Au Gratin Potatoes Classic

# What You'll Need:

→ Vegetables

01 - 3 lbs 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)

# Directions:

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

02 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

03 - Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.

04 - Arrange half of the sliced potatoes in the prepared dish. Pour over half of the cream mixture. Sprinkle with half the Gruyère and Parmesan cheeses.

05 - Layer remaining potatoes, pour over remaining cream mixture, and sprinkle with remaining cheeses.

06 - Cover dish with foil and bake for 40 minutes.

07 - Remove foil and bake for an additional 20 minutes, until top is golden and potatoes are tender.

08 - Let rest for 10 minutes before serving.

# Expert Advice:

01 -

It looks like you spent hours in the kitchen, but most of the work happens while the oven does the heavy lifting.
The crispy cheese top gives way to creamy, tender potatoes underneath, and somehow it feels fancy enough for guests but honest enough for family.
You can have it ready to go into the oven before your guests even arrive.

02 -

Slice your potatoes consistently, or the thick ones will still be raw when the thin ones are mushy; a mandoline makes this foolproof if you have one.
Don't skip the resting time at the end—those 10 minutes matter more than you'd think for structure and temperature.

03 -