Potatoes au gratin is that rare side dish that feels equally appropriate at a fancy dinner party and on a Tuesday night at home with the family. That is to say, it’s incredibly easy to make, wonderfully decadent, and everyone loves it—even if no one is quite sure what to call it (potato gratin, au gratin potatoes, scalloped potatoes, that cheesy potato dish...we could go on).
Pick up russet or Idaho potatoes for this recipe; their starchy flesh makes them the best potatoes for soaking up the creamy sauce, while their sturdy skins keep the thin slices from falling apart. When simmering the cream, make sure it’s over a gentle heat (if it over-reduces, it will break). Slowly infusing and blending the creamy sauce ensures garlic and fresh thyme flavor the dish from corner to corner.
It’s the cheese (and sometimes an addition of breadcrumbs) that differentiates a gratin from scalloped potatoes. The latter comprises spuds simply sliced and baked in cream, while this potato gratin recipe gets a generous topping of nutty Gruyère cheese and a touch of Parmesan.
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What you’ll need
3-Qt. Baking Dish
$17 At Amazon
Kyocera Ceramic Mandoline Slicer
$25 At Amazon
Small Saucepan
$155 At Amazon
Immersion Blender
$100 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Recipe information
Total Time
2 hours
Yield
12 Servings
Ingredients
5
1
2
2½
1
1
1
4
3
1
Preparation
Step 1
Preheat oven to 325°. Cut 1 garlic clove in half and rub the cut sides all over the inside of a 3-qt. shallow baking dish. Smear 1 Tbsp. unsalted butter, room temperature, all over inside of dish. Bring 2 medium shallots, quartered through root ends, 2½ cups heavy cream, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1 Tbsp. thyme leaves, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
Step 2
Arrange 4 lb. russet potatoes, scrubbed, very thinly sliced on a mandoline, in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crispy edges from the top). Shingle sliced potatoes as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with aluminum foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
Step 3
Place rack in highest position; heat broiler. Remove foil and top potatoes with 3 oz. Gruyère, finely grated, and 1 oz. Parmesan, finely grated. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
Do ahead: Gratin can be baked 1 day ahead. Cover and refrigerate. Bring to room temperature before broiling.
Editor’s note: This potato gratin recipe was first printed in October 2015. Head this way for more of our favorite Christmas dinner ideas →
Nutrition Per Serving
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