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Creamy Potatoes Au Gratin

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Creamy Potatoes Au Gratin features thinly sliced potatoes layered in a rich cream sauce with melted Gruyère and Parmesan cheese, baked until golden and bubbly. It’s a comforting and elegant side dish perfect for any occasion.

Ingredients

  • 2 1/2 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 onion, finely chopped or 1 teaspoon onion powder
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh thyme or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly butter a baking dish.
  2. Peel and thinly slice potatoes to about 1/8-inch thickness.
  3. In a saucepan, melt butter over medium heat. Add garlic and onion; sauté until fragrant.
  4. Stir in heavy cream and milk, season with salt and pepper, and heat until just warm.
  5. Layer potatoes in the baking dish, pouring some cream mixture and sprinkling cheese between each layer.
  6. Repeat layers until all potatoes are used. Pour remaining cream on top and sprinkle with Gruyère and Parmesan.
  7. Cover with foil and bake for 45 minutes.
  8. Remove foil and bake an additional 20 minutes until golden and bubbly.
  9. Let rest for 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

  • Use a mandoline slicer for evenly thin potato slices.
  • Add cooked bacon between layers for extra flavor.
  • Replace Gruyère with cheddar or fontina for different cheese profiles.
  • Swap half the cream with chicken broth for a lighter version.
  • Sprinkle breadcrumbs on top before baking for extra crunch.

Nutrition

Find it online: https://recipesbyliza.com/creamy-potatoes-au-gratin/