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My review
Rich and Creamy Potatoes Au Gratin
540
Celeste
"These are the easiest, creamiest potatoes au gratin I have ever had... YUM!"
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Ingredients
1 h 30 m servings 352Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
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Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 224269 Ratings
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Most helpful positive review
9/14/2014
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 s...
Most helpful critical review
4/20/2012
These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in.
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9/14/2014
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 s...
2/2/2012
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 po...
4/9/2012
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 e...
3/19/2012
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...
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 a...
3/17/2012
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 rec...
3/31/2013
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 ni...
3/31/2012
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...
2/2/2012
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!