• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Creamy Potatoes Au Gratin

April 17, 2019 by Tina Verrelli 2 Comments
Modified November 22, 2020 at 8:19 am

Creamy Potatoes Au Gratin - Close up photo of casserole with a spoonful lifted out.

Thanks for Sharing!

117 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Tender thinly sliced potatoes layered with white cheddar and gruyere cheese baked with cream and stock that’s seasoned with Dijon mustard and thyme. A sprinkling of extra cheese on top browns up nice and crispy.

We always have ham and potatoes au gratin on the menu for our Easter celebrations. I have been making this 1995 recipe from Epicurious for years. I love the flavor of the recipe, but it calls for 5-pounds of russett potatoes (which tend to get a little too soft) and it always takes twice as long to cook than the recipe states.

Spiral sliced ham cooked in slow cooker, then broiled.
Slow Cooker Spiral Sliced Ham Recipe

Recently, I had been watching a Martha show on PBS where she made scalloped potatoes. She cooked the potatoes for a few minutes in a cream and milk mixture on the stovetop before transferring them to a casserole dish to bake in the oven – hmmm – I wondered if this technique could help speed up the cooking of my potatoes au gratin?

I decided to give it a shot, I used 3-pounds of starchy, yet firm Yukon gold potatoes. This amount of potatoes fits perfectly in a standard 9 x 13 x 2-inch baking dish. I adjusted all the ingredients amounts, added a few of my own touches and utilized the method of precooking the potatoes for a few minutes on the stovetop. They turned out delicious and only took 45 minutes in the oven! We will definitely be enjoying this Creamy Potatoes Au Gratin recipe with our family on Easter Sunday! I hope you enjoy the recipe too!

Baked Casserole dish of Creamy Potatoes Au Gratin, 1 portion spooned out onto a plate. Blue and white patterned kitchen towel in the background.

Step-By-Step Preparation:

Preparation for making Creamy Potatoes Au Gratin - Butter your dish and rub with a cut clove of garlic
Butter your baking dish and rub the dish with a cut garlic clove.
Preparation for making Creamy Potatoes Au Gratin - Bowl with peeled and slice potatoes, bowl with cheese mixture and the mustard measured and in a small bowl
Peel and slice the potatoes and prepare the cheese mixture.
Step 1 of cooking potatoes for Creamy Potatoes Au Gratin - pot with sliced potatoes cooking in broth/cream mixture.
Simmer the sliced potatoes in the broth/cream mixture for a few minutes.
Preparation for making Creamy Potatoes Au Gratin - Add a layer of the simmered potato, cream and broth mixture to the bottom of prepared baking dish.
Spoon about 1/3 of the potatoes into the bottom of the prepared casserole dish.
Making Creamy Potatoes Au Gratin - Layer the cheese mixture between the potatoes in the casserole.
Layer the cheese mixture next. Continue with 3 layers of potatoes and 2 layers of cheese.
Casserole of Creamy Potatoes Au Gratin in rectangular stoneware baker placed on a foil line baking sheet, ready for baking.
Top with some reserved cheese and place baking dish on a foil lined baking sheet to catch any drips in case it bubbles over while baking.
Creamy Potatoes Au Gratin - Close up photo of casserole with a spoonful lifted out.
mmm…Creamy Potatoes Au Gratin!!

 

Creamy Potatoes Au Gratin - Close up photo of casserole with a spoonful lifted out.

Creamy Potatoes Au Gratin

Tender thinly sliced potatoes layered with white cheddar and gruyere cheese baked with cream and stock that's seasoned with Dijon mustard and thyme. A sprinkling of extra cheese on top browns up nice and crispy.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Side Dish
Cuisine: American, French
Keyword: casserole
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings

Ingredients

  • 1 tablespoon butter for buttering dish
  • 1 clove garlic cut in half
  • 6 ounces gruyere cheese shredded
  • 6 ounces white cheddar cheese shredded
  • 2 tablespoons flour
  • 1 tablespoons minced fresh thyme leaves 1 teaspoon dry thyme leaves
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 cup heavy cream
  • 2 1/2 cups low-sodium chicken broth
  • 1/4 cup dijon mustard
  • 3 pounds Yukon Gold potatoes (peeled or unpeeled) sliced 1/8-inch thick

Instructions 

  • Preheat oven to 375 degrees F. Rub 13 x 9 x 2 - inch casserole dish with butter and then rub with a cut garlic clove.
  • Measure and reserve 1/2-cup of the shredded cheeses. (This will be the final topping before baking.) In a bowl, combine the rest of the shredded cheese with the flour, thyme, salt and pepper. Toss to combine.
  • In a pot, (5-6 qt) stir together the cream, broth and mustard. add the sliced potatoes. Bring to a boil, reduce heat and simmer, covered, for about 2 minutes. The potatoes won't be completely submerged, you can gently stir a few times so they cook evenly.
  • Spoon 1/3 of the potato mixture into prepared dish. Top with half of the cheese/flour mixture. Repeat these layers. Finish with the remainder of the potatoes. Pour over any remaining cream/broth mixture. Top with the reserved 1/2 cup of cheese.
  • Place casserole dish on a foil lined baking sheet and place in center of preheated oven. Bake for 45 minutes (uncovered) or until the potatoes are tender, the mixture is bubbling all over and the top has browned. Let stand 10-15 minutes before serving (will allow mixture to thicken and be easier to serve.)

Notes

Make Ahead Directions:
Assemble the Day Before:  Complete dish up until the point where you add the final topping of cheese and bake.  Cover with plastic wrap, pressing onto the surface of the potatoes and refrigerate.  Take out of refrigerator for 30 minutes before baking to take the chill off.  Will take a little longer to cook, plan to add about 15-20 minutes to the cook time.)

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 356kcal (18%) | Carbohydrates: 27g (9%) | Protein: 14g (28%) | Fat: 22g (34%) | Saturated Fat: 13g (81%) | Cholesterol: 72mg (24%) | Sodium: 569mg (25%) | Potassium: 685mg (20%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin A: 750IU (15%) | Vitamin C: 28mg (34%) | Calcium: 335mg (34%) | Iron: 2mg (11%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: BBQ sides, Cooking for A Crowd, Dinner / Lunch, Easter, Holiday Recipes, Salads / Sides / Vegetables, Side Dish Tagged With: mailchimp, potato, potato casserole, potatoes au gratin

Reader Interactions

Comments

  1. Holly Carlson

    April 21, 2019 at 9:21 pm

    Hi Tina, It’s Holly from Mattison Avenue. I love following your blog and made these au gratin potatoes for Easter. They got rave reviews. I assembled the night before following your suggestions. Thanks for making me look good. Best wishes!
    ox Holly

    Reply
  2. Christina Verrelli

    April 23, 2019 at 5:12 pm

    Holly!!! How are you!!? So good to hear from you!! So glad everyone liked the potatoes!! We had them too – yummy!! Miss those Mattison Avenue days!! ❤️

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

Jan
28
Sat
11:00 am KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
Jan 28 @ 11:00 am – 3:00 pm
From QVC Studio KitchenAid Espresso Maker KitchenAid 7-Cup Food Processor    
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Cranberry Orange Relish – Mom’s Recipe

Simple Strawberry Sauce (No Cook)

Strawberry Lemonade Dream Shave Ice

Pineapple and Banana “Frozen Yogurt”

White Chocolate “Mousse”

Sugar Cookie Peach Cobbler

Easy Spiced Citrus Cake (Super Moist!)

Dill Pickle Dip

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

117 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss