There's something truly comforting about a dish of Classic Creamy Au Gratin Potatoes. This recipe is all about layers of thinly sliced potatoes baked to perfection in a rich, creamy sauce, then topped with beautifully melted cheese. It's a timeless side dish that complements any main course, especially during the cooler months.
Russet potatoes are your best choice for this dish because they’re starchy and help thicken the sauce naturally. Heavy cream and whole milk combine for a rich texture that clings beautifully to the potatoes. Unsalted butter adds richness without extra saltiness, while a teaspoon of salt and half a teaspoon of black pepper bring out the flavors. Freshly minced garlic gives a little aromatic boost, and a hint of nutmeg adds warmth. Gruyère cheese melts smoothly and offers a nutty flavor, while Parmesan cheese on top provides a nice, crispy crust. Finally, a sprinkle of fresh thyme adds a touch of freshness.
This dish pairs particularly well with roasted meats like chicken or beef. For a vegetarian meal, serve it alongside a fresh green salad with a zingy vinaigrette to cut through the richness. A glass of crisp white wine or light red complements it beautifully.
Start by preheating your oven to 350°F (175°C). While the oven heats, grab a medium saucepan and combine the heavy cream, milk, butter, salt, pepper, garlic, and nutmeg. Set the pan over medium heat and let the butter melt, stirring occasionally. Make sure the mixture gets hot, but don't let it boil. It should be steaming nicely.
Next, grease a 9x13 inch baking dish. Now, you're going to layer in the potatoes. Spread half of your sliced potatoes evenly in the dish. Pour half of the warm cream mixture over the potatoes, making sure they're well covered. Sprinkle on half of the Gruyère cheese, which will melt into the layers as it bakes.
Repeat the layering process with the remaining potatoes and the rest of the cream mixture. Top with the remaining Gruyère cheese and all the Parmesan cheese. The Parmesan will give you that beautiful golden crust.
Cover the dish tightly with foil and pop it in the oven. Let it bake for about 45 minutes. After that, remove the foil and bake for an additional 25-30 minutes until the top is golden and bubbly. You’ll know it’s done when a fork slides easily into the potatoes.
Once out of the oven, sprinkle chopped fresh thyme over the top. Let it cool for a few minutes before serving, as this will help the sauce thicken up a bit more.
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