Description
These Creamy & Cheesy Au Gratin Potatoes are the ultimate comfort food, perfect for family dinners, holidays, or any time you crave something rich and indulgent. Made with thinly sliced potatoes layered in a velvety cheese sauce and baked to golden perfection, this dish is sure to be a crowd-pleaser.
Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 ½ cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 cups heavy cream
- 1 cup whole milk
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Prepare the potatoes by peeling and slicing them thinly (about 1/8-inch thick).
- Make the cheese sauce: In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant. Whisk in the flour and cook for 1 minute. Gradually add the milk and heavy cream, whisking continuously until the sauce thickens.
- Add the cheese: Remove the saucepan from heat and stir in the cheddar and Gruyère until melted. Season with salt, pepper, and nutmeg if using.
- Layer the potatoes: Arrange half of the sliced potatoes in the greased baking dish. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce.
- Bake covered for 45 minutes. Remove the foil and bake uncovered for another 15-20 minutes, until golden and bubbly.
- Rest & Serve: Let the dish sit for 10 minutes before serving. Garnish with fresh parsley and enjoy!
Notes
- For extra flavor, add crispy bacon or caramelized onions between the layers.
- Use a mandoline slicer for even potato slices.
- To store, refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warm.
- To freeze, wrap tightly and store for up to 1 month. Thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish