Potatoes Au Gratin With Gruyere Recipe

More often than not, it's best to eat healthy. It's best to make sure the bulk of your calories come from vegetables and fruits, with some lean proteins, and whole grains in there, too. But it's also good to enjoy yourself while you're alive, and now and then that enjoyment should by all means come from foods that are not — how shall we put it? — the healthiest.

While this recipe for potatoes au gratin with Gruyere from chef and recipe developer Catherine Brookes of Blue Sky Eating isn't going to be called "healthiest" by anyone with a background in nutrition, it will be called "tastiest" by pretty much everyone with taste buds. A perfect side dish on a holiday table and a welcome treat any chilly night of the week, these potatoes are the ultimate comfort food, and they even look great in the dish, too. "This is definitely an indulgent comforting treat," Brookes says, calling it "perfect for [cozy] winter evenings and if you have a big crowd to feed." And you can take some comfort knowing that despite how great this potatoes au gratin dish looks and tastes, it's really not hard to prep — so let's get to it!

In case you were wondering why this dish is so delicious, here are two hints: cream and cheese. All told, to make between six and eight servings of these rich, tasty potatoes, you'll need a bit less than three pounds of peeled medium-sized potatoes (Brookes used King Edward potatoes), a cup of milk, two cups of heavy cream, two large cloves of garlic, peeled, grated Gruyere cheese, salt and pepper to taste, and an optional teaspoon of fresh chopped chives for garnishing.

Preheat the oven to 375 F, then slice the potatoes into thin rounds — approximately four to five millimeters in thickness, or a bit less than a quarter inch each. "Make sure to slice the potatoes thin enough, and that all the slices are fairly equal," Brookes says, as "this will help them to cook evenly and allow the cream to seep in between them."

Next, add the milk, cream, and whole garlic cloves to a large saucepan and heat it over a burner at a medium setting until the liquid is simmering, stirring frequently with a wooden spoon. Now, add the sliced potatoes to the pan, and let them simmer in the garlic-infused milk/cream for five minutes. Be sure to move the potatoes around in the pan frequently with your wooden spoon to prevent them sticking to the bottom.

Using a large slotted spoon to remove them from the pan, add about half of the potatoes to a large ovenproof dish (make sure it's at least two or three inches deep) and spread them out in an even layer. Then, remove the rest of the potatoes from the pan, and set them aside on a plate.

Now, remove the garlic cloves from the pan, and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish. Next, sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top. Finally, add the remaining potatoes on top of these layers, repeating the process of spreading them out, pouring on the cream, adding the salt and pepper, and then adding the cheese once again.

Pop the dish into the heated up oven and bake for 45 to 50 minutes, or until it's bubbling and golden on the top. If the top starts to become more browned that you would like, you can cover the dish with foil. Once the baking is done, remove it from the oven and let it rest for about 10 minutes, then sprinkle it with fresh chopped chives and serve. And, as for serving ideas, Brookes recommends "roast chicken, beef, or fish, and salad, broccoli, or green beans."

And, if you have some leftovers? "Cover the oven dish in foil and put it in the fridge — it should keep for up to four days, and to reheat it, take out portions and pop in them microwave or oven until piping hot," Brookes says. Whether you want a dish to bring to your next dinner party or just want to add some decadence to a weeknight meal, these potatoes au gratin with Gruyere are sure to impress!