potato gratin

This Potato Gratin is the perfect simple side dish for any type of meal, whether its weeknight dinners or holiday meals. Thin slices of Yukon gold potato are baked in cream, milk, two cheeses, garlic, and thyme, until bubbling and golden brown.

Potato Gratin

heavy cream

milk

lbs yukon gold potatoes

lb gruyere cheese (grated)

parmigiano reggiano cheese (grated)

garlic (pressed

thyme

tsp salt

black pepper

Preheat the oven to 400 degrees F.

In a large bowl, combine the heavy cream and milk.

Using a mandolin, slice the potatoes very thinly (if you don’t have a mandolin, you can use a knife, but it will be a lot more work and time). As you finish slicing each potato, place it into the cream milk mixture so the slices don’t brown.

When the potatoes are all sliced, add the gruyere and parmigiano cheeses to the bowl, along with the garlic, the leaves from the thyme sprigs, salt, and a few cracks of black pepper. Toss well.

Pour the potatoes and cream into an 8×11 baking dish, then cover the dish tightly with aluminum foil.

Place the baking dish on a sheet pan, then bake for 1 hour.

Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top. Serve and enjoy!

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes

Dauphinoise Potatoes

double cream

garlic

King Edward or Maris Piper potatoes

grated gruyèrecheese (optional)

Dauphinoise potatoes

Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large&nbsp;<a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and bring to a simmer.

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Slice</a> 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

Remove the potatoes with a slotted spoon and place in a wide shallow&nbsp;<a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">ovenproof dish</a>&nbsp;so that they are about 5cm in depth.

Pour over the&nbsp;<a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a>&nbsp;infused cream (discarding the garlic) &ndash; just enough to seep through the layers and leave a little moisture on the surface.

Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned &ndash; increase the heat for 5 mins if not brown enough.

Looking for an easy gratin recipe? This Potato Gratin Bites Recipe from Delish.com is the best.

Potato Gratin Stacks

lb. peeled russet potatoes, thinly sliced

c. half-and-half (or whole milk)

garlic powder

nutmeg

kosher salt

c. Parmesan

c. shredded Gruyère

bacon,

parsley,

Getting them out of the pan was a project. I used two forks going down the sides and scooping them out. The trick is taking your time so they stay in one piece. They taste absolutely outstanding. I also made a few with blue cheese on top and deleting gruyere and they were out of this world.

https://streaming.hearstdigitalstudios.com/manual_upload/57f3c42ee694aa7e3a1800a2/mp4/Potato_Gratin_Stacks_V2_1475593309_4000_hd_v3.mp4

These cute apps seriously class up the classic casserole.

This is a rich potato dish with fresh tarragon, thyme, cream, wine and Gruyere cheese.  Perfect for a special occasion meal like Christmas, Easter or any fancy festive gathering.   This isn&#039;t your ordinary scalloped potatoes.

Gratin Dauphinois with Tarragon

heavy whipping cream

bay leaves

garlic cloves,

spring each of thyme and tarragon

white wine

potatoes

Tablespoons fresh tarragon, finely chopped

Tablespoons fresh thyme, finely chopped

Tablespoon Italian parsley, finely chopped

Kosher salt (prefer Diamond brand)

Preheat oven to 375°F and butter a 13x9x2 baking dish.  Set aside.

In a small sauce pot, scald the heavy whipping cream with bay leaves, smashed garlic cloves, sprigs of tarragon and thyme.   Remove from heat and set aside to cool slightly. Note:  Scalding means to bring to temperature, just before boiling.

Grate the Gruyere cheese and set aside.

Combine the chopped tarragon, thyme and parsley in a small dish and set aside.

Peel and slice the potatoes ⅛ inch thick.  Rinse the potato slices in cold water to remove the extra starch they release.  Pat dry to remove any excess water just prior to layering in casserole.  See notes below.  Tip:  Use a mandoline slicer to evenly cut the potatoes into thin uniformly cut rounds.

