Name: Au Gratin Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 2½ lbs russet or Yukon gold potatoes peeled and thinly sliced; 2 tbsp butter; 2 tbsp all-purpose flour; 1½ cups milk; 1 cup heavy cream; 2 cups shredded cheddar cheese or Gruyère; 2 garlic cloves minced; ½ tsp salt; ¼ tsp black pepper

These Au Gratin Potatoes are the ultimate comfort food—thinly sliced potatoes layered in a rich, creamy cheese sauce, then baked until bubbly and golden.

Whether for a holiday feast or a cozy family dinner, this dish always impresses.

Why You’ll Love This Recipe

Rich and Creamy: Buttery sauce with melty cheese in every bite.

Golden & Crispy Top: Perfectly browned for irresistible texture.

Simple Ingredients: Pantry staples come together beautifully.

Versatile Side Dish: Pairs well with meats, poultry, or seafood.

Make-Ahead Friendly: Bake and reheat easily.

What You’ll Need (Ingredient Highlights)

Potatoes: Russets or Yukon golds, thinly sliced.

Heavy Cream & Milk: For a velvety sauce.

Cheese: Sharp cheddar, Gruyère, or Parmesan.

Garlic: Adds depth and flavor.

Butter & Flour: For the roux that thickens the sauce.

Salt, Pepper: Classic seasonings.

Pro Tips Before You Start

Slice Potatoes Evenly: Use a mandoline for consistent slices.

Shred Your Own Cheese: Melts better and tastes fresher.

Simmer Sauce Gently: Prevents curdling.

Cover First, Uncover Later: Helps the center cook before browning the top.

Let It Rest: Allows sauce to thicken before serving.

How to Make Au Gratin Potatoes

Step 1: Prep the Potatoes

Wash, peel, and thinly slice the potatoes (about 1/8-inch thick).

Set aside in cold water to prevent browning.

Step 2: Make the Cheese Sauce

In a saucepan, melt butter over medium heat.

Whisk in flour to make a roux, then slowly add milk and cream, whisking constantly.

Add garlic, salt, pepper, and a pinch of nutmeg.

Stir until thickened, then mix in cheese until smooth.

Step 3: Assemble the Dish

In a greased baking dish, layer half of the potatoes.

Pour half the sauce over the top.

Repeat with remaining potatoes and sauce.

Sprinkle extra cheese on top if desired.

Step 4: Bake

Cover with foil and bake at 375°F for 45 minutes.

Uncover and bake another 20–25 minutes until golden and bubbling.

Step 5: Rest & Serve

Let the dish rest for 10–15 minutes before serving.

This helps the sauce set and makes slicing easier.

What to Serve It With

Roast chicken or turkey

Glazed ham or pork loin

Grilled steak or prime rib

Steamed green beans or asparagus

Fresh side salad with vinaigrette

Variations / Substitutions

Add Onions: Layer sautéed onions or shallots.

Spice It Up: Add cayenne or mustard powder.

Use Half-and-Half: In place of cream for lighter version.

Different Cheeses: Try fontina, Monterey Jack, or smoked gouda.

Make It Gluten-Free: Use cornstarch instead of flour.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 4 days.

Reheat: In the oven at 350°F or microwave until warm.

Freezer: Not recommended—texture may change.

FAQs

Can I prep this dish ahead of time?
Yes! Assemble up to 1 day in advance and bake when ready.

Why is my sauce grainy?
Overheating cheese can cause curdling—melt it gently off heat.

Can I use other types of potatoes?
Yes, just choose starchy varieties for the best texture.

Do I have to peel the potatoes?
Not necessarily—skins add texture and nutrients if you prefer.

Can I use pre-shredded cheese?
It’s okay, but freshly grated melts smoother.

Final Thoughts

Creamy Au Gratin Potatoes are a timeless side dish that’s both cozy and elegant.

With simple ingredients and a rich flavor, this recipe earns a spot on any dinner table—especially during the holidays.