Au Gratin Potatoes (Printable)

Tender potatoes in creamy garlic sauce with melted cheese crust

# 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

# Preparation Steps:

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. 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.
07 - Let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • This is the dish that converts people who think they dont like potatoes into lifelong fans
  • The Gruyère creates an incredible depth of flavor while the heavy cream makes everything impossibly luxurious
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Uneven potato slices mean uneven cooking. Take the time to slice them as uniformly as possible.
  • The sauce will look thin when you pour it, but it thickens beautifully during baking.
  • If the top is browning too quickly before the potatoes are tender, tent loosely with foil.
03 -
  • Grate your own cheese instead of buying pre grated. The anti caking agents in pre shredded cheese prevent proper melting.
  • Warm your cream slightly before adding it to the hot butter mixture. This prevents the cream from seizing and separating.
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