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5 from 5 votes

THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES

This easy cheesy au gratin is perfect for any family dinner
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Potato Gratin
Cuisine: American
Keyword: au gratin potatoes, how to make perfect au gratin potatoes
Servings: 8 servings
Calories: 150kcal
Author: Loaves and Dishes

Ingredients

  • 4 large russet potatoes fist size or slightly bigger
  • 1 ½ cups water
  • 2 tsp bouillon concentrate
  • ½ tsp salt
  • 1 stick of sweet creamed unsalted butter
  • 1 cup heavy cream
  • 1 cup shredded Gruyere Cheese - parmesan if you don’t have Gruyere
  • 1 8 oz block of cream cheese - cut into small pieces.

Instructions

  • Preheat the oven to 350 and spray a 9x13 pan with cooking spray.
  • Peel the potatoes and then cut into ⅛ “ slices. Use a mandolin slicer if you have it.
  • In a large stock pot, heat the water and the bouillon until boiling over medium heat. Add salt to the water. When water is boiling, gently add the potato slices to the water and return to a slow boil.
  • Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart -0 this is just a pre cook. Every few minutes, GENTLY turn the potatoes in the pan using a large spatula. Use care not to break the potatoes.
  • While the potatoes are cooking, in a separate sauce pan combine the butter, cream, Gruyere and cream cheese and cook over medium heat until all are melted. Stir frequently to keep it from burning/sticking to the bottom of the pan. Whisk out any lumps.
  • When the potatoes are nearly cooked through and the cheese is melted, gently scoop the potatoes into the 9x13 prepared pan (use care not to break) and pour the cheese sauce over the potatoes until you have either poured all of it over or until the level of the cheese sauce reaches the top of the potatoes. You may have extra cheese left over.
  • Bake at 350 until the sauce is bubbly throughout, the potatoes are cooked through and a slightly browned crust develops on the top - about 35-45 minutes.

Notes

Be careful not to overcook the potatoes or they want to fall apart in the oven. 
You will note that many recipes have you to slice your potatoes very thin and then bake for a longer time.  Personally, I've had inadequate results with that technique and that is why I choose to do mine this way.  I think you should too. 

Nutrition

Serving: 1g | Calories: 150kcal