Creamy Au Gratin Potatoes (Print)

Tender sliced potatoes baked in a rich cream sauce with melted Gruyère and Parmesan cheese.

# Components:

→ 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 grated Gruyère cheese
09 - 1/2 cup grated Parmesan cheese

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Directions:

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 -
  • It tastes restaurant-quality but comes together in your own kitchen without fancy techniques.
  • The cream and cheese do the heavy lifting, so you get rich, indulgent flavor without much fussing.
  • It pairs beautifully with almost any main dish, especially ham, but works just as well solo as comfort food.
02 -
  • Slicing the potatoes uniformly is non-negotiable because thin spots cook through while thick ones stay hard—I learned this the painful way by having some potatoes done and others still chalky.
  • Don't skip the 10-minute rest; it prevents the dish from falling apart when you serve it and gives the cream time to set around the potatoes.
03 -
  • Use a mandoline slicer if you have one—it makes uniform slices effortless and your baking time becomes more predictable.
  • Toast your cheese slightly in a dry pan before mixing if you want deeper, richer cheese flavor that stands out more in the final dish.
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