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Restaurant-Style Creamy Potatoes Au Gratin with Gruyere

Close-up of a square serving of creamy potatoes au gratin with a golden-brown, cheesy crust and dried herbs.
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Make rich, creamy potatoes au gratin that rivals restaurant versions. This recipe uses Gruyere and Parmesan for a deeply flavorful, cheesy bake perfect for holidays or any comforting meal.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 tablespoon butter, softened
  • 2 cloves garlic, minced (optional, for roasted garlic flavor)
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish with the softened butter. If using roasted garlic, rub the minced garlic over the bottom of the dish.
  2. Place the thinly sliced potatoes in a large bowl.
  3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, Gruyere cheese, and Parmesan cheese until the cheese melts into a smooth sauce.
  6. Pour about one-third of the cheese sauce over the bottom of the prepared baking dish.
  7. Arrange half of the sliced potatoes evenly over the sauce.
  8. Pour another third of the sauce over the potatoes, spreading gently. Sprinkle with half of the optional cheddar cheese.
  9. Layer the remaining potatoes on top, followed by the remaining sauce.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 45 minutes covered.
  12. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  13. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, slice potatoes about 1/8 inch thick. A mandoline slicer helps keep them uniform.
  • If you want a crispier top, sprinkle the remaining cheddar cheese on top for the last 10 minutes of uncovered baking.
  • You can prepare the entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://kingscook.com/potatoes-au-gratin-creamy-restaurant-style/