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The Ultimate Creamy & Cheesy Potatoes Au Gratin

A thick, square serving of creamy potatoes au gratin with a deeply browned, cheesy crust.
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Make rich, restaurant-style potatoes au gratin featuring thinly sliced potatoes baked in a creamy, garlic-infused cheese sauce with a golden top.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Whisk the flour into the butter and garlic mixture. Cook for 1 minute, stirring constantly, to create a roux.
  4. Slowly pour in the heavy cream and milk, whisking continuously until the sauce thickens slightly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add half of the Gruyère and half of the Parmesan cheese, stirring until melted and smooth.
  6. Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
  7. Layer the remaining potatoes over the sauce. Pour the remaining cheese sauce evenly over the top layer of potatoes.
  8. Sprinkle the remaining Gruyère and Parmesan cheese over the top layer.
  9. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes.
  10. Let the gratin rest for 10 minutes before slicing and serving.

Notes

  • For easier slicing, use a mandoline slicer to keep the potato slices uniform.
  • You can make this dish ahead of time. Assemble it completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a sharper flavor, substitute half of the Gruyère with sharp white cheddar cheese.

Nutrition

Find it online: https://epicureempire.com/potatoes-au-gratin-recipe-creamy-cheesy-bake/