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.
Ciao Chow Linda says
February 7, 2009 at 2:57 amKevin – I don’t think you even needed the bread crumbs. It looks scrumptious just as is. and perfect with the ham.
Sharon says
February 7, 2009 at 3:03 amI must be honest, I have never tried my potatoes like this before. Thanks Kevin!
Rita says
February 7, 2009 at 3:22 amLove it! Huuummm…
Paula says
February 7, 2009 at 3:29 amMmmm … looks great. I think I’d prefer it without the breadcrumbs. I love ham and potatoes! YUM!
Elra says
February 7, 2009 at 3:32 amOh delicious, I love potato gratin. Such a classic French dish.
Cheers,
Elra
Anonymous says
February 7, 2009 at 4:49 amI have seen them..and now seems like having some..yum
Jan says
February 7, 2009 at 5:12 amMmmm Yum – cheese and potatoes. Looks luverly!
mikky says
February 7, 2009 at 5:48 amthis is something that’s gonna be my side dish pretty soon… 🙂
Cakebrain says
February 7, 2009 at 6:49 amEeek! 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!
PG says
February 7, 2009 at 8:14 amLooks 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!
Rosa's Yummy Yums says
February 7, 2009 at 9:02 amthta’s exactly my kind of gratin! it looks extremely good!
Cheers,
Rosa
Sylvie says
February 7, 2009 at 10:09 amWhat a great looking gratin. I don’t often make it, but I always enjoy eating it.
pigpigscorner says
February 7, 2009 at 11:03 amI love my potatoes this way. Looks so good!
Lydia (The Perfect Pantry) says
February 7, 2009 at 1:43 pmNote to self: do not read recipes for cheese-y potatoes before breakfast….
lisaiscooking says
February 7, 2009 at 2:02 pmThose are some gorgeous potatoes, and that cheese! Looks great.
Judy says
February 7, 2009 at 2:51 pmWho doesn’t love warm, creamy, cheesy potatoes?
Brilynn says
February 7, 2009 at 3:37 pmI’ve had scalloped potatoes on the brain for a while now, I definitely need to make some…
Joanne says
February 7, 2009 at 3:42 pmThe 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.
chuck says
February 7, 2009 at 4:31 pmKevin, Potatoe au Gratin is my favorite way to make potatoes. I just love the creamy and cheesy flavors. What a stunning photo!
Jennifer says
February 7, 2009 at 6:09 pmMmmm! My mom often made ham and potato scallop for Sunday dinners when I was little. I love the crunchy potato bits. Total comfort food.
Katrina says
February 7, 2009 at 8:05 pmThose look SO good! Please come cook at my house. I’ll bake you anything you want! 😉
Gloria says
February 7, 2009 at 11:12 pmBeautiful pictures Kevin and look so tasy! Gloria
meeso says
February 8, 2009 at 12:09 amPotatoes and cheese, what could be better!!!
Cheryl says
February 8, 2009 at 12:54 amKevin, that looks delicious! truly amazing!
Sara says
February 8, 2009 at 1:01 amYou really can’t go wrong with potatoes au gratin, they’re one of husband’s favorite dishes.
Karen says
February 8, 2009 at 1:32 amI would love to have a purse and shoes the color of that beautiful cheese! LOL
Pam says
February 8, 2009 at 2:05 amThat gorgeous gratin certainly didn’t need any bread crumbs.
Leslie says
February 8, 2009 at 2:32 amoMG..I saw these potatoes and it instantly brought me back to childhood! My mom used to make these all the time!!
giz says
February 8, 2009 at 4:43 amWe 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.
Helene says
February 8, 2009 at 7:39 amI totally love your meal, especially those potatoes Kevin.
Nirvana says
February 8, 2009 at 11:08 amI 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!
Angela says
February 8, 2009 at 12:32 pmRunning out of bread crumbs may have been a blessing — that burnt look is amazing! What a terrific recipe. Thanks!
Bren says
February 8, 2009 at 6:22 pmooh ur au gratin looks much like the best one i’ve ever had when I was in France two years ago.
Hayley says
February 8, 2009 at 9:17 pmI 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!
Manger La Ville says
February 9, 2009 at 3:41 amThese look like the perfect potatoes gratin. You would make the french proud. The top layer looks soooo good.
Cooking and the City says
February 9, 2009 at 11:27 amyum I loove potato gratin! Kevin yours looks so good 🙂
Ingrid says
February 9, 2009 at 4:42 pmOh, 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
Anonymous says
February 10, 2009 at 3:48 amprobably my most favorite food on earth! YUM!
nithya at hungrydesi says
February 10, 2009 at 5:03 pmYou have some very yummy looking vegetarian dishes…just discovered you through Serious Eats.
Jamie says
February 12, 2009 at 9:13 amWow! Gorgeous!
Michelle says
February 12, 2009 at 3:32 pmAny 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. 😉
mycookinghut says
February 14, 2009 at 6:15 pmPotatoes au Gratin… yum… such a classic
Jeanne says
February 16, 2009 at 11:27 pmCheesy potatoes are always a winner – this is a favourite in our house! Looks fab 🙂
Shelly says
March 15, 2013 at 2:32 amand 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)