Creamy Au Gratin Potatoes (Print Version)

Tender potatoes baked with cream and golden cheese layers for a rich, cheesy side.

# What You’ll Need:

→ 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

# Step-by-Step:

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

# Expert Tips:

01 -
  • Rich, creamy texture with tender potatoes that melt in your mouth.
  • A perfect balance of Gruyère and Parmesan cheeses creates a golden, bubbly crust.
  • Simple yet elegant, ideal for holiday meals or everyday dinners.
  • Vegetarian-friendly without sacrificing flavor.
  • Makes great leftovers for next-day enjoyment.
02 -
  • Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
  • Be careful not to boil the cream mixture; overheating can cause separation.
  • Cover loosely with foil to keep moisture in but prevent the cheese from burning.
  • Allow the gratin to rest before serving to set the layers for easier slicing.
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