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Garlic Parmesan Potatoes Au Gratin

Thin sliced potatoes are layered with garlic and Parmesan cheese and baked in a cream sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6


  • 1 tablespoon soft butter
  • 2 1/2 pounds white potatoes sliced thinly
  • 1 1/2 cup whole milk
  • 1 1/2 cup heavy cream
  • 4 cloves garlic minced
  • 1 wedge Parmesan grated 8oz
  • 1 1/2 cups finely grated Parmesan the powder kind
  • Salt and black pepper


  • Preheat the oven to 350 degrees F. Rub the butter all over the inside of a 12 x 10 x 2 1/2 inch baking tray or roasting pan and set aside.
  • Slice the potatoes as thin as possible, use a mandolin if you have one and transfer them to a bowl.
  • Heat the cream, milk and garlic in a pot until it starts to boil and starts to thicken slightly. Take off the heat.
  • Place one layer of the potato slices in even rows and slightly shingled on the bottom of the baking dish.
  • Season with salt and pepper and cover with both kinds of the grated Parmesans.
  • Place another layer of potatoes on top of the first layer going in the opposite direction and season again. Sprinkle more cheese on top.
  • Repeat with a final layer of potatoes ending with a cheese layer on top. Season again.
  • Slowly pour the hot milk mixture over the layered potatoes making sure to cover all of them and place in the oven.
  • Gently press down on the potatoes to make sure the liquid is getting in all the spaces.
  • Bake for about 60-70 minutes or until the tip of a sharp knife can go through the potatoes and the cheese and cream are all melted.


Serve warm or cold sliced into squares.