Potatoes Au Gratin

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan[ and Gruyere for a more sophisticated version.]

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup unsalted butter, softened
  • 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
  • 1/2 cup grated Gruyere
  • 1/2 cup freshly grated Parmesan
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon paprika
Directions

Preheat the oven to 350 degrees F.

Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.

Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.

In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.


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4.4 73
frankly, VERY disappointing, I should have taken the suggestions of other reviewers. Made per directions, and these came out greasy, not creamy, unappetizing curdled small lumps of cream, and really not as flavorful as expected given the cheeses. Should have followed my experience and made a cheese bechamel for the liquid component. Sorry, not trying again. item not reviewed by moderator and published
This is my go to recipe for au gratin potatoes. Easy to assemble, perfect results every time. A real crowd pleaser with minimal effort. Delicious and indulgent! I add a sprinkling of smoked paprica on top for a little added flavor and it makes the dish look even more appealing. item not reviewed by moderator and published
Delicious! I used a little less butter and more cheese. My family loved it, definitely a great go-to au gratin recipe! item not reviewed by moderator and published
My family LOVES this recipe every time I make it. I know it will be a hit at our Christmas dinner today! item not reviewed by moderator and published
Very simple to make. The gruyere really adds to it. This IS a very rich dish. Not one for every day. Usually have it once every couple of months with a good streak as this is a potato dish you might find at an upper scale steak house. I use a Breville tabletop convection oven for this and it comes out great every time. item not reviewed by moderator and published
My boyfriend and I LOVED this with a few changes. I used Extra Sharp White Cheddar instead of the Parmesan and much less butter. Also, I boiled whole, unpeeled potatoes for about 10 minutes, then peeled and sliced them. The potatoes came out perfectly cooked. It was fabulous! item not reviewed by moderator and published
Oh dear. I followed the recipe, but using less butter--I just dotted thin shavings of butter on the top. And also, Kroger's does not sell Gruyere, so I used Jarlsburg, as another cook did.I also put a little cheese on top for effect. It took about 1-1/2 hours to cook and looked beautiful--all crunchy on top. However, no happy ending. The potatoes were good, but the dish is very bland. If you like Mexican food or Indian food, you are not going to like this dish at all. My daughter said I should have used cheddar cheese instead. Maybe I'll try this again with a sharper, more robustly flavored cheese. item not reviewed by moderator and published
VERY TASTY! This was my first time making potatoes au gra from scratch and they turned out awesome! After reading through at least 60% of the reviews I too made some modifications. I cut the potatoes into 1/4ths (large chunks and then boiled for about 5-10 min. prior to baking. After the quick boil I then cut into the 1/4-1/8 size slices. I warmed the cream in a pan first and melted one of the cheeses in with it and added 2 small tbsp of flour. I substituted the parmesan cheese for white cheddar and used 1 cup of each cheese. I dotted maybe 1 tbsp of butter over the top. Baked 1 hour uncovered and they were finished. Due some other things I was making, the potatoes ended up sitting for at least 1/2 hour on the stove top covered with foil to help them stay warm and then were "reheated" for just a few min. in the oven before serving. I would make these again, no questions asked! item not reviewed by moderator and published
VERY TASTY! This was my first time making potatoes au gra from scratch and they turned out awesome! After reading through at least 60% of the reviews I too made some modifications. I cut the potatoes into 1/4ths (large chunks and then boiled for about 5-10 min. prior to baking. After the quick boil I then cut into the 1/4-1/8 size slices. I warmed the cream in a pan first and melted one of the cheeses in with it and added 2 small tbsp of flour. I substituted the parmesan cheese for white cheddar and used 1 cup of each cheese. I dotted maybe 1 tbsp of butter over the top. Baked 1 hour uncovered and they were finished. Due some other things I was making, the potatoes ended up sitting for at least 1/2 hour on the stove top covered with foil to help them stay warm and then were "reheated" for just a few min. in the oven before serving. I would make these again, no questions asked! item not reviewed by moderator and published
