Potato Au Gratin
Potato Au Gratin is a French baked potato dish where thinly sliced potatoes are layered with cream and Gruyere cheese, then baked until the top forms a deep golden crust. The potatoes must be sliced to a uniform two to three millimeters - a mandoline slicer ensures consistent thickness so every layer cooks at the same rate. A mixture of heavy cream and milk warmed gently with garlic is poured between each layer of potatoes, where it meets the potato starch and thickens into a binding sauce that holds the layers together. Gruyere is the classic cheese choice - it melts into long, stretchy strands and carries a nutty, slightly sweet flavor. It is distributed between the layers for internal richness and piled on top for the signature golden crust. After about fifty minutes at 180 degrees Celsius, the cream bubbles around the edges, the potatoes turn completely tender, and the surface cheese crisps into a crackling, browned cap.
Adjust Servings
Instructions
- 1
Preheat oven to 190C and rub baking dish with butter and garlic.
- 2
Slice potatoes into 2-3mm rounds.
- 3
Combine cream and milk, then season with salt and pepper.
- 4
Layer potatoes, cheese, and cream mixture repeatedly.
- 5
Cover and bake 35 minutes, then uncover and bake 15 more minutes to brown top.
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