Potatoes Au Gratin Recipe

Written by Brittany Published on February 1, 2019

Potatoes have always been a staple around our house. White potatoes, sweet potatoes, fingerling potatoes, baked potatoes, fried potatoes., potatoes au gratin .. you name it, we love it. As a family that has dealt with a lot of food allergies, potatoes have always been a safe bet. They’re naturally gluten-free, so they’re a good carb for someone who can no longer load up on pasta with every meal. When my daughter had FPIES, potatoes and sweet potatoes were one of the few things she did NOT react to. Seriously, potatoes have always been there for us.
Potatoes-Au-Gratin-Recipe

Potatoes Au Gratin Recipe

When I cracked open my favorite cookbook, Ottolenghi by Yotam Ottolenghi, and found Danielle’s Sweet Potato Gratin, I was immediately intrigued. A week after I noticed the recipe, I made it for my MOPS group. Three people asked for the recipe, so I knew it was a winner. I made it again a week later for Cookbook Club. They liked it so much, they chose that cookbook to use for our next meeting.
Potatoes-Au-Gratin-Recipe

I was feeling pretty proud of myself when I announced to mom that I had a recipe I wanted to recreate and adapt for the blog. But when we got to the store, shock, and horror, there were no sweet potatoes available. It was a travesty, but I’m pretty adaptable. I grabbed some baking potatoes and decided they would have to do. Come heck or high water, we were making a gratin. We did. It was delicious. This is the recipe.

Printable Recipe

Adapted from the cookbook Ottolenghi

Potatoes Au Gratin Recipe

Ingredients

2 Tbsp olive oil
6-8 baking potatoes, thinly sliced
3 Tbsp fresh rosemary
1 tsp salt
2 tsp black pepper
12 ounces heavy whipping cream
1/2 cup Parmesan cheese

Instructions

Preheat oven to 400 degrees.
In a large bowl, mix olive oil, rosemary, black pepper, and salt. Stir until blended.
Add the sliced potatoes and toss until coated. (Use two large spoons to mix the potatoes in the bowl until they are coated.)
Once the potatoes are evenly coated with oil and spices, arrange potato slices in rows in a baking dish. Bake, covered with aluminum foil, at 400 degrees for 20-25 minutes.
Remove from oven and remove the foil.. Pour the heavy cream over the potatoes, and lightly shake the pan until the cream is between all the potatoes.
Add the Parmesan cheese and lightly shake again.
Return the dish, uncovered, to the oven. Continue to bake at 425 degrees for 40 more minutes until the potatoes are cooked through and the cream is reduced.
Allow to set for 5-10 minutes before serving.

Potatoes-Au-Gratin-Recipe

Some Cooking Tips

*This recipe can be made using sweet potatoes or butternut squash for equally delicious results. If using butternut squash, you can slice it into rings or dice it into cubes. We prefer to use the cubed variety in this dish.
*Make sure the potatoes are cut to the same thickness for even baking.
*This recipe is naturally gluten-free.
*This recipe can be made vegan by substituting vegan cream and vegan parmesan cheese for the regular cream and parmesan.
potatoes-au-gratin-recipe