I was pretty busy on the weekend and I wanted a simple side for my ham dinner that did not require much hands on time. I was thinking that simple cheesy potatoes au gratin would fit the bill perfectly. The potato gratin only required a bit of work to assemble and then it went into the oven along with the ham for the last 30 minutes or so. It was pretty much a fix it, pop it in the oven and forget it dish. Not only was it simple to make but it also turned out great! It is really hard to beat warm potato slices drenched in cream and covered in melted cheese. I had been planning on giving it a crunchy panko bread crumb topping but I realized too late that I was out of the bread crumbs. I got the enjoy the perfectly burnt cheese topping instead this time. Now that I have some ham leftovers I think I am going to have to make another potato au gratin but this time with some chopped up ham in it.
Potatoes au Gratin
ingredients
- 1 cup heavy cream
- 1 cup milk
- 1 clove garlic (chopped)
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- 1 pound potatoes (pealed and sliced thinly)
- 1/2 cup gruyere (grated)
- 1/2 cup parmigiano reggiano (grated)
- 1 tablespoon thyme (chopped)
- 1/4 cup bread crumbs (optional)
directions
- Heat the cream, milk, garlic, nutmeg, salt and pepper in a sauce pan stopping before it boils.
- Place a layer of the potatoes on the bottom of a greased 8 inch square baking dish.
- Pour some of the sauce over the potatoes to coat along with some cheese and thyme
- Repeat 2 and 3 until you are out of potatoes ending with a layer of cream topped with cheese and thyme.
- Sprinkle the bread crumbs over the top.
- Bake in a preheated 325F/170C oven until the sides are bubbling and the top is golden brown, about 30-45 minutes.
Kevin – I don’t think you even needed the bread crumbs. It looks scrumptious just as is. and perfect with the ham.
I must be honest, I have never tried my potatoes like this before. Thanks Kevin!
Love it! Huuummm…
Mmmm … looks great. I think I’d prefer it without the breadcrumbs. I love ham and potatoes! YUM!
Oh delicious, I love potato gratin. Such a classic French dish.
Cheers,
Elra
I have seen them..and now seems like having some..yum
Mmmm Yum – cheese and potatoes. Looks luverly!
this is something that’s gonna be my side dish pretty soon… 🙂
Eeek! my nemesis: potatoes! You are sorely tempting me to break my low-carb diet with this potato dish! I love this dish so much and you’ve hit my weak-spot right now…it looks so creamy delicious!
Looks so delicous! I love potato gratin. Your recipe looks wonderful I like the use of gruyere a lot. I’m sure it gave a wonderful taste. yum yum!
thta’s exactly my kind of gratin! it looks extremely good!
Cheers,
Rosa
What a great looking gratin. I don’t often make it, but I always enjoy eating it.
I love my potatoes this way. Looks so good!
Note to self: do not read recipes for cheese-y potatoes before breakfast….
Those are some gorgeous potatoes, and that cheese! Looks great.
Who doesn’t love warm, creamy, cheesy potatoes?
I’ve had scalloped potatoes on the brain for a while now, I definitely need to make some…
The last gratin I made used goat cheese intead of gruyere, but I think I may have to try this cheese and compare! Great side dish. And I really like that you’re putting the serving number now, it really helps me scale how much your recipes will make.
Kevin, Potatoe au Gratin is my favorite way to make potatoes. I just love the creamy and cheesy flavors. What a stunning photo!
Mmmm! My mom often made ham and potato scallop for Sunday dinners when I was little. I love the crunchy potato bits. Total comfort food.
Those look SO good! Please come cook at my house. I’ll bake you anything you want! 😉
Beautiful pictures Kevin and look so tasy! Gloria
Potatoes and cheese, what could be better!!!
Kevin, that looks delicious! truly amazing!
You really can’t go wrong with potatoes au gratin, they’re one of husband’s favorite dishes.
I would love to have a purse and shoes the color of that beautiful cheese! LOL
That gorgeous gratin certainly didn’t need any bread crumbs.
oMG..I saw these potatoes and it instantly brought me back to childhood! My mom used to make these all the time!!
We seem to be on similar taste wave lengths. I love scalloped potatoes and today I decided to make a combo of sweet and russet scalloped potatoes.
I totally love your meal, especially those potatoes Kevin.
I love potatoes au gratin so much that I have been known to have it for breakfast 🙂 Delicious looking pictures, I will have to make these very soon!
Running out of bread crumbs may have been a blessing — that burnt look is amazing! What a terrific recipe. Thanks!
ooh ur au gratin looks much like the best one i’ve ever had when I was in France two years ago.
I have to make these for my sister. She buys that gross box mix all the time, and I bet they don’t compare one bit to these. Thanks!
These look like the perfect potatoes gratin. You would make the french proud. The top layer looks soooo good.
yum I loove potato gratin! Kevin yours looks so good 🙂
Oh, man but that looks so goood. I’ve yet to meet a potato dish that I don’t love especially one with onions. It also helps to that I’m starving right now. Great photo!!!!
~ingrid
probably my most favorite food on earth! YUM!
You have some very yummy looking vegetarian dishes…just discovered you through Serious Eats.
Wow! Gorgeous!
Any foodie worth his salt won’t be able to resist your gratin!
Hmmm, adding bacon to the lot starts to sound like a tartiflette. Just add Brie on top. You know where to look for a recipe. 😉
Potatoes au Gratin… yum… such a classic
Cheesy potatoes are always a winner – this is a favourite in our house! Looks fab 🙂
and 4 years later someone is still benefiting from you sharing your art 🙂 thank you!
i searched through several recipes for au gratin potatoes and wanted to make it authentic with the cream. i didn't have gruyere, but used chedder/colby instead and it turned out sooooo tasty! we finished the whole dish and talked about how good it was the rest of the night!
a definite keeper in my recipe box!!!
btw- i had to bake it more like 45-1hr. for the potatoes to become tender. (i did slice them thinly by hand)