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Rich and Creamy Potatoes Au Gratin

Rich and Creamy Potatoes Au Gratin

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Celeste

Celeste

These are the easiest, creamiest potatoes au gratin I have ever had... YUM!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
  3. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  4. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
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Reviews

Avon- status quo PRO
87

Avon- status quo PRO

2/2/2012

The following is my review for this outstanding recipe that I reviewed when it was still a personal recipe. Reviewed on Nov. 22, 2011 by Avon Thanks Celeste for the perfect, perfect au gratin potato recipe. Such a simple and yet elegant taste. Easy to put together and whatever you do, don't skimp on the ingredients. Use fresh ground nutmeg, the heavy cream, the yukon golds, and most of all the gruyere. It's not everynight of the week anyone needs to splurge on something so decadent, but for a special occasion or to make a meal memorable, just do i t. You won't be sorry.

naples34102
59

naples34102

4/9/2012

Potato perfection. I chose to slice my potatoes a little thicker, perhaps between 1/8 and 1/4 inch, and only boiled them a few minutes to ensure they would not be reduced to mush. I’d do so exactly the same next time. These are, indeed, rich and creamy and develop a beautiful and extra delicious golden brown crust as they bake. I loved the subtle flavor of the nutmeg (fresh does make a big difference I believe), which was an ideal choice to enhance, just slightly, the flavor of the potatoes as well as that gorgeous Gruyere cheese. Not only were these a decadent taste sensation, they were remarkably easy to assemble as well – no sauce to prepare, just layer cream and cheese! After sampling these it will be interesting to see if I ever go back to traditional au gratin potatoes prepared with cheddar again.

BigShotsMom
33

BigShotsMom

3/19/2012

Recipe Group selection 3/17/12. My only deviation from the recipe was using Jarlesburg in place of Greuyere, which was $21.99/lb. This was so good with the lesser cheese, I can just imagine it as written. Celeste, this is another winning recipe, thank you for sharing it with us.

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