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Restaurant-Style Creamy Gruyere Potatoes Au Gratin

A thick, square slice of creamy potatoes au gratin with a deeply browned, cheesy crust, served on a blue plate.
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Make rich, decadent potatoes au gratin at home that rival any restaurant version. This recipe uses Gruyere cheese and roasted garlic for a deeply flavorful, creamy side dish perfect for holidays or special dinners.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with the softened butter.
  2. In a medium bowl, whisk together the heavy cream, milk, mashed roasted garlic, salt, pepper, and nutmeg until combined.
  3. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish.
  4. Sprinkle half of the Gruyere cheese evenly over the potatoes.
  5. Pour one-third of the cream mixture over the potatoes and cheese layer.
  6. Repeat the layering process: second third of potatoes, remaining Gruyere cheese, and another third of the cream mixture.
  7. Top with the final layer of potatoes and pour the remaining cream mixture over the top. Gently press down on the potatoes to help them absorb the liquid.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 45 minutes covered.
  10. Remove the foil, sprinkle the top evenly with the Parmesan cheese.
  11. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, slice your potatoes uniformly using a mandoline slicer.
  • If you do not have roasted garlic, you can substitute with 1/2 teaspoon of garlic powder mixed into the cream.
  • This dish tastes better if you prepare it a day ahead, cover it, and refrigerate it before the final bake. Add 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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