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READY IN 1½ hrs

Rich and Creamy Potatoes Au Gratin

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"These are the easiest, creamiest potatoes au gratin I have ever had... YUM!" — Celeste

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Original recipe makes 8 servings Change Servings

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
3/4 teaspoon salt
1 cup heavy cream, divided

freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

Footnotes

Cook's Note:
You might want to put some foil on the lower shelf in the oven in case it spills over, or cook on lipped pan.

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The following is my review for this outstanding recipe that I reviewed when it was still a personal recipe. Reviewed on Nov. 22, 2011 by Avon Thanks Celeste for the perfect, perfect au gratin potato recipe. Such a simple and yet elegant taste. Easy to put together and whatever you do, don't skimp on the ingredients. Use fresh ground nutmeg, the heavy cream, the yukon golds, and most of all the gruyere. It's not everynight of the week anyone needs to splurge on something so decadent, but for a special occasion or to make a meal memorable, just do i t. You won't be sorry.

—Avon- status quo PRO

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Most Helpful Critical Review

Apr 20, 2012

These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in.

—key151

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59 Ratings

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Apr 09, 2012

Potato perfection. I chose to slice my potatoes a little thicker, perhaps between 1/8 and 1/4 inch, and only boiled them a few minutes to ensure they would not be reduced to mush. I’d do so exactly the same next time. These are, indeed, rich and creamy and develop a beautiful and extra delicious golden brown crust as they bake. I loved the subtle flavor of the nutmeg (fresh does make a big difference I believe), which was an ideal choice to enhance, just slightly, the flavor of the potatoes as well as that gorgeous Gruyere cheese. Not only were these a decadent taste sensation, they were remarkably easy to assemble as well – no sauce to prepare, just layer cream and cheese! After sampling these it will be interesting to see if I ever go back to traditional au gratin potatoes prepared with cheddar again.

—naples34102

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Mar 19, 2012

Recipe Group selection 3/17/12. My only deviation from the recipe was using Jarlesburg in place of Greuyere, which was $21.99/lb. This was so good with the lesser cheese, I can just imagine it as written. Celeste, this is another winning recipe, thank you for sharing it with us.

—BigShotsMom

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Feb 02, 2012

Celeste...these potatoes are so yummy! Quick to put together and so creamy, my family loved this dish. I nearly broke the bank on the Gruyere but it was so worth it!

—Wyattdogster

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Mar 17, 2012

Made this for Recipe Group...This is potato perfection!!! I could not believe how easy this was to prepare and the end result was fantastic...everyone RAVED! I had planned a different potato recipe and at the last minute decided on these, so I had already had whole, boiled potatoes, so I just peeled them, sliced them thin and proceeded w/ the recipe. I seasoned them w/ some garlic powder and salt (as well as the pepper and nutmeg) to compensate for what I did not do during the boiling, which worked out fine. Also, and I know this is major, so PLEASE forgive me, but I actually only had a very small amount of Gruyere on hand that my mom gave me, so I did end up using some creamy Irish white cheddar (Ballyshannon) as well, and it went perfectly. These were so creamy and flavorful...a real hit at dinner. I will def be making these again and again (probably subbing cheeses as needed, lol). Thanks, Celeste, for this wonderful recipe. :)

—Christina

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Mar 21, 2012

Recipe Group Selection: 17, March '12 Oh my goodness is this a great potato recipe! I halved the recipe, but wish now I would have made the full recipe. I've never had, nor purchased Gruyere cheese (quite expensive at $15.98 lb.) but it was so worth it! Lucky for us, I still have enough cheese left to shred and make another half batch. Thanks Celeste for sharing - this was a great pick this week.

—Molly

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Apr 05, 2012

Great recipe. It is expensive to make & loaded with calories & fat. However, it is a wonderful recipe for holidays & special occasions. I did a trial run last night to taste the outcome (made it exactly as written) & it was terrific !! Will be making again for Easter dinner & will probably not make again for many months. Wonderful recipe, the best au gratin potatoes I have ever tasted !! Yummy !!

—ROYJEAN111

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Nutrition

Calories
352 kcal
18%

Carbohydrates
32.1 g
10%

Cholesterol
70 mg
23%

Fat
20 g
31%

Fiber
2.8 g
11%

Protein
12.3 g
25%

Sodium
331 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rich and Creamy Potatoes Au Gratin

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 352
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 12.1g 60 %
Cholesterol 70mg 23 %
Sodium 331mg 13 %
** Potassium 51mg 1 %
Total Carbohydrates 32.1g 10 %
Dietary Fiber 2.8g 11 %
Protein 12.3g 25 %
** Sugars 0.2g
** Vitamin A 14 %
** Vitamin C < 1 %
** Calcium 37 %
** Iron 1 %
** Thiamin 3 %
** Niacin 15 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.