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Potatoes Au Gratin (Scalloped Potatoes)

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Potatoes Au Gratin (Scalloped Potatoes)

Cuisine:French

Course:Side Dish

20m prep 1h 0m cook 1h 20m ready

6 to 8 servings The classic French preparation, Gratin Dauphinois, is made with little more than raw potato slices and cream, which reduces, browns, and takes on a cheese-like flavor in the oven. This recipe includes plenty of cheese (simply omit if you prefer not to buck French tradition). For a bit more flavor, you may scatter over the inner layers of potatoes 1 thinly sliced medium onion, 4 ounces diced ham, or both. Preheat the oven to 350°F. Butter a 12-inch gratin dish or a shallow 3-quart baking dish.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups half-and-half or heavy cream
  • (1 tablespoon fresh thyme leaves or 1 teaspoon minced fresh rosemary or sage)
  • (2 garlic cloves, minced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • (Pinch of grated or ground nutmeg)
  • 1 cup grated Swiss cheese, Gruyère, sharp Cheddar, or Parmesan (4 ounces)
  • 2½ pounds russet or all-purpose potatoes, peeled if desired
  • 1
    • Dry bread crumbs
    • Dry bread crumbs
    • (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
    • Dots of butter
    • Dry bread crumbs
    • Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs)
    • (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
    • Dots of butter
    Sub-recipe steps
    1. Sprinkle over the food in a light but thorough covering: Dry bread crumbs
    2. Unless otherwise directed, bake in a 375°F oven until a crisp, golden brown crust forms. Or preheat the broiler and place the dish 3 inches below the heat. Allow it to brown, checking frequently.
    3. Mix together: Dry bread crumbs; (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
    4. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
    5. Unless otherwise directed, bake in a 375°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.
    6. Combine in a medium bowl: Dry bread crumbs; Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs); (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
    7. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
    8. Unless otherwise directed, bake in a preheated 350°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 cups half-and-half or heavy cream
  • (1 tablespoon fresh thyme leaves or 1 teaspoon minced fresh rosemary or sage)
  • (2 garlic cloves, minced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • (Pinch of grated or ground nutmeg)
  • 1 cup grated Swiss cheese, Gruyère, sharp Cheddar, or Parmesan (4 ounces)
  • 2½ pounds russet or all-purpose potatoes, peeled if desired
  • 1 (Au Gratin II)

Let's Cook

  1. Step 1.

    Whisk together in a medium bowl: 2 cups half-and-half or heavy cream; (1 tablespoon fresh thyme leaves or 1 teaspoon minced fresh rosemary or sage); (2 garlic cloves, minced); 1 teaspoon salt; ¼ teaspoon black pepper; (Pinch of grated or ground nutmeg)

  2. Step 2.

    Have ready: 1 cup grated Swiss cheese, Gruyère, sharp Cheddar, or Parmesan (4 ounces)

  3. Step 3.

    Cut into ⅛-inch-thick slices with a knife or mandoline: 2½ pounds russet or all-purpose potatoes, peeled if desired

  4. Step 4.

    Place a layer of potatoes in the prepared dish, pour one-quarter of the cream mixture over them, and sprinkle with one-quarter of the cheese. Repeat this layering 3 more times, ending with cheese. Bake until the top is golden and the potatoes are tender, 45 minutes to 1 hour.

  5. Step 5.

    If desired, sprinkle halfway through the baking time with: (Au Gratin II)

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