Cream au gratin potatoes

Cream au gratin potatoes are perfect for beef, lamb, elk and several types of meat. The delicious soft potatoes that bathe in cream, garlic and cheese are always popular with both young and old. There are several methods for making cream au gratin potatoes, but this method clearly gives the best result. This is just nonsense to buy in a bag. What you make yourself tastes so incredibly much better.


  • 1 kg potatoes
  • 3 pcs shallots
  • 4 cloves garlic
  • 100 gram butter
  • 3 dl whipping cream
  • 3 dl milk
  • 50 gram ridder cheese
  • 100 gram Jarlsberg /Norwegia
  • salt and pepper

Step 1

Start by finding a fairly large pan and set on medium heat. Add the butter and let it melt. Chop the shallots and garlic to add to the pan. Let the onion cook on medium heat until it becomes soft and golden (not brown.) Add milk and cream to the pan and bring to the boil.

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Step 2

Now it's smart to start peeling the potatoes while the cream mixture is simmering. Cut the potatoes into thin slices (thin slices here are about 0.3 cm).

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Step 3

Add well with freshly ground pepper to the cream mixture and find a hand mixer. Now the mixture has started to thicken a bit. Smooth the mixture with a hand mixer. Then season with salt and add the potatoes. Stir gently so that the potatoes do not stick together. Boil the potatoes in the cream mixture for 10-15 minutes.

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Step 4

Now you can pour the mixture into a large refractory dish or into small portion pans and bake further in the oven. Set the oven to 180 degrees hot air. Sprinkle on a good grated cheese.

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Step 5

Bake the potatoes for 30 minutes in the oven and let them rest for a minimum of 5 minutes before serving. Now it is only to be hoped that you have made enough potatoes, because a lot of potatoes goes in this dish!! Good luck.

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