• 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon garlic powder or 2 cloves minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon nutmeg (optional, for a subtle warmth)
• 1 ½ cups shredded Gruyère cheese (or cheddar for a sharper flavor)
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

1. Preheat oven and prepare baking dish:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray. This ensures the potatoes don’t stick and helps create a golden crust.
2. Prepare the cream sauce:
   In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1-2 minutes. Slowly add milk and cream while whisking continuously to avoid lumps. Add garlic, salt, pepper, and nutmeg. Simmer for 3-5 minutes until the sauce thickens slightly.
3. Layer the potatoes:
   Arrange a layer of sliced potatoes in the prepared baking dish. Pour a portion of the cream sauce over the potatoes, then sprinkle with a little Gruyère and Parmesan cheese. Repeat layers until all potatoes, sauce, and cheese are used, finishing with a cheese layer on top.
4. Bake the gratin:
   Cover the dish with aluminum foil and bake for 35-40 minutes. Remove foil and bake an additional 20-25 minutes until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
5. Rest and garnish:
   Let the gratin rest for 5-10 minutes before serving. Sprinkle fresh parsley on top for a pop of color and freshness.

• Thin, even slices: Use a mandoline slicer or sharp knife to ensure uniform slices so they cook evenly.
• Cheese choice: Gruyère provides a nutty, creamy flavor, while cheddar adds sharpness. A mix of both is delicious.
• Creaminess: Using both milk and cream ensures a rich, velvety sauce without being too heavy.
• Make ahead: Prepare the dish in advance, refrigerate, and bake when ready. Add extra baking time if baking from cold.
• Crispy top: Broil for 2-3 minutes at the end to get a golden, crispy cheese crust.

• Pair Potatoes au Gratin with roasted chicken, beef, or pork for an indulgent main meal.
• Serve alongside a fresh green salad or roasted vegetables to balance richness.
• For a cozy brunch, layer it with eggs and ham for a breakfast casserole variation.
• Garnish with fresh herbs like parsley or thyme for color and aroma.

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