Classic Potatoes au Gratin

Definitely one of my favorite recipes to serve potatoes; very easy to make and the result is spectacular; rich, creamy and bursting with flavor.

Goes well with fish, poultry or beef and a simple green salad on the side.

Classic Potatoes au Gratin

Recipe by AnnaCourse: MainCuisine: GermanDifficulty: Easy


Prep time


Cooking time



Classic Potatoes au Gratin, rich and creamy, and bursting with flavor.


  • 1 tablespoon butter to grease the gratin dish

  • 400 g / 14.1 oz heavy cream

  • 1 garlic clove, peeled and cut in halve

  • 2 slices fresh, peeled ginger

  • 1 strip of fresh lemon peel

  • 1 sprig fresh thyme

  • 1 kg / 2.2 lb Yukon gold potatoes, peeled, rinsed and thinly sliced on a mandoline slicer

  • sea salt

  • freshly ground pepper

  • freshly ground nutmeg

  • Extras
  • 100 g Gouda, Gruyère or other yellow, medium hard cheese, finely grated

  • dried oregano

  • Equipment
  • shallow gratin dish or another shallow, heat resistant baking dish


  • Preheat the oven to 180C / 355F. Adjust the rack to a middle position. Smear butter all over inside the gratin dish. In a small saucepan bring the heavy cream to a boil, then turn off the heat. Add garlic, ginger, lemon peel and thyme, cover the pot with a lid and let the heavy cream steep for about 5 minutes. Remove and discard the seasoning. Season the heavy cream with salt and freshly ground pepper and nutmeg.
  • In a large bowl combine the sliced potatoes with the heavy cream, transfer into the baking dish and spread evenly. Bake the potatoes 45 minutes, until tender and creamy.
  • Adjust rack to the highest position; heat broiler. Top potatoes with Gouda or Gruyère and sprinkle with oregano. Broil until cheese is bubbling and the top of the gratin is golden brown, 5 – 10 minutes.


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