Potatoes au Gratin Recipe

Prep: 15 mins – Cook: 90 mins – Total: 105 mins


  • 1 1/2 cups cream, full fat
  • 2 garlic cloves, minced
  • 30g / 2 tbsp unsalted butter, melted
  • 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups gruyere cheese (or mozzarella), freshly grated yourself
  • 2 tsp thyme leaves, fresh (optional – but highly recommended)


  1. Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
  2. Preheat oven to 180°C/350°F.
  3. Slice potatoes: Peel the potatoes and slice them 1/8″/3 mm thick. Or use a slicer!
  4. Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
  5. Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
  6. Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
  7. Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

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