This wonderful recipe for Potatoes au Gratin was given to me by my dear friend Kelly Santoro, and it’s almost identical to the recipe I learned in culinary school. It involves layering thinly sliced potatoes with heavy cream (a lot of it!) and grated cheese in a gratin dish, and then baking until the cream reduces and blankets the potatoes in a rich, creamy sauce. I’d say the dish is worthy of a special occasion — it is — but the truth is that eating it is a special occasion in and of itself. Just do yourself a favor and don’t look at the nutritional data; one bite and you can kiss the diet goodbye :).
Begin by slicing the potatoes as thinly and uniform as possible. You can use a mandoline slicer if you have one, but I never bother.
Next, whisk together the heavy cream, salt and pepper.
Butter a 2-quart baking dish.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes.
Pour 1/4 of the cream mixture over top.
Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for 60-70 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.
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Potatoes Au Gratin
- Butter to grease the baking dish
- 2-1/2 cups heavy cream
- 1-1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 3 large Russet potatoes (about 2-1/4 pounds), peeled and sliced very thin
- 1 cup shredded or grated Parmigiano-Reggiano
- Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
- In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
- Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.
- Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
- Calories: 531
- Fat: 42g
- Saturated fat: 26g
- Carbohydrates: 28g
- Sugar: 1g
- Fiber: 2g
- Protein: 12g
- Sodium: 928mg
- Cholesterol: 150mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.