Au Gratin Potatoes (Printable)

Tender potatoes layered with cream, garlic, and melted cheeses bake to golden perfection in this classic French dish.

# 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

# How-To:

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. Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender.
05 - Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • This recipe transforms humble potatoes into something that feels like a warm hug from someone who loves you
  • The leftovers actually taste better the next day, if you somehow manage to have any
02 -
  • Slice your potatoes as thinly and evenly as possible, ideally with a mandoline, so they all cook at the same rate
  • Do not skip the foil covered baking time or you will end up with undercooked potatoes and burnt cheese
03 -
  • Grate your own cheese instead of buying pre grated, which contains anti caking agents that prevent smooth melting
  • Let the cream mixture cool slightly before pouring it over the potatoes so it does not cook the potato edges too fast
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