If there’s one side dish that has superstar status at my family gatherings, it’s always Creamy & Cheesy Au Gratin Potatoes. Picture layer upon layer of ultra-tender potato, blanketed in a luscious, melt-in-your-mouth cheese sauce, then baked until beautifully golden—this classic is comfort food perfection. The crave-worthy combination of flavors and textures makes it everyone’s favorite, from holiday feasts to cozy weeknight dinners. There’s just something magical about that bubbling cheese and the smell wafting through the house as it bakes! Let’s make this showstopper together, step by step.
Ingredients You’ll Need
The beauty of Creamy & Cheesy Au Gratin Potatoes is just how straightforward the ingredients are—each one brings something special to the party, from richness and stretch to irresistible flavor and color. Let’s take a closer look at what you’ll need and why every component matters.
- Russet potatoes: Their starchy texture delivers tender, creamy layers after baking, and they soak up all that dreamy cheese sauce.
- Unsalted butter: Adds richness and is essential for building the velvety roux that’s the backbone of the cheese sauce.
- All-purpose flour: Thickens the sauce perfectly, giving it that signature silken feel without any graininess.
- Whole milk: Lends a wonderfully light, smooth creaminess to the mixture—don’t swap for low-fat if you can help it!
- Heavy cream: Dials up the decadence factor, making the sauce extra luscious and rich.
- Garlic cloves: Just a bit of minced garlic brings aromatic depth and warmth to every bite.
- Salt: Essential for letting all those flavors bloom—don’t skimp!
- Black pepper: A touch of pepper adds subtle heat and complexity.
- Thyme: Brightens the dish with gentle earthiness and lifts the cheesy layers.
- Shredded sharp cheddar cheese: Delivers tang, color, and that signature “pull-apart” melted cheese everyone craves.
- Shredded Gruyère cheese: Adds nutty sophistication and helps the sauce melt incredibly smooth.
- Grated Parmesan cheese: Gives the top a gorgeous golden crust and elevates the savory flavor.
- Fresh parsley: A sprinkle of green at the end wakes up the dish and adds a pop of fresh flavor and color.
How to Make Creamy & Cheesy Au Gratin Potatoes
Step 1: Prep the Potatoes and Oven
Start by preheating your oven to 375°F for that perfect even bake. Peel your russet potatoes and slice them thinly—about 1/8-inch thick is spot on for getting that classic, tender texture after baking. If you have a mandoline slicer, now’s the time to use it! Lightly grease a 9×13-inch baking dish with a dab of butter or a swipe of oil. Prepped potatoes and a ready-to-go dish are your tickets to a smooth assembly.
Step 2: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook this mix for about a minute—this creates a roux and sets you up for a perfectly silky sauce. Gradually whisk in your whole milk and heavy cream. Keep that whisk moving until the mixture thickens up, about 5 minutes. Next, add the minced garlic, salt, black pepper, and thyme—already you’ll be getting amazing aromas. Remove the saucepan from the heat and fold in most of your cheddar and Gruyère cheeses. Stir until everything has melted into smooth, cheesy bliss.
Step 3: Layer It Up
Arrange a layer of potato slices on the bottom of your greased dish, letting them overlap slightly. Pour some of that delectable cheese sauce over the layer, smoothing it to cover. Keep repeating—potatoes, then sauce—until both are used up, finishing with a scattering of potatoes on top if you run out of sauce first. This step makes sure every forkful is drenched with creamy, cheesy delight.
Step 4: Top and Bake
Sprinkle the remaining cheddar, Gruyère, and all the Parmesan over the top layer—the more, the merrier when it comes to golden cheese! Cover the dish snugly with foil and bake for 45 minutes. When time’s up, remove the foil and bake for another 25 to 30 minutes. You’ll know it’s ready when the top is gloriously golden brown and bubbly, and a sharp knife glides easily through the potatoes.
Step 5: Rest and Garnish
Let the Creamy & Cheesy Au Gratin Potatoes rest for about 10 minutes. This quick pause helps the cheesy layers set, making it easier to slice and serve. Just before bringing it to the table, shower the top with chopped fresh parsley for a fresh pop of color and flavor.
