Creamy Au Gratin Potatoes (Printable)

Tender potatoes baked under a golden, bubbly cheese and cream sauce for a rich, flavorful side.

# What You Need:

→ Potatoes

01 - 2 pounds 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

# How To Make It:

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 the 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 to 25 minutes, until the top is golden brown and the 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 -
  • Rich and decadent with layers of cream and premium cheeses
  • Perfect make-ahead side dish for holiday gatherings
  • Beautifully golden and bubbly presentation straight from the oven
  • Versatile enough to pair with ham, beef, chicken, or vegetarian mains
  • Classic French technique that impresses every time
02 -
  • Slice potatoes uniformly using a mandoline for even cooking
  • Keep sliced potatoes in cold water until ready to use to prevent browning
  • Warm the cream mixture before pouring to ensure even distribution
  • Don't skip the foil-covered baking step—it ensures tender potatoes throughout
  • Let the dish rest 10 minutes before serving for cleaner slices
Return