Potatoes Au Gratin are one of my ultimate comfort foods!
As soon as summer wanes, and the weather finally cools down, this is the recipe I want bubbling away in my oven.
If you’re a regular reader of my blog, you know I love potatoes.
Scalloped potatoes are one of my all time favorite foods.
While these two yummy potato dishes have some similarities, the finished dishes are uniquely different.
The difference between scalloped potatoes and Potatoes Au Gratin is that, firstly, scalloped potatoes are generally cut thicker than the potatoes used in au gratin.
The second difference is that Potatoes Au Gratin has Gruyere cheese added to them.
This makes them even more ooey gooey delicious.
The third difference is that they’re made with cream rather than whole milk.
Lastly, they’re seasoned a bit differently.
They have just a bit of grated nutmeg in them, which compliments and enhances the richness of the cream and Gruyere cheese.
This recipe is a snap to make if you slice the potatoes with a mandoline or food processor.
Both tools create thin, evenly sliced potatoes to help give this dish it’s signature texture.
In this dish, it’s important to heat up the cream in a saucepan on the cooktop before it’s added to the potatoes.
Before you add the potatoes to the buttered baking dish, pour a thin layer of cream into the bottom of the baking dish, so the bottom layer of potatoes will cook well and soak up the delicious goodness of the rich cream, like all the other layers.
After warming the cream and adding the seasonings I mix the potatoes and cream together in a large bowl, mixing it well with a large spoon, then separating the potato slices a bit with my fingers so they get coated more evenly with the cream mixture.
Some other recipes for Potatoes Au Gratin suggest layering the potatoes, cheese and cream mixture, kind of like a lasagne.
I think that process complicates this recipe unnecessarily.
As long as you separate most of the potato slices, and get them coated with the cream mixture, there’s no need to layer the dish.
This recipe also calls for all the cheese to be placed on the top of the potatoes.
This forms a perfect, delectable crust that is absolutely to die for!
If the topping browns too quickly, loosely tent the top with aluminum foil.
More Comfort Food!
- Yield: Serves 6
Potatoes Au Gratin
- Russet or Yukon Gold Potatoes - 2 1/2 Pounds
- Garlic Clove, Cut In Half - 1
- Heavy Cream - 3 Cups
- Nutmeg, Freshly Grated - 1/4 Teaspoon
- Salt - 1 1/2 Teaspoons
- Black Pepper, Freshly Cracked - 1/2 Teaspoon
- Gruyere, Shredded - 4-5 Ounces
1. Preheat oven to 350 degrees.
2. Rub the inside of a 2 1/2--3 quart baking dish with the cut side of the garlic.
3. Using a Mandoline or food processor, slice the potatoes 1/8 inch thick and place in a large mixing bowl.
4. In a saucepan, heat the heavy cream, nutmeg, salt and pepper over medium heat until bubbles form around the edge. Pour warm cream over potatoes and using a large spoon to mix well and use your hands to separate the potatoes to make sure all the slices are coated with the cream. Transfer the mixture to the prepared baking dish. Gently push down the potatoes and pour all of the cream from the mixing bowl over the potatoes. Evenly cover the top with the shredded Gruyere. Place baking dish on a rimmed baking pan and bake in preheated oven for a about 1 hour and 15 minutes or until the potatoes in the center of the baking dish are fork tender and the top is brown.