Classic Creamy Au Gratin Potatoes
A timeless dish of tender potatoes layered with a rich, velvety cream sauce and a golden, bubbly cheese topping, perfect for family gatherings and special occasions.
Prep time: 20 minutesCook time: 1 hour 30 minutesServes: 8
Ingredients
3 lbs russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
1/4 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon nutmeg
2 cups grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh thyme
Instructions
1. Preheat oven to 350°F (175°C).
2. In a saucepan, combine heavy cream, milk, butter, salt, pepper, garlic, and nutmeg. Heat over medium until butter melts and mixture is hot. Do not boil.
3. Layer half of the potatoes in a greased 9x13 inch baking dish.
4. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère cheese.
5. Add the remaining potatoes, pour the remaining cream mixture, and top with the rest of the Gruyère and Parmesan cheese.
6. Cover with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 25-30 minutes, until the top is golden and bubbly.
8. Sprinkle with fresh thyme before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
