Rich and Creamy Potatoes Au Gratin
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3pounds Yukon Gold potatoes, peeled and very thinly sliced
- 3cloves garlic, minced
- ¾teaspoon salt
- 1cup heavy cream, divided
- freshly ground black pepper to taste
- freshly grated nutmeg to taste
- 2cups freshly shredded Gruyere cheese, divided
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
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 9x13-inch baking dish.Step 3
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.Step 4
Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.