Description
This classic Potatoes Au Gratin recipe features thinly sliced Yukon gold or russet potatoes baked in a rich, creamy mixture of heavy cream, milk, and cheese. Topped with Gruyère and Parmesan for a golden, bubbly crust, this French-inspired side dish is perfect for holiday dinners or comforting everyday meals.
Ingredients
Scale
Potatoes
- 2 lbs Yukon gold or russet potatoes, thinly sliced
Cream Mixture
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
Cheese
- 1½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Garnish
- Chopped fresh thyme or parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish thoroughly to prevent sticking and add flavor.
- Make Cream Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the heavy cream, whole milk, salt, pepper, and ground nutmeg. Bring the mixture to a gentle simmer, then remove it from heat.
- Layer Potatoes and Cheese: Arrange half of the thinly sliced potatoes in a single layer in the bottom of the prepared baking dish, slightly overlapping them. Pour half of the cream mixture evenly over the potatoes. Sprinkle half of the shredded Gruyère cheese on top.
- Repeat Layers: Repeat with the remaining potatoes, the rest of the cream sauce, and the remaining Gruyère cheese. Finally, sprinkle the grated Parmesan cheese evenly on the top layer for a crispy crust.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes to allow the potatoes to cook through and absorb the cream.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 20 to 25 minutes until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Let the dish cool for 10 minutes before serving to allow the sauce to thicken. Garnish with chopped fresh thyme or parsley if desired for fresh color and aroma.
Notes
- For extra flavor, try adding sautéed onions or a teaspoon of Dijon mustard to the cream mixture before baking.
- Gruyère cheese can be substituted with sharp white cheddar for a different but delicious cheesy flavor.
- Make sure to slice the potatoes evenly and thinly to ensure uniform cooking.