In the prepared casserole, lay down potato slices in rows slightly overlapping. Sprinkle a little kosher salt, black pepper, Gruyere cheese and chopped herbs.  Repeat steps until all the potatoes have been layered in the casserole.

Strain the cream or remove the bay leaves, smashed garlic cloves and sprigs of tarragon and thyme.  Whisk the strained cream together with the white wine and pour evenly over the potatoes.   Top with extra cheese.

Cover with foil and bake in the center rack for an hour.  Uncover and bake for 30 minutes or until the potatoes are tender and the top is golden.  Tip:  Test for doneness by piercing with a knife or skewer.  If the knife has no resistance when you remove it, they are done.   If you don&#039;t have non-stick foil, lightly butter the foil so it doesn&#039;t stick to the cheesy top layer.

Remove from the oven let stand for 10-15 minutes before serving.  Garnish with fresh herbs.  Enjoy!

This easy-to-make potato and apple dish oozes creamy goodness.

Apple and Potato Gratin

olive oil

onions,

thyme leaves

unsalted butter,

russet potatoes (1 3/4 pounds total)

Granny Smith Apples

c. whole milk

These Creamy Pumpkin and Cheddar Scalloped Potatoes are the perfect fall twist on a classic. Instead of simple scalloped potatoes, this version is packed with sweet pumpkin puree, savory cheddar cheese, and melt-in-your-mouth potatoes. Perfect for Thanksgiving or any holiday gathering.

Creamy Pumpkin and Cheddar Scalloped Potatoes

unsalted butter

tbsp minced garlic

tbsp flour

tsp kosher salt

+ 1 tbsp pumpkin puree

cheddar cheese

Preheat oven to 350 degrees. Butter or grease a 1-quart oval baking dish or equivilant size.

In a medium saucepan, melt butter over a medium heat. Add garlic. Cook 1-2 minutes until soft and fragrant. Whisk in flour. Slowly whisk in warm milk and salt. Bring the mixture to a boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Season with salt and pepper to taste.

Whisk in pumpkin puree. Season to taste with salt and pepper.

Layer half of the potatoes into the bottom of the prepared baking dish. Sprinkle with salt and pepper. Spread half of the sauce on top. Sprinkle half of the cheese on top. Layer remaining potatoes on top of the first layer. Repeat process.

Spray aluminum foil with baking spray, cover the baking dish and bake until potatoe are fork-tender. In the last few mintues of cooking, turn the heat on to broil. Cook until the cheese is bubbly and golden brown. Cool for a few minutes before serving.

This cheesy Potatoes Au Gratin recipe beats all other potato side dishes out there. Here's the best way to cook homemade au gratin potatoes at home before your holiday meal.

Potatoes Au Gratin

russet potatoes,

garlic,

c. heavy cream

c. milk

Kosher salt

red pepper flakes

This is the best recipe I've used for this dish! Delicious! I did alter it a bit: I put about 3oz of cream cheese in the sauce while warming it; 2c of heavy cream (why waste the rest of the 16oz bottle!); Thinly sliced green onion between layers. I've also used different cheeses, like Colby Jack and put between the layers. I think it takes a bit longer to bake than noted - about 90 minutes.

I’ve made these a few times and they’ve been awesome. I followed the recipe exactly and it worked for me just fine. They weren’t soupy at all.

It takes a while to boil the potatoes so plan ahead and start early, but it was good!

I really wanted to love this. It seemed almost as simple a  making the boxed mix. Unfortunately, the measurements are way off and this didn’t set up at all. From reading the comments it looks like many people had similar issues. I wish I had done a trial run instead of waiting until Easter to make it for the first time. That’s on me though. I would look elsewhere for a recipe.

Terrible recipe. Do not attempt to make this

I was in a rush and cooked the potatoes at 400 degrees. They came out perfect!

Delicious!! I used smoked gruyere and it came out so good. Definitely making again.

