Au Gratin Potatoes (Printable)

Sliced potatoes baked in creamy garlic sauce with cheese, topped by a golden crust.

# What You'll 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 (optional)

# How-To Steps:

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.
03 - Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
04 - 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.
05 - Layer the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining Gruyère and Parmesan cheeses.
06 - Cover the dish with foil and bake for 40 minutes.
07 - Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender.
08 - Let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The sauce creates these incredible velvety pockets between the potato layers that somehow become even better the next day
  • That golden crust with bubbly cheese edges is the kind of comfort food that makes winter feel cozy and summer feel indulgent
02 -
  • Slice your potatoes as evenly as possible because thick slices will stay crunchy while thin ones turn to mush, so a mandoline is your friend if you have one
  • Covering the dish for the first 40 minutes is not optional, it is what ensures the potatoes cook through before the top burns
03 -
  • If your cream sauce looks too thick, add a splash more cream or even whole milk because the sauce should pool slightly between layers
  • Letting the dish rest for 10 minutes is not optional, it allows the sauce to thicken and the layers to set so you get perfect servings
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