Description
Elevate your holiday meal with these unbelievably creamy and cheesy au gratin potatoes. Thinly sliced potatoes baked in a rich cream sauce and topped with melted Gruyère and cheddar cheese. A guaranteed crowd-pleaser for any festive occasion, especially Thanksgiving!
Ingredients
Scale
- 2 ½ pounds Yukon Gold potatoes, peeled and very thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, freshly ground, plus more to taste
- Pinch of nutmeg, freshly grated (optional)
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, cut into small cubes
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. In a saucepan, heat heavy cream, milk, garlic, salt, pepper, and nutmeg (if using) until simmering. Do not boil. Remove from heat.
- 3. Layer half the potatoes in the baking dish. Sprinkle with half the Gruyère and cheddar cheese. Pour half the cream mixture over.
- 4. Repeat layers with remaining potatoes, cheeses, and cream mixture.
- 5. Dot the top with butter cubes.
- 6. Cover dish tightly with foil. Bake for 45 minutes.
- 7. Remove foil. Bake for another 20-30 minutes, or until potatoes are tender and the top is golden brown and bubbly.
- 8. Let rest for 10-15 minutes before serving. Garnish with chives or parsley if desired.
Notes
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 325°F (160°C) for best results.
- Prep Time: 25 minutes
- Cook Time: 65-75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g