Whether you’re looking for a dish to serve at family gatherings or a hearty addition to weeknight dinners, these creamy au gratin potatoes are guaranteed to be a hit. Let’s dive into what makes this dish so special and why it’s worth the extra time.
In a saucepan over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant.
Add the heavy whipping cream, milk, thyme, rosemary, and bay leaf. Season with salt and black pepper.
Let the mixture simmer gently for 5-7 minutes, allowing the herbs to infuse the cream. Remove from heat, discard the herbs, and set the sauce aside.
Slice the Potatoes
Peel and thinly slice the russet potatoes into even rounds, about ⅛-inch thick, using a mandoline or sharp knife.
Layer the Potatoes and Cream Sauce
Preheat your oven to 375°F. I made mine in a cast iron pan.
Arrange a layer of potato slices at the bottom of the pan or casserole dish, slightly overlapping.
Pour a small amount of the cream sauce over the potatoes, then sprinkle with 1/3 of the salt and pepper, and with 1/3 of the Gruyere cheese and Parmigiano Reggiano.
Repeat the layering process but skip the cheese with the final layer. You'll add the final layer once the dish has cooked.
Bake the Potatoes
Cover the baking dish with aluminum foil and bake for 1 hour 15 minutes.
Remove the foil and top with the remaining cheese. Broil for 3 minutes or until nice and golden.
Let Rest and Serve
Allow the dish to rest for 10 minutes before serving to ensure the layers set properly.
Serve warm with a slotted spoon to keep the layers intact.