Creamy Au Gratin Potatoes (Printable Version)

Tender potatoes baked in creamy sauce with melted Gruyère and Parmesan cheese layers.

# What You 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

# How to Make It:

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 the potatoes.
06 - Top with the remaining Gruyère and Parmesan cheeses.
07 - Cover the dish loosely with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake an additional 20 to 25 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife.
09 - Let stand 10 minutes before serving. Garnish with chives or parsley if desired.

# Expert Advice:

01 -
  • The contrast between crispy golden cheese on top and creamy, melt-in-your-mouth potatoes below is absolutely addictive.
  • It looks fancy enough for a holiday table but honestly takes less effort than most side dishes.
  • This dish has a way of making people slow down and actually enjoy their food instead of rushing through dinner.
02 -
  • Slice your potatoes consistently thin (about 1/8 inch) or they'll cook unevenly; a mandoline slicer takes the guesswork out of it.
  • Never skip the resting period—those 10 minutes of rest prevent the dish from falling apart when you scoop it, and it actually tastes better when it firms up slightly.
03 -
  • Make the cream sauce while your oven preheats so it's warm when you pour it over the potatoes—cold sauce means longer cooking time and unevenly cooked potatoes.
  • If you're preparing this the night before, stop after layering but before pouring the cream, cover tightly, and refrigerate; add the warm cream and bake the next day, adding 10 extra minutes to the covered baking time.
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