Jul 14 2026
Restaurants›Chatham's Place Restaurant›Potatoes Au Gratin Recipe

Potatoes Au Gratin Recipe

Inspired by Chatham's Place Restaurant
Time1h 30m
Serves6

Make Potatoes Au Gratin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Topping

Method

Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 375°F (190°C).

  2. 2

    Prepare the Baking Dish

    Butter a 9x13 inch baking dish with 1 tablespoon of butter. Set aside.

  3. 3

    Slice Potatoes

    Peel and thinly slice the potatoes into about 1/8 inch rounds.

  4. 4

    Mince Garlic

    Peel and mince the garlic cloves.

Making the Cream Mixture

  1. 5

    Combine Ingredients

    In a saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, and nutmeg. Stir occasionally and heat until just simmering, then remove from heat.

Assembling the Dish

  1. 6

    Layer Potatoes

    Layer half of the sliced potatoes in the prepared baking dish.

  2. 7

    Add Cheese

    Sprinkle half of the grated Gruyère cheese over the potatoes.

  3. 8

    Pour Cream Mixture

    Pour half of the heated cream mixture over the cheese and potatoes.

  4. 9

    Repeat Layers

    Repeat the layering process with the remaining potatoes, cheese, and cream mixture.

Topping the Dish

  1. 10

    Prepare Topping

    In a small bowl, combine the breadcrumbs and remaining Gruyère cheese. Mix well.

  2. 11

    Add Topping

    Sprinkle the breadcrumb and cheese mixture evenly over the top layer of the potatoes.

  3. 12

    Add Butter

    Dot the top with the remaining tablespoon of butter, cut into small pieces.

Baking

  1. 13

    Bake the Dish

    Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

  2. 14

    Uncover and Brown

    Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

  3. 15

    Cool and Serve

    Remove from the oven and let cool for 10 minutes before serving. Optionally, garnish with chopped parsley.

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