Au Gratin Potatoes (Printable)

Tender sliced potatoes layered with creamy garlic sauce and melted cheeses, baked until golden and bubbling.

# 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 (optional)

# How To Make It:

01 - Preheat oven to 375°F. Generously 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.
04 - Layer the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheeses.
05 - Cover with foil and bake for 40 minutes.
06 - Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
07 - Let rest for 10 minutes before serving to allow the sauce to thicken slightly.

# Expert Tips:

01 -
  • The potatoes become impossibly tender while developing a creamy, velvety texture
  • That golden crust on top is the kind of thing people fight over at the dinner table
02 -
  • Slice your potatoes as thinly and evenly as possible, about 1/8 inch thick, so they cook at the same rate
  • The cream should barely simmer when you add it to the pot, boiling can cause it to separate
03 -
  • Pat your sliced potatoes dry with a clean towel before layering, excess water can make the sauce thin
  • Let the cream mixture cool slightly before pouring over the potatoes so it does not cook them unevenly
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