Creamy Au Gratin Potatoes (Printable)

Tender potatoes baked in rich cream and cheese for a golden, flavorful side.

# What You’ll Need:

→ Potatoes

01 - 2 lbs 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, 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 to 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 Hints:

01 -
  • It feels fancy enough to serve at dinner parties but honestly takes less effort than most side dishes.
  • The cream sauce somehow becomes silkier as it bakes, and those tender potato slices just melt on your tongue.
  • You can assemble it hours ahead and bake it right before serving, which is a lifesaver when you're juggling multiple dishes.
02 -
  • I learned the hard way that thin, even slices are non-negotiable—uneven thickness means some potatoes cook while others are still firm, and nobody wants that texture variation.
  • The cream mixture really does need to be warm when you pour it, as cold cream takes forever to heat through and the baking time becomes a guessing game.
03 -
  • The nutmeg is your secret weapon; it's subtle but absolutely essential—never skip it, and always grate fresh if possible.
  • That 10-minute rest after baking is when everything sets and comes together; it's worth the wait, and it keeps your plated portion intact instead of sliding into a puddle.
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