Creamy Au Gratin Potatoes (Printable)

Tender potato layers baked in a creamy sauce topped with golden melted cheese.

# What You 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 Steps:

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 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 Suggestions:

01 -
  • Rich and indulgent with layers of creamy sauce and melted cheese
  • Perfect make-ahead side dish for holiday gatherings and dinner parties
  • Uses simple, accessible ingredients you likely already have
  • Impressive presentation with minimal hands-on effort
  • Versatile enough to pair with ham, roast beef, or grilled vegetables
02 -
  • Slice potatoes uniformly using a mandoline for even cooking throughout
  • Warm the cream mixture before pouring to reduce overall baking time
  • Don't skip the 10-minute resting period—it helps the sauce thicken
  • Use freshly grated cheese rather than pre-shredded for better melting
  • Cover tightly with foil during the first baking stage to trap steam and soften potatoes
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