Au Gratin Potatoes (Printable Version)

Creamy potato layers baked with garlic sauce and melted cheese until golden brown.

# What You 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

# How to Make:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - Melt butter in a saucepan over medium heat. 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 until potatoes begin to soften.
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 to allow the sauce to thicken slightly.

# Expert Tips:

01 -
  • The cheese crust creates this incredible contrast against the creamy potatoes underneath
  • It makes the house smell like a French bistro without requiring fancy techniques
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Slice your potatoes as thinly and evenly as possible, about 3mm thick. A mandoline is perfect here but a sharp knife and steady hand work too.
  • The cream sauce will look thinner than you expect but trust the process. It thickens beautifully as the potatoes release starch during baking.
  • If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
03 -
  • Grate your own cheese instead of buying pre shredded. The anti caking agents in packaged cheese prevent smooth melting.
  • Layer your potatoes in one direction for the first layer and the opposite direction for the second. This helps them hold together better when serving.
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