Yukon Gold Potatoes Au Gratin is a cheesy, dreamy casserole side dish. The Gruyere cheese and heavy cream makes this one of my favorite side dishes. To tone down the calories, a bit, I use less heavy cream and some chicken stock. While this doesn’t make the dish fat-free, it isn’t flavor-free. This is the perfect side dish for entertaining, because it’s so good!
If you read my previous recipe post for the Duck Breast with Citrus Port Cherry Sauce, I mentioned that I served Yukon Gold Potatoes Gratin with it. It’s been a while since I’ve made this, and I don’t follow a recipe. I’ve been making this side dish for years, so I don’t measure. My family loved this side dish.
I’m going to try my best to share with you how to make this. It’s that good. There are almost many recipes for Au Gratin Potatoes as there are recipes for Lemon Bars.
I do something a little different– I use part chicken stock and part heavy cream. While it may not necessarily cut a significant amount of fat grams, it works for me. Russet potatoes, will work in a pinch. Yukon Gold potatoes are my personal favorite because they have more of a “waxy” texture. The potatoes need to be very thin, so I like to use a mandoline. Soak the potatoes in water. In the meantime, carry on with the rest of the prep work– like grating the cheese.
Preheat the oven to 350F and butter an oven-proof dish. You can use different cheeses, such as Fontina. But, Gruyere is our favorite.
Add one layer of potatoes, slightly overlapping them. Sprinkle some Parmesan Cheese…
Yukon Gold Potatoes Au Gratin
Equipment
- Mandoline slicer A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they don't turn brown.
Ingredients
- 1 1/2 pounds Yukon Gold Potatoes cut* into 1/4-inch-thick slices
- 1/2 cup grated Gruyere cheese
- 1/2 cup Parmesan cheese
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes.
- Dot the remaining butter over the top and sprinkle with the paprika.
- Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
Notes
Yum – Gruyere cheese in Au Gratin potatoes:-)…Nice tip on the chicken broth, too. I love using broth because it adds so much flavor to dishes and cuts back on some of the fat.
I need some potato recipes. I picked up two (10#) bags at Wal-Mart for $2.00 a bag. This looks delicious. I found your blog looking for American Test Kitchen Recipes. And I just bought the new Cook's Illustrated Cookbook. It is great!! Made the meatloaf out of it tonight. Have you bought it yet?
This looks delicious! I love yukon golds!
I'm looking forward to trying this… I love easy recipes that are also attractive enough for entertaining. Thanks!
This looks beyond delicious! Who can resist potatoes and melted cheese? 😀
These look delicious. I absolutely love gruyere! And your duck from the previous post looks amazing! So succulent. I've been craving duck, but have so much trouble finding it. Going to have to check WF. Thanks for sharing.
Oh yum, looks delicious.
Those look amazing. And I love the idea of the chicken stock and a little paprika!
Who wouldn't love this? Still dreaming about your duck breasts…
Sam
Its just lovely.YUM
Thanks for sharing your secret to awesome potatoes Debbie. How I love gratin.
This is totally yummy recipe…I am loving it dear..Will try it soon..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Did you say potatoes and Gruyere? When's dinner?
Sometimes you just need some cheesy creamy ooey gooey stick to your soul potatoes. And when that happens…I'll so be making these! Comfort central!
I'm drooling over your duck breasts below with that gorgeous sauce…wow! Like you, I think I would have a hard time finding duck breast. Keeping my eye out during the holidays is probably the best bet.
Of course, the gratin looks amazing. Anything with gruyere is good in my book!
Yukon Golds are the best! This recipe looks delicious!
Well of course your family loves this – who wouldn't. I'd eat the whole casserole. the chicken stock idea is a good one that I'll have to try next time I make this – and gruyere is my favorite for this gratin too.
Our stomachs are growling just looking at those cheesy potatoes.
Hi Debby
When is the chicken stock incorporated into this dish. It is not mentioned in the instructions.
Jackie, thanks for bringing this to my attention. My step-by-step explains how I did it, but I forgot to include that with the printable recipe card. That's what happens when I try to convert my "little bit of this and little bit of that" way of making things, and then trying to write it down with measurements. All fixed!