Description
The ultimate French-style potato bake! Creamy, cheesy, and garlicky layers of tender potatoes, this Potatoes au Gratin is rich, luxurious, and perfect for any occasion.
Ingredients
→ Cream Mixture
1½ cups full-fat cream (heavy or thickened)
2 garlic cloves, minced
2 tablespoons (30g) unsalted butter, melted
→ Potatoes & Seasoning
1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, Maris Piper), peeled and sliced ⅛” / 3mm thick
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons fresh thyme leaves (optional but recommended)
→ Cheese
2½ cups grated Gruyère cheese (or cheddar, colby, havarti, etc.)
Instructions
Preheat Oven:
Preheat to 180°C / 350°F (fan or conventional).
Make Cream Mixture:
In a jug, combine cream, melted butter, and minced garlic. Stir well.
Layer Potatoes (Layer 1):
Spread ⅓ of sliced potatoes into a baking dish. Pour over ⅓ of the cream mixture. Sprinkle with ⅓ of salt, pepper, thyme, and ¾ cup cheese.
Repeat Layers (2 & 3):
Repeat the process two more times, but do not add cheese to the top layer yet.
Cover & Bake:
Cover with foil or a lid and bake for 1 hour 15 minutes, or until potatoes in the center are soft. (May take up to 1½ hours depending on dish.)
Add Cheese & Finish Baking:
Remove foil, top with remaining cheese, and bake for an additional 10–15 minutes, until golden and bubbly. Let rest 5 minutes before serving.
Notes
Potato Type: Use starchy varieties for best texture. Avoid waxy potatoes.
Cheese Options: Gruyère is classic. Mozzarella lacks flavor but can be mixed with parmesan. Always grate your own for best melt.
Make-Ahead: Prepare fully, then reheat with a bit of reserved cream for fresh-from-oven taste.
Baking Dish Size: Best in a 1.5L (6 cup) or slightly larger dish to allow depth.
Leftovers: Store up to 4 days in fridge. Reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French
