Potatoes Au Gratin
Thin potato slices bake in garlic-seasoned milk and cream, with cheese divided between the layers and browned top.
Ingredients
Main Ingredients
- 4 large potatoes, thinly sliced about 2 pounds total, sliced 1/8 inch thick
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheese (such as Gruyère or cheddar) divided: 1 cup in the layers, 1 cup added near the end
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon nutmeg (optional)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Set the oven to 375°F. Grease a shallow 2-quart dish and slice about 2 lb potatoes evenly, approximately 1/8 inch thick.
- Melt butter, briefly sauté garlic, and warm cream plus milk with seasoning and optional nutmeg; avoid a rolling boil.
- Layer half the potatoes, 1 cup cheese, then remaining potatoes. Pour in the warm liquid and cover tightly.
- Bake covered 60–75 minutes or until a center slice is easily pierced. Extend the covered stage if necessary.
- Scatter the second cup cheese and optional breadcrumbs on top; bake uncovered another 10–15 minutes until golden.
- Stand 10 minutes before dividing into six side portions.
Notes
A knife must pass easily through a center potato before the topping stage. Refrigerate cooked leftovers for 3–4 days; reheat to 165°F.