Easy Potato Gratin

Here is a quick and easy version of potatoes au gratin.  I don’t cook potatoes very often but I thought this was a perfect side dish for our roast.  The potatoes had lots of flavor and creaminess from the Gruyere and was so quick and easy to assemble.

Easy Potato Gratin

  • 1 pound baby new potatoes
  • 2 cups grated Gruyere cheese
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon freshly ground black pepper

Preheat oven to 375 degrees F.

Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.

Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper.

Spoon potato mixture into 4 gratin dishes or ramekins and bake for 20 minutes until top is golden.

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