Description

This Easy Potatoes au Gratin is a creamy, cheesy, and comforting side dish made with thinly sliced potatoes baked in a rich, garlicky cheese sauce. It’s simple to prepare and perfect for holidays, family dinners, or whenever you need a cozy side dish!

Ingredients

Units Scale

2 lbs russet or Yukon Gold potatoes, thinly sliced
2 tbsp butter
2 cloves garlic, minced
2 cups heavy cream (or half-and-half)
1 cup shredded cheddar cheese
1 cup shredded Gruyère cheese (or Swiss)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
1/4 tsp ground nutmeg (optional)

1/4 cup grated Parmesan cheese

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Instructions

Preheat the Oven & Prepare Potatoes:
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Peel and thinly slice the potatoes (about ⅛-inch thick).
Make the Cheese Sauce:
- In a saucepan, melt 2 tbsp butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream, salt, pepper, thyme, and nutmeg. Heat until warm but do not boil.
Assemble the Dish:
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the warm cream mixture over the potatoes.
- Sprinkle with half of the cheddar and Gruyère cheese.
- Repeat with another layer of potatoes, cream mixture, and remaining cheese.
Bake Until Golden & Tender:
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle Parmesan cheese on top, and bake uncovered for 15-20 more minutes until golden and bubbly.
- Check with a fork—potatoes should be tender.

Let It Rest & Serve:
- Let sit for 5-10 minutes before serving for the best texture.
- Enjoy warm with your favorite main dish!

Notes

Short on time? Use a mandoline slicer for quick, even slices.
Want extra flavor? Add crisp bacon bits between layers.
No heavy cream? You can substitute whole milk + 1 tbsp flour for a lighter version.

Make ahead: Assemble up to 1 day in advance and bake before serving.