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Potatoes au Gratin

This classic French recipe takes humble potatoes and elevates them into a luxurious, creamy, cheesy masterpiece that’s perfect for celebrating the season.
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Ingredients

  • 2 tablespoons butter
  • 1/2 medium onion minced
  • 1 garlic clove minced
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 1/4 cups heavy cream
  • 1 1/2 to 1 3/4 pounds about 5 to 6 medium russet potatoes, peeled and sliced 1/8 inch thick
  • 3 cups finely freshly shredded cheese 2 cups Cheddar (8 ounces, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, all mixed together in a measuring cup.)

Instructions

  • Preheat your oven to 425°F (220°C).
  • In a large braiser or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent. Add the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
  • Pour in the water, bouillon, and heavy cream, stirring to combine.
  • Add the sliced russet potatoes to the skillet, making sure they’re evenly coated in the creamy sauce.
  • Increase the heat slightly and bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are nearly tender when pierced with a knife.
  • Once the potatoes are nearly tender, Top with the mixed cheeses, spreading evenly over the potatoes. Transfer the braiser to the oven (with the lid off).
  • Bake the dish in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbling, and golden brown.
  • Allow the dish to cool for a few minutes before serving.

Notes

Make Ahead: You can assemble the dish ahead of time and refrigerate it before baking. When you’re ready to serve, let it come to room temperature and bake as directed, adding a few extra minutes if needed.