These cheesy, dreamy potatoes are the ultimate potato casserole. Layers of thinly sliced potatoes, cheese, garlic and herbs make this super simple potato dish a winner for any occasion. The best part is there is about 15 minutes of active prep and this dish can be made days ahead of time! Total wins all around!
Print

Parmesan Garlic Potatoes Au Gratin (Scalloped Potatoes)

These cheesy, dreamy potatoes au gratin are the ultimate potato casserole. Layers of thinly sliced potatoes, cheese, garlic and herbs make this super simple potato dish a winner for any occasion. The best part is there is about 15 minutes of active prep and this dish can be made days ahead of time! Total wins all around!
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 461kcal
Author Mila Furman

Ingredients

  • 1 tbsp butter to butter baking dish
  • 2 cups heavy cream
  • 4 cloves of garlic smashed
  • 3 sprigs of thyme
  • 2-2.5 pounds Yukon Gold potatoes
  • 1/2 cup grated Gruyere cheese shredded
  • 1/2 cup grated Parmesan shredded
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees
  • Pour heavy cream into a small pot over low heat. Add garlic,thyme and salt and pepper. Allow to steep for 10 minutes.
  • While the heavy cream is steeping, wash potatoes and slice potatoes on a mandolin slicer about 1/8-inch thick. There is no need to peel them on Yukon Golds because the skin becomes super tender and practically unnoticeable.
  • Butter an 13x9 inch casserole dish (or baking pan).
  • Add 1/3 of the potatoes, spreading them out. Season with salt and pepper. Add 1/3 of the cheeses.
  • Continue to do this until all the potatoes have been used up, leaving the top layer without cheese.
  • Add the steeped cream to the potatoes, pouring evenly. Shake the pan a bit to ensure everything is evenly distributed.
  • Season with salt and pepper and the remaining cheeses.
  • Cover the pan with aluminum foil and place into the preheated oven. Immediately turn down the heat to 350-degrees.
  • Continue to bake covered for 40 minutes. Then remove foil and cook for another 15-20 minutes until golden brown.
  • Serve hot.

Notes

1. You can also use a classic Russet potato if you cannot find the Yukon golds.
2. If you cannot find a Gruyere, feel free to substitute another good quality Swiss cheese. But stick to something with a personality, it will really make a difference in the flavor profile.
3. There are many fine grocery stores that will actually shred the cheese for you. Just ask them. Otherwise, shred it on your own. Do NOT buy the already shredded stuff, it just does not have the same meltability factor.
4. Nutritional information should only be used as a guide.

Nutrition

Calories: 461kcal | Carbohydrates: 21g | Protein: 12g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 133mg | Sodium: 226mg | Potassium: 703mg | Fiber: 3g | Vitamin A: 28.5% | Vitamin C: 22.7% | Calcium: 30.3% | Iron: 28.1%