Seriously Simple Potatoes Au Gratin: Proper Comfort Food

By Maya ThorneJune 11, 2025

Craving creamy, cheesy comfort? This Potatoes Au Gratin recipe delivers! Tender potatoes in a streamlined recipe for home cooks. Easy, delicious, and perfect every time! ... Smart Kitchen Basics

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Right then, let's get this show on the road! Fancy a bit of proper comfort food?

Seriously Simple Potatoes Au Gratin: Proper Comfort Food

Honestly, who doesn't love a good potatoes au gratin ? it's pure, unadulterated indulgence. this isn't your fancy-pants, chef-y version; this is the real deal, the kind your nan would make.

We're talking creamy, cheesy, melt-in-your-mouth goodness. and the best part? it’s way easier than you think, even more delicious than scalloped potatoes !

A Wee Bit of Background

This dish, often mistaken for gratin dauphinois , has roots steeped deep in european culinary history. while its precise origins might be french, the love for a good creamy potato bake is universal.

This recipe streamlines the process, making it perfect for a midweek treat or a show-stopping holiday potato dish . trust me, it's well worth the effort and an ideal comfort food recipe .

Quick 'n' Easy Breakdown

This easy au gratin recipe is a doddle. it's a medium-difficulty dish, meaning it needs a bit of attention to detail – like getting those potato slices nice and thin, so it's nothing too taxing.

It'll take about 25 minutes to prep and around 50- 60 minutes to bake. this serves about 6-8 hungry souls.

It is also a great option to make-ahead potatoes au gratin .

Why You'll Love This

Aside from the obvious deliciousness, potatoes are a decent source of vitamin c and potassium. but let's be real, we're making this for the pure, unadulterated joy it brings.

It's perfect for a sunday roast, a cozy night in, or even a slightly posh potluck. what makes this potato casserole special? the creamy sauce and gruyere cheese recipes , of course and its simplicity.

No fuss, just flavour.

Alright, let's dive into what you'll need to whip up this glorious Potatoes Au Gratin , also affectionately known as Scalloped Potatoes round our way. Honestly, it's proper comfort food recipe .

Ingredients & Equipment: The Nitty-Gritty

Let's break it down. Making this creamy potato bake easier than you think!

Main Ingredients

Yukon Gold potatoes : 2 lbs (900g) , peeled (optional!). You want these thinly sliced. I'm talking about 1/8 inch or 3mm thin. Key is, the potatoes should be firm and free from sprouts. Mushy potatoes? Nah, mate.
Kosher salt : 1 teaspoon (5g) for the spuds.
Freshly ground black pepper : ½ teaspoon (2.5g) , because everything's better with a bit of pepper!
Unsalted butter : 2 tablespoons (30ml) – crucial for that roux!
All-purpose flour : 2 tablespoons (15g) . Plain flour, nothing fancy.
Whole milk : 2 cups (475ml) . Full fat gives the best, creamiest result. Trust me on this.
Ground nutmeg : 1/4 teaspoon (1.25g) . Adds a lovely warmth.
Garlic : 1 clove , minced. You could add more if you really love garlic, right?
Kosher salt : 1/2 teaspoon (2.5g) for the sauce.
Freshly ground black pepper : 1/4 teaspoon (1.25g) for the sauce.
Gruyère cheese : 1 cup (100g) , grated. It just melts beautifully. Look for a good quality Gruyère, nutty and not too dry. The best Gruyere cheese recipes are using Gruyere.
Parmesan cheese : ½ cup (50g) , grated. Adds a lovely salty tang.

Seasoning Notes: Flavor Bombs!

Forget boring cheesy potatoes ! Nutmeg's your secret weapon. It just elevates the whole dish. You can always add a pinch of cayenne for a little kick. Experiment! Don't be shy.

Equipment Needed: Keep it Simple

9x13 inch baking dish : Essential for a proper potato casserole , or similar oven-safe dish.
Large saucepan : For making the creamy sauce.
Whisk : Key for a lump-free sauce, innit?
Sharp knife or mandoline : For slicing those potatoes. Mind your fingers!
Cutting board : To protect your work surface.

