• Post last modified:February 26, 2024
  • Post category:Food
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Au Gratin Potatoes

Recipe by David Fionda


Prep time


Cooking time






  • 1 tablespoon unsalted butter, room temperature

  • 3 pounds Yukon Gold potatoes thinly sliced 1/8 inch

  • 1 large yellow onion thinly sliced 1/8 inch

  • 2 ½ cups heavy cream

  • 1 ½ cups whole milk

  • 2 garlic cloves, smashed

  • 1 teaspoon coarse salt

  • ¼ teaspoon ground white pepper

  • 8 ounces Gruyere cheese - grated

  • ⅛ teaspoon freshly grated nutmeg


  • Peel and wash the potatoes and slice them into rounds ⅛-inch thick.
  • Generously butter a 9-by-12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
  • In a small saucepan, bring the heavy cream and milk to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
  • In a large fry pan put the sliced potatoes and cream/milk mixture and simmer for 20 minutes until the potatoes are tender but not falling apart
  • Preheat the oven to 375°F. Arrange the potatoes in one overlapping layer on the bottom of the dish,spread a third of the onions on top of this layer and 2 ounces of cheese. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough cream and milk to come up just a little below the top layer of potatoes. Place remaining cheese and onions on top. Set the baking dish on a larger baking sheet and bake until the potatoes feel tender when pierced with a knife, about 25 minutes
  • Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.

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