Paula Deen Potatoes au Gratin

Paula Deen Potatoes au Gratin is a creamy, golden baked side dish made with Yukon gold potatoes, Gruyere, and Parmesan. It feeds two in about 70 minutes. The kind of warm, cozy side you want next to a good steak on date night or a quiet weeknight.

The half-and-half gets simmered with shallot, garlic, and fresh thyme before the potatoes go in. That short simmer thickens the cream and seasons it all the way through, so the finished gratin tastes rich without a separate sauce.

Slice the potatoes thin and even so they cook at the same rate. Keep the foil on for the first 40 minutes to let them steam tender, then pull it off for a bubbly, browned top. Have everything sliced and ready before you start the cream.

Paula Deen Potatoes au Gratin

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

485

kcal

Thinly sliced Yukon gold potatoes layered with Gruyere and Parmesan, baked in a thyme-scented cream until the top is golden brown and bubbling.

Ingredients

• 2 tablespoons unsalted butter
  

• 3/4 cups half-and-half
  

• 1 tablespoon minced shallot
  

• 1 clove garlic
  

• 1 sprig fresh thyme leaves
  

• Dash freshly grated nutmeg
  

• 2 medium Yukon gold potatoes 10 ounces
  

• 1/2 cup shredded Gruyere cheese
  

• 1 tablespoon Freshly grated Parmesan

Directions

• Preheat and prepare: Preheat the oven to 350 degrees F. Butter an 8-ounce oval gratin dish.
• Simmer the cream: Add the half-and-half, shallots, garlic, thyme and nutmeg to a medium saucepan. Bring to a light simmer. Add the potatoes to the saucepan and simmer for 3 minutes; the potatoes should be just covered with the liquid. Once you see the liquid thicken a bit, remove and discard the thyme sprig.
• Layer the gratin: Pour half of the potatoes into the prepared baking dish. Dot with 1 tablespoon butter and half the Gruyere. Pour in the rest of the potatoes and finish covering with Gruyere and Parmesan. Dot the potatoes with the last tablespoon of butter.
• Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake until golden and bubbly, 10 more minutes.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Sweese 8-ounce porcelain ramekins, set of 6, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Gruyere?

Swiss cheese is the closest swap and melts the same way. Sharp cheddar works too, but it changes the flavor from French-style to something more like a Southern baked potato casserole. Stick with Gruyere if you can find it.

How thin should I slice the potatoes?

About 1/8 inch thick, just under the width of two stacked quarters. A mandoline makes this fast and even. Uneven slices mean some pieces turn mushy while others stay hard in the center.

Can I make this ahead of time?

You can assemble it up to a day ahead and refrigerate it covered. Add about 10 extra minutes of baking time since it starts cold. The cream may thicken in the fridge, which is normal.

How long does leftover potatoes au gratin keep?

It keeps in the fridge for 3 to 4 days in a sealed container. Reheat it covered in a 325 degree oven for about 15 minutes. The microwave works but the top loses its crispness.

Why simmer the cream with the potatoes before baking?

That quick stovetop simmer gives the potato starch time to thicken the cream and lets the garlic, shallot, and thyme flavor it evenly. Skipping it means the sauce stays thin and the seasoning sits on the surface instead of going through every layer.