--- title: "Homemade Potatoes au Gratin — Papas Gratinadas Recipe" description: "Versión en Español. Papas gratinadas are sliced parboiled potatoes layered in a baking dish with garlic butter and seasoned cream, topped with grated Parmesan, and baked until golden. They take 20 min..." url: https://www.chileanfoodrecipes.com/homemade-potatoes-au-gratin-papas-gratinadas-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-potatoes-au-gratin-papas-gratinadas-featured.jpg categories: ["Appetizers"] type: post lang: en --- # Homemade Potatoes au Gratin — Papas Gratinadas Recipe [Versión en Español](https://comidaschilenas.com/receta-de-papas-gratinadas/) ![Potatoes au gratin with layers of cream and golden Parmesan](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-potatoes-au-gratin-papas-gratinadas-featured.jpg)*Homemade potatoes au gratin* Papas gratinadas are sliced parboiled potatoes layered in a baking dish with garlic butter and seasoned cream, topped with grated Parmesan, and baked until golden. They take 20 minutes of preparation plus 30 minutes of cooking and serve 4 people. This simple, delicious, and affordable side goes with all kinds of meat and is popular all year, but especially at Christmas and New Year. ## How to Make Potatoes au Gratin? Use firm potatoes that hold their shape during the first boil and let you build neat layers for the gratin topped with Parmesan or queso mantecoso. Parboiling shortens the time in the oven. ## Nutritional Information Each serving of potatoes au gratin contains approximately 450 kcal, 6 g of protein, 30 g of total fat (18 g of saturated fat), 90 mg of cholesterol, 38 g of carbohydrates, 4 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Papas Gratinadas Recipe **Preparation:** 20 minutes **Cooking:** 30 minutes **Servings:** 4 people ### Ingredients - 8 medium potatoes - 4 tablespoons of butter, melted - 1 teaspoon of garlic sauce or paste - 1 can (about 160 ml) of cream - Grated Parmesan cheese - Fine salt - Black pepper - Fresh parsley, to serve ### Instructions 1. Wash and peel the potatoes, cover them with cold water, bring to a boil over high heat, and cook for 15 to 20 minutes without letting them get too soft. Drain, slice into rounds, and set aside. Preheat the oven to 200 C (392 F). 2. Grease a baking dish with oil or butter and spread half a teaspoon of garlic sauce over the base. Mix the melted butter with the other half teaspoon of garlic sauce, season the cream with salt and pepper, and keep both separately. 3. Arrange the potato slices in the dish in layers: first a layer of potatoes, then a little garlic butter and some cream, and repeat, finishing with a layer of cream. ![Freshly grated Parmesan to spread over the gratin](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/grated-parmesan-cauliflower-budin.jpg)*Grated Parmesan* 1. Sprinkle the grated Parmesan evenly over the top and bake until the cheese is golden, about 10 minutes. Serve right away with a little fresh parsley, as a side for any kind of meat. ## Additional Tips ### Brown the potatoes first For deeper flavor and a creamier texture, lightly brown the potato slices in butter before layering them. ### Mix your cheeses Parmesan gives a golden, crisp crust, while queso mantecoso or Gruyere add creaminess and stretch. A combination gives the best of both. ### Cover, then uncover If baking longer, cover the dish with foil for most of the time and remove it in the last 5 to 10 minutes so the cheese browns without the potatoes drying out. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Parmesan | Gruyere or queso mantecoso | 1:1 | Creamier, stretchier | | Canned cream | Heavy cream | 1:1 | Richer | | Garlic sauce | Fresh garlic, minced | 1 tsp : 2 cloves | Sharper | | Parboiled potatoes | Raw thin slices | Bake 45 to 60 min | Dauphinois style | ## Frequently Asked Questions (FAQs) ### 1. How is this different from gratin dauphinois? In the classic French gratin dauphinois the potatoes are sliced thin and cooked raw in cream or milk in the oven. In this recipe the potatoes are parboiled first, which shortens the baking time. ### 2. Which cheese gives the best golden crust? A combination works best: Parmesan for browning and intense flavor, plus a melting cheese such as queso mantecoso or Gruyere for creaminess. ### 3. How do I keep the gratin from drying out? Cover the dish with foil for most of the baking time to trap steam, and uncover it only for the last 5 to 10 minutes so the cheese can brown. ### 4. Can I assemble it ahead? Yes. Assemble the dish and keep it covered in the refrigerator for up to a day. Bake it just before serving, adding 5 to 10 minutes if it is very cold. ## What Is a Gratin? Gratinating is a cooking method in which a precooked food is covered with grated cheese, or cheese and breadcrumbs, and heated in the oven with top heat until a golden crust forms. ## History and Origin of the Gratin Gratins come from France, where they have been used for centuries in traditional dishes such as gratin dauphinois, and today they are popular all over the world. ## Did You Know? In Chile, papas gratinadas are a favorite side for Christmas and New Year dinners, served alongside roast turkey, pernil, or lomo. ## Recommended - [Homemade Duchess Potatoes Recipe](https://www.chileanfoodrecipes.com/homemade-duchess-potatoes-papas-duquesas-recipe/) - [Chilean Spicy Mashed Potatoes Recipe](https://www.chileanfoodrecipes.com/chilean-spicy-mashed-potatoes-pure-picante-recipe/) - [Chilean Cauliflower Budin Recipe](https://www.chileanfoodrecipes.com/chilean-cauliflower-cheese-bake-budin-de-coliflor-recipe/) - [Chilean Roasted Lomo Liso Recipe](https://www.chileanfoodrecipes.com/chilean-roasted-beef-tenderloin-lomo-liso-al-horno-recipe/)