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Copycat Restaurant-Style Creamy Potatoes au Gratin

A close-up slice of creamy potatoes au gratin showing layered potatoes and a richly browned, cheesy top.
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Create restaurant-quality Potatoes au Gratin at home. This recipe delivers rich, creamy layers of thinly sliced potatoes baked in a velvety cheese sauce, perfect for any gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded sharp white Cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with the butter.
  2. In a medium saucepan, melt the remaining butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream and milk. Heat the mixture until it just begins to simmer around the edges. Remove from heat.
  4. Stir in the salt, pepper, and nutmeg into the cream mixture.
  5. In a large bowl, toss the sliced potatoes with 1/2 cup of the Gruyere, 1/2 cup of the Cheddar, and all of the Parmesan cheese until evenly coated.
  6. Layer half of the seasoned potatoes evenly in the prepared baking dish.
  7. Pour half of the warm cream mixture over the potatoes.
  8. Top with the remaining seasoned potatoes and pour the rest of the cream mixture over them. Gently press down on the potatoes to help them submerge.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1/2 cup Gruyere and 1/2 cup Cheddar cheese evenly over the top.
  11. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
  12. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • For a deeper garlic flavor, roast 2 whole heads of garlic until soft, squeeze out the pulp, and stir it into the cream mixture in Step 3.
  • Use starchy potatoes like Russet for the best creamy texture. Avoid waxy potatoes.
  • If you prefer a crispier top, place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Nutrition

Find it online: https://www.unfoldrecipes.com/potatoes-au-gratin-restaurant-style-creamy-recipe/