---
comments: true
tags:
  - side
  - jean-pierre
---
# :potato: Potato Au Gratin

![Potato Au Gratin](../assets/images/potato-au-gratin.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12 | 1.50 hours |

## :salt: Ingredients

- :potato: 4 lbs Yukon gold potatoes
- :icecream: 4 cups heavy cream
- :chestnut: 1 tsp nutmeg
- :garlic: 8 cloves garlic
- :salt: some salt
- :salt: some pepper
- :cheese_wedge: 4 oz cheddar
- :cheese_wedge: 4 oz Gruyere
- :cheese_wedge: 2 oz Mozzarella
- :butter: some butter

## :cooking: Cookware

- 1 large plate
- 1 8 x 11 pan

## :pencil: Instructions

### Step 1

Preheat oven to 275°F.

### Step 2

Slice the Yukon gold potatoes into 1/4 inch slices and immediately put them in a pot with 4 cups of heavy cream with the
nutmeg, garlic and salt and pepper. Cook the potatoes until 90% cooked. Be sure they do not break up too much.

### Step 3

Removed the partly cooked potatoes into a large plate or another lasagna pan to stop the cooking process.

### Step 4

Add the cheddar, Gruyere, and Mozzarella to the cream mixture, reserving 1/2 of the mozzarella for the top. Mix well
until all the cheese has melted. Add salt and pepper to taste.

### Step 5

Rub the 8 x 11 pan's bottom with butter and arrange your first layer of the potatoes, top with some cream mixture, top
with more potatoes and continue until you have used all your potatoes.

### Step 6

Top the dish with the remaining mozzarella. Place the lasagna pan into a cookie sheet (in case your dish overflow) and
place in a preheated oven until golden brown, about 1.5 hours.

## :link: Source

- <https://chefjeanpierre.com/recipes/side-dishes/potato-au-gratin-steakhouse-style/>