Potatoes au Gratin

Ingredients

• 3 lb Yukon Gold potatoes
• 1 tbsp unsalted butter, for baking dish
• 1 garlic clove, halved, for rubbing dish
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, finely grated or minced
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 0.25 tsp freshly grated nutmeg
• 1 tsp fresh thyme leaves
• 2 cups Gruyère cheese, freshly grated
• 0.5 cup Parmesan cheese, finely grated

Instructions

1. Heat oven to 375°F / 190°C.
2. Rub inside of baking dish with cut side of halved garlic clove. Butter dish.
3. Slice potatoes approximately 1/8 inch thick.
4. In a saucepan combine heavy cream, whole milk, 2 grated garlic cloves, salt, pepper, nutmeg, and thyme. Warm gently. Do not boil aggressively.
5. Arrange approximately one-third of potatoes in an overlapping layer. Sprinkle with a portion of Gruyère.
6. Repeat with remaining potatoes and Gruyère until all are used.
7. Pour warm cream mixture evenly over layers.
8. Cover tightly with foil. Bake 45-55 minutes.
9. Check center. Potatoes should be nearly tender.
10. Remove foil. Add remaining Gruyère and Parmesan.
11. Continue baking 25-35 minutes until deeply golden, bubbling, and fully tender.
12. If needed, broil briefly to finish top. Watch continuously.
13. Rest 15-20 minutes before serving.

Nutrition

Chef's Notes

STORAGE: Refrigerate. Reheat covered until hot, then uncover briefly. Gruyère and Parmesan are the canonical cheeses. Do not substitute cheddar. This recipe intentionally contains cheese, distinguishing it from Classic Scalloped Potatoes. Do not label as Gratin Dauphinois — this recipe contains cheese.

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