Potato Au Gratin
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Thin potato slices bake in cream and milk until the liquid thickens between the layers, with Gruyere melted through the middle and browned on top.
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Garlic never touches the potatoes themselves, only the buttered dish, where it leaves a faint scent at the base. Baking happens in two phases, covered with foil until the potatoes cook through and then uncovered to color the cheese, which keeps the top from scorching before the center softens. There is no bechamel, just cream poured straight over the slices.
Ingredients
Instructions
- 1
Preheat the oven to 190C.
- 2
Coat the baking dish evenly with 1 tablespoon butter, then rub it with the 2 garlic cloves so the fat carries the garlic aroma into the potato layers.
- 3
Trim the potatoes, then slice all 700 g into thin 2 to 3 mm rounds.
Keep the thickness as even as possible, because thicker pieces stay firm while thin pieces collapse.
- 4
Mix 300 ml heavy cream, 150 ml milk, 1 teaspoon salt, and 0.5 teaspoon black pepper.
- 5
Warm the mixture gently over low heat only until steaming, not boiling.
- 6
Arrange the potatoes in slightly overlapping layers, spoon on a thin layer of cream mixture, and scatter Gruyere over it.
Repeat in the same order, saving enough cheese for a generous top layer.
- 7
Cover the dish with foil and bake for 35 minutes.
Remove the foil when the cream bubbles around the edges and a skewer slides into the potatoes with only slight resistance.
- 8
Bake uncovered for about 15 minutes more, until the top turns deep golden brown and the cheese looks crisp.
- 9
Rest for 10 minutes before cutting so the cream thickens and the portions hold together.
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