Creamy Au Gratin Potatoes (Printable)

Tender potato layers baked with cream and melted cheese for a rich, flavorful side dish.

# Ingredient List:

→ 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 grated Gruyère cheese
09 - 1/2 cup grated Parmesan cheese

→ 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, milk, garlic, salt, pepper, and nutmeg. Heat over medium-low heat 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 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 Tips:

01 -
  • The potatoes cook perfectly into tender, melt-in-your-mouth layers instead of staying firm or turning mushy.
  • Gruyère and Parmesan create this unexpectedly sophisticated flavor that tastes restaurant-quality but requires zero special technique.
  • It feeds a crowd without needing to babysit anything once it hits the oven.
02 -
  • Slice your potatoes as thin and consistently as possible—a mandoline is worth its weight in gold here, but a very sharp knife works if you take your time.
  • Don't skip the 10-minute rest; it's the difference between a creamy side dish and something that holds together on the plate like it's supposed to.
03 -
  • If your cream sauce breaks or looks grainy, strain it through a fine-mesh sieve before pouring it over the potatoes—you'll lose a little volume, but the texture will be silky instead of curdled.
  • Opening the oven door constantly lets heat escape and extends cooking time unpredictably, so trust the recipe and only peek after the foil comes off.
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