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Classic Creamy Potatoes Au Gratin with Gruyère and Parmesan

A decadent, square slice of potatoes au gratin featuring creamy layers and a deeply browned, cheesy crust.
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This recipe delivers rich, creamy, and cheesy potatoes au gratin, perfect for holiday feasts or impressive weeknight dinners. You achieve tender potato layers in a velvety sauce, topped with a golden, bubbly crust.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 small white or yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded Gruyère cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, minced garlic, 1 cup of the Gruyère cheese, and all of the Parmesan cheese until the cheese melts smoothly into the sauce.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  7. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer of potatoes, making sure the liquid reaches the edges.
  8. Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top.
  9. Bake uncovered for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover it with foil for the last 15 minutes.
  10. Let the potatoes au gratin rest for 10 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • For the best texture, slice your potatoes uniformly thin, about 1/8 inch thick. A mandoline slicer helps achieve consistent results.
  • You can prepare the entire dish, cover it, and refrigerate it up to 24 hours before baking. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you want a steakhouse style potato gratin, substitute half the Gruyère with sharp Cheddar cheese.

Nutrition

Find it online: https://delicerecipe.com/potatoes-au-gratin-classic-creamy-recipe/