Description
This delicious Gruyère-Crisped Potatoes Au Gratin recipe features thinly sliced Yukon Gold potatoes cooked in a flavorful cream mixture with garlic, nutmeg, cayenne, and freshly shredded Gruyère cheese. Baked until golden and fork-tender, these au gratin potatoes are topped with fresh basil for a rich and comforting side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes
Cream Mixture
- 3 cups heavy cream
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Generous pinch freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, smashed and minced
Cheese and Garnish
- 3/4 cup Gruyère cheese, freshly shredded
- Fresh basil, to garnish
Instructions
- Prepare the oven and potatoes: Preheat your oven to 400°F. Wash and scrub the Yukon Gold potatoes thoroughly. Using a food processor fitted with a slicer blade, slice the potatoes 1/8 inch thick by feeding them through 1 or 2 at a time. If you don’t have a food processor, carefully slice using a sharp knife or mandoline.
- Cook the potatoes in cream mixture: In a large pot, combine the sliced potatoes, heavy cream, kosher salt, freshly ground black pepper, freshly grated nutmeg, cayenne pepper, and minced garlic. Set the pot over medium-high heat and cook gently, stirring occasionally to avoid breaking the potatoes, until the cream mixture comes to a boil.
- Transfer to baking dish and add cheese: Pour the creamy potato mixture into a 2.5 to 3 quart baking dish. Shake the dish gently to evenly distribute and settle the potatoes. Sprinkle the shredded Gruyère cheese evenly on top.
- Bake until golden and tender: Place the baking dish in the preheated oven and bake for about 40 minutes until the potatoes are fork-tender. The top should be deeply golden brown, and the cream should have thickened. The sauce will continue to thicken as it cools.
- Rest and garnish: Remove the dish from the oven and let the potatoes stand about 15 minutes to set. Just before serving, garnish with freshly chopped basil for a fragrant finish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold their shape during cooking.
- Slicing potatoes uniformly ensures even cooking; a mandoline or food processor slicer blade is ideal.
- Be gentle when stirring the cream and potatoes to avoid breaking the slices.
- The sauce may appear loose right out of the oven but will thicken as it cools.
- For a sharper flavor, you can substitute part of the Gruyère with Parmesan cheese.
- Letting the dish rest before serving helps the au gratin set and improves slicing.
