Mary Berry Creamy Potatoes au Gratin Recipe

Rich, creamy, and irresistibly cheesy, Potatoes au Gratin is the ultimate comfort food side dish. Thinly sliced potatoes are layered with garlic-infused cream, butter, and cheese, then baked until perfectly tender with a golden, bubbling crust.

This classic French-inspired potato bake is ideal for holiday dinners, special occasions, or make-ahead meals—and once you try it, it may become your go-to potato recipe.

---

Why You’ll Love This Recipe

• Ultra creamy and rich texture
• Golden, cheesy crust on top
• Simple ingredients, big flavor
• Perfect make-ahead side dish
• Great for holidays or entertaining

---

What Are Potatoes au Gratin?

Potatoes au Gratin, also known as Dauphinoise, is a traditional French dish made with thinly sliced potatoes baked in cream. While authentic versions don’t always include cheese, modern recipes often add it for extra richness and flavor.

---

Best Potatoes for Au Gratin

Use starchy potatoes like:

• Russet potatoes
• Sebago potatoes
• Maris Piper or King Edward

These break down slightly during baking, creating that creamy, tender texture. Avoid waxy potatoes—they won’t soften properly.

---

Ingredients

• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 2 tablespoons butter, melted
• 1.25 kg (2.5 lb) starchy potatoes, peeled
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups grated Gruyère (or cheddar/havarti)
• 2 teaspoons fresh thyme (optional)

---

Instructions

1. Preheat oven to 180°C / 350°F.
2. Prepare cream mixture: Combine cream, melted butter, and garlic.
3. Slice potatoes thinly (about 3mm / 1/8 inch).
4. Layer the dish:
   • Add 1/3 of potatoes
   • Pour over 1/3 cream mixture
   • Sprinkle salt, pepper, thyme, and cheese
5. Repeat layers two more times (reserve final cheese for topping).
6. Cover and bake for 75–90 minutes until potatoes are tender.
7. Uncover, add remaining cheese, and bake 10–15 minutes until golden.
8. Rest for 5 minutes before serving.

---

Tips for Perfect Potatoes au Gratin

• Slice potatoes evenly for consistent cooking
• Don’t rinse potatoes (starch helps thicken the sauce)
• Use freshly grated cheese for better melting
• Let it rest before serving to set the layers

---

Make Ahead Instructions

Prepare and bake covered, then cool completely. Refrigerate and reheat covered, then uncover and bake until golden before serving.

---

FAQ

1. What is the difference between scalloped potatoes and au gratin?

Scalloped potatoes are made with a flour-based sauce, while au gratin uses cream and cheese for a richer result.

2. Can I make potatoes au gratin ahead of time?

Yes. Bake it covered, refrigerate, and reheat before serving.

3. Why are my potatoes still hard?

They may be sliced too thick or need more baking time. Cover and continue baking until tender.

4. Can I use milk instead of cream?

You can, but the dish won’t be as rich or creamy.

5. What cheese works best?

Gruyère is ideal, but cheddar, havarti, or mozzarella blends work well.

6. Should I peel the potatoes?

Peeling is recommended for the best texture, but it’s optional.

7. How do I store leftovers?

Refrigerate in an airtight container for up to 4 days.

---

Other Recipes You May Like

• Mary Berry Leek and Potato Gratin
• Mary Berry Baked Potatoes Recipe

---