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Creamy Au Gratin Potatoes

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Short Description

Creamy Au Gratin Potatoes is a classic, comforting side dish featuring thinly sliced potatoes baked in a rich, cheesy, and creamy sauce. With layers of tender potatoes, a velvety cheese sauce, and a golden-brown crust, this dish is perfect for holiday feasts, family dinners, or any special occasion.

Why You’ll Love This Recipe

  • Rich, creamy, and cheesy—the ultimate comfort food
  • Pairs perfectly with roasted meats, poultry, or seafood
  • Easy to prepare with simple ingredients
  • Bakes into a golden, crispy topping that’s irresistible
  • Make-ahead friendly for stress-free entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Potatoes:

  • Russet or Yukon Gold potatoes, thinly sliced
  • Unsalted butter
  • Heavy cream
  • Whole milk
  • Garlic, minced
  • Salt and black pepper
  • Ground nutmeg (optional for depth of flavor)

For the Cheese Sauce:

  • Sharp cheddar cheese, shredded
  • Gruyère cheese, shredded (or Swiss cheese)
  • Parmesan cheese, grated
  • All-purpose flour
  • Onion, finely chopped
  • Chicken broth (or vegetable broth for a vegetarian version)

For Topping (Optional):

  • Extra shredded cheese
  • Fresh thyme or parsley

Directions

this recipe

Step 1: Prepare the Potatoes

  1. Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
  2. Wash, peel, and thinly slice the potatoes (about 1/8-inch thick).

Step 2: Make the Cheese Sauce

  1. In a saucepan, melt butter over medium heat and sauté onions and garlic until soft.
  2. Stir in flour and cook for 1 minute, whisking continuously.
  3. Gradually add broth, milk, and heavy cream, stirring until smooth.
  4. Add shredded cheddar, Gruyère, and Parmesan cheese, stirring until melted.
  5. Season with salt, pepper, and a pinch of nutmeg.

Step 3: Assemble the Dish

  1. Layer half of the potato slices in the baking dish.
  2. Pour half of the cheese sauce over the potatoes.
  3. Repeat with the remaining potatoes and cheese sauce.
  4. Sprinkle extra shredded cheese on top for a crispy crust.

Step 4: Bake

  1. Cover with foil and bake for 45 minutes.
  2. Remove foil and bake for another 20–25 minutes until golden and bubbly.
  3. Let cool for 10 minutes before serving.

Servings and Timing

  • Servings: 6–8
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes

Variations

  • Bacon Lover’s Version: Add crispy bacon bits between the layers.
  • Extra Creamy: Use all heavy cream instead of milk.
  • Garlic Parmesan: Use roasted garlic for a deeper flavor.
  • Low-Carb Option: Swap potatoes for sliced cauliflower or turnips.
  • Spicy Kick: Add a pinch of cayenne pepper.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave in 30-second intervals.

FAQs

What’s the best cheese for au gratin potatoes?

Sharp cheddar, Gruyère, and Parmesan provide the best flavor and melt beautifully.

Can I make this ahead of time?

Yes! Assemble the dish and refrigerate overnight before baking.

Do I have to peel the potatoes?

No, but peeling results in a smoother texture. If leaving the skins on, scrub them well.

Why are my potatoes not soft?

Make sure to slice them thinly and bake long enough to soften completely.

Can I use sweet potatoes instead?

Yes! Sweet potatoes give a slightly sweeter and unique twist to the dish.

How do I prevent the sauce from curdling?

Use full-fat dairy and avoid boiling the sauce too aggressively.

Can I make this without flour?

Yes! Use cornstarch or omit it for a slightly thinner sauce.

What can I serve with au gratin potatoes?

They pair well with roast beef, ham, turkey, grilled chicken, or steak.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better and gives a smoother sauce.

What’s the difference between au gratin and scalloped potatoes?

Au gratin potatoes include cheese, while scalloped potatoes use a cream-based sauce without cheese.

Conclusion

Creamy Au Gratin Potatoes are a rich, cheesy, and indulgent side dish that’s perfect for any occasion. Whether served alongside a holiday roast or as part of a cozy family dinner, this dish is sure to impress. Make it once, and it will become a staple in your home!

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Creamy Au Gratin Potatoes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6–8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French, American
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Description

These Creamy Au Gratin Potatoes are the ultimate comfort food, featuring layers of thinly sliced potatoes smothered in a rich, cheesy, and garlicky cream sauce. Baked until golden and bubbly, this dish is perfect for holiday feasts, Sunday dinners, or as a decadent side to any meal.

Ingredients

Units Scale

For the Potatoes:

  • 2 lbs (900 g) russet or Yukon Gold potatoes (peeled and thinly sliced, about 1/8-inch thick)
  • 1 small onion (thinly sliced, optional)
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for extra flavor)

For the Creamy Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream (or half-and-half for a lighter version)
  • 1/2 cup whole milk
  • 1 teaspoon Dijon mustard (for depth of flavor)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyère or Parmesan cheese (for extra richness)

For Topping:

  • 1/2 cup additional shredded cheese (cheddar, Gruyère, or a mix)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat the Oven & Prep the Potatoes

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish with butter or nonstick spray.
  3. Peel and thinly slice the potatoes evenly (use a mandoline for best results).

2. Make the Creamy Cheese Sauce

  1. In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
  2. Whisk in flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.
  3. Slowly add the cream and milk, whisking to combine.
  4. Stir in Dijon mustard, salt, pepper, and smoked paprika. Bring to a gentle simmer.
  5. Reduce heat and add cheddar and Gruyère cheese, stirring until smooth. Remove from heat.

3. Assemble the Au Gratin Potatoes

  1. Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping.
  2. Sprinkle with half of the onions (if using) and pour half of the cheese sauce over the top.
  3. Repeat with the remaining potatoes, onions, and cheese sauce.

4. Bake Until Golden & Bubbly

  1. Cover with foil and bake for 40 minutes.
  2. Remove foil, sprinkle with extra cheese, and bake uncovered for 20-25 minutes, until golden and bubbly.
  3. Let rest for 10 minutes before serving.

5. Serve & Enjoy

  1. Garnish with fresh parsley and serve warm!

Notes

  • Want extra crunch? Add buttered breadcrumbs or crushed Ritz crackers on top before baking.
  • Prefer a deeper flavor? Swap cheddar for aged Gruyère or smoked Gouda.
  • Make it ahead: Assemble and refrigerate up to 24 hours before baking.

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