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
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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    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.
    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. 
     
    Delicious! I used a little less butter and more cheese. My family loved it, definitely a great go-to au gratin recipe!
    My family LOVES this recipe every time I make it. I know it will be a hit at our Christmas dinner today!
    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.
    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!
    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.
    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!
    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!
    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!
    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!
    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.
    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!!!
    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.
    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
    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.
    Absolutely wonderful!
    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!
    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!
    Love this recipe! It was super easy and delicious!
    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.
    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!!!
    Delicious!!!!
    This recipe makes au gratin potatoes with the flavor that you always hope for! Absolutely perfect!
    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.
    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.
    This was amazing my company thought it was awesome too...I will make this again wonderful with ham
    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.
    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.
    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....
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