Indulge in the ultimate comfort food with Creamy & Cheesy Au Gratin Potatoes. This dish combines tender slices of potatoes layered with rich cream, melted cheese, and a golden, bubbly topping. Whether for a family dinner or a special occasion, this recipe is sure to impress and delight everyone at the table.
Ingredients
- Potatoes: 4 large russet potatoes, thinly sliced
- Heavy Cream: 2 cups
- Milk: 1 cup
- Garlic: 2 cloves, minced
- Cheddar Cheese: 2 cups, shredded
- Parmesan Cheese: 1/2 cup, grated
- Butter: 2 tablespoons
- All-Purpose Flour: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Nutmeg (optional): A pinch
- Fresh Parsley (optional): For garnish
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes using a mandoline or knife for uniform thickness.
- Make the Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute to create a roux.
- Gradually pour in the heavy cream and milk while whisking continuously to avoid lumps.
- Stir in the garlic, salt, pepper, and nutmeg (if using).
- Cook until the sauce thickens slightly, then remove from heat and mix in 1 cup of cheddar cheese until smooth.
- Assemble the Dish:
- Lightly grease a 9×13-inch baking dish.
- Arrange half of the potato slices in an even layer.
- Pour half of the cheese sauce over the potatoes and spread evenly.
- Repeat with the remaining potato slices and sauce.
- Top and Bake:
- Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Cool and Serve: Allow the dish to rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Serving and Storage Tips
- Serving: This dish pairs wonderfully with roasted meats, vegetables, or a fresh salad for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
FAQs
1. Can I use a different type of cheese?
Yes, feel free to use other melty cheeses like Gruyère, mozzarella, or a blend for added flavor.
2. Can I prepare this dish in advance?
Absolutely! Assemble the dish up to a day ahead, cover it tightly, and refrigerate. Bake just before serving.
3. Do I need to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients but may slightly alter the dish’s creaminess.
4. Can I freeze Au Gratin Potatoes?
While it’s best served fresh, you can freeze it. Let it cool completely, cover tightly, and freeze for up to 1 month. Reheat in the oven until warm and bubbly.
Creamy & Cheesy Au Gratin Potatoes
This comforting dish combines thinly sliced potatoes with a creamy, cheesy sauce, baked until golden and bubbly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds Yukon Gold potatoes, thinly sliced (about ⅛ inch thick)
- 1 medium onion, thinly sliced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare Potatoes and Onions: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with the sliced onions, then add the remaining potatoes on top.
- Make the Cheese Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour to form a roux, cooking for about 1 minute until lightly golden.
- Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Add the garlic powder, salt, and pepper, mixing well.
- Assemble the Dish: Pour the cheese sauce evenly over the layered potatoes and onions, ensuring all pieces are well coated.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Allow the dish to rest for 10 minutes before serving. Garnish with freshly chopped parsley.
Notes
- For uniform potato slices, consider using a mandoline slicer.
- Yukon Gold potatoes are recommended for their buttery flavor and ability to hold their shape.
- Feel free to experiment with different cheese combinations, such as adding Fontina or using only cheddar.