Description
Dad’s Creamy Cheesy Au Gratin Potatoes are the perfect comfort food for any occasion. Layers of tender potatoes, rich cream, and gooey melted cheese come together to create a dish that’s both simple to make and irresistible. Whether served as a side for a holiday meal or a hearty dish on its own, this recipe is a surefire hit!
Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes (peeled and thinly sliced)
- 2 cups heavy cream
- 2 cups shredded cheddar cheese (or a mix of Gruyère and cheddar for extra flavor)
- 2 tbsp unsalted butter (for greasing the baking dish)
- 2 garlic cloves (minced)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg (optional, for a subtle warmth)
- 1/4 cup fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Wash, peel, and thinly slice the potatoes (about 1/8-inch thick). Set aside.
- In a medium saucepan, heat the cream over low heat. Stir in minced garlic, salt, pepper, and nutmeg, and warm for 2-3 minutes (do not boil).
- Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half the shredded cheese.
- Repeat with the remaining potatoes, cream, and cheese, finishing with a generous layer of cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For extra creaminess, substitute 1/2 cup of the cream with whole milk.
- Add cooked bacon bits or caramelized onions between the potato layers for additional flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 60 minutes