Potatoes au Gratin

How about a creamy cheese sauce with some tender potatoes to go with some nice tenderloin, chicken or what ever you like. I always serve with a green salad on the side. And don’t forget to use some nice cheese on top! 


  • 750 gram potatoes (1,65 pounds) If in U.K. or the States, use Russet potatoes or Idaho. In Sweden use Ratte or Amadine if possible.
  • 2 medium sized yellow onions
  • 2 garlic cloves (optional)
  • 5 dl heavy cream or cooking cream (2 cups) You get the best result with heavy cream!
  • 1 dl full fat milk (0,45 cups)
  • 150 gram cheese, at least (I normally mix a mild cheese with some Parmigiano Reggiano or some other mature cheese)
  • 50 gram butter
  • Salt and pepper


  • Heat up the oven to 225 C. (400 F)
  • Peel the potatoes
  • Slice the potatoes thin, I use a mandoline for this.
  • Peel and cut the onion into thin slices.
  • Grate the cheese. 
  • Sweat the onion, make sure it doesn’t get any colour.
  • Divide the onion and potatoes in a baking dish, pour over the cream and sprinkle the cheese on top. If you wan’t to add some garlic add it in the middle.
  • Bake for about 60 minutes! 
  • Voila! It’s done! 

If you double the dish, you get the best result using two baking dishes! 

By Malin Nordblom

Fab Foodie Swede

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