Creamy Au Gratin Potatoes (Printable Version)

Tender potatoes baked in creamy sauce with melted Gruyère and Parmesan cheese layers.

# What You'll Need:

→ Potatoes

01 - 2 pounds 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

# 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 heat 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 aluminum foil and bake for 40 minutes.
08 - Remove foil and bake an additional 20 to 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 Tips:

01 -
  • The potatoes cook directly in the cream, soaking up every bit of flavor rather than sitting separate and sad.
  • It's the kind of dish that looks like you spent hours slaving away, but honestly takes minimal hands-on time.
  • That Gruyère and Parmesan combination creates a crust that's salty, nutty, and deeply satisfying in ways regular cheddar never achieves.
02 -
  • The potatoes will absorb liquid as they cook, so don't panic if the mixture looks a bit dry after the initial 40 minutes—that's normal and exactly what should happen.
  • If your top isn't browning after 20 minutes uncovered, don't crank the heat; instead, move the dish to a higher oven rack for the last 5 minutes where it's hotter and closer to the heating element.
03 -
  • Test the potatoes with a fork or knife rather than a toothpick—you need something sturdy enough to give you honest feedback about doneness.
  • If your cream sauce breaks or looks grainy, you've likely overheated it; start fresh because there's no fixing it once the damage is done.
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