Potato Au Gratin

A creamy, cheesy potato au gratin with tender layers of potatoes, garlic, and a golden baked top. An elegant side dish for holidays or Sunday dinners.

Potato au gratin is a rich and comforting side dish made with thinly sliced potatoes baked in a creamy garlic sauce and finished with a golden cheese crust. It is a classic choice for festive meals, roasted meats, or any dinner that needs a warm and elegant accompaniment. This version keeps the texture tender and silky inside, with a crisp top for contrast.

Ingredients

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

Instructions

1. Preheat the oven to 375 F and butter a 9 by 13 inch baking dish.
2. In a saucepan over medium heat, melt the butter and cook the garlic for 30 seconds until fragrant.
3. Add the heavy cream, milk, salt, pepper, and nutmeg. Warm the mixture until steaming, then remove from the heat.
4. Arrange half of the potato slices in the prepared dish, overlapping them slightly. Sprinkle with half of the Gruyere and Parmesan.
5. Repeat with the remaining potatoes and cheeses. Pour the warm cream mixture evenly over the layers.
6. Cover tightly with foil and bake for 40 minutes.
7. Remove the foil and bake for 20 more minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
8. Let the gratin rest for 10 to 15 minutes before serving. Garnish with thyme if desired.