Creamy au gratin potatoes recipe

Ingredients:

2 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced

1 1/2 cups heavy cream

1 1/2 cups whole milk

2 cups grated cheddar cheese

1 cup grated parmesan

3 tablespoons of butter

3 cloves of garlic, minced

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Fresh thyme, for garnish

Instructions:

Preheat oven:

Preheat your oven to 375°F (190°C).

Prepare the potatoes:

Peel the potatoes and slice them thinly, about 1/8 inch thick. You can use a mandolin to get uniform slices.

Prepare the cheese sauce:

In a medium saucepan, melt the butter over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and milk, stirring to combine well.

Bring the mixture to a gentle boil, then stir in the grated cheddar cheese and grated Parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth.

Add ground nutmeg, salt and pepper to taste.

Assemble the dish:

Grease a large baking dish with butter or nonstick spray.

Arrange half of the potato slices at the bottom of the dish, overlapping them slightly.

Pour half of the cheese sauce over the potatoes, spreading it evenly.

Arrange the remaining potato slices on top, then pour the remaining cheese sauce over them.

Cook the potatoes:

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and continue baking for an additional 25 to 30 minutes, or until the potatoes are tender and the top is golden and bubbly.

Garnish and serve:

Let the gratinated potatoes cool for a few minutes before serving.

Garnish with fresh thyme leaves.