Au Gratin Potatoes (Printable)

Tender potato layers baked in rich garlic cream sauce with melted Gruyère and golden Parmesan crust

# What You 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 Make:

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. Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
03 - 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. Layer the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheeses.
04 - Cover with foil and bake for 40 minutes until potatoes begin to soften.
05 - Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
06 - Let rest for 10 minutes before serving to allow the sauce to thicken slightly.

# Expert Tips:

01 -
  • The way the cream reduces and thickens around each potato slice creates an incredibly velvety texture that feels like a warm embrace
  • That moment when you pull the foil off and watch the cheese turn into a gorgeous golden blanket is pure kitchen magic
  • Leftovers reheat beautifully and sometimes taste even better the next day
02 -
  • Slicing your potatoes to an even thickness, about 3mm, is the single most important step because uneven slices mean some pieces will be mushy while others stay stubbornly firm
  • Do not skip the resting period because cutting into the potatoes immediately causes the cream to run everywhere instead of coating each slice in that velvety sauce
  • The cream should bubble gently but never boil vigorously in the saucepan, as high heat can cause it to separate or curdle before it even reaches the potatoes
03 -
  • Using a mandoline slicer saves time and guarantees perfectly even potatoes, but be sure to use the hand guard because I learned the hard way how sharp those blades really are
  • Grating your own cheese instead of buying pre shredded makes a huge difference because the anti caking agents in packaged cheese prevent smooth melting
  • If the top browns too quickly, loosely tent with foil for the remaining baking time to prevent burning while the potatoes finish cooking
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