Potatoes Au Gratin
Ordinary ingredients become extraordinary when you combine potato with cheese, cream, and garlic.
Ingredients
- 6 russet potatoes
- 2 tbsp butter plus more for pan
- 2 cloves garlic minced
- 1 1/2 cup heavy cream
- 1/4 cup milk
- 1 tbsp freshly chopped thyme
- pinch of nutmeg
- salt
- red pepper flakes
- 1 1/2 cup shredded Gruyère
- 1/2 cup freshly grated Parmesan
Instructions
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Preheat oven to 375° and butter a large baking dish. Slice potatoes 1/4" thick and place in water to keep from browning.
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In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and red pepper flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat.
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Layer a third of potatoes, slightly overlapping, in a prepared dish then pour a third of the cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top.
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Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and a top is golden 15 to 20 minutes.
