Creamy Au Gratin Potatoes (Printable Version)

Tender potatoes layered and baked in rich cream and melted cheese for a savory side.

# What You'll Need:

→ Potatoes

01 - 2 pounds 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

# Method:

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 Suggestions:

01 -
  • This dish quietly steals the show at any table, looking fancy enough for company but simple enough to make on a Tuesday.
  • Once it's in the oven, you have nearly an hour of freedom to handle everything else without stress.
  • The combination of Gruyère and Parmesan creates a depth of flavor that tastes like you spent all day cooking.
02 -
  • Slice your potatoes as thin as you can without driving yourself crazy; thicker slices won't cook through in the time the cheese needs to brown.
  • Never let the cream sauce actually boil or it might break; medium-low heat is your friend even if it takes a few extra minutes.
  • The gratin continues cooking slightly as it rests, so pull it from the oven when it's golden but not dark brown to avoid dried out edges.
03 -
  • Grate your own cheese if possible; pre-shredded cheese contains anti-caking agents that prevent it from melting quite as smoothly.
  • If your cream sauce breaks or looks grainy, strain it through a fine sieve and start over; it's not worth serving gritty cream to people.
  • The gratin will keep in the fridge for up to 3 days and reheats beautifully at 350°F covered with foil for about 20 minutes.
Go Back