some cream mixture and a sprinkle of Gruyère. Repeat, finishing with cheese on top.
  5. Cover tightly with foil and bake until potatoes begin to soften.
  6. Uncover and continue baking until deeply golden and bubbly and a knife slides in easily.
  7. Rest 10–15 minutes before serving.

Nutrition

Serving: 8gCalories: 428kcalCarbohydrates: 28gProtein: 13gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 92mgSodium: 420mgPotassium: 715mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 31mgCalcium: 365mgIron: 1.4mg

Video

Notes

  • For best texture, use Russet potatoes and slice evenly.
  • Swap Gruyère with Swiss or white cheddar if needed.
  • If the top browns too quickly, tent loosely with foil.
  • Resting helps the sauce thicken and makes cleaner slices.

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