Au Gratin Potatoes (Printable)

Creamy, cheesy potato layers with a golden bubbling topping

# What You Need:

→ Vegetables

01 - 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 2 cloves garlic, minced

→ Dairy

03 - 4 tbsp unsalted butter
04 - 2 cups heavy cream
05 - 2 cups grated Gruyère cheese
06 - ½ cup grated Parmesan cheese

→ Spices & Seasonings

07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp freshly grated nutmeg

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
03 - Arrange half of the sliced potatoes in the prepared dish. Pour over half of the cream mixture. Sprinkle with half the Gruyère and Parmesan cheeses.
04 - Layer the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheeses.
05 - Cover with foil and bake for 40 minutes.
06 - Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender.
07 - Let rest for 10 minutes before serving to allow the sauce to set.

# Expert Advice:

01 -
  • The kind of side dish that quietly steals the show from whatever main you planned
  • Leftovers reheat miraculously well, if they even survive that long
02 -
  • A mandoline creates perfectly even slices, which means even cooking, so use one if you have it
  • The nutmeg is not a mistake, it is the secret ingredient that makes this taste like a French bistro made it
03 -
  • Do not rush the resting period or you will lose those beautiful layers when you serve it
  • The dish is done when a knife slides through the potatoes with zero resistance
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