Spain on a Fork > All Recipes > Tapas > Easy Potatoes Au Gratin Recipe with a Spanish Twist
All Recipes, Tapas / October 29, 2017

Easy Potatoes Au Gratin Recipe with a Spanish Twist

– Easy Potatoes Au Gratin Recipe with a Spanish Twist –

Ok so you have some guests coming over for dinner, you contemplate on what should serve, chicken, beef, or fish….among other proteins, once you decide, you are ready to rock-n-roll! However, when it comes to the side dish, most people just throw whatever they can together and call it a meal. For me, a side dish is as important as the protein you serve, because this is what sets up the main protein to stand out. This Potatoes Au Gratin Recipe is the perfect example of a great side dish. These potatoes are loaded with layers of flavor, they have a beautiful appeal to them, and you can serve them next to any protein you want, especially with grilled fish or roasted chicken. Next time you have guests coming over for dinner, take a chance and serve a side dish that is as worthy as your main dish. Watch the video below on how to make this Potatoes Au Gratin Recipe or print out the recipe card below. Salud!

Watch the Video Below on How to Make this Easy Potatoes Au Gratin Recipe with a Spanish Twist

Easy Potatoes Au Gratin Recipe with a Spanish Twist

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 2 Large Yukon Gold Potatoes
  • 1 Onion
  • 2 Organic Eggs
  • 1/4 Cup Organic Milk
  • 1/4 Cup Capers
  • 1/2 Cup Shredded Gruyere Cheese
  • 1/2 Cup Shredded Queso Manchego
  • 1 Tbsp Extra Virgin Spanish Olive Oil
  • 1/2 Tsp Smoked Paprika
  • Sea Salt
  • Freshly Cracked Black Pepper


  1. Pre-heat your oven to the bake/broil option to 210 C (410 F)
  2. Wash and pat dry 2 large yukon gold potatoes and thinly slice each one in circular slices that are about 1/8 of an inch in thickness, then finely dice 1 onion
  3. Crack 2 organic eggs into a bowl and beat them, then add 1/4 cup of organic milk, season with sea salt and freshly cracked black pepper, and then mix everything together until well mixed
  4. Grease a 5 x 7 inch casserole dish with 1 tablespoon of extra virgin Spanish olive oil
  5. Add 1/2 of the sliced potatoes into the casserole dish, simply add them in rows and layer them, season the potatoes with sea salt and freshly cracked black pepper, next add 1/2 of the diced onions on top of the potatoes, evenly pour in 1/2 of the egg mixture, sprinkle 2 tablespoons of capers on top, and then shred a 1/4 cup of gruyere cheese and a 1/4 cup of queso Manchego on top, repeat the entire process, once you are done, evenly sprinkle about 1/2 teaspoon of smoked paprika on top
  6. Cover the casserole dish with foil paper and add it to the oven
  7. After 45 minutes remove the foil paper and cook uncovered for another 15 minutes (1 hour total)
  8. Remove the casserole dish from the oven and let the potatoes rest for at least 10 minutes
  9. Enjoy!

Recipe Notes

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