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Potatoes Au Gratin

Course Potatoes, Side dishes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • butter to grease the baking dish
  • 2 1/2 cups heavy cream
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper ground
  • 3 large russet potatoes or Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
  • 1 cup Parmigiano-Reggiano grated

Instructions

  • Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
  • In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
  • Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
  • Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.

Notes

Potatoes Au Gratin
 
Servings: 6
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 1 Hour 15 Minutes
Ingredients
  • Butter to grease the baking dish
  • 2-1/2 cups heavy cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3 large Russet or Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
  • 1 cup grated Parmigiano-Reggiano
Instructions
  1. Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
  2. In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
  3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
  4. Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.
This wonderful recipe for Potatoes au Gratin was given to me by my dear friend Kelly Santoro, and it’s almost identical to the recipe I learned in culinary school. It involves layering thinly sliced potatoes with heavy cream (a lot of it!) and grated cheese in a gratin dish, and then baking until the cream reduces and blankets the potatoes in a rich, creamy sauce. I’d say the dish is worthy of a special occasion — it is — but the truth is that eating it is a special occasion in and of itself. Just do yourself a favor and don’t look at the nutritional data; one bite and you can kiss the diet goodbye :).
Begin by slicing the potatoes as thinly and uniform as possible. You can use a mandoline slicer if you have one, but I never bother.
Next, whisk together the heavy cream, salt and pepper.
Butter a 2-quart baking dish.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes.
Pour 1/4 of the cream mixture over top.
Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for 60-70 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.
Nutrition Information
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  • Calories: 531
  • Fat: 42g
  • Saturated fat: 26g
  • Carbohydrates: 28g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 12g
  • Sodium: 928mg
  • Cholesterol: 150mg