Easy, Creamy Potatoes Au Gratin


  • 1 cup heavy cream
  • 1 cup milk
  • 3 lbs Yukon Gold potatoes
  • 1/4 lb Gruyere cheese, grated
  • 1/4 lb Parmigiano Reggiano cheese, grated
  • 2 cloves garlic pressed or minced
  • 5 sprigs fresh thyme
  • 5 sprigs fresh rosemary
  • 2 tsp salt black pepper
  • Salt to taste


Step 1

Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass pie dish. Place pie dish or cast iron skillet on rimmed baking sheet.

Step 2

Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.

Step 3

Arrange 1/3 of potato rounds, in overlapping concentric circles on your dish; sprinkle with 1/2 teaspoon thyme and rosemary, season lightly with salt and pepper.

Step 4

Pour 1/4 cup garlic cream over. Repeat layering 2 or 3 more times with remaining potato, thyme, rosemary, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over.

Step 5

Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.