If you don't have a fancy mandoline, a sharp knife and a bit of patience will do the trick. this is a truly easy au gratin recipe .

Remember making a make-ahead potatoes au gratin is a game changer for festive occasions. this is your holiday potato dish .

I reckon you can use a cheese grater instead of a mandoline. it might take a while, but it'll work.

Honest! i've been there myself on a bank holiday when all the shops were shut.

Seriously Simple Potatoes Au Gratin: Proper Comfort Food

Oh my gosh, who doesn't love potatoes au gratin ? honestly, it's the ultimate comfort food recipe , isn't it? it's like a warm hug on a plate.

Some people also called it scalloped potatoes . my grandma used to make this every christmas as her special holiday potato dish .

This is that same recipe, just a bit easier.

Prep Like a Pro: Mise en Place is Key

Before you even think about turning on the oven, get everything ready. peel those potatoes (or don't, it's up to you!), grab that gruyere cheese , and have your milk , butter, and spices ready to go.

It's all about that mise en place , my friend! getting super organized now saves time and stress later. makes this easy au gratin recipe even easier.

Step-by-Step: Let's Get Cooking!

Slice 2 lbs (900g) potatoes thinly .
Melt 2 tablespoons (30ml) butter and whisk in 2 tablespoons (15g) flour. Cook for 1 minute.
Slowly whisk in 2 cups (475ml) milk until smooth. Add 1/4 teaspoon (1.25g) nutmeg, 1 minced garlic clove, 1/2 teaspoon (2.5g) salt, and 1/4 teaspoon (1.25g) pepper. Simmer until thick.
Layer the potatoes, sauce, and cheese in a baking dish. Start with the potatoes at the bottom. Sprinkle in between layers with the grated cheese. Use 1 cup (100g) Gruyère and 1/2 cup (50g) Parmesan.
Bake at 375° F ( 190° C) for 50- 60 minutes , until golden brown and bubbly. Look for that visual of the cheese, it has to be bubbly.
Let it rest for 10 minutes. I know, it's hard, but it's worth it!

Pro Tips for Potato Perfection

Want to take your creamy potato bake to the next level? add some garlic! infuse the milk with garlic cloves for extra flavor.

This is really special and you can adjust it depending on your taste.

Don't overcook the sauce! it should be thick enough to coat a spoon. if it starts to curdle, take it off the heat and whisk it.

Also, avoid using old potatoes. they don't taste as good and don't bake well. you can even make-ahead potatoes au gratin .

Assemble the casserole a day ahead, cover, and refrigerate. add 15 minutes to the baking time. this will give you even more flavour, like a gratin dauphinois .

Honestly, making cheesy potatoes has never been easier! give it a go and let me know what you think! you'll be saying "oh my gosh!" after the first bite of this potato casserole .

Recipe Notes: Elevating Your Potatoes Au Gratin Game

So, you're about to embark on making potatoes au gratin ? good on ya! it’s a right proper comfort food recipe , let me tell you.

I've been tweaking this recipe for years. i’ll share some tips so you don’t make the same bloomin' mistakes i did!

Serving Suggestions: Plating & Perfect Pairings

Honestly, presentation matters. think of your creamy potato bake as a blank canvas. for a bit of posh, serve individual portions of your glorious gratin dauphinois in ramekins.

Garnish with a sprig of fresh thyme. feeling fancy? drizzle a bit of truffle oil.

As for sides, something green always hits the spot. a simple green salad with a zesty vinaigrette cuts through the richness.

Roasted asparagus is another winner. for drinks, a crisp white wine like sauvignon blanc or pinot grigio complements the cheesy potatoes perfectly.

Storage Tips: Keepin' it Fresh

Leftovers? Don't you worry! Potatoes au gratin are fantastic the next day.

Refrigeration: Store cooled potato casserole in an airtight container in the fridge for up to 3 days.