LOVE THIS! Took advice from other reviews and used one cup each of the cheeses and very little butter and covered as well about half way through. Just greased the pan with butter-the Parmesan is oily enough you don't really need all the butter. I also used black truffle salt for half the salt requirement. YUM! My husband ate half the pan! item not reviewed by moderator and published
I substituted Manchego for the Parmesan, which made the flavor a bit nuttier. Perhaps I'll also add some pine nuts next time, too. I also added fresh thyme, and uncooked turkey bacon slices on top. Skip dotting the butter on top; it just melts to a puddle at the bottom. I too needed to cover with foil to cook the potatoes thoroughly. Delicious! item not reviewed by moderator and published
I love this recipe. I decided to sprinkle in some fresh chives with the cheese layers, and it added just the right amount of onion taste. There were leftovers and they were just as delicious the next day. Make sure you reheat them in a slow (325F oven. I put aluminum foil on top. item not reviewed by moderator and published
THE BEST recipe!! My dad had three helpings and said that it was so good he thought he was eating at a nice restaurant! I will admit, I use double the cheese -- about 1 cup of parm and 1 cup of gruyere. Absolutely delicious and so easy!!! item not reviewed by moderator and published
I was looking for a layered au gratin and found this. i made it in a cast iron pot and i used cheddar only with ham. i must have dotted too much butter; so i crushed some croutons and spread them on the pool of butter i had. It has been over an hour and 1/2 and i sliced my potatoe's thin. As soon as the potatoe's are fork tender; i will broil the top of the crouton for crispness. I am sure they will be good. item not reviewed by moderator and published
I will been cooing this for dinner tonight and I will let you all know how it was. I will put up pitcher of the fish project item not reviewed by moderator and published
This is an awesome recipe. I've made it numerous times and everyone loves it. I had one person tell me they like it better than the potatoes at one of our favorite high-end spots. item not reviewed by moderator and published
Absolutely wonderful! item not reviewed by moderator and published
AWESOME recipe! Potatoes Au Gratin have always been an "ok" dish in my eyes. This one though blows the rest away. Very tasty with the cheese & just enough crispy-goodness to top it off! item not reviewed by moderator and published
These were fantastic! I served them at 3 separate dinner parties and they got rave reviews each time. I used white potatoes with the skin on. I omitted the butter on the top and I baked for 1 hour using the confection oven. Perfect! item not reviewed by moderator and published
Love this recipe! It was super easy and delicious! item not reviewed by moderator and published
This recipe was the worst online recipe I've ever made...and that was after I drove 40 miles round trip and spent $15 on Gruyere cheese. Folks, if you're making a recipe for au gratin potatoes that doesn't include a roux, you are using the wrong recipe...and THIS is the wrong recipe. It was terrible, disgusting, completely separated. I will never use this recipe again and will tell everyone I know how bad it is. item not reviewed by moderator and published
This recipe was out of this world good. I made a few changes per other reviews. I blanched my potato slices for 4 minutes. This ensures the 1 1/4 hour cooking time will make the potatoes fully cooked. Because the slices are hot before layering, I warmed my cream to stop it from breaking up which cold cream would do once it hit the hot potatoes. I used sharp white cheddar instead of parmesan, and added the cheddar to the cream melting it. I poured a little cream over each layer of potatoes, then topped with the gruyere over each layer. I ended the layering with potatoes, a little cream over, then gruyere. Used only 2 tbls of butter on the top. It came out creamy good and the sharp white cheddar pairs very well with the gruyere. AWESOME!!! item not reviewed by moderator and published
Delicious!!!! item not reviewed by moderator and published
This recipe makes au gratin potatoes with the flavor that you always hope for! Absolutely perfect! item not reviewed by moderator and published
A new take on an old classic dish. I added more of both cheeses and forgot the paprika. It did seem to take a little longer to cook than the recipe calls for. Potatoes were in the oven for 1.5 hours and the potatoes at the bottom of the dish were a teeny bit crunchy still. Still a huge hit at the party. item not reviewed by moderator and published
