Go Back

Au Gratin Potatoes

Au gratin potatoes bake in a creamy garlic and Gruyère sauce beneath a bubbling, golden cheese topping. Thinly sliced Yukon Gold potatoes turn tender in a 9x13-inch baking dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 17 minutes
Resting 15 minutes
Total Time 1 hour 52 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened, for greasing
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 8 oz Gruyère cheese shredded (about 2 cups), divided

Equipment

  • 1 9x13-inch baking dish
  • 1 medium saucepan

Method
 

  1. Preheat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Combine the heavy cream, whole milk, garlic, kosher salt, black pepper, and ground nutmeg in a medium saucepan.
  4. Warm the mixture over medium heat for 3–5 minutes, until steaming but not boiling.
  5. Arrange half of the potatoes in overlapping layers in the baking dish.
  6. Pour half of the cream mixture evenly over the potatoes.
  7. Sprinkle 1 cup of the Gruyère cheese over the potatoes.
  8. Arrange the remaining potatoes on top.
  9. Pour the remaining cream mixture over the potatoes.
  10. Cover the dish tightly with foil.
  11. Bake for 45–55 minutes, until a knife slides easily into the center potatoes.
  12. Remove the foil.
  13. Sprinkle the remaining Gruyère cheese over the potatoes.
  14. Bake uncovered for 20–25 minutes, until bubbling and golden brown.
  15. Rest for 15 minutes before serving.

Notes

For the most even cooking, slice the potatoes uniformly to 1/8 inch thick. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream sauce may separate. For a dairy-free version, use plant-based cream and milk and dairy-free shredded cheese; the texture and flavor will differ.