3 Tablespoons butter, plus butter for greasing baking dish
1 clove garlic, halved
6 medium potatoes, peeled and sliced (about 5 cups)
1 1/2 cups heavy cream
1 cup Gruyere, grated
1 cup Parmesan, finely grated
1 cup chicken stock
3 Tablespoons flour
1 teaspoon nutmeg
Salt and pepper to taste
Instructions
Preheat oven to 375 degrees and grease baking dish with butter. Take halved garlic and rub it around the baking dish. In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. you should have a paste-like sauce. Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted. Arrange potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they're evenly covered. Sprinkle Parmesan over the top. Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.
Originally Submitted
7/21/2016
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