Unfortunately, I was disappointed in this recipe. After 1.5 hours of cooking in the oven, the rest of our Christmas dinner was complete but the potatoes in this dish were still crunchy and not yet soft. I actually finished cooking this dish in the microwave because I felt that would be faster and I did not want the rest of our dinner to get cold and suffer because the potatoes were not done. I also had a big spill in the bottom of my oven from the cream/butter and oil that had seeped to the top of the dish running over the side. There was way too much leftover liquid in this dish. As for flavor, unfortunately I felt that was lacking too. This morning I am cutting up the remaining potatoes au gratin with my hand chopper and working them into omelets for breakfast, trying to use up the leftovers. I probably will not make this recipe again and will try another one next time. item not reviewed by moderator and published
This was amazing my company thought it was awesome too...I will make this again wonderful with ham item not reviewed by moderator and published
This is one of the best au gratin potato recipes I have ever tasted. the Gruyere and parmesan take it over the top. I highly recommend it. item not reviewed by moderator and published
I'd leave off the butter if i were you. I though it was crazy to add (dot) the remaining butter on the top of the potatoes and it was crazy. I had hold the baking dish over the sink and pour out a ton of oil/butter/grease when the dish was done baking and it was still too greasy. item not reviewed by moderator and published
I am making this dish for the second time. I used half good Parmesan cheese and half Cheddar, last time it was wonderful, but a little greasy. I also added chopped ham to make it a main dish. My picky-eater husband even liked it! Hoping for similar results this time.... item not reviewed by moderator and published
My family raved over this recipe. It was so easy to assemble, I made it ahead of time, then brought it out of the fridge to warm up before baking. This will be a part of my holiday menu from now on. item not reviewed by moderator and published
This is packed with flavor, but when I took it out of the oven there was a TON of grease on the top. I might have ladeled off about 1/2 cup. I know I didn't put THAT much butter in it, so it must have come from the cheese. Did anyone else have the same problem? I'd make it again, but I'm wondering what adjustments I'd have to make to reduce that. item not reviewed by moderator and published
I made this ahead and froze it -- the potatoes turned black! I've frozen potato dishes before and never had this happen. Maybe I should have heated it until the potatoes were cooked through before freezing. After thawing, I baked it according to directions. The result was a gooey mess. Fortunately I was serving it to family members who don't cook much and they thought it tasted fine. item not reviewed by moderator and published
I made this last night and my Husband ate the whole dish, but I did get a few bites before he devoured it! I didn't have Idaho russets so I used a combination of a few gold potatoes and red potatoes instead. I also substituted half and half for the heavy cream. Not much of a calorie savings, but it all adds up. I will definately make this again and plan to add it to my Christmas dinner menu with our prime rib roast. item not reviewed by moderator and published
I prepared this for the first time for a tailgating party. It had great flavor, but the butter floated on top and it curdled. What did I do wrong? item not reviewed by moderator and published
I had a last-minute dinner party last night. I got online and got the potatoes au gratin recipe. Everyone raved! My surprise was eating the let-overs the next morning. They were FANTASTIC! I'll have to diet all week to make up for my indulgence. It was worth it! item not reviewed by moderator and published
I make this several times a year. I use milk instead of cream, and really don't miss it (the cheese and butter make up for it). Really delicious, and a "pretty" casserole for the holidays. On occasion, I have added leeks to the recipe. Also fabulous. item not reviewed by moderator and published
I found this receipe and made it for the 1st time for Thanksgiving in 2007. They were a HUGE hit! I made them now just about anytime we want potatoes. When we have get togethers and I need to bring a dish to pass...I'm told to bring these. There are even family members fighting over them...(well not really fighting but they don't want to share) :-) They are my family's new tradition. I've raved about them so much, that I've passed it on to co-workers and friends and they love them too. item not reviewed by moderator and published
