Make-Ahead Potatoes Au Gratin

Make-Ahead Potatoes Au Gratin


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This recipe will help you prepare a great side dish. This is a make-ahead dish which means that you can refrigerate the gratin for one day before you bake it. We are using seasoned cream here in order to double-cook the potato, which is how classic potato au gratin is made, too. The Gruyere cheese makes perfect butter-soft gratin. However, you may use some other variety of cheese, too.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings


  • Baking potatoes, 2 lbs
  • Crème fraiche, 1 1/2 cups
  • Whole milk, 5 cups
  • Black pepper, freshly ground, 1/4 tsp
  • Heavy cream, 1 1/2 cups
  • Salt, 1 tsp
  • Softened butter, 2 tbsp
  • Grated nutmeg, 1/8 tsp
  • Grated Gruyere cheese, 1/2 cup

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Combine the milk and the potatoes (cut into thin wedges) in a saucepan and simmer them in medium heat. Cook for 15 minutes until the mixture is tender.

Preheat oven to 375 degree F, remove the milk from the pan, and add nutmeg, salt, pepper, crème fraiche and heavy cream to the tender potatoes. Cook for another 10-15 mins.

Take a large baking dish and butter the base evenly. Transfer the potato mixture over the baking dish and cover it with Gruyere cheese. Bake for 30 minutes, until the top of the potatoes are rich brown.

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