Creamy Au Gratin Potatoes (Printable)

Tender potatoes baked in creamy sauce with golden cheese, perfect as 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 grated Gruyère cheese
09 - 1/2 cup grated Parmesan cheese

→ 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 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 20-25 minutes until the top is golden brown and 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 potatoes emerge so tender they barely need a fork, swimming in sauce that tastes like butter and garlic had a love affair.
  • You can build it ahead and slide it into the oven when chaos hits, leaving you free to handle everything else.
  • Gruyère and Parmesan create this nutty crust that shatters when you dig in, then gives way to creamy depths below.
02 -
  • Slice your potatoes consistently thin—a mandoline is your friend here because uneven slices mean some pieces cook through while others are still firm and awkward.
  • That 10-minute rest isn't optional; it's when the dish becomes stable enough to serve without being a beautiful mess on the plate.
03 -
  • Rub the inside of your buttered baking dish with a halved garlic clove before layering—it adds whisper-thin flavor that elevates everything without overwhelming it.
  • If you slice onions paper-thin and layer them between potato layers, you get a subtle sweetness that balances the richness beautifully, though the traditional version is perfectly delicious without them.
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