Creamy Garlic Au Gratin Potatoes (Printable Version)

Sliced potatoes baked in creamy garlic sauce with melted Gruyère and Parmesan cheeses

# 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

# Directions:

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. Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender.
06 - Let rest for 10 minutes before serving to allow the sauce to set.

# Expert Tips:

01 -
  • The contrast between the tender potatoes and that golden gratinated top creates such satisfying texture in every bite
  • This recipe has saved me so many times when I needed something impressive but didnt want to stress about complicated techniques
02 -
  • Slice your potatoes as evenly as possible, whether by knife or mandoline, so they all cook at the same rate
  • Do not let the cream mixture come to a rolling boil or it might separate on you
  • The resting period is non negotiable if you want clean slices instead of a sloppy mess
03 -
  • Use a mandoline if you have one, because consistent thickness is the secret to perfectly cooked potatoes
  • Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent smooth melting
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