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A pan full of cooked au gratin potatoes and a spoon with holes in it
Appetizers and Sides

Creamy Gruyère Au Gratin Potatoes

There's a reason, maybe four (heavy cream, potatoes, butter, cheese) that this simple side has it's own spot on everyone's weeknight and holiday tables.

Time: 2.5H Serves: 6-8

Ingredients

  • 4 cups gruyère cheese
  • 1-1/2 cups grated parmesan cheese
  • 1/2 cup (1 stick) Darigold Butter
  • 1/4 cup minced garlic
  • 4 cups Darigold Heavy Cream
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 6 medium potatoes, thinly sliced

Instructions

  1. Combine cheeses in a mixing bowl and set aside.
  2. Melt butter in a large skillet. Add garlic and sauté until garlic is translucent but not browned.
  3. Add cream, salt, pepper, and thyme; simmer for 15 minutes.
  4. Meanwhile, layer half of the potatoes in an oven- proof casserole or a pan greased with butter.
  5. Pour half of hot cream mixture over the potatoes; layer half of cheese mixture on top of potato mixture.
  6. Repeat layering process with remaining potatoes, cream and cheese.
  7. Bake at 325°F for 2 hours, or until potatoes are tender and cheese is melted and golden.

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