Creamy Au Gratin Potatoes (Printable Version)

Layers of tender potatoes baked in creamy sauce topped with golden, bubbly cheese.

# 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 Gruyère cheese, grated
09 - 1/2 cup Parmesan cheese, grated

→ 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 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 20-25 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 -
  • Restaurant-Quality Results: Golden, bubbly cheese and perfectly tender potatoes rival any steakhouse side dish.
  • Rich & Creamy: The combination of heavy cream, whole milk, and two cheeses creates an irresistibly velvety texture.
  • Perfect for Entertaining: Can be assembled ahead and baked when needed, freeing up your time for guests.
  • Classic French Elegance: Authentic flavors of Gruyère, nutmeg, and garlic bring bistro charm to your home kitchen.
  • Crowd-Pleasing: A universally loved side that pairs beautifully with ham, roasts, and holiday mains.
02 -
  • Uniform Slicing: Use a mandoline slicer for perfectly even potato slices that cook at the same rate.
  • Warm Cream Works Best: Heating the cream mixture helps it absorb into the potatoes more quickly and evenly.
  • Don't Skip the Rest: Letting the dish stand for 10 minutes allows the sauce to thicken and makes serving cleaner.
  • Make-Ahead Friendly: Assemble the dish up to 24 hours ahead, cover, and refrigerate; add 10-15 minutes to the covered baking time.
  • Test for Doneness: A knife should slide through the potatoes with no resistance when they're perfectly tender.
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