Rich and Creamy Potatoes au Gratin
This Gruyère au gratin potatoes recipe yields the simplest, cheesiest, and most delectable potatoes I've ever tasted. Absolutely delicious!
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and very thinly sliced
- 3 cloves garlic, minced
- ¾ 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until cheese is golden brown on top, about 1 hour.
Notes
- You might want to put some aluminum foil on the lower shelf in the oven in case the casserole spills over or place the baking dish on a lipped pan.
Nutrition
Calories: 352kcalCarbohydrates: 32gProtein: 12gFat: 20gSaturated Fat: 12gCholesterol: 71mgSodium: 331mgPotassium: 51mgFiber: 3gVitamin C: 1mgCalcium: 296mg
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