Au Gratin Potatoes (Printer-friendly)

Tender potatoes in creamy garlic sauce with melted cheese and golden 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 It:

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 cheeses.
06 - Cover 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.

# Cooking Tips:

01 -
  • The contrast between that golden, slightly crisp cheese crust and the impossibly tender potatoes underneath is pure magic
  • This recipe transforms ordinary ingredients into something that makes people pause and say wow after their first bite
02 -
  • Slice your potatoes as evenly as possible, or you will end up with some pieces still crunchy while others are falling apart
  • Do not skip the foil covered baking phase, or your cheese will burn before the potatoes in the middle are fully cooked
03 -
  • Rub the cut side of a garlic clove around the buttered baking dish for an extra layer of flavor
  • Place a baking sheet on the rack below to catch any bubbling over before it hits your oven floor
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