bonappetit4.6
Classic Potatoes au Gratin (Creamy, Cheesy Potato Gratin)
Learn how to make classic potatoes au gratin—creamy, cheesy, and golden brown. Perfectly layered potato gratin for any occasion.
👥 12 Servings🔥 Cook: 20 min👤 Claire Saffitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking dish
- ●blender
- ●oven
📝 Preparation Steps
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.
. unsalted butter, room temperature1 Tbspmedium shallots, quartered through root ends2½ cups heavy cream2. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. freshly ground black pepper1 tsp. thyme leaves, plus more for garnish1 Tbsp
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.
. russet potatoes, scrubbed, very thinly sliced on a mandoline4 lb
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 and has been updated for style. Head this way for more of our favorite Christmas dinner ideas →
. Gruyère, finely grated3 oz. Parmesan, finely grated1 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...