The Steak Issue

Potatoes Au Gratin

Yield 4-6 servings
4 ratings

Gruyère (pronounced “groo-YAIR”) is a smooth-melting, Alpine-style cheese made from whole cow’s milk. Traditional Gruyère may be aged anywhere from six months to three years.



1 tablespoon butter, softened

3 to 4 medium-size russet potatoes, peeled

1 cup heavy cream

½ cup milk

1½ tablespoons flour

2 large cloves garlic, minced

¼ teaspoon salt

⅛ teaspoon pepper

¾ cup grated sharp cheddar cheese

¾ cup grated Gruyère cheese



Preheat oven to 400ºF.

Coat the inside of a large baking dish with the softened butter.

Cut the potatoes into ¼-inch slices, then quarter each of those slices. Set aside.

Beat together the cream, milk, flour, garlic, salt and pepper by hand, just until well-combined.

Arrange ¼ of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.

Cover the potatoes and place in preheated oven. Bake for 20 minutes. Uncover and bake another 40 minutes, or until the potatoes are starting to brown on top.

Sprinkle cheddar and Gruyère over the top of the potatoes and continue to bake, uncovered, until the cheese is browned and melted and the sauce is bubbly, around 5 to 10 minutes.

Remove potatoes from oven and let rest for 5 to 10 minutes before serving.

Ingredients used in this recipe