How to Serve Creamy & Cheesy Au Gratin Potatoes
Garnishes
A scattering of freshly chopped parsley is the classic finishing touch, but feel free to get creative—you could add delicate chives or a sprinkle of smoked paprika for extra color. If you love a little extra crunch, try topping with homemade buttered breadcrumbs in the last ten minutes of baking. The dish can stand alone, but these simple garnishes make it look and taste restaurant-worthy!
Side Dishes
Creamy & Cheesy Au Gratin Potatoes are versatile enough to play alongside almost any main course. Think holiday roasts, grilled chicken, seared pork chops, or even your favorite plant-based mains. It also pairs nicely with lighter veggie sides like green beans, roasted Brussels sprouts, or a fresh spring salad to balance out all that comforting richness.
Creative Ways to Present
For a fun twist, build individual portions in ramekins or mini skillets for a personal touch—everyone loves a dish made just for them! If you’re going buffet-style, use a large shallow platter so the golden crust is front and center. For weeknight leftovers, toss a handful of cooked bacon or sautéed leeks between the layers to shake things up. However you serve it, Creamy & Cheesy Au Gratin Potatoes always bring smiles.
Make Ahead and Storage
Storing Leftovers
After your meal, let any leftover Creamy & Cheesy Au Gratin Potatoes cool to room temperature, then wrap the dish tightly in foil or move the potatoes to an airtight container. Stash them in the fridge for up to 4 days—perfect for lunches or quick dinners! The flavors mellow overnight and get even more delicious.
Freezing
You can freeze this dish for up to 2 months. Bake and cool completely, then cut into squares and wrap portions in foil or plastic wrap before placing in a freezer bag. Thaw overnight in the fridge before reheating; yes, the texture is slightly softer, but the flavors are spot on.
Reheating
To reheat, place leftovers in a covered baking dish and warm in a 350°F oven for about 20-25 minutes, or until hot throughout. For a quicker fix, microwave individual portions in bursts, covering with a damp paper towel to keep them moist. Sprinkle a bit more cheese on top before reheating for an extra-melty finish!
FAQs
Can I use a different kind of potato for Creamy & Cheesy Au Gratin Potatoes?
Yes! Yukon Gold potatoes work beautifully for a rich, buttery flavor and slightly creamier texture. Just make sure to slice them very thinly for the best results.
What if I don’t have Gruyère cheese?
No worries—Swiss cheese is a great substitute and melts just as smoothly. You can also use more cheddar if needed, though Gruyère adds that signature nutty flavor.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend or cornstarch when making the roux. The creaminess and taste will still be amazing.
How can I get my potato slices perfectly even?
Use a mandoline slicer for quick, uniform slices—this ensures even cooking and an attractive, classic au gratin look. If slicing by hand, just go slowly and aim for about 1/8-inch thickness.
Can Creamy & Cheesy Au Gratin Potatoes be assembled ahead of time?
Definitely! Prepare the dish and refrigerate it (unbaked and covered) up to 24 hours in advance. When you’re ready, just let it sit at room temperature for 20 minutes, then bake as directed.
Final Thoughts
There’s something utterly joyful about sharing a bubbling dish of Creamy & Cheesy Au Gratin Potatoes with loved ones. It’s pure comfort, always a hit, and sure to become a favorite at your table too. Give this recipe a try—you’ll want to make it again and again!
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Creamy & Cheesy Au Gratin Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of Creamy & Cheesy Au Gratin Potatoes with this easy-to-follow recipe. Layers of thinly sliced potatoes smothered in a decadent cheese sauce, baked to golden perfection, make for the perfect side dish to elevate any meal.
Ingredients
Potatoes:
- 3 pounds russet potatoes, peeled and thinly sliced
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the sauce: In a medium saucepan, melt the butter, stir in flour to form a roux, then gradually whisk in milk and cream. Cook until thickened, about 5 minutes. Stir in garlic, salt, pepper, and thyme.
- Add the cheeses: Remove the sauce from heat and mix in 1 ½ cups cheddar and ½ cup Gruyère until melted.
- Layer the potatoes: Spread a layer of potato slices in the baking dish, pour cheese sauce over, and repeat layers. Top with remaining cheeses.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25–30 minutes until golden and bubbly. Let rest 10 minutes before serving. Garnish with parsley.
Notes
- For extra richness, add crispy bacon between potato layers.
- This dish can be prepared a day in advance, refrigerated, and baked before serving.
- Use a mandoline for even, thin potato slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
