Rich and Creamy Potatoes Au Gratin

Get ready for the ultimate side dish with this surprisingly easy Rich and Creamy Potatoes Au Gratin recipe. Dress your potatoes up in style to accompany your favorite roast meats, from pork to beef to chicken, and get ready for rave reviews!

Rich and Creamy Potatoes Au Gratin

5 from 1 vote


  • 3 pounds Yukon Gold potatoes, peeled and very thinly sliced

  • 3 cloves garlic, minced

  • 3/4 teaspoon salt

  • 1 cup heavy cream, divided

  • freshly ground black pepper to taste

  • freshly grated nutmeg to taste

  • 2 cups freshly shredded Gruyere cheese, divided


  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9×13-inch baking dish.
  • Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  • Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

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