Description
Creamy, restaurant-quality potatoes au gratin with layers of tender russet potatoes in a rich cream sauce topped with Gruyère and Parmesan cheese.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons chives, chopped (for garnish)
Instructions
- 1. Preheat oven to 375°F and butter a 9×13-inch baking dish. Slice potatoes consistently to 1/8-inch thickness.
- 2. In a large saucepan, combine cream, milk, garlic, butter, thyme, salt, pepper, and nutmeg. Heat until just simmering.
- 3. Layer half the potatoes in overlapping pattern in prepared dish.
- 4. Pour half the cream mixture over potatoes, sprinkle with half the Gruyère.
- 5. Add remaining potatoes in overlapping layers, pour remaining cream mixture over top.
- 6. Top with remaining Gruyère and all Parmesan cheese.
- 7. Cover with foil and bake 45 minutes.
- 8. Remove foil and bake 25-30 minutes until golden brown and tender.
- 9. Rest 10-15 minutes before serving. Garnish with chives.
Notes
Store leftovers in refrigerator for 3-4 days. Reheat gently to maintain creamy texture. Freezing not recommended.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g