Creamy Au Gratin Potatoes (Print Version)

Tender potatoes layered with cheese and cream, baked until golden and bubbly. A decadent side for any occasion.

# Components:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced

→ Cream Sauce

02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 garlic cloves, minced
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon grated nutmeg

→ Cheeses

08 - 1 1/2 cups Gruyère cheese, grated
09 - 1/2 cup Parmesan cheese, grated

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, combine heavy cream, whole milk, garlic, salt, pepper, and nutmeg. Warm over medium-low heat until steaming but not boiling. Remove from heat.
03 - Arrange half of the sliced potatoes in an even layer in the prepared dish. Sprinkle half of the Gruyère and Parmesan cheeses over the potatoes.
04 - Layer remaining potatoes evenly. Pour the warm cream mixture over potatoes.
05 - Cover the potatoes with the remaining Gruyère and Parmesan cheeses.
06 - Loosely cover dish with aluminum foil and bake for 40 minutes.
07 - Remove foil and bake an additional 20 to 25 minutes until top is golden and potatoes are tender.
08 - Let stand for 10 minutes before serving. Garnish with chopped chives or parsley, if desired.

# Expert Advice:

01 -
  • You can assemble it ahead and finish baking just before guests arrive; nobody knows how little fuss it took.
  • The bubbling Gruyère crust is so addictive that friends always ask for seconds.
02 -
  • If you skip letting the dish rest, the cream can run and muddle the slices—patience pays off.
  • Using freshly grated cheese instead of pre-shredded makes for a smoother, melting crust.
03 -
  • Mandoline-sliced potatoes ensure even cooking and beautiful layers.
  • Buying block cheese and grating it yourself avoids the additives in shredded varieties, guaranteeing a silky melt.
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