Description
Indulge in creamy and cheesy Potatoes au Gratin, featuring layers of thinly sliced russet potatoes, rich heavy cream, and a blend of sharp cheddar and Parmesan cheeses. This comforting dish is perfect as a side or main course, sure to impress at any gathering.
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter, for greasing the baking dish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the russet potatoes, placing them in a bowl of cold water to prevent browning.
- In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Heat over medium until just about to simmer, then remove from heat.
- Grease a 9×13 inch baking dish with unsalted butter.
- Drain and pat dry the sliced potatoes.
- Layer a third of the potatoes in the baking dish, slightly overlapping.
- Sprinkle a third of the cheddar and Parmesan cheeses over the potatoes.
- Pour a third of the cream mixture over the cheese and potatoes.
- Repeat layers two more times, finishing with the remaining cheeses on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the potatoes are tender.
- Let the dish sit for 10-15 minutes before serving.
- Cut into squares or rectangles and garnish with freshly chopped parsley.
- Serve warm as a side dish or main course.
Notes
- Experiment with different cheese varieties for unique flavors.
- Yukon Gold potatoes can be used for a creamier texture.
- Prepare a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 60 minutes