Rating: 4.41 stars
375 Ratings
  • 5 star values: 254
  • 4 star values: 60
  • 3 star values: 30
  • 2 star values: 23
  • 1 star values: 8

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Nutrition Facts

352 calories; protein 12.3g; carbohydrates 32.1g; fat 20g; cholesterol 70.5mg; sodium 330.5mg. Full Nutrition
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Reviews (377)

Most helpful positive review

Rating: 5 stars
09/15/2014
For those of you who are hesitant to try this recipe because of the cost of Gruyere, I have a tip. Grate cheap grocery store brand Swiss cheese; it costs roughly $3 per pound instead of $18 or so per pound like Gruyere. Then pour about 3 T. of white wine over the 2 C. of the Swiss, toss, and let sit for at least 15 minutes. When ready to use, blot with a paper towel to remove excess wine, and it will remarkably cook up just like Gruyere. Your palate won't know the difference, but your pocketbook will! Read More
(299)

Most helpful critical review

Rating: 2 stars
04/20/2012
These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in. Read More
(20)
375 Ratings
  • 5 star values: 254
  • 4 star values: 60
  • 3 star values: 30
  • 2 star values: 23
  • 1 star values: 8
Rating: 5 stars
09/14/2014
For those of you who are hesitant to try this recipe because of the cost of Gruyere, I have a tip. Grate cheap grocery store brand Swiss cheese; it costs roughly $3 per pound instead of $18 or so per pound like Gruyere. Then pour about 3 T. of white wine over the 2 C. of the Swiss, toss, and let sit for at least 15 minutes. When ready to use, blot with a paper towel to remove excess wine, and it will remarkably cook up just like Gruyere. Your palate won't know the difference, but your pocketbook will! Read More
(299)
Rating: 5 stars
02/02/2012
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. Read More
(170)
Rating: 5 stars
04/09/2012
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. Read More
(158)
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Rating: 4 stars
10/24/2014
It was very good. If you happen to have a Trader Joe's around town, get their cheddar/gruyere cheese blend and use that. It was perfect and not as expensive as a pure gruyere cheese. I also added some chives and seasoned the layers with a salt blend. Lastly I broiled the top for a bit to make it more crispy and pretty to serve. Read More
(67)
Rating: 5 stars
03/19/2012
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. Read More
(62)
Rating: 5 stars
03/17/2012
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. :) Read More
(49)
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Rating: 5 stars
04/01/2013
Made this for Easter dinner, which meant there wouldn't be a lot of time to prepare it after the morning church service. I made the entire dish up to the point where it was ready to bake the night before, then covered and refrigerated it overnight. I was worried the potatoes would be mushy, so I sliced them a bit thicker than the recipe called for, but they were just fine. They baked while I roasted the asparagus and tossed the salad, and were perfect. I loved the Gruyere in this, and would definitely make it again. This reminded me of the individual baked portions of au gratin potatoes I've had at a local steakhouse - one of my favorite splurges there. Thanks for sharing Celeste! Read More
(42)
Rating: 5 stars
02/02/2012
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! Read More
(25)
Rating: 5 stars
03/31/2012
The taste of these potatoes is wonderful. The one thing I would do differently next time is to simmer in water for about 4 to 5 minutes. I did 8 and it was too long. Excellent flavor I will make again for sure. Read More
(24)
Rating: 2 stars
04/20/2012
These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in. Read More
(20)