Description

Golden, cheesy, and loaded with layers of tender potatoes, this Potatoes Au Gratin recipe is the ultimate comfort food for any dinner spread. Whether you need an easy side dish for a holiday feast, a cozy winter dinner idea, or a creamy potato bake for Sunday lunch, this simple and satisfying dish delivers on flavor and presentation. Perfectly browned on top with a melt-in-your-mouth interior, it’s a crowd-pleaser that turns everyday ingredients into something extraordinary.

Ingredients

2 pounds Yukon Gold potatoes, peeled and thinly sliced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg (optional)

1 1/2 cups shredded Gruyère cheese (or sharp cheddar)

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C). Peel and thinly slice the potatoes to 1/8-inch thickness.
In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes until bubbly.
Gradually whisk in milk and cream. Stir until thickened, about 5 minutes. Season with salt, pepper, and nutmeg.
Lightly grease a 9×13-inch baking dish. Layer half the potatoes, pour over half the sauce, and sprinkle with half the Gruyère. Repeat the layers and top with Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake another 25-30 minutes until golden and bubbly.
Let rest for 10 minutes before garnishing with parsley and serving.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Side Dish