Au Gratin Potatoes Classic

# What You'll Need:

→ Vegetables

01 - 3 lb Yukon Gold or Russet potatoes, peeled and thinly sliced

02 - 2 cloves garlic, minced

→ Dairy

03 - 4 tbsp unsalted butter

04 - 2 cups heavy cream

05 - 2 cups grated Gruyère cheese

06 - ½ cup grated Parmesan cheese

→ Spices & Seasonings

07 - 1 tsp salt

08 - ½ tsp freshly ground black pepper

09 - ¼ tsp freshly grated nutmeg (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Generously butter a 9x13 inch baking dish.

02 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.

03 - Stir heavy cream, salt, pepper, and nutmeg into the browned butter and garlic. Heat gently until just simmering, then remove from heat.

04 - Arrange half of the potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes. Sprinkle half of the Gruyère and Parmesan cheeses on top.

05 - Place the remaining potato slices over the cheese layer. Pour the rest of the cream mixture over the potatoes, then evenly distribute the remaining Gruyère and Parmesan cheeses on top.

06 - Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.

07 - Allow the dish to rest for 10 minutes to set before serving.

# Expert Advice:

01 -

That crispy top gives way to silky, tender potatoes underneath—pure comfort in every bite.
It comes together quickly but tastes like you've spent hours in the kitchen fussing over it.
Feeds a crowd and makes your kitchen smell like a French bistro.

02 -

Slice your potatoes thin and uniform or you'll end up with some raw and some mushy in the same dish—a mandoline slicer is worth its weight in gold here.
Don't skip the resting period; it seems pointless but it's the difference between a mess on your plate and a proper, elegant side.

03 -