Au Gratin Potatoes - Ighrem Table

# Ingredient List:

→ Vegetables

01 - 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced

02 - 2 cloves garlic, minced

→ Dairy

03 - 4 tbsp unsalted butter

04 - 2 cups heavy cream

05 - 2 cups grated Gruyère cheese

06 - ½ cup grated Parmesan cheese

→ Spices & Seasonings

07 - 1 tsp salt

08 - ½ tsp freshly ground black pepper

09 - ¼ tsp freshly grated nutmeg

# How To Make:

01 - Preheat oven to 375°F. Generously grease a 9x13 inch baking dish with butter.

02 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.

03 - Arrange half of the sliced potatoes in the prepared dish. Pour over half of the cream mixture. Sprinkle with half the Gruyère and Parmesan cheeses.

04 - Layer the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheeses.

05 - Cover with foil and bake for 40 minutes until potatoes begin to soften.

06 - Remove foil and continue baking for 20 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a knife.

07 - Let rest for 10 minutes to allow the sauce to thicken slightly for easier serving.

# Expert Hints:

01 -

The way the cream sauce bubbles up through the potato layers creating little rivers of golden goodness
That moment when you pull off the foil and the cheese has turned into this gorgeous golden crust that makes the whole kitchen smell incredible

02 -

Slice your potatoes as evenly as possible, about 1/8 inch thick, so they all finish cooking at the same time
A mandoline makes perfectly uniform slices, but a sharp knife and steady hand work just fine
Do not skip the resting time or the sauce will be too runny when you serve it

03 -