Mary Berry’s Creamy Gruyere Potatoes Au Gratin Recipe

I made potatoes au gratin once following a recipe that seemed important, layering potatoes with cream and cheese like I was building something precious. It turned out rich and proper, but it felt fussy in a way that bothered me. Then I watched Mary Berry make it, and she treated the whole thing like comfort rather than ceremony. Potatoes sliced thin, layered with gruyere that she didn’t grate too fine, cream poured over simply. Into the oven it went without fanfare. What came out was creamy and golden, the cheese melted through everything, tasting like she’d known exactly what she was doing all along without needing to prove it.

I’ve borrowed her approach completely now. Potatoes get sliced evenly, which matters for even cooking. I layer them with sliced gruyere rather than grated, letting the cheese melt into pockets between the slices. Good cream goes in, seasoned with salt and pepper, nothing more complicated. Sometimes I add a whisper of nutmeg if I’m feeling it. The dish goes into the oven uncovered, and I leave it mostly alone. The top browns gradually, the cream bubbles at the edges, the whole thing becomes golden and creamy underneath.

It appears on evenings when I want something that feels indulgent but doesn’t require much thought. The gruyere does most of the work, its nutty flavor deepening as it melts. People eat quietly, satisfied completely.

Why You’ll Love this Mary Berry Potatoes au gratin

Once you’ve tasted this elegant dish, you’ll understand why it’s a showstopper at any dinner table. The creamy layers of tender potatoes combined with rich half-and-half and heavy cream create an indulgent texture that melts in your mouth.

I find the addition of crushed garlic elevates the flavor profile without overpowering the dish, while the Gruyère cheese adds a sophisticated nuttiness that distinguishes it from ordinary gratins. What I appreciate most is how simple the ingredient list is—no complicated techniques required.

The slow bake at 275°F guarantees even cooking and a perfectly golden top. Whether you’re hosting a dinner party or preparing a special family meal, this recipe delivers restaurant-quality results that’ll impress your guests and leave them wanting seconds.

What Ingredients are in Mary Berry Potatoes au gratin?

Mary Berry’s Potatoes au gratin requires just a handful of quality ingredients that work together to create this elegant French-inspired side dish. The beauty of this recipe lies in its simplicity—each component serves a specific purpose in building layers of creamy, tender potatoes topped with a golden, cheese-studded crust. By using premium ingredients and proper technique, you’ll achieve restaurant-quality results that look and taste far more complicated than they actually are.

Ingredients:

• Butter (for greasing)
• ⅔ cup half-and-half
• ⅔ cup heavy cream
• 1 large garlic clove, crushed
• 2 lb (1 kg) Yukon gold potatoes, peeled
• Salt and black pepper to taste
• 4 oz (125 g) Gruyère cheese, grated

When selecting ingredients, opt for Yukon gold potatoes as they have a naturally buttery flavor and waxy texture that holds its shape beautifully during the long, slow bake. Real Gruyère cheese is essential—avoid pre-shredded varieties which contain anti-caking agents and won’t melt as smoothly into the cream mixture.

For the dairy components, use full-fat half-and-half and heavy cream; lower-fat alternatives may result in a thinner sauce that doesn’t coat the potatoes properly. Finally, guarantee your garlic is fresh and finely crushed to distribute its flavor evenly throughout the cream without creating harsh, unpleasant bits.

How to Make this Mary Berry Potatoes au gratin

1. Begin by preheating your oven to 275°F (140°C) and lightly buttering a shallow gratin dish. While the oven heats, prepare your cream mixture by combining ⅔ cup of half-and-half and ⅔ cup of heavy cream in a bowl with 1 large crushed garlic clove, stirring well to distribute the garlic evenly throughout the liquid.
2. This slow infusion of garlic flavor will permeate every layer of the finished dish without overpowering it. Peel and thinly slice 2 lb (1 kg) of Yukon gold potatoes, preferably using the slicing disc of a food processor for uniform thickness—consistent potato slices guarantee even cooking throughout the gratin.
3. Layer the sliced potatoes in the buttered gratin dish, seasoning each layer generously with salt and black pepper. Pour the garlic-infused cream mixture over the potatoes, making sure it seeps between the layers to create that signature creamy interior.
4. The potatoes will absorb much of the liquid during baking, so don’t be concerned if the cream level seems high initially. Top the entire gratin with 4 oz (125 g) of grated Gruyère cheese, distributing it evenly across the surface to ascertain a golden, cheese-studded crust develops during baking.
5. Bake the gratin for 1½ hours at 275°F until the potatoes are completely tender when pierced with a knife and the cheese topping has turned a rich golden brown. The low, gentle heat allows the potatoes to cook through slowly without the edges becoming dry or overcooked.
6. Serve the gratin immediately while it’s still piping hot and the cheese is at its most creamy and luxurious—this dish is best enjoyed fresh from the oven.

Mary Berry Potatoes au Gratin Recipe

Thinly sliced Yukon gold potatoes layer with garlic-infused cream mixture, then bake slowly at low temperature until tender and creamy, topped with golden Gruyère cheese crust. This elegant French-inspired dish requires just quality ingredients and proper technique, delivering restaurant-quality sophistication that looks far more complicated than it actually is.

