Potatoes Au Gratin (Side Dish)

Potato Au Gratin (Side Dish)

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Total Time: 1 hour 5 minutes
Servings: 6


  • 1/2 teaspoon  ground black pepper
  • 1 tablespoon  unsalted butter
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups  heavy cream
  • 1/2 cup  milk
  • 1 1/2 teaspoon  kosher salt
  • 2 pounds  yukon gold or russet potatoes, peeled and sliced into 1/8-inch slices
  • 1/2 cup  shredded extra sharp Cheddar
  • 1 cup  shredded gruyere cheese
  • 1/4 teaspoon  nutmeg


  • Preheat the oven to 375 degrees F. Butter a large casserole dish. You can use a 9 x 13 or a large oval dish.
  • In a buttered casserole dish, layer 1/2 of the potatoes, 1/2 the onion, 1/2 the garlic and 1/2 of both cheeses.
  • Sprinkle with nutmeg, salt and pepper.
  • Layer the rest of the potatoes, then the onion, garlic and sprinkle both cheeses evenly on top.
  • I like to use a large plastic measuring cup to mix together cream and milk. Use a 4 cup to make sure you have enough room to mix the cream and milk.
  • Pour the cream mixture evenly over the top of the potatoes.
  • Bake uncovered for 50 minutes, until the potatoes are tender and the gratin is bubbly.
  • Remove from oven and turn on your broiler.
  • Move rack to a few inches from the broiler. Place casserole dish under broiler and broil for about 5 minutes, until the top turns golden brown.
  • Let stand for 10 minutes before dishing up. Letting it stand gives everything a chance to cool and firm up, so when you cut into it you get a gorgeous cheesy goodness, and not a runny mess all over your plate. I know it's SO hard to wait, but I promise it's worth it!!
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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