Creamy Au Gratin Potatoes (Printable Version)

Tender sliced potatoes baked in creamy sauce with melted cheese and herb garnish.

# What You'll Need:

→ Potatoes

01 - 2 lbs 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 Gruyère cheese, grated
09 - 1/2 cup Parmesan cheese, grated

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Directions:

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 potatoes.
06 - Top with the remaining Gruyère and Parmesan cheeses.
07 - Cover the dish loosely with foil and bake for 40 minutes.
08 - Remove foil and bake an additional 20-25 minutes, until the top is golden brown and 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 emerge tender and almost melting, soaked in cream that tastes like garlic-infused clouds.
  • You can assemble everything ahead and bake it when guests arrive, letting your oven do the heavy lifting.
  • That golden, bubbling cheese top somehow becomes both crispy and creamy, and people will ask for seconds before finishing their first serving.
02 -
  • Slice those potatoes as thinly and evenly as possible—a mandoline slicer transforms this from tedious to quick, and uniform slices bake evenly instead of some staying hard while others turn to mush.
  • Do not let the cream boil; if it bubbles vigorously, it can break and separate, leaving you with a grainy sauce instead of something silky and luxurious.
03 -
  • A mandoline slicer or the slicing blade of a food processor saves your fingers and ensures every slice is exactly the same thickness, which means even cooking.
  • Grate your cheeses fresh rather than using pre-shredded—the anti-caking agents in pre-shredded cheese can make the sauce slightly grainy instead of silky smooth.
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