Tender Au Gratin Potatoes (Printable)

Sliced potatoes baked in a rich creamy garlic sauce, layered with Gruyère and Parmesan cheese.

# 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 (optional)

# 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.
03 - Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
04 - Place half of the sliced potatoes in the baking dish. Pour over half the cream sauce. Sprinkle with half the Gruyère and Parmesan cheeses.
05 - Add remaining potatoes, pour remaining cream sauce over, then top with remaining Gruyère and Parmesan.
06 - Cover dish with foil and bake for 40 minutes.
07 - Remove foil and bake an additional 20 minutes until top is golden and potatoes are tender.
08 - Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It's the kind of dish that makes people close their eyes and sigh, no matter how casual the meal.
  • Once it's in the oven, you're free—no stirring or fussing, just the smell building until you can't wait anymore.
  • Leftovers somehow taste even better, making this the gift that keeps giving.
02 -
  • Don't skip slicing the potatoes thin and evenly—thick or uneven slices mean some are crunchy while others are mushy, and the whole dish suffers.
  • The cream mixture should be warm but not boiling when it hits the potatoes; boiling can cause the cream to break and separate, leaving you with a grainy texture instead of silky sauce.
03 -
  • Use a mandoline or very sharp knife to slice potatoes consistently; uniform slices bake evenly and create a beautiful presentation when you plate it.
  • Grate cheese fresh if possible and avoid pre-shredded varieties, which contain anti-caking agents that prevent smooth, creamy melting.
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