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Prep Time 13 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 8

Course: Side Dish

Cuisine: French

Calories: 285

Ingredients Method Notes

Ingredients

  

• Butter for greasing
• ⅔ cup half-and-half
• ⅔ cup heavy cream
• 1 large garlic clove crushed
• 2 lb 1 kg Yukon gold potatoes, peeled
• Salt and black pepper to taste
• 4 oz 125 g Gruyère cheese, grated

Method

 

1. Begin by preheating your oven to 275°F (140°C) and lightly buttering a shallow gratin dish. While the oven heats, prepare your cream mixture by combining ⅔ cup of half-and-half and ⅔ cup of heavy cream in a bowl with 1 large crushed garlic clove, stirring well to distribute the garlic evenly throughout the liquid.
2. This slow infusion of garlic flavor will permeate every layer of the finished dish without overpowering it. Peel and thinly slice 2 lb (1 kg) of Yukon gold potatoes, preferably using the slicing disc of a food processor for uniform thickness—consistent potato slices guarantee even cooking throughout the gratin.
3. Layer the sliced potatoes in the buttered gratin dish, seasoning each layer generously with salt and black pepper. Pour the garlic-infused cream mixture over the potatoes, making sure it seeps between the layers to create that signature creamy interior.
4. The potatoes will absorb much of the liquid during baking, so don’t be concerned if the cream level seems high initially. Top the entire gratin with 4 oz (125 g) of grated Gruyère cheese, distributing it evenly across the surface to ascertain a golden, cheese-studded crust develops during baking.
5. Bake the gratin for 1½ hours at 275°F until the potatoes are completely tender when pierced with a knife and the cheese topping has turned a rich golden brown. The low, gentle heat allows the potatoes to cook through slowly without the edges becoming dry or overcooked.
6. Serve the gratin immediately while it’s still piping hot and the cheese is at its most creamy and luxurious—this dish is best enjoyed fresh from the oven.

Notes

What to Serve with Mary Berry Potatoes au gratin

This creamy, rich gratin dish pairs beautifully with lighter proteins and fresh sides that balance its indulgence. I’d recommend serving it alongside roasted chicken breast or grilled fish—their delicate flavors won’t compete with the Gruyère’s richness. A simple green salad with a sharp vinaigrette cuts through the cream perfectly, cleansing your palate between bites.

For a more substantial meal, I’ll pair it with herb-roasted lamb or beef tenderloin. The gratin’s buttery texture complements savory meats without overwhelming them. Steamed broccoli or roasted Brussels sprouts add nutritional balance and textural contrast.

I find this dish works wonderfully as part of a French-inspired dinner. Pair it with crusty bread to soak up any remaining sauce, and you’ve got an elegant, satisfying meal.

Mary Berry Potatoes au gratin Substitutions and Variations

While Mary Berry’s original recipe is undeniably delicious, you can easily customize it to suit your preferences and dietary needs. I’d recommend substituting half-and-half with whole milk for a lighter version, or using all heavy cream for extra richness.

You can swap Gruyère for Emmental, Comté, or sharp cheddar depending on your flavor preferences. For a gourmet twist, I layer in crispy bacon or caramelized onions between the potatoes. If you’re cooking for someone with dietary restrictions, I substitute dairy cream with coconut cream or oat milk—they produce surprisingly creamy results.

You might also experiment with adding fresh thyme or nutmeg for subtle flavor depth. These variations let you personalize the dish while maintaining Mary Berry’s classic technique and appeal.

What to Serve with Mary Berry Potatoes au gratin

This creamy, rich gratin dish pairs beautifully with lighter proteins and fresh sides that balance its indulgence. I’d recommend serving it alongside roasted chicken breast or grilled fish—their delicate flavors won’t compete with the Gruyère’s richness. A simple green salad with a sharp vinaigrette cuts through the cream perfectly, cleansing your palate between bites.

For a more substantial meal, I’ll pair it with herb-roasted lamb or beef tenderloin. The gratin’s buttery texture complements savory meats without overwhelming them. Steamed broccoli or roasted Brussels sprouts add nutritional balance and textural contrast.

I find this dish works wonderfully as part of a French-inspired dinner. Pair it with crusty bread to soak up any remaining sauce, and you’ve got an elegant, satisfying meal.

Final Thoughts

Mary Berry’s creamy Gruyère potatoes au gratin stands as a timeless classic that I’ve found delivers impressive results with minimal fuss. This dish combines straightforward ingredients—potatoes, cream, and cheese—into something genuinely elegant. I appreciate how the recipe doesn’t require complicated techniques or hard-to-find components, making it accessible for home cooks at any skill level. The low oven temperature guarantees even cooking, preventing burnt edges while keeping the interior creamy. Whether you’re preparing a weeknight dinner or hosting guests, this au gratin adapts beautifully to any occasion. I’d encourage you to master this recipe; it’s versatile enough to pair with countless mains and impressive enough to earn compliments. Once you’ve made it, you’ll understand why Mary Berry’s version remains a kitchen favorite.