Ingredients
- 3 lbs Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 cups Gruyère cheese, grated
- 1 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 2 tbsp fresh thyme leaves
- 1/4 tsp ground nutmeg
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chives, chopped (for garnish)
Instructions
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Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
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In a saucepan, combine cream, milk, garlic, thyme, nutmeg, salt, and pepper.
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Bring to a gentle simmer, then remove from heat.
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Layer 1/3 of the potato slices in the prepared dish, slightly overlapping.
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Scatter 1/3 of the onion slices over potatoes.
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Sprinkle with 1/3 of both cheeses.
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Repeat layers twice more, ending with cheese on top.
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Slowly pour the warm cream mixture over the layers.
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Cover with foil and bake for 30 minutes.
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Remove foil and bake for another 25-30 minutes until golden brown and bubbly.
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Let rest for 15 minutes before serving.
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Garnish with fresh chives.
Slice into these Potatoes au Gratin and watch as the golden, crusty top gives way to tender layers of potatoes swimming in creamy, cheesy goodness! Each spoonful delivers the perfect combination of silky potatoes, rich sauce, and gooey cheese, with fresh herbs adding subtle sophistication to this classic comfort dish. Whether you’re planning a special dinner or craving the ultimate side dish, these potatoes promise to steal the show. So sharpen your knife, grate that cheese, and get ready to create a dish that transforms humble spuds into a masterpiece of creamy, crusty, cheesy perfection!
