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Creamy Potato au Gratin

Prep Time:

Cook Time:




About the Recipe


  • 5 large russet potatoes, thinly sliced

  • 1 quart heavy cream

  • 1 quart whole milk

  • 1 large zucchini or other vegetable (optional)

  • 1 block Gruyere cheese

  • 1 block Fontina cheese

  • 1 cup grated Parmesan cheese


  1. Thinly slice potatoes and zucchini, and add to a large pot.

  2. Add equal parts heavy cream and milk to the pot, until the potatoes (and vegetables) are just barley covered in liquid.

  3. Boil the mixture on medium heat until potatoes begin to soften (about 15 minutes)

  4. Preheat the oven to 345 degrees

  5. Using a slotted spoon, remove some of the mixture, and spread a layer onto the bottom of an oven save pie dish. Grate a layer of gruyere and fontina cheese on top of the potato mixture layer. Place another layer of potato mixture on top, and cover with more cheese. follow with the layers till there is no more mixture (the top layer should be the potato mixture.).

  6. Bake at 345 for 40 minutes, or until golden brown

  7. Remove from oven, and add a layer of parmesan cheese on top

  8. Bake for 10 more minutes

  9. Remove from oven and let sit for 30 minutes before serving

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