A cheesy au gratin potato recipe, the best side dish for pork if you ask me! I kept it pretty light adding only a little milk to smother the sliced potatoes. It also keeps this gratin pretty moist as well.
Au Gratin Potato Recipe with Gruyère
Use whatever grated cheese you have at home. I chose a Swiss gruyère cheese for my gratin. Serve the gratin piping hot.
Love au gratin potato recipes? Then also check out my classic dauphinoise potatoes au gratin!
- 1 ⅔ lbs oven potatoes (750 g)
- 1 tbsp unsalted butter (cold)
- 1 large garlic clove chopped
- 2 oz grated cheese (55 g)
- 1 cup whole milk (240 ml)
- 3 tbsp fresh parsley chopped
- Rub the oven potatoes under cold running tap water and drain them on a clean kitchen towel. Don’t peel them. Then with a sharp knife slice them thinly (or use a mandoline slicer like I did).
- Sprinkle a rectangular oven dish with a little bit of the cold butter and the chopped garlic. Season with some pepper and salt. Then layer the sliced potatoes on top of it.
- When the first layer of potatoes is finished, sprinkle it with some more butter, garlic, pepper, salt and a small amount of the grated cheese and freshly chopped parsley.
- Then keep layering the sliced potatoes the same way again. Make sure to keep a handful of grated cheese aside for later. Finish with a layer of potatoes, chopped parsley and butter. Season with a little pepper and salt.
- Then add the milk.
- Bake the potato gratin in a preheated oven at 392°F (200°C) for 45 minutes. Then turn off the heat in the end. Remove the potato gratin from the oven. Sprinkle with the remaining grated cheese.
- Pop the gratin back into the hot oven for another 20 minutes. Then take out the gratin and let it cool for 5 minutes. Serve hot.