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Creamy baked potato spirals with melted cheese and herbs.

Spiral-Cut Baked Potatoes Au Gratin

These baked potatoes au gratin feature spiral-cut russet potatoes filled with garlic-thyme butter and Gruyère. Baked in cream until tender and topped with melted cheese, they make a delicious side for Thanksgiving, holidays or a cozy dinner.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 352kcal
Author: Megan Porta

Equipment

Ingredients

  • 3 medium russet potatoes of similar size
  • 2 Tbsp salted butter melted, plus more for greasing
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1 cup freshly shredded Gruyère cheese divided
  • 1 cup heavy whipping cream
  • 1/2 tsp fine salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 Tbsp grated Parmesan cheese

Instructions

  • Preheat the oven to 400°F. Generously grease a 9×13-inch baking dish.
  • Scrub the potatoes and cut each in half crosswise. Working with one half at a time, attach the flat, cut side to the prongs of an apple peeler/corer/spiral slicer. Run through the machine to peel, remove the center and spiral-slice. Small remnants of peel are fine.
    3 medium russet potatoes
  • Gently keep each potato spiral assembled and arrange the six halves cut-side down in the prepared dish, with their hollow centers accessible from above.
  • Stir together the melted butter, garlic and thyme. Divide evenly among the six potato cavities.
    2 Tbsp salted butter, 2 cloves garlic , 1/2 tsp dried thyme
  • Loosely fill the remaining space in each cavity with Gruyère, reserving any leftover cheese for the topping.
    1 cup freshly shredded Gruyère cheese
  • Slowly drizzle the heavy cream over each potato, allowing it to run into the layers and pool in the dish. Sprinkle the potatoes and cream with salt, pepper and Parmesan.
    1 cup heavy whipping cream, 1/2 tsp fine salt, 1/4 tsp black pepper, 2 Tbsp grated Parmesan cheese
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Carefully remove the foil and check the potatoes with a thin knife. It should slide easily through the layers without firm resistance. If needed, re-cover and bake until tender before proceeding.
  • Leave the foil off and sprinkle the reserved Gruyère over the potatoes. Bake uncovered for another 10 minutes, until the cheese is melted and the sauce is bubbling.
  • Let stand briefly before serving. Spoon the cream sauce from the pan over each potato half.

Notes

  • In my test, the potatoes were perfectly tender after 45 minutes covered, followed by 10 minutes uncovered with the remaining cheese.
  • Use similarly sized potatoes so all six halves cook evenly.
  • There is no need to remove every tiny piece of peel left by the machine.
  • Keep the spiral layers together during assembly for the whole-potato presentation.
  • I discarded the removed potato centers. Adding them to the baking dish has not been tested.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F throughout.
    Check tenderness before adding the final cheese topping. If a thin knife meets firm resistance, re-cover and continue baking until the potatoes are tender.

Nutrition

Calories: 352kcal | Carbohydrates: 21g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 426mg | Potassium: 510mg | Fiber: 1g | Sugar: 2g | Vitamin A: 927IU | Vitamin C: 7mg | Calcium: 282mg | Iron: 1mg
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