Creamy Potatoes Au Gratin Recipe

This Creamy Potatoes Au Gratin Recipe with Kale and Gruyere is a scrumptious savory side that goes perfectly with your holiday meal.

The potatoes are cooked to perfection — tender and creamy — and are topped with a layer of melted cheese that adds an irresistible crispy, cheesy crust.

This dish is perfect for serving alongside a holiday ham, a roasted chicken or even a simple grilled steak. This post contains affiliate links.

Be sure to check out our other vegetarian recipes, too!

Potatoes Au Gratin Recipe with Kale and Gruyere

Made with layers of thinly sliced potatoes and a rich, creamy sauce, this dish is a true comfort food that is both hearty and delicious.

This yummy fare is the perfect versatile recipe that pairs well with many classic dishes!

Note: Rosy-skinned and white-fleshed, Wisconsin Round Red potatoes have a firm, smooth and moist texture, making them well-suited for roasting in this hearty dish.

A special thanks to Wisconsin Potatoes for this yummy winter dish!

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 tablespoons butter
• 3 cloves shallots, diced
• 4 large kale leaves, finely chopped (discard stems)
• 2 pounds red potatoes, sliced 1/8 inch
• 2 ounces gruyere cheese, grated
• 1 ounce Parmesan cheese, grated

Potatoes Au Gratin Directions:

Heat oven to 325 F.

In small saucepan over medium heat, combine cream, salt, black pepper, garlic and thyme; stir constantly, until cream starts to bubble, 4-6 minutes. When bubbling, remove from heat and stir until slightly cooled. Let cream sit.

Heat large (12-inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Saute until kale is tender and bright green, about 4 minutes. Turn off burner.

Add sliced potatoes to skillet, fanning over top of kale.

Use slotted spoon to remove garlic and thyme from heavy cream. Pour heavy cream over potatoes.

Cover skillet tightly with foil and bake until potatoes are tender, 75-85 minutes.

Remove skillet from oven and turn on broiler. Discard foil.

Sprinkle gruyere and Parmesan cheeses over potatoes, tucking some cheese between potato slices.

Return skillet to oven and broil until top is golden brown, 5-6 minutes.

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