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Simple Recipes for Every Day

Potatoes Au Gratin

homemade potatoes au gratin fresh out of the oven in a casserole dish made with cream, butter, spices, parmesan & Gruyère
  • Serves:  9
  • Prep Time:  25 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 1¾ cups heavy cream
  • 1 garlic clove, minced
  • ½ teaspoon nutmeg
  • 4 tablespoons salted butter, separated
  • 2½ pounds russet potatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 6 ounces Gruyère, grated
  • 2 ounces Parmesan, grated
  • 2 tablespoons minced flat leaf parsley, optional

Method

  1. Preheat the oven to 400°F with a rack in the center.

  2. In a small saucepan, add the heavy cream, garlic, nutmeg, and 3 tablespoons of the butter and set over low heat.

  3. Fill a large bowl with cold water. Peel and slice the potatoes into ⅛-inch-thick slices and immediately add the potatoes to the bowl.

  4. Grease a 9x13-inch baking dish with the remaining tablespoon of butter.

  5. Drain the potatoes and pat them completely dry with paper towels.

  6. Arrange a single layer of potatoes on the bottom of the baking dish, lightly season with salt and pepper and sprinkle with ⅓ cup gruyere cheese. Repeat with the remaining potatoes being sure to end with cheese on top.

  7. Slowly pour the warm cream mixture over the potatoes, then gently press down with a spatula to make sure the liquid is evenly distributed. Sprinkle it with remaining gruyere and Parmesan cheese.

  8. Cover the dish with foil and bake covered for 50 minutes, then remove foil and continue to bake for another 25 minutes until bubbling and lightly browned.

  9. Garnish with parsley, if using. Cut into 9 pieces and serve warm.