Rich and Creamy Potatoes au Gratin
Description
This cheesy potato au gratin with Gruyère bakes layers of potato slices in a rich and creamy sauce for an indulgent side dish that no one can resist.
Ingredients
•
3 pounds Yukon Gold potatoes, peeled and very thinly sliced
•
3 cloves garlic, minced
•
3/4 teaspoon salt
•
1 cup heavy cream, divided
•
freshly ground black pepper to taste
•
freshly grated nutmeg to taste
•
2 cups freshly shredded Gruyere cheese, divided
Directions
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.