Creamy Au Gratin Potatoes Recipe

Ingredients

• 2 pounds of potatoes, peeled and finely sliced (Yukon Gold or Russet)
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 2 cups shredded cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

Prepare the Potatoes:

1. Peel and thinly slice the potatoes, about 1/8 inch thick. For uniform slices, use a mandoline.

Make the Cheese Sauce:

1. Melt the butter over medium heat in a medium saucepan.

2. Add the minced garlic and cook until fragrant, about 1 minute.

3. Pour in the heavy cream and milk, stirring to combine.

4. Bring the mixture to a gentle simmer, then add the shredded cheddar and grated Parmesan cheese.

5. Stir continuously until the cheese is melted and the sauce is thickened.

6. Add nutmeg, salt, and pepper to taste.

Assemble the Dish:

1. Grease a large baking dish with butter or non-stick spray.

2. Arrange half of the potato slices in the bottom of the dish, pressing them down slightly.

3. Pour half of the cheese sauce evenly over the potatoes.

4. Layer the remaining potato slices on top, then pour over the remaining cheese sauce.

Bake:

1. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

2. Remove the foil and continue baking for another 25 to 30 minutes, until the potatoes are tender and the top is golden and bubbling.

Garnish and Serve:

1. Allow the au gratin potatoes to cool for a few minutes before serving.

2. Garnish with fresh rosemary leaves.

Enjoy this crispy, creamy potato gratin that’s sure to delight your family and friends!