Rich and Creamy Potatoes Au Gratin

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Celeste 469

"These are the easiest, creamiest Potatoes Au Gratin I have ever had... YUM!"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Place potatoes in large pot with water to cover potatoes, add garlic and salt.
  2. Bring to a boil over med/high heat, stirring occasionally. You don't want the potatos to stick to the bottom of the pan.
  3. Reduce the heat to med. and cook, stirring from time to time, until the potatoes are tender, but not falling apart, about 8-10 min.
  4. Using a slotted spoon, transfer half of the potatoes to a large 13X9X2 inch gratin dish.
  5. Sprinkle with the nutmeg, pepper, half the creme and half the cheese.
  6. Repeat with remaining potatoes, nutmeg, pepper, cream and cheese.
  7. Bake uncovered, until the gratin is crisp and golden on top, about 1 hour.
  8. Serve immediately.
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Calling all cheese lovers! Fantabulous!!! This was my first time tasting Gruyere cheese. I made sure I got Swiss and not domestic. It was so worth it!