I made these au gratin potatoes for a church dinner. Here are a few comments: the size of the russet potatoes wasn't specified and since they vary this could lead to inconsistent results. Suggesting the total weight of the potatoes could lead to more consistent  results.  Despite chosing medium sized, there wasn't enough sauce to cover them. I had to quickly throw together about a cup of the milk/cream mixture. Also, the size pan wasn't specified. I used a 13 x 9" pan and when assembled seemed a little too big for the amount of potatoes. Suggesting a size such as 2 qt. or 3 qt. or by dimension such as a 10 x 8" casserole would be very helpful. It struck me as odd that the recipe didn't call for spooning some of the sauce on the bottom of the dish to prevent sticking which I did. Overall, the casserole looks ok but as they say, "The proof of the pudding is in the eating."

Really great flavor. My family loved them. I cooked the casserole about 45 minutes and placed in refrigerator until close to dinner. Added the Parmesan and popped them in the oven another 30 minutes then placed on the counter to cool and set. So good.

I made this last night for dinner with friends. Followed the recipe exactly and it was soooo good! I grew up on Betty Crocker au Gratin potatoes and was iffy on not using sharp cheddar. The Gruyere and parm was so yummy. I did mix a bit of cheddar on top while under the broiler. I'm going to make this again on Saturday for a party

Despite extra time in the oven, my potatoes were raw... put them back in the oven the whole time we ate dinner and after that they were still not fully cooked.

https://streaming.hearstdigitalstudios.com/64966c0f-650d-4162-9a12-a79a02819838/video_rover_16x9_1080p_hd_1541783548_15367.mp4

Classic Potatoes Au Gratin Is The Easy Potato Side Dish You Need

Potatoes Au Gratin Have Never Been Easier

This dish closely resembles layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. They consist of layered matzos, vegetables, and cheese.

Spinach, Leek, and Potato Matzo Gratin

raw cashews

avocado

lemon

leeks

baby spinach (rinsed)

dill (or 1 teaspoon dried)

matzo meal or quinoa flakes

Salt and pepper

matzos

Daiya cheese (optional (see Note))

pine nuts

Cook, bake, or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.

Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes.

Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly pureed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.

Preheat the oven to 350º F.

Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it.

Stir in the cashew cream, dill, and matzo meal. Season with salt and pepper.

Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don’t let them get mushy!), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.

Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, half of the optional cheese, and another layer of matzos. Repeat, ending with a layer of matzo and the remaining cheese.

Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve.

In this simple, cheesy sweet potato gratin, sweet potatoes, gruyere, cheddar, garlicky cream, and fresh thyme come together to create a delicious twist on the classic potato casserole.

Sweet Potato Gratin

lbs sweet potatoes, peeled

Gruyére cheese

Parmesan cheese

Tbsp fresh garlic, finely minced

Kosher salt and freshly-ground black pepper,

Preheat the oven to 375℉. Lightly grease a 9-inch baking dish with butter or nonstick baking spray. Set aside.

Using a mandoline, carefully slice the sweet potatoes horizontally into thin rounds, no larger than 1/8” thick. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish.

Set aside 1/2 cup of Gruyére cheese. Sprinkle the sweet potatoes with a third of the remaining Gruyére, cheddar, and Parmesan cheeses. Repeat with two more layers of potatoes and cheese.

Meanwhile, heat the olive oil to a medium sauce pan over medium heat until shimmering. Add the garlic, and cook, stirring occasionally, until golden and fragrant, about 5 minutes.

Add the cream, nutmeg, and thyme, and bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Do not let come to a boil.

Stir in the reserved 1/2 cup of Gruyére cheese, until melted. Slowly pour the warm cream mixture over the sweet potoates, letting it sink in amongst the layers. Top with a bit of fresh thyme leaves.

Bake until the gratin is golden brown and bubbly and the potatoes are tender, about 45-50 minutes. If the gratin begins to brown too quickly, cover loosely with aluminum foil, as needed. Remove from the oven and let rest for 10-15 minutes before serving. Garnish with more fresh thyme. Enjoy!!

Made this tonight for Thanksgiving. It looks and taste great!! I will serve it tomorrow

This gratin is specially requested by family and friends for the past 3 years. It is absolutely delicious!

