Creamy Au Gratin Potatoes (Printable)

Tender potatoes layered and baked in a creamy sauce topped with melted cheese.

# Ingredient List:

→ 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

# Directions:

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 20-25 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 -
  • It looks restaurant-quality but requires no fancy techniques—just patience and good ingredients.
  • The creamy, cheesy layers create this perfect texture that feels indulgent without being heavy.
  • People always assume you spent hours on this, but it's mostly just baking time while you relax.
02 -
  • Slice those potatoes consistently thin, or you'll end up with some pieces creamy and others still firm—thickness matters more than you'd think.
  • Don't skip the foil cover at first; it's the difference between tender potatoes and ones that dry out around the edges.
03 -
  • Slice potatoes right before assembling so they don't oxidize and turn gray; working quickly keeps everything looking fresh.
  • If the top is browning too fast before the potatoes are tender, tent it with foil for the last few minutes—oven temperatures vary, and you're looking for tender potatoes, not burnt cheese.
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