Creamy Au Gratin Potatoes (Printable)

Tender potatoes layered with creamy sauce and melted cheese baked to golden perfection.

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

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# How-To Steps:

01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium-low heat until steaming, approximately 5 minutes. Do not allow to 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 over the potatoes.
05 - Layer the remaining potatoes evenly on top. Pour the warm cream mixture evenly over all potatoes.
06 - Top with the remaining Gruyère and Parmesan cheeses.
07 - Cover the dish loosely with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake an additional 20 to 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 Suggestions:

01 -
  • It makes your kitchen smell like a French bistro without any fussy techniques or hours of fiddling.
  • The golden, bubbly cheese crust shatters when you cut into it, revealing impossibly creamy potatoes underneath.
  • You can prep everything ahead and slide it into the oven when guests arrive, making entertaining feel effortless.
02 -
  • Slice those potatoes thin and evenly—even thickness means they cook at the same rate, and thick potatoes will still be raw when the cheese is burnt.
  • Never skip the resting period; those 10 minutes make the difference between a soupy dish and one that slices cleanly onto a plate.
03 -
  • Use a mandoline slicer if you have one—it keeps potato slices uniform, which means everything cooks evenly and looks polished.
  • Grating your cheese fresh from a block instead of buying pre-shredded makes a noticeable difference in how smoothly it melts and how much flavor it brings.
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