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Creamy Potatoes Au Gratin

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Creamy Potatoes Au Gratin is a classic comfort food featuring thinly sliced potatoes baked in a rich, cheesy cream sauce until golden, bubbly, and irresistibly creamy.

Ingredients

  1. 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  2. 2 cups heavy cream or whole milk
  3. 2 cloves garlic, minced
  4. 1 1/2 cups shredded Gruyère cheese (or Swiss, cheddar, or a mix)
  5. 1/2 cup grated Parmesan cheese
  6. 2 tablespoons unsalted butter
  7. Salt, to taste
  8. Freshly ground black pepper, to taste
  9. Optional: fresh thyme or rosemary for garnish

Instructions

Preheat oven to 375°F (190°C). Butter a baking dish.

  1. In a saucepan, heat cream, garlic, salt, and pepper over medium heat until warm but not boiling.
  2. Arrange a layer of potato slices in the baking dish.
  3. Pour a small amount of warm cream over potatoes and sprinkle with Gruyère cheese.
  4. Repeat layers until all potatoes, cream, and cheese are used, finishing with a generous layer of Parmesan.
  5. Dot the top with butter.
  6. Cover with foil and bake for 40 minutes.
  7. Remove foil and bake for an additional 20-25 minutes until top is golden and bubbly.
  8. Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.

Notes

  1. Add caramelized onions or sautéed mushrooms for extra flavor.
  2. Use half-and-half instead of heavy cream for a lighter version.
  3. Substitute Gruyère with mozzarella or fontina cheese.
  4. Sprinkle nutmeg into the cream for warm, subtle spice.
  5. Store leftovers in airtight container in fridge up to 3 days.
  6. Reheat in oven at 350°F (175°C) for 15-20 minutes; avoid microwaving.

Nutrition

Find it online: https://thefamilycooking.com/creamy-potatoes-au-gratin/