Au Gratin Potatoes Classic (Printable)

Tender potatoes layered in creamy garlic sauce and melted cheese baked to a bubbling crust.

# 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 (optional)

# 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.
03 - Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
04 - 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.
05 - Layer remaining potatoes, pour over the remaining cream mixture, then sprinkle with the remaining cheeses.
06 - Cover dish with aluminum foil and bake for 40 minutes.
07 - Remove foil and continue baking for 20 minutes until top is golden and potatoes are tender.
08 - Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The cream soaks into every layer, turning plain potatoes into something that melts on your tongue.
  • That golden crust on top gives you the crispy, cheesy bite everyone fights over.
  • It looks fancy enough for guests but comes together with pantry staples and a single baking dish.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice your potatoes as evenly as possible. A mandoline makes this fast and consistent, but a sharp knife and patience work just as well.
  • Do not skip the resting time. I served this straight from the oven once and ended up with a soupy mess on the plate.
  • If your top isn't browning, your oven might run cool. Crank it up to 200C for the last 10 minutes or use the broiler.
03 -
  • Use a mandoline with the safety guard. I've nicked my knuckles more times than I'll admit trying to slice the last potato by hand.
  • Add a pinch of fresh thyme between the layers for an herby, earthy note that makes the dish taste like it came from a French countryside kitchen.
  • If you want a lighter version, swap half the cream for whole milk. It won't be as rich, but it still tastes wonderful and cuts the calories significantly.
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