Rich and Creamy Potatoes au Gratin
A classic side dish featuring layers of thinly sliced Yukon Gold potatoes, garlic, and Gruyère cheese, all baked to golden perfection.
Ingredients
- Yukon Gold potatoes (1361 grams)
- garlic (3 cloves)
- salt (0.75 teaspoon)
- heavy cream (240 milliliters)
- black pepper (0 )
- nutmeg (0 )
- Gruyere cheese (200 grams)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
- Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
- Bake in the preheated oven until cheese is golden brown on top, about 1 hour.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 352
- fat: 20 g
- sats: 12 g
- carbs: 32 g
- fibre: 3 g
- protein: 12 g
- salt: 0.3 g