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To make a great potatoes au gratin recipe, you need a few key ingredients. First, choose the right potatoes. Yukon Gold potatoes work best. They are creamy and hold their shape when cooked. You can also use Russet potatoes, but they may become a bit grainy.

Potatoes Au Gratin

Indulge in the ultimate creamy comfort dish with Potatoes Au Gratin! This delicious recipe features tender layers of potatoes smothered in a rich, cheesy sauce. Discover essential ingredients, expert tips for achieving the perfect creamy consistency, and layering techniques. Whether you're hosting a dinner or enjoying a cozy night in, this dish is sure to impress. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and thinly sliced

2 cups heavy cream

1 cup whole milk

1 cup shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon truffle oil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little butter or non-stick spray.

    In a medium saucepan, combine heavy cream, whole milk, minced garlic, thyme, truffle oil, and a pinch of salt and pepper. Heat over medium until warm (do not boil), stirring occasionally.

      Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping each slice. Season with salt and pepper.

        Pour half of the cream mixture evenly over the potatoes. Sprinkle half of the Gruyère and cheddar cheese over the top.

          Repeat with the remaining potatoes, seasoning with salt and pepper, pouring the rest of the cream mixture, and topping with the rest of the Gruyère and cheddar cheese.

            Sprinkle the grated Parmesan cheese on top for an extra crispy finish.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

                After 45 minutes, remove the foil and bake for an additional 20-25 minutes or until the top is golden brown and bubbly.

                  Once baked, remove from the oven and let it rest for 10 minutes. Garnish with freshly chopped parsley before serving.

                    Prep Time 20 mins | Total Time 1 hr 30 mins | Servings 6-8

                      - Presentation Tips: Serve in the baking dish for a rustic look, or spoon portions onto individual plates. Drizzle a little extra truffle oil over each serving for an elegant touch.