Ingredients
Scale
Here’s what you’ll need to bring these creamy potatoes to life in your kitchen:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter, for greasing
- 1 tablespoon chopped fresh thyme (optional)
If Gruyère isn’t available, feel free to substitute with Swiss cheese. And for a lighter version, you can swap half of the heavy cream with more milk, although I’d argue that sometimes you just have to go all out for that creamy goodness!
Instructions
- Preheat your oven to 375°F. Grease a large baking dish with butter. This step always reminds me of my childhood days, sneaking a taste of butter while prepping.
- In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, and pepper. Heat over medium until just simmering, stirring occasionally. This is where the magic starts—breathe in that creamy aroma.
- Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping each piece. Pour half of the cream mixture over the potatoes, then sprinkle half of each cheese on top.
- Repeat the layering with the remaining potatoes, cream mixture, and cheeses. Sprinkle fresh thyme over the top if you’re using it. It adds a lovely earthy note that complements the richness.
- Cover the dish with aluminum foil and bake for 45 minutes. The kitchen will be filled with the smell of creamy, cheesy goodness—guaranteed to draw the family to the table!
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving. Trust me, the anticipation makes it taste even better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Au Gratin Potatoes, recipe, cooking, food
