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Potatoes au Gratin

Potatoes au gratin layers thinly sliced Yukon Gold potatoes with Gruyère in a warm, garlicky cream sauce. Baked until tender and golden, this classic side dish rests before serving for easy slicing.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
resting 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Combine the garlic, heavy cream, milk, salt, pepper, and nutmeg in a medium saucepan.
  4. Warm the mixture over medium heat until steaming, stirring occasionally.
  5. Remove the saucepan from the heat without letting the mixture boil.
  6. Arrange half the potatoes in overlapping layers in the baking dish.
  7. Sprinkle 1 cup of the cheese over the potatoes.
  8. Layer the remaining potatoes on top.
  9. Pour the warm cream mixture evenly over the potatoes.
  10. Cover the dish tightly with foil and bake for 45 minutes.
  11. Remove the foil and sprinkle the remaining cheese over the potatoes.
  12. Bake for 30 to 40 minutes, until the potatoes are easily pierced with a knife and the top is golden and bubbling.
  13. Let the gratin rest for 15 minutes before serving.

Notes

Slice the potatoes evenly so they cook at the same rate. Refrigerate leftovers for up to 4 days; freezing is possible, though the potatoes may soften in texture. For a milder flavor, swap Gruyère for Swiss cheese.