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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Potato au gratin: culinary rags to riches

May 5th, 2020 · No Comments · Agrotourism, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Easter, Entertaining, Gluten-free, Hanukkah, Holiday, Kosher, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Rosh Hashanah, Side Dishes, Thanksgiving, the baking corner, Vegan, Vegetarian, Winter Recipes

Simple Potato au gratinThere is nothing better than the  plebeian potato raised to patrician heights when sliced, baked and topped with cheese and brought to bubbling, golden goodness in a hot oven.


  • 1 lb. Yukon Gold or russet potatoes, peeled
  • 1 1/2 cups of half and half (if dairy-free or vegan, try rice milk)
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • pinch of freshly grated nutmeg (careful to not use too much)
  • 4 tablespoons of butter (one to grease baking dish) (sub for EVOO for non dairy)
  • 1/4 cup finely shredded Gruyère, Emmental, or Comté (sun for vegan cheese)
  • 1 tablespoon of fresh grated Parmesan (sub for breadcrumbs)


  • Peel potatoes and leave whole for par boiling. If they are large, cut in half but not more because you need to slice thinly later.
  • Add 2 tablespoons of salt to the water and bring to a boil for 10 minutes. The potatoes should be partially cooked.
    set aside and allow to cool.
  • Heat the oven to 400°F and butter your gratin or baking dish
  • Using a very sharp knife or a mandoline, carefully cut the cooled potatoes into 1/8-inch slices (no thicker). Set aside.
  • I a sauce pan, add the cream, salt, pepper, nutmeg, and butter. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally
  • Next slice or mandolin your potatoes and arrange in the dish.
  • When the cream boils, pour the mixture over the potatoes.
  • Tap the dish a bit so the slices settle and then sprinkle the surface with the cheese.
  • bake for 45 minutes at 425 until golden brown.

Serve in the same dish-from oven to table.

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