Gratin Potatoes

Creamy gratin potatoes with layers of tender potatoes, garlic, cheese, and a golden baked top. An easy, elegant side dish for any meal.

These gratin potatoes are a classic comfort side dish with tender slices of potato baked in a rich cream sauce with garlic, butter, and cheese. The top turns beautifully golden while the inside stays silky and flavorful. It is an elegant yet simple recipe that pairs well with roasted meats, poultry, fish, or a holiday table.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter, plus more for greasing
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives, optional

Instructions

1. Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish with butter.
2. In a small saucepan over medium heat, warm the butter and sauté the garlic for 30 seconds until fragrant.
3. Add the heavy cream, milk, salt, pepper, and nutmeg. Heat until just steaming, then remove from the heat.
4. Arrange half of the potato slices in an even layer in the prepared baking dish. Season lightly, then sprinkle with half of the Gruyere and Parmesan.
5. Repeat with the remaining potatoes and cheeses, then pour the warm cream mixture evenly over the top.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for 20 more minutes, or until the potatoes are tender and the top is golden brown.
7. Let the gratin rest for 10 to 15 minutes before serving. Garnish with chives if desired.