Potato au gratin is the kind of dish that brings people to the table without explanation. Thinly sliced potatoes baked slowly in a creamy sauce become tender, rich, and deeply comforting. It’s not flashy food it’s dependable food, meant to be shared and remembered.
Across many homes, au gratin shows up at gatherings and quiet family dinners alike. Potatoes, humble and affordable, transform when given time and care. The layers soften into one another, the top turns golden, and the kitchen fills with a familiar warmth.
In the Let’s Veg lifestyle, potato au gratin represents balance. Vegetables don’t have to be light to be meaningful. Sometimes nourishment comes from comfort from slowing down, baking something simple, and letting vegetables take center stage in a way that feels generous and grounding.
Potato Au Gratin
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- In a small saucepan, melt butter over medium heat.
- Add garlic and cook 30 seconds.
- Stir in milk or cream, salt, pepper, and a pinch of nutmeg if using.
- Heat gently - do not boil.
- Arrange a layer of potatoes in the baking dish.
- Pour a little sauce over the top and sprinkle with cheese.
- Repeat layers until all potatoes are used.
- Cover loosely with foil and bake 40 minutes.
- Remove foil and bake 10–15 minutes more, until golden and tender.
- Let rest 10 minutes before serving.