I cut this recipe in half for the two of us and used swiss cheese instead of Gruyere and it came out terrific! It was rich and creamy and my husband totally loved it. item not reviewed by moderator and published
never again boxed brands item not reviewed by moderator and published
I searched for a potatoes au gratin recipe to go with my New Year's pork roast dinner and although I was a bit concerned with the nay sayers input, I prepped and cooked it as written and it was superb. I doubled the recipe and everyone was as impressed as I was. Doing the left overs tonight and daggum, there's no potatoes au gratin to go with the collards, black eyed peas and pork. Thanks Ms. Smith. Nice one! item not reviewed by moderator and published
This is a classic recipe, and I made it today for Christmas. I doubled the recipe for 8 people, and everyone raved about it. I made the recipe as written, except I was short on Parmigiano Reggiano, so I mixed 1 cup Gruyere with some shredded sharp Cheddar for the layering, and saved 1/2 cup Parmesan to sprinkle over the top layer of potatoes. That gave the casserole a nice brown crusty top. Not sure about the problems people had with cooking taking too long --this took no more than an hour and 10 or 15 minutes at most, even doubled. Also, not sure about the problem with the "greasy mess" situation some described. Maybe used too much cheese? Also, I heated my cream to a simmer before pouring over the casserole. That probably helped it to cook faster and also may have helped the cheese and cream blend well. If you didn't like it the first time, please try again and experiment -- this is a great recipe! item not reviewed by moderator and published
I made this Christmas Eve and everyone loved it! But made it with some edits based on everyone's commentary - (1) Sliced the potatoes a little more than 1/8 inch thick, (2) Shredded the gruyere and parmesan THINLY; using the finest possible grate size available and sprinkled lightly on potato layers..., (3) buttered the pan w/ 1tbsp of unsalted butter as instructed but only used 2tbsp of unsalted butter to dot on the top, (4) used white rose potatoes which worked perfectly!, (5) I ended up using about 2.25lbs of potatoes; made with 3 layers of th potato slices. I heard that red potatoes would be great too over Idaho potatoes. I definitely will be making this again!!! item not reviewed by moderator and published
I should've listened to everyone's comments! The oil from the butter/cheeses separated and it was a gunky consistency. I definitely would make a cheese sauce first instead of just pouring the cream on top. Even though it still tastes great, its presentation was poor. item not reviewed by moderator and published
My first batch of this broke apart but still tasted good. I decided to try something a little different - I melted the Gruyere in the cream and added a little flour to bind it, the salt and pepper and a little nutmeg . Next I poured this mixture over each layer with the parmesan cheese evenly distributed between each layer. I didn't add the butter until about half way through baking. Now I had the luxury of baking this in a convection oven and it turned out beautifully - very creamy and buttery and it didn't break. You couldn't even taste the little amount of flour I used and it didn't affect the creamy texture. I believe you could also bake this in a water bath and it would help. Since my first try I've tried a few different cheeses as well - white cheddar, english cheddar, and asiago were all excellent. item not reviewed by moderator and published
Follow the recipe exactly and it is perfect! item not reviewed by moderator and published
My husband's cousin made this when we ate at their house. My kids (ages 12 and 10) are picky eaters and both LOVED these potatoes and asked for seconds and thirds! I got the recipe for these potatoes and am going to add it to my meal planning. item not reviewed by moderator and published
Used asaiga & parmesan cheese. This is a excellent dish. So easy! item not reviewed by moderator and published
I thought this would be better after reading some of the other reviews. Very disapointing. I too ended up with a greasy mess. The butter made the cheese curdle. It was not creamy at all. I cut the potatoes extra thin hoping it would cut down on cooking time, but still had to cook it about an hour and 45 min, before the potates were even close to tender. item not reviewed by moderator and published
Absolutely scrumptious! The only thing I added was a little sea salt and fresh cracked pepper in between the layers. item not reviewed by moderator and published
