Creamy Au Gratin Potatoes (Printable Version)

Tender potato layers baked in creamy sauce with melted Gruyère and Parmesan cheeses for a rich side.

# What You Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced

→ Cream Sauce

02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 garlic cloves, minced
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon grated nutmeg

→ Cheeses

08 - 1 1/2 cups Gruyère cheese, grated
09 - 1/2 cup Parmesan cheese, grated

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# How to Make It:

01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium-low until just steaming, not boiling. Remove from heat.
03 - Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
04 - Sprinkle half of the Gruyère and Parmesan cheeses over the potatoes.
05 - Layer the remaining potatoes evenly on top. Pour the warm cream mixture evenly over all the potatoes.
06 - Top with the remaining Gruyère and Parmesan cheeses.
07 - Cover the dish loosely with foil and bake for 40 minutes.
08 - Remove foil and bake an additional 20-25 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife.
09 - Let stand 10 minutes before serving. Garnish with chives or parsley if desired.

# Expert Advice:

01 -
  • The potatoes become so tender they practically melt on your tongue, and the cheese creates this savory crust that's impossible to resist.
  • You can assemble it ahead of time and just pop it in the oven when you need it, which is a lifesaver when you're juggling multiple dishes.
  • It's fancy enough to impress anyone at the table, but so straightforward that you won't stress while making it.
02 -
  • Don't skip the resting time after it comes out of the oven—I learned this the hard way when I cut into it too early and the whole thing fell apart on people's plates, even though it tasted perfect.
  • Slice your potatoes as uniformly as possible, ideally with a mandoline slicer; uneven thickness means some pieces will be done while others are still crunchy in the center.
03 -
  • If your cream mixture breaks or looks grainy while heating, strain it through a fine-mesh sieve before pouring it over the potatoes—it'll still taste great and look perfect.
  • The secret to a crispy top is making sure the oven is fully preheated and uncovering the dish for those final 20-25 minutes so the cheese gets direct heat.
Go Back