Martha Stewart​ Potatoes Au Gratin

This delicious and creamy potatoes au gratin recipe by Martha Stewart is the ultimate comfort food. Perfect for a quick family dinner or a holiday feast, it’s made with simple ingredients like potatoes, cream, and Gruyère cheese. Customize it with pantry staples for a dish that’s always a crowd-pleaser.

Recipe Ingredients:

• 2 ½ pounds Yukon Gold potatoes
• 1 garlic clove, halved
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¼ teaspoon freshly grated nutmeg
• Coarse salt and freshly ground pepper
• 3 ounces Gruyere cheese, grated (1 cup)

How To Make Potatoes Au Gratin?

1. Preheat oven and prepare potatoes: Preheat oven to 375°F (190°C). Peel potatoes and place them in a bowl of water to prevent discoloration.
2. Rub baking dish with garlic: Rub the inside of a 9-by-12-inch (23×30 cm) oval baking dish with the cut sides of the garlic.
3. Heat cream mixture: In a medium saucepan, heat the heavy cream, milk, nutmeg, and 1 1/2 teaspoons of salt over medium heat until bubbles form around the edges. Season with freshly ground pepper and remove from heat.
4. Slice potatoes and combine with cream mixture: Slice the potatoes into 1/8-inch (3 mm) thick rounds and transfer them to a large bowl. Pour the warm cream mixture over the potatoes.
5. Assemble in baking dish: Using your hands, mix well to coat the potatoes, then layer them evenly in the prepared baking dish. Pour any remaining cream mixture from the bowl over the top and sprinkle with the grated Gruyère cheese.
6. Bake until tender and bubbling: Place a baking sheet on the rack below the dish to catch drips. Bake for 1 hour and 15 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling.
7. Let rest before serving: Allow the dish to rest for 5–10 minutes after baking to let the cream mixture set, making it easier to serve.

Recipe Tips:

• Use Yukon Gold potatoes: These potatoes have a naturally creamy texture and hold their shape well, making them perfect for this dish.
• Slice potatoes evenly: Use a mandoline slicer if possible to ensure all slices are the same thickness. This helps the potatoes cook evenly.
• Warm the cream mixture: Heating the cream and milk before pouring it over the potatoes helps the dish cook faster and ensures the flavors blend well.
• Press the potatoes down: After layering the potatoes in the dish, press them down gently to remove air pockets and ensure even cooking.
• Bake on a tray: Place the baking dish on a tray to catch any spills or drips. This keeps your oven clean and prevents burning smells.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover potatoes au gratin cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
• Freeze: Potatoes au gratin can be frozen, but the texture may change slightly. Let the dish cool completely, then wrap it tightly in plastic wrap and aluminum foil or store in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Preheat the oven to 350°F (175°C). Place the potatoes au gratin in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warmed through.

Nutrition Facts

Serving Size: 1 cup (245g)

• Calories: 323
• Total Fat: 19g
• Saturated Fat: 9g
• Cholesterol: 37mg
• Sodium: 1,061mg
• Potassium: 970mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: Data not available
• Protein: 12g

Check out More Recipes:

• Martha Stewart Eggplant Parmesan​
• Martha Stewart Pumpkin Cheesecake​
• Martha Stewart Green Bean Casserole​
• Martha Stewart Potato Salad​
• Martha Stewart Butternut Squash Lasagna​