Tasty and rich....recipe is fairly unique through addition of all the butter on the top as opposed to being bound in sauce. This heightens wonderful butter flavor. item not reviewed by moderator and published
My daughter made this recipe for Easter and it turned out fabulous. I have made it twice for pot luck dinners and this dish is one of the first to go! I made small modifications in the recipe, I use milk on hand and cut down on the butter - but all in all the ingredients are used as the recipe states. item not reviewed by moderator and published
I made this for Easter dinner and it was a major hit! I easily doubled the recipe and used a 3 quart baking dish. I used two blocks of New York Sharp Cheddar and was so good. Next time I probably will omit the butter on top, I don't think it is necessary, as other reviewers have said. This was so easy to make, just peel the potatoes and run through the food processor to slice. I will definitely make this over and over again and try different cheeses. item not reviewed by moderator and published
I just served this dish for Easter Dinner. I read the reviews of it first and a lot of folks commented on the potatoes not being done. I boiled them for a minute or two then layered them. I also us a lot more cheese. It turned out wonderful. A real crowd pleaser! item not reviewed by moderator and published
loved it item not reviewed by moderator and published
The addition of guyere makes this recipe divine. Very easy to make. item not reviewed by moderator and published
Fantastic! I made a few changes based on the reviews I read. I didn't add any butter. I used "light" Jarlsberg and parmesan cheese. So de-lish. My family raved. The second time I made it, I doubled the recipe so we'd have leftovers. It 're-heats' just fine. item not reviewed by moderator and published
Have made this dish several times and it is always a hit. It is very easy to prepare and is absolutely delicious. item not reviewed by moderator and published
I used chedder instead of Guyere - worked great. Definatley have to cook for the full 1.5 hours. item not reviewed by moderator and published
simple and fast item not reviewed by moderator and published
I thought these potatoes were a little on the sharp side (I am a sharp cheese lover), too greasy, and didn't have enough potato flavor. item not reviewed by moderator and published
excellent and easy. I used Jarlsberg cheese, which was more affordable and delicious. I only used 1 or 2 tblsp of butter to dot top, anymore would be too much. Will make over and over. item not reviewed by moderator and published
I made this on a quick decision for dinner guests one night and if I knew I would have tried it once before. It was good, potatoes were soft but for some reason I thought they would have more flavor. Would add some type of creamy cheese next time! item not reviewed by moderator and published
A simple marvel that'll save you the time of the fancier versions. item not reviewed by moderator and published
This receipe is better than any of the offerings by some of the excellent restaurants in Denver. I'd recommend this fixin' to anyone who wants to impress friends and family. item not reviewed by moderator and published
Typically, I will multiply this recipe 4x, to fill two full-sized casserole dishes (serving as a side dish for a congregation of about 75). There is NEVER any left over! item not reviewed by moderator and published
it was so easy and good--gruyere cheese really tastes great. i used 1% milk instead of cream and still came out tasty! item not reviewed by moderator and published
Very simple and good. item not reviewed by moderator and published
I never thought that you could ruin anything with potato in it but this came close. 1/3 cup butter? Are you kidding? The grease/oil/fat that oozed to the top was yuck! VERY disappointed! item not reviewed by moderator and published
These were excellent. There was a bit too much butter and pepper for my liking though. That could have been because I doubled the recipe though. I will definitely make again. Because of the expense of the cheeses I will reserve for special occasions. item not reviewed by moderator and published
I loved this recipe and so did my guests! It might have been just a little too buttery but was pretty close to perfect. Very easy too! item not reviewed by moderator and published
My family could not get enough of this delectable side dish. They thanked me several times for making these potatos i have decided to make them only on special occasions and maybe enter them into a cook off; of course with my own twist. Thanks a lot item not reviewed by moderator and published
I made these with 2 italion cheeses, they were awsome! So easy, and I got so many compliments on them! Thanks item not reviewed by moderator and published

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