Thinly sliced potatoes baked in a lightly seasoned cream sauce with garlic and cheese until tender and bubbling, finished with a golden top. Rich without being heavy, structured enough to slice, and familiar in the best way.
Yukon Golds give the best balance of creaminess and structure. Gruyère provides nutty depth without overpowering the dish.
Can be assembled a few hours ahead and baked before serving. Designed to sit alongside pork chops, roasted chicken, meatloaf, and other hearty mains.
Ingredients
Scale
Measurement units
- 2 ½ lb Yukon Gold potatoes
- 2 cup Heavy cream
- 1 cup Whole milk
- 2 clove Garlic cloves, smashed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Nutmeg
- 1 ½ cup Grated Gruyère cheese
- ½ cup Grated parmesan
- 1 tbsp Butter
Ingredients
Scale
Measurement units
- 2 ½ lb Yukon Gold potatoes
- 2 cup Heavy cream
- 1 cup Whole milk
- 2 clove Garlic cloves, smashed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Nutmeg
- 1 ½ cup Grated Gruyère cheese
- ½ cup Grated parmesan
- 1 tbsp Butter
Instructions
Preheat the oven
Preheat oven to 375°F. Butter the baking dish.
Equipment
- 9x13 inch baking dish
Ingredients
- butter (1 tbsp)
Slice the potatoes
Peel potatoes if desired. Slice into ⅛ inch thick rounds. Keep slices consistent.
Equipment
- mandoline or sharp knife
- cutting board
Ingredients
- Yukon Gold potatoes (2 ½ lb)
Make the cream mixture
In a saucepan, combine cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium until steaming but not boiling. Remove garlic cloves.
Equipment
- saucepan
- whisk
Ingredients
- heavy cream (2 cup)
- whole milk (1 cup)
- garlic cloves, smashed (2 clove)
- kosher salt (1 tsp)
- black pepper (½ tsp)
- nutmeg (½ tsp)
Layer the potatoes
Arrange one third of the potatoes in the dish, slightly overlapping. Spoon over some warm cream and sprinkle with Gruyère. Repeat layers, finishing with potatoes, cream, and remaining cheeses.
Equipment
- 9x13 inch baking dish
Ingredients
- grated Gruyère cheese (1 ½ cup)
- grated parmesan (½ cup)
Bake the at 375°F
Cover tightly with foil and bake 45 minutes, until potatoes are tender when pierced.
Equipment
- 9x13 inch baking dish
- foil
Uncover and brown
Remove foil and bake 20 to 25 minutes, until top is golden and bubbling.
Equipment
- 9x13 inch baking dish
Rest and serve
Rest 15 minutes before slicing and serving.
Before you cook
Cook notes
- • Yukon Golds give the best balance of creaminess and structure.
- • Gruyère provides nutty depth without overpowering the dish.
- • Designed to sit alongside pork chops, roasted chicken, meatloaf, and other hearty mains.
- • Can be assembled a few hours ahead and baked before serving.
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