This recipe for au gratin potatoes with Gruyère makes the easiest, cheesiest, most delicious potatoes I have ever had. Yum!
Ingredients
- 3 pounds Yukon Gold potatoes , peeled and very thinly sliced
- 3 cloves garlic , minced
- 0.75 teaspoons salt
- 1 cup heavy cream , divided
- freshly ground black pepper to taste
- freshly grated nutmeg to taste
- 2 cups freshly shredded Gruyere cheese , divided
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
-
3
Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
-
4
Bake in the preheated oven until cheese is golden brown on top, about 1 hour.
Nutrition Facts
Per serving
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