Creamy Au Gratin Potatoes (Printable version)

Tender potato slices baked with creamy sauce and golden cheese, ideal for a flavorful side.

# 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:

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. Sprinkle half of the Gruyère and Parmesan cheeses over the potatoes.
04 - Layer the remaining potatoes evenly on top. Pour the warm cream mixture evenly over all the potatoes.
05 - Top with the remaining Gruyère and Parmesan cheeses.
06 - Cover the dish loosely with foil and bake for 40 minutes.
07 - 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.
08 - Let stand 10 minutes before serving. Garnish with chives or parsley if desired.

# Expert Advice:

01 -
  • The potatoes become almost velvety, with a texture that feels luxurious without being heavy.
  • That golden, bubbling cheese top cracks slightly as it cools, creating pockets of savory richness that make ham taste even better.
  • It actually gets better if you make it ahead—the flavors deepen, and you're free to focus on everything else.
02 -
  • Slice your potatoes consistently thin—use a mandoline if you have one, because thick potatoes won't cook through while thin ones turn to mush.
  • Don't let the cream mixture boil; it can separate and become grainy, and no amount of stirring fixes it once that happens.
03 -
  • Rub the empty baking dish with a cut garlic clove before layering—this adds flavor to every edge of the potatoes without being heavy-handed.
  • Use a mandoline or vegetable slicer to get potatoes uniformly thin; uneven slices mean some will be crunchy while others are mushy.
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