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Rich and Creamy Potatoes Au Gratin

Rated as 4.36 out of 5 Stars

"These are the easiest, creamiest potatoes au gratin I have ever had... YUM!"
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1 h 30 m servings 352 cals
Original recipe yields 8 servings


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 352 calories; 20 g fat; 32.1 g carbohydrates; 12.3 g protein; 70 mg cholesterol; 331 mg sodium. Full nutrition

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  1. 242 Ratings

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Most helpful positive review

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

These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in.

Most helpful
Most positive
Least positive

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...

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...

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...

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...

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...

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...

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...

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...

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!