Au Gratin Potatoes

The smell of bubbling cheese and cream has been pulling me toward the kitchen since childhood. My grandmother made scalloped potatoes every Sunday, and I swear I could time my arrival by the moment the sauce started thickening on the stove. This version takes those memories and elevates them with Gruyère and just enough garlic to make things interesting. I've been making it for holiday gatherings for fifteen years now, and the pan never fails to come back empty.

Last Christmas, my sister-in-law accidentally arrived two hours early while I was still assembling the layers. She ended up perching on my counter, chatting and sampling cheeses with me until it went into the oven. Now she insists on coming over early every year just for that part of the ritual.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully while becoming meltingly tender. I peel them because nobody wants surprise potato skin in their creamy dreamscape.
• Heavy cream: This is not the recipe for light alternatives. The fat content carries all those flavors and creates that luxurious texture everyone talks about.
• Gruyère cheese: Nutty and slightly sweet with the perfect melting qualities. The real stuff from Switzerland makes a noticeable difference.
• Garlic: Two cloves might seem modest, but once they've bloomed in butter, their flavor spreads through the entire dish.
• Nutmeg: Optional but absolutely worth it. Just a quarter teaspoon adds this subtle warmth that makes people ask what your secret is.

Instructions

Prep your oven and dish:

Preheat to 190°C and generously butter a 23x33 cm baking dish. Those corners and sides need serious coating to prevent sticking later.

Build the cream base:

Melt butter over medium heat, add garlic for one minute until fragrant, then stir in cream with salt, pepper, and nutmeg until just simmering. Do not let it boil over or you'll be cleaning your stovetop forever.

Layer like you mean it:

Arrange half the potatoes, pour half the cream, sprinkle half the cheeses. Repeat with remaining everything, ending with cheese on top. The potatoes should be mostly submerged.

Bake covered first:

Cover tightly with foil and bake for 40 minutes. This steam phase is what makes the potatoes tender instead of crunchy.

Uncover for the magic:

Remove foil and continue baking 20 minutes until the top is golden brown and bubbling in those gorgeous slow-motion bursts.

The hardest part:

Let it rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving so much cleaner.

Save

I served this at a dinner party once where a guest announced she hated scalloped potatoes. She took a tiny polite portion, then went back for seconds, then thirds. Now she asks for the recipe every time we talk.

Make Ahead Magic

You can assemble the entire dish up to 24 hours before baking. Just cover tightly with foil and refrigerate, then add about 10 minutes to the covered baking time since it will start cold. This has saved me more times than I can count.

Cheese Wisdom

While Gruyère is the classic choice, I have made excellent versions with sharp cheddar for a more assertive flavor or Emmental for extra meltiness. Just avoid pre-shredded cheese in those bags. The anti-caking coating prevents proper melting and creates a grainy texture that defeats the whole point.

Serving Suggestions

This needs something acidic and fresh to cut through all that richness. A simple green salad with bright vinaigrette works perfectly, or serve alongside roasted chicken with lemon and herbs.

• A glass of crisp white wine cuts the cream beautifully
• Leftovers reheat at 160°C covered for 20 minutes
• The resting period is nonnegotiable for clean servings

Save

There's something deeply satisfying about serving a dish that looks impressive but comes down to simple technique and quality ingredients. Enjoy every creamy bite.

Recipe Questions & Answers

→ What type of potatoes work best for this dish?

Yukon Gold potatoes hold their shape beautifully while becoming tender, though Russet potatoes work well too for a creamier result.

→ Can I prepare this ahead of time?

Yes, assemble the dish completely and refrigerate up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking from cold.

→ What cheese substitutes can I use?

Sharp cheddar or Emmental replace Gruyère nicely. The flavor profile will change slightly but the creamy, melty texture remains delicious.

→ How thin should I slice the potatoes?

Aim for slices about 1/8 inch thick. A mandoline ensures even thickness, which helps all layers cook uniformly and tenderize at the same rate.

→ Why cover with foil for the first 40 minutes?

Covering traps steam and heat, allowing the potatoes to cook through in the creamy sauce without drying out or burning the cheese topping too quickly.

→ Can I add other ingredients between layers?

Fresh thyme, caramelized onions, or even crispy bacon bits can be sprinkled between the potato layers for added depth and flavor complexity.