Creamy Potatoes Au Gratin

Few side dishes earn their place on a holiday table like a pan of potatoes au gratin, and this one keeps it gloriously simple. Thin-sliced potatoes get layered with heavy cream, cheese, and crumbled bacon, seasoned at every layer, then baked until the top is golden and the inside is meltingly tender.

There is no fussy roux here. As the gratin bakes, starch released from the potatoes thickens the cream into a rich, clingy sauce all on its own. That is why slicing the potatoes thin and even matters so much: uniform slices cook through at the same rate and soak up the cream evenly.

Season between the layers, not just on top, since potatoes need salt throughout to taste like anything. When it comes out bubbling, give it a full ten minutes to rest. That pause lets the sauce set so it scoops into clean, creamy layers instead of running across the plate.

Chef Tips

• Slice the potatoes thin and uniform, about an eighth of an inch. A mandoline makes quick, even work of it.
• Season every layer with salt and pepper, not just the top, so the whole dish tastes seasoned.
• Let it rest 10 minutes before serving so the creamy sauce sets and scoops cleanly.

Variations

• Use a mix of sharp cheddar and Gruyere for a nuttier, more complex flavor.
• Add thin-sliced onion or a little minced garlic between the layers.
• Skip the bacon for a vegetarian gratin, or swap in caramelized leeks.