I made this for a potluck at my church today and I got a ton of compliments!  I think I'll probably make it for Thanksgiving dinner this year as well.  Thanks for the great recipe, love the blog!

I love this recipe and have made it a few times. Is it something that can be made a day ahead?????

Excellent.  Followed recipe exactly using half-and-half instead of heavy cream.  Don't omit the fresh thyme. Wonderful flavors.

This recipe is delicious. We scrapped the pan. I substituted sage instead of thyme. Really, really good.

Smash hit of Christmas lunch. Fabulous sweet potato recipe. Decadent and delicious.

Scalloped Yukon Gold and Sweet Potato Gratin… thinly sliced sweet and Yukon gold potatoes topped a creamy herbaceous, silky sauce and shredded gruyere cheese. 

Scalloped Yukon Gold and Sweet Potato Gratin

sage

Yukon Gold potatoes

sea salt

Gruyere cheese

Preheat oven to 400°F.

Add the ½ stick of butter to a...

Add the ½ stick of butter to a sauce pan over medium heat and melt.  Add the garlic and allow to simmer for 1 minute.  Add the cream and herbs to the pan and bring to a simmer.  Remove the cream mixture from the heat and set aside.

Peel, then slice the potatoes and sweet potatoes...

Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds.  Add the potatoes to a large mixing bowl and toss with salt and pepper.

With a tablespoon of butter, grease a 13x9x2-inch...

With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potato types.

Pour the cream mixture over the potatoes, pressing...

Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid.

Sprinkle on the cheese, cover with tin foil...

Sprinkle on the cheese, cover with tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and most of liquid is absorbed, about 10-15 minutes longer.  Let stand 10 minutes then serve.

garlic, crushed

360 mL double cream

mL milk

salt

chilli flakes

g grated Gruyère

g Parmesan

Preheat oven to 190°C (170ºC fan) and butter a large baking dish.&nbsp;Slice potatoes 5mm thick and place in water to keep from browning.

In a large pan&nbsp;over medium heat, melt butter. Add garlic and cook&nbsp;until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and chilli flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat.

Layer a third&nbsp;of potatoes, slightly overlapping, in prepared dish then pour a third&nbsp;of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top.

Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes.

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

The ultimate makeover: potato dauphinoise

semi-skimmed milk

bay leaf

shallot, roughly chopped

1kg waxy potatoes (try Desirée)

full-fat crème fraîche

vegetable stock (Marigold bouillon)

gruyère or vegetarian alternative, grated

Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.

Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.

Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

Easy Au Gratin Potatoes, or Gratin Dauphinois, is a comforting side dish made with thinly sliced potatoes tossed in a rich and velvety cheese sauce, then baked until golden. Every bite is delicious!

Top 21 potato gratin recipes from across the web

The most viewed potato gratin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Potatoes Au Gratin

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Sweet Potato Gratin

Scalloped Yukon Gold and Sweet Pota...

Potatoes Au Gratin

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Cheesy Hasselback Potato Au Gratin

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Spiralized Hasselback Potato Gratin

Fennel & potato gratin

Lighter fennel & potato gratin

Ina Garten's Potatoes Au Gratin

Creamy Potato Stacks

Top 21 potato gratin recipes from across the web

The most viewed potato gratin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Gratin

Dauphinoise Potatoes

Potato Gratin Stacks

Gratin Dauphinois with Tarragon

Apple and Potato Gratin

Creamy Pumpkin and Cheddar Scallope...

Potatoes Au Gratin

Spinach, Leek, and Potato Matzo Gra...

Sweet Potato Gratin

Scalloped Yukon Gold and Sweet Pota...

Potatoes Au Gratin

The ultimate makeover: potato dauph...

Au Gratin Potatoes Recipe

Rosemary Potato Gratin

Cheesy Hasselback Potato Au Gratin

Crispy layered thyme potatoes

Spiralized Hasselback Potato Gratin

Fennel & potato gratin

Lighter fennel & potato gratin

Ina Garten's Potatoes Au Gratin

Creamy Potato Stacks

The most viewed potato gratin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine