These potatoes are the very definition of rich and comforting. They bake in a sauce of milk and heavy cream flavored perfumed with pepper and nutmeg. Nutty parmesan cheese and creamy gruyere complement the crunch breadcrumb topping. And after baking away in the oven they come out perfectly tender.

If you’ve got a special occasion coming up or just feel like serving you family an extra special treat this dish fits the bill. I’m so glad I finally found my perfect Au Gratin Potatoes recipe and can’t wait to make it again and again for my family and friends.

 

Ingredients:

2.5 lbs. yukon gold potatoes, peeled and sliced 1/8-inch thick

1 pint milk

1 pint heavy cream, hot

1/2 tsp salt

1/4 tsp pepper

pinch nutmeg, ground

8 oz. Gruyère cheese, shredded

4 oz. Parmesan, grated

3 oz. bread crumbs (optional)

3 oz. butter (optional)

 

Directions:

Preheat oven to 325°F. Add the potatoes and milk to a pot and bring to a boil. Simmer the potatoes until they are parcooked. Add hot cream and season the potatoes to taste with salt, pepper, and nutmeg. Layer a fifth of the potatoes in a buttered baking dish. Layer a fifth of the Gruyère over the potatoes. Layer a fifth of the Parmesan. Repeat the process and finish with cheese on top. Sprinkle the top with bread crumbs and dot with butter. Bake the gratin for 45 minutes or until cream thickens, potatoes are soft, and the top is golden. Let cool to warm before serving.

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: To check for doneness simply poke into potatoes with a fork—if it slides in easily without resistance they are done.

Photo and recipe courtesy of Use Real Butter.