Potatoes Au Gratin


  • 1-1/2 to 2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 pounds russet potatoes, cut into 1/8-inch thick slices (peel if you prefer)
  • Sea salt and freshly ground black pepper
  • 1 cup Mozzarella, grated
  • 1/2 cup grated Parmesan, plus more for broiling


Preheat the oven to 375 degrees. Place the sliced potatoes in a pan of salted water; bring to a boil; reduce heat and simmer for 5 minutes. Drain and set aside. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat; discard thyme sprig; and pour a little over the potatoes. Top with some grated Mozzarella and Parmesan. Make 2 more layers. Cream should almost cover the top layer. It depends on size of pan and amount of potatoes for the amount of cream needed.

Bake, uncovered, for 45 minutes; if edges begin browning too much, cover edges with foil.

Remove from oven and sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Allow to set for 5-10 minutes before serving.

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