Potatoes Au Gratin

5 from 1 vote

A rich yet simple recipe for potatoes au gratin flavored with hints of garlic and smothered in Gruyere cheese.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: French

Servings: people

Calories: 343kcal

½ tablespoon unsalted butter, softened
2 lbs potatoes, thinly sliced russet or other waxy potato good
5-6 oz Gruyere cheese, shredded you can swap for another cheese but I wouldn't recommend it
¾ teaspoon Papa Joe's Salt or salt and pepper combined
1 cup heavy cream
½ cup whole milk
1 clove garlic, crushed

Preheat oven to 375° Prepare an 8 x 8 baking dish by rubbing the inside of the dish with the softened butter.
Peel and thinly sliced the potatoes. Grate the gruyere cheese.
Cover the bottom of the pan with a layer of sliced potatoes. Sprinkle with ¼ teaspoon Papa Joe's Salt and ¼ of the grated cheese. Begin again with the potatoes, sprinkle on the salt and cheese, and then create one last layer of potatoes, salt and cheese. You should have 3 layers of potato, cheese, and Papa Joe's/salt and pepper.
Measure 1 cup of heavy cream into a large, liquid measuring cup. Add ½ cup whole milk and the clove of crushed garlic. Whisk gently to combine.
Slowly pour the heavy cream mixture over the layers of potatoes.
Bake uncovered at 375° for 60 minutes or until the cheese is golden brown on the top.
Remove potatoes from the oven and allow them to rest for 20-30 minutes. This allows the potatoes to finish cooking, and gives the potatoes a little more time to absorb the liquid.