Creamy Au Gratin Potatoes (Printable Version)

Tender potatoes baked in a creamy sauce with melted cheese and a golden crust.

# 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 grated Gruyère cheese
09 - 1/2 cup grated Parmesan cheese

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Cooking 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 steaming, approximately 5-7 minutes. Do not boil. 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 evenly over the potatoes.
05 - Layer the remaining potatoes evenly on top. Pour the warm cream mixture evenly over all layers.
06 - Distribute the remaining Gruyère and Parmesan cheeses over the top.
07 - Cover the dish loosely with aluminum 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 Advice:

01 -
  • It's the kind of dish that makes people think you've spent hours in the kitchen, even though most of the work happens in the oven while you're doing something else.
  • The combination of Gruyère and Parmesan creates this umami richness that somehow tastes both elegant and deeply comforting.
  • Leftovers reheat beautifully, making it perfect for meal prep or feeding unexpected guests.
02 -
  • Slice your potatoes consistently, about 1/8-inch thick—a mandoline slicer makes this almost effortless, but a sharp knife works if you take your time and stay patient with each slice.
  • Never boil the cream mixture; the slight heat just infuses the garlic flavor without risking curdled cream or a bitter-tasting sauce that ruins everything.
03 -
  • Make this ahead by assembling everything up to the point of baking, covering it, and refrigerating for up to 8 hours—just add 10 to 15 minutes to your baking time if starting from cold.
  • Always use a baking dish with sides tall enough to contain the cream as it bubbles up, or you'll have a messy oven and less sauce for your potatoes.
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