Why You’ll Love This Recipe

I love this recipe because it’s simple yet impressive, making it perfect for holidays or everyday comfort cooking. The potatoes cook right in the cream before baking, which gives the final dish an ultra-silky texture. I also appreciate that it can be made ahead, saving me time when I’m juggling other dishes. The Gruyère adds a nutty sharpness that pairs perfectly with the warm spices and garlic.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds Yukon Gold potatoes
3 cups heavy cream
1 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
nutmeg, generous pinch, freshly grated
1/4 teaspoon cayenne pepper
2 cloves garlic, smashed and minced
3/4 cup Gruyere cheese, freshly shredded
basil, fresh, to garnish

Directions

1. I heat the oven to 400°F, then wash and scrub the potatoes. I slice them into 1/8-inch rounds using a food processor, sharp knife, or mandoline.

2. I add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne, and garlic to a large pot. Over medium-high heat, I cook the mixture, stirring gently, until the cream comes to a boil.

3. I pour everything into a 2.5- or 3-quart baking dish and give it a little shake so the potatoes settle evenly.

4. I sprinkle the shredded Gruyère over the top.

5. I bake the dish for about 40 minutes, or until the potatoes are extremely tender and the top is dark golden brown. The cream will thicken more as it cools.

6. I let the potatoes rest for about 15 minutes before serving and finish with fresh chopped basil.

Servings and Timing

This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Standing time: 15 minutes
Total time: 70 minutes

Variations

• I replace one cup of cream with whole milk when I want a slightly lighter version.

• I swap Gruyère for fresh Parmesan when I’m craving a saltier, sharper topping.

• I add caramelized onions or sautéed leeks for extra depth.

• I sprinkle crispy bacon over the top for a smoky finish.

• I incorporate fresh thyme or rosemary when I want an herbier profile.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. When reheating, I warm the potatoes in the oven at 350°F until hot and bubbly, which helps the top stay crisp. The microwave works too, though the topping softens. I avoid freezing this dish because the cream can separate and the potatoes may become grainy.

FAQs

Can I make this recipe ahead of time?

Yes, I prepare everything up to baking but leave off the cheese. When I’m ready to serve, I add the cheese and bake, extending the bake time by 15–20 minutes.

Do I have to use Yukon Gold potatoes?

I prefer Yukon Golds for their buttery texture, but russets also work and become very soft and tender.

Can I substitute the Gruyère?

Yes, I often use fresh Parmesan when I want a sharper flavor.

Will the cream curdle while cooking?

No, as long as I heat it gently and avoid high heat, the cream stays smooth.

Can I slice the potatoes ahead of time?

Yes, I slice them a few hours ahead and keep them submerged in cold water, then dry them well before cooking.

How do I make the top extra crispy?

I broil the dish for 1–2 minutes at the end, watching closely to prevent burning.

Can I add onions?

Yes, I sometimes layer thinly sliced onions or sautéed leeks between the potatoes.

Can I reduce the spice?

Yes, I simply reduce or omit the cayenne pepper.

What size dish works best?

A 2.5- to 3-quart baking dish gives the ideal thickness for even cooking.

Can I halve the recipe?

Yes, I cut the ingredients in half and use a smaller baking dish, reducing the bake time slightly.

Conclusion

I love how these Gruyère-crisped potatoes au gratin transform simple ingredients into a rich, elegant side dish. The creamy layers, warm spices, and perfectly crisped cheese make it a standout addition to any meal. Whether I prepare it for a holiday feast or a cozy dinner at home, it always feels special.