Potatoes Au Gratin – Creamy & Cheesy

Prep Time
Cook Time
1h 5m
Ready In

"Easy, just make the sauce and put in the sliced potatoes, then bake and you are good to go. The recipe will make enough for 6-8 servings so plenty to go around unless you have a big family and need a double batch!"

Original recipe yields 8 servings


  • Serving Size: 1 (184.3 g)
  • Calories 267.1
  • Total Fat - 15.4 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 56.8 mg
  • Sodium - 367.7 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 1.7 g
  • Protein - 9.4 g
  • Calcium - 222.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375º F and grease baking dish with butter.

Step 2

In a large saucepan, melt butter. Add in garlic, saute 1-2 minutes. Add in flour, nutmeg, salt and pepper. You should have a paste-like sauce.

Step 3

Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted.

Step 4

Arrange sliced potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they’re evenly covered. Sprinkle Parmesan over the top.

Step 5

Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.

Tips & Variations

No special items needed.



A different way of making Potato Gratin to my usual recipe, but overall we did enjoy this. I did make this recipe as written although I found that in step 3 you do need to whisk the sauce well when adding the cream, to save the mixture getting lumpy, but the sauce worked out beautifully smooth with the whisking. We did enjoy this although I did find the Gratin when baked did have a bit of oil on top from the cheese and butter, which I carefully poured off before serving. A different type of Gratin that made enough for 2 meals which was and again will be enjoyed by all.

review by:
(14 May 2021)