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Potatoes Au Gratin Recipe – The Perfect Side Dish!
In fact it is the perfect side dish for just about any meal. I serve it alongside chicken, lamb, pork, fish or you can even eat it as a stand-alone dish. I love eating the extra trimmings off the tray, makes for an amazing snack! I know you’re going to love it too!
An Amazing Recipe - How to Make Potatoes Au Gratin!
Potatoes Au Gratin is one of my all-time favorite recipes! It's super easy to make and only requires a few ingredients that you probably already have in your pantry. Potatoes, cheese, cream, butter, eggs, garlic, salt, and pepper. That's it! This dish is always a huge hit whenever I make it for friends or family. And leftovers (if there are any!) reheat beautifully. So if you're looking for an impressive yet easy recipe to make, Potatoes Au Gratin is it! Trust me, your friends and family will thank you for making this delicious dish.So, let's get cooking!
Recipe Video
Recipe Ingredients
- 3 lbs Sweet Potatoes
- 3 lbs Baking Potatoes
- 1 large clove Garlic
- 1+ tbps Sweet Butter More the better!
- 3 cups Heavy Whipping Cream
- 1 cup freshly grated great quality Swiss Cheese
- 1 cup freshly grated aged Gouda
- 1 cup grated Reggiano Parmesan
- 6 Egg Yolks
- Salt & Pepper
- 1/4 tsp White Pepper
Recipe Instructions
- Preheat Oven to 275°
- Makes 8 to 10 Servings (lasagna style pan approximately 8” X 12”)
- Peel potatoes and using a mandolin into 1/16" slice. Keeping the two type of potatoes separate.
- Coat the bottom of a baking dish or a cookie sheet with a generous tablespoon of butter, or spray the bottom of the dish with a non-stick spray. Heat the cream. In a glass bowl, mix the eggs, salt and pepper and nutmeg; add the hot cream slowly to temper the eggs.
- Line the bottom of the dish with a event layer of the sweet potatoes, top it with a thin and even layer of the parmesan, top it with an event layer of the regular potatoes, and pour some of the cream mixture to barely cover. Top it with an even and thin layer of the Swiss cheese and continue to build the dish in any order you like, just be sure to add all the cheese and as much of the cream as you can. Before placing in the oven be sure to press down the potatoes, so that the top is very wet with the cream. Top with an even and thin layer of the parmesan.
- Bake for about 1 1/2 hours, or until a you can insert a knife in the center and feel that the potatoes are cooked all the way through. At this point you can let them rest for about 1 hour before serving or you can let them cool at room temperature then refrigerate them to serve them the next day. Just be sure to cut them in the portion size you would like to serve them before you reheat them in a preheat oven at 275˚ for about 15 to 20 minutes.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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