Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray and set aside.

Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.

Create the Creamy Mixture: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.

Layer the Potatoes: Start by arranging a layer of potato slices in the greased baking dish, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.

Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 40 minutes. Then, remove the foil and sprinkle the remaining grated cheese over the top of the dish. Continue baking for another 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly.

Serve and Garnish: Once the French Potato Au Gratin is done baking, remove it from the oven and let it cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.

Enjoy the Creamy Delight: Slice and serve the French Potato Au Gratin while it’s still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.

This French Potato Au Gratin is a timeless classic that’s perfect for serving 6 people. The rich flavors and indulgent creaminess make it a favorite among potato lovers. Bon appétit!

Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.

Sauté Garlic: Turn on the Instant Pot and set it to the "Sauté" function. Melt the butter in the pot and add the minced garlic. Sauté for about a minute until fragrant.

Create the Creamy Mixture: Pour in the heavy cream and bring it to a gentle simmer using the "Sauté" function. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.

Layer the Potatoes: Cancel the "Sauté" function. Start by arranging a layer of potato slices in the Instant Pot, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they're coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you've used up all the ingredients. Press down gently to ensure the layers are compact.

Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" function and set the timer for 8 minutes on high pressure.

Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. Then, carefully perform a quick release by turning the valve to the venting position.

Serve and Garnish: Open the Instant Pot lid and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.

Enjoy the Creamy Delight: Dish out the Instant Pot Au Gratin Potatoes while they're still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.

Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.

Create the Creamy Mixture: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.

Layer the Potatoes: In a mixing bowl, toss the potato slices with the creamy mixture, ensuring they're coated evenly.

Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).

Assemble in Batches: Working in batches, arrange a layer of coated potato slices in the air fryer basket, slightly overlapping them. Sprinkle a bit of the remaining cheese over the layer. Repeat the layers until you've used up all the ingredients.

Air Fry the Potatoes: Place the air fryer basket in the preheated air fryer and cook the potatoes for about 15-20 minutes, or until they are tender and the cheese on top is melted and golden brown.

Serve and Garnish: Carefully remove the air fryer basket and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.

Enjoy the Creamy Delight: Dish out the air fryer au gratin potatoes while they're still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.

Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.

Sauté Garlic: Turn on the pressure cooker and set it to the sauté function. Melt the butter in the pot and add the minced garlic. Sauté for about a minute until fragrant.

Create the Creamy Mixture: Pour in the heavy cream and bring it to a gentle simmer using the sauté function. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.

Layer the Potatoes: Cancel the sauté function. Start by arranging a layer of potato slices in the pressure cooker, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they're coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you've used up all the ingredients. Press down gently to ensure the layers are compact.

Pressure Cook: Secure the pressure cooker lid and set it to high pressure. Cook the potatoes for about 10 minutes.

Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully release any remaining pressure.

Serve and Garnish: Open the pressure cooker and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.

Enjoy the Creamy Delight: Dish out the pressure cooker scalloped potatoes while they're still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.

Preheat oven to 400F (200 Celsius). 

Peel or scrub the Potatoes and slice them thinly.

Melt the vegan butter in a pan and add diced onions and garlic. Sauté for a few minutes while stirring occasionally.