Potatoes au Gratin

Classic and comforting, this potatoes au gratin is all about simple ingredients done right. Thinly sliced potatoes are layered with a velvety blend of cream and Gruyère cheese. A touch of nutmeg, and plenty of Gruyère. Baked until golden and bubbling, it’s rich, elegant, and always a crowd-pleaser.

Prep Time: 20 mins | Total Time: 1h 35 mins | Serves: 6

Ingredients

• 2 Ib Yukon Gold potatoes, thinly sliced, about
  

• 1/8-inch thick
  

• 2 cups heavy cream
  

• 1 cup whole milk
  

• 2 tablespoons unsalted butter
  

• 2 garlic cloves, finely minced or smashed
  

• 1 teaspoon salt
  

• 1/2 teaspoon white pepper, or black pepper
  

• 1/4 teaspoon freshly grated nutmeg, optional
  

• 1 1/2 cup Gruyère cheese, grated
  

• 1/2 cup Parmesan cheese, grated
  

• 1 tablespoon fresh thyme leaves, optional

Instructions

Step 1

Preheat your oven to 375°F (190°C). Grease a shallow 9x13-inch baking dish with butter.

Step 2

In a saucepan, combine heavy cream, milk, butter, garlic, salt, pepper, and nutmeg over medium heat. Stir until the butter melts and the mixture is warm (but not boiling). Set aside.

Step 3

Arrange half of the sliced potatoes in an overlapping pattern in the baking dish. Pour half of the warm cream mixture over the top. Sprinkle with half of the Gruyère and Parmesan cheese. Repeat with the remaining potatoes, cream, and cheese.

Step 4

Cover with foil and bake for 1 hour and 30 minutes. Then, remove the foil and bake for another 20-25 minutes, until the top is bubbling and golden brown.

Step 5

Let it rest for 10 minutes before serving—this allows the sauce to set. Sprinkle with fresh thyme, if using.