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Cheesy Au Gratin Potatoes with Gruyere and Cream

Cheesy au gratin potatoes bake in a rich cream mixture with layers of freshly grated Gruyere. The Yukon Gold potatoes turn tender beneath a golden, bubbling cheese topping.
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Prep Time 20 minutes
Cook Time 1 hour 24 minutes
Resting 15 minutes
Total Time 1 hour 59 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the cream mixture
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg
For the potatoes
  • 1 tbsp unsalted butter softened
  • 3 lb Yukon Gold potatoes peeled
  • 8 oz Gruyere cheese freshly grated (about 2 cups), divided

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cream mixture
  1. Combine the heavy cream, milk, garlic, salt, pepper, and nutmeg in a small saucepan and warm over medium-low heat until steaming, about 3 to 5 minutes; do not let it boil.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Slice the potatoes 1/8 inch thick.
  4. Arrange half of the potatoes in the dish and sprinkle with 1 cup of the Gruyere.
  5. Arrange the remaining potatoes on top.
  6. Pour the warm cream mixture evenly over the potatoes.
  7. Cover the dish tightly with foil and bake for 50 minutes.
  8. Remove the foil and sprinkle the remaining Gruyere over the potatoes.
  9. Bake uncovered for 25 to 35 minutes, until a knife slides easily into the center and the top is golden and bubbling.
  10. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream sauce may separate. This recipe is naturally gluten-free.