The dish in the photo looks like a creamy baked potato gratin / au gratin potatoes—thin or chunky potatoes baked in a rich, seasoned cream sauce until tender, bubbling, and beautifully browned. Classic gratins commonly use potatoes, cream, garlic, herbs, and cheese, with russet potatoes working especially well because their starch helps create a thick, creamy sauce.
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Bon Appétit
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Recipe Details
Prep time: 20 minutes
Cook time: 55–70 minutes
Total time: 1 hour 15–30 minutes
Servings: 6
Oven: 375°F / 190°C
Difficulty: Easy–moderate
Ingredients
2½ lb (1.1 kg) Yukon Gold or russet potatoes
1½ cups (360 ml) heavy cream
½ cup (120 ml) whole milk
2 cloves garlic, finely minced
2 tbsp butter, plus extra for greasing
1 cup (100 g) shredded Gruyère, Swiss, or sharp cheddar
¼ cup (25 g) grated Parmesan
1 tsp salt, or to taste
½ tsp freshly ground black pepper
¼ tsp ground nutmeg
1 tsp fresh thyme leaves, or ½ tsp dried thyme
1 tbsp chopped fresh parsley, optional
½ tsp paprika, optional, for the golden top
For the pictured-style finish: cut some of the potatoes into small irregular chunks rather than making every piece perfectly uniform. This creates those wonderfully browned, crispy edges.
How to Make It
Prepare the oven.
Heat oven to 375°F (190°C). Butter a 9-inch (23-cm) baking dish.
Prepare the potatoes.
Peel if desired and slice about â…› inch (3 mm) thick. If using larger chunks as pictured, keep them relatively small so they cook evenly.
Make the cream mixture.
Add cream, milk, garlic, salt, pepper, nutmeg, and thyme to a saucepan. Warm gently over medium-low heat for about 3–5 minutes. Do not boil.
Layer the potatoes.
Arrange half the potatoes in the baking dish. Sprinkle with about half of the Gruyère and Parmesan.
Add the second layer.
Add the remaining potatoes and pour the warm cream mixture evenly over everything.
Top with cheese.
Sprinkle with the remaining cheese and dot the surface with the remaining butter. Add a light dusting of paprika if you want the deep golden color shown in the photo.
Bake covered.
Cover tightly with foil and bake for 35–40 minutes.
Brown the top.
Remove the foil and bake another 20–30 minutes, until the potatoes are fork-tender and the top is bubbling and deeply golden brown.
Rest.
Let the gratin stand for 10–15 minutes before serving. This allows the creamy sauce to thicken.
Tips for the Best Gratin
Don’t slice the potatoes too thickly. Thick pieces can remain firm while the top becomes over-browned.
Russets: starchier and excellent for naturally thickening the sauce.
M
MamaGourmand
Yukon Gold: naturally creamy, buttery, and slightly less starchy.
For an extra-crispy top: broil for 1–2 minutes at the end, watching carefully.
For stronger garlic flavor: rub the baking dish with a halved garlic clove before buttering it.
Letting the dish rest is important—the sauce becomes noticeably creamier as it cools slightly.
Nut & Allergy Information
Nuts: No tree nuts or peanuts are required in this recipe.
However, if this is being prepared for someone with a nut allergy, check the labels of the cheese, butter, cream, and any packaged ingredients for cross-contact warnings. Some specialty cheeses and processed products can have facility or ingredient warnings.
Contains:
Milk/dairy
Cheese
Potentially gluten, depending on any packaged ingredients used
Egg-free: Yes
Peanut-free: Yes, when using verified peanut-free ingredients
Tree-nut-free: Yes, when using verified nut-free ingredients
Gluten-free: Naturally, provided all packaged ingredients are gluten-free
There are also established dairy-free, nut-free versions of scalloped potatoes that substitute dairy-free milk and other ingredients.
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Go Dairy Free
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Approximate Nutrition
Per serving, assuming 6 servings and the full-fat dairy/cheese version:
Calories: ~430–500 kcal
Carbohydrates: ~40–45 g
Protein: ~12–15 g
Fat: ~25–30 g
Saturated fat: ~15–18 g
Fiber: ~4 g
Sodium: varies considerably with cheese and added salt
Potatoes themselves provide carbohydrates, fiber, vitamin C, and potassium; USDA data lists a medium potato as a useful source of fiber and vitamin C.
S
SnapEd
Recipe Q&A
Q: Can I make this ahead of time?
A: Yes. Assemble it, cover, and refrigerate for up to about 24 hours. Allow it to sit briefly at room temperature before baking, then bake until the center is completely hot and tender.
Q: Why are my potatoes still hard?
A: The slices were probably too thick, the dish wasn’t covered long enough, or the cream mixture wasn’t hot enough. Cover and continue baking until a knife slides easily through the center.
Q: Can I use milk instead of heavy cream?
A: Yes, but the gratin will be less rich and less creamy. A mixture of whole milk and cream gives a good balance.
Q: Can I use cheddar?
A: Absolutely. Sharp cheddar gives a stronger, more pronounced cheese flavor. Gruyère gives a more classic French-style gratin.
Q: Can I make it without cheese?
A: Yes. It becomes closer to traditional scalloped potatoes/dauphinoise. Add a little extra cream and season generously.
Q: Can I make it vegetarian?
A: Yes. This recipe is vegetarian as written.
Q: Can I make it dairy-free?
A: Yes. Use dairy-free butter, unsweetened plant milk, and a suitable dairy-free cheese—or omit the cheese. Nut-free dairy-free versions can be made with appropriate non-nut plant milks.
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Go Dairy Free
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Q: How do I get that beautiful brown crust in the photo?
A: Don’t cover the dish during the final baking stage. Finish uncovered until the cheese and exposed potato edges become deeply golden. A brief broil at the end gives an especially crisp surface.
Q: Can I freeze potato gratin?
A: You can, although potatoes may become somewhat grainy after freezing. For best texture, refrigerate leftovers and reheat them in the oven.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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