Gruyère-Crisped Potatoes Au Gratin

5 from 14 votes

Gruyère-Crisped Potatoes Au Gratin

These scalloped potatoes can be made ahead and then baked last-minute. You can use Gruyere or Parmesan. A perfect and easy side for busy holiday dinners!

Prep Time15

Cook Time40

Standing Time15

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 448kcal

Author: The Food Charlatan

Ingredients

2 pounds Yukon Gold potatoes
3 cups heavy cream
1 teaspoon kosher salt
1/8 teaspoon black pepper freshly ground
nutmeg generous pinch, freshly grated
1/4 teaspoon cayenne pepper
2 cloves garlic smashed and minced
3/4 cup Gruyere cheese freshly shredded
basil fresh, to garnish

Instructions

Heat the oven to 400°F. Wash and scrub your potatoes. Fix the slicer blade onto your food processor. Feed the potatoes in 1 or 2 at a time until they are all sliced. If you don't have a food processor, just use a very sharp knife to slice them into 1/8 inch slices. (A mandoline works great too.)
In a large pot add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne pepper, and minced garlic. Set the heat to medium high and cook, stirring occasionally until the cream boils. (Stir gently so that you don't break up the potatoes.)
Pour the mixture into a 2.5 or 3 quart baking dish. Shake it around to settle the potatoes, then sprinkle with the shredded cheese.
Bake in the oven at 400 F for about 40 minutes, or until they are extremely fork-tender. You will know it is done when the cream is thickened and the top is dark brown. The sauce will continue to thicken as it cools, so don't worry if you think it looks overly-liquidy.
Let the potatoes stand for about 15 minutes before serving with fresh chopped basil.

Notes

You can replace one cup of the heavy cream with whole milk.

If you don't have Gruyere, fresh Parmesan works great too.

This is a great make-ahead recipe, so it's perfect for holidays when you are super busy. Just do everything the same except don't add the cheese. When you are ready to bake, sprinkle on the cheese and bake about 15-20 minutes longer than normal, or until the top is dark brown.

Source: lightly adapted from Fine Cooking

Nutrition

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