Freezing: i wouldn't recommend freezing it to be honest; the texture can get a bit wonky. but if you must, wrap individual portions tightly in cling film and then foil.

Thaw completely in the fridge before reheating.

Reheating: Reheat in the oven at 350° F ( 175° C) until warmed through, or in the microwave in short bursts. Cover it with foil to prevent it from drying out.

Variations: Mix It Up!

Fancy a change? Here are a couple of twists on this classic Easy Au Gratin Recipe:

Dietary Adaptation: For a vegetarian version, ensure your cheese is vegetarian-friendly.

Seasonal Swap: In autumn, add roasted butternut squash slices alongside the potatoes for a touch of sweetness. You could even try using sweet potatoes instead of regular ones for a sweet treat.

Nutrition Basics: Goodness Inside

Let's face it, this holiday potato dish isn't exactly a health food. but, you know, everything in moderation, eh? a serving will give you energy from carbs, protein from the cheese, and some vitamins from the potatoes.

A little bit of what you fancy does you good! the gruyere cheese recipes are a great way to get calcium.

Here's a rough idea (per serving): Calories: around 350-400. Loads of people will eat it.

So there you have it! This Make-Ahead Potatoes Au Gratin recipe is a total crowd-pleaser. Get in the kitchen, get cooking, and enjoy every single, creamy, cheesy mouthful. You've got this!

Creamy Potato Bake: My Secret Potatoes Au Gratin Recipe

Frequently Asked Questions

Why did my potatoes au gratin turn out watery?

A watery potatoes au gratin is usually down to excess moisture in the potatoes or sauce. Make sure your potatoes are thinly sliced and not overly wet before layering them. Also, avoid using low-fat milk, as it can contribute to a thinner sauce that doesn't bind as well. A little tip: some folks like to soak their sliced potatoes in cold water to remove starch, but be sure to dry them really well before layering. If you find your dish is still watery towards the end of baking, you can try increasing the oven temperature slightly (watch it doesn't burn!) or baking it uncovered for the last 10-15 minutes.

How do I prevent the cream sauce from curdling when making potatoes au gratin?

Curdling is a classic kitchen bother, isn't it? Preventing curdling in your cream sauce involves gentle heat and constant attention. Use medium-low heat when making the béchamel sauce and whisk constantly to ensure the flour is fully incorporated. Avoid bringing the sauce to a rolling boil. If curdling does occur, immediately remove the saucepan from the heat and whisk vigorously – sometimes you can bring it back! Alternatively, you can add a small knob of cold butter to the sauce and whisk it in to help smooth things out.

Can I make potatoes au gratin ahead of time?

Absolutely! Preparing potatoes au gratin in advance is a great way to save time. You can assemble the dish completely and store it, covered, in the refrigerator for up to 24 hours before baking. Just add about 10-15 minutes to the baking time to ensure it's heated through. Keep in mind the potatoes might absorb some of the sauce overnight, so you could also prepare the sauce and slice the potatoes separately and assemble it just before baking.

What's the best way to store leftover potatoes au gratin?

Leftover potatoes au gratin can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Be aware that the sauce might separate slightly upon reheating, but it should still taste delicious! For best results and minimal separation, the oven is your best bet.

Can I use different types of cheese in my potatoes au gratin?

Of course, get creative with your cheese selection! While Gruyère provides a fantastic nutty flavor, you can experiment with other cheeses like cheddar, fontina, or even a smoked Gouda for a bolder taste. A combination of cheeses often works well. Just be sure to choose cheeses that melt well. Avoid pre-shredded cheeses, as they often contain cellulose which can hinder melting.

Is there a way to make potatoes au gratin healthier?

While potatoes au gratin is definitely an indulgent dish, there are a few tweaks you can make to lighten it up a bit. Consider using a lower-fat milk (although the sauce won't be as rich) and reducing the amount of cheese. Swapping out some of the regular potatoes for cauliflower will also reduce the calories and up the veggie count. Remember, everything in moderation, eh?