Creamy Potatoes Au Gratin Potatoes

• total time: 1 hour 20 minutes

Ingredients

1 kg (2.2 lbs) potatoes (preferably Yukon Gold or Russet)

600 ml (2 ½ cups) heavy cream

200 ml (¾ cup) milk

3 garlic cloves, minced

150 g (1 ½ cups) grated Gruyère cheese (or your favorite melting cheese)

Salt & freshly ground black pepper

A pinch of nutmeg (optional, but recommended)

15 g (1 tbsp) butter (for the mixture)

A few sprigs of fresh thyme

1 bay leaf

Butter (for greasing the baking dish)

Directions

Preheat the oven to 240°C (464°F).

Prepare the potatoes: Peel and thinly slice them (about ⅛-inch thick) using a knife or mandoline.

Infuse the cream: In a saucepan, gently heat the cream, milk, minced garlic, thyme, bay leaf, butter, salt, pepper, and nutmeg. Let it simmer for a few minutes to enhance the flavors, then remove the thyme and bay leaf.

Assemble the gratin: Butter a baking dish, then layer the potatoes evenly, pouring the warm cream mixture over them. Sprinkle with half the cheese. Repeat the layering if needed.

Bake covered: Cover the dish with parchment paper or foil and bake for 1 hour, until the potatoes are fork-tender.

Golden perfection: Remove the cover, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and golden brown.

Let it rest: Allow the gratin to sit for 5-10 minutes before serving—this helps it set for the perfect creamy texture.

Bon appétit!