If you are looking for a comforting dish that brings together the perfect blend of rich creaminess and irresistible cheesiness, this Creamy & Cheesy Au Gratin Potatoes Recipe is your new best friend in the kitchen. Imagine tender, thinly sliced russet potatoes bathed in a luscious blend of sharp cheddar, nutty Gruyère, and savory Parmesan cheeses, all enveloped in a smooth, garlicky cream sauce that bakes to golden perfection. This is the kind of side dish that turns any meal into a celebration, delivering warmth, flavor, and a touch of elegance all in one cozy casserole.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you — each one plays a crucial role in achieving the rich texture, deep flavor, and beautiful color that this dish is famous for. From the humble russet potatoes providing a flaky base to the trio of cheeses lending complexity, every component works in harmony to craft a truly memorable meal.
- 3 pounds russet potatoes (peeled and thinly sliced): The perfect starchy canvas that soaks up the creamy cheese sauce beautifully.
- 3 tablespoons unsalted butter: Creates a rich roux that thickens the sauce and adds a golden depth.
- 3 tablespoons all-purpose flour: Essential for thickening the creamy base to the perfect consistency.
- 2 cups whole milk: Adds smoothness and balances the richness of the cream.
- 1 cup heavy cream: Gives the dish decadence and that signature silky mouthfeel.
- 2 garlic cloves (minced): Infuses gentle warmth and savory aroma into the sauce.
- 1 teaspoon salt: Enhances all the flavors without overpowering them.
- ½ teaspoon black pepper: Adds just a hint of sharpness for balance.
- ½ teaspoon thyme: Offers a subtle earthy, herbal note that complements the cheese.
- 2 cups shredded sharp cheddar cheese: Delivers robust flavor and wonderful meltability.
- 1 cup shredded Gruyère cheese: Brings a nutty, slightly sweet dimension that’s simply irresistible.
- ½ cup grated Parmesan cheese: Provides a salty, umami punch topping the casserole.
- 2 tablespoons fresh parsley (chopped): Adds a fresh, vibrant finish for color and brightness.
How to Make Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating the oven to 375°F and lightly grease a 9×13-inch baking dish. This ensures your potatoes won’t stick and helps the cheesy topping brown just right during baking.
Step 2: Create the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter until it’s bubbly. Stir in the flour and cook for about 1 minute to make a roux — this will be the thickening agent for your sauce. Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and thickened; this usually takes around 5 minutes. Once thickened, stir in the minced garlic, salt, pepper, and thyme, then remove from heat and mix in 1 ½ cups of cheddar cheese and ½ cup of Gruyère cheese until everything is melted and velvety.
Step 3: Layer the Potatoes and Sauce
Place a layer of thinly sliced potatoes in the bottom of the prepared baking dish. Pour a portion of the creamy cheese sauce over the potatoes, ensuring they’re well coated. Continue layering potatoes and sauce until you’ve used all the ingredients, ending with a final layer of sauce.
Step 4: Add the Topping and Bake
Sprinkle the remaining cheddar, Gruyère, and Parmesan evenly over the top. Cover the dish with foil to keep everything moist and bake for 45 minutes. Then, remove the foil and bake for an additional 25 to 30 minutes until the top is beautifully golden brown and bubbling, signaling that creamy goodness inside is perfectly cooked.
Step 5: Rest and Garnish
Allow your creamy & cheesy au gratin potatoes to rest for about 10 minutes before serving. This little pause lets the dish set, making the layers easier to cut while the flavors settle beautifully. Just before serving, sprinkle the chopped fresh parsley on top for a burst of fresh color and aroma.
How to Serve Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
A sprinkle of fresh parsley adds vibrancy and a pop of color to this rich dish. For a little extra indulgence, crispy bacon bits or a dusting of smoked paprika can add wonderful texture and smoky flavor.
Side Dishes
This recipe pairs wonderfully with simple greens like steamed broccoli or sautéed green beans, helping to balance the richness with some crisp freshness. It also serves as a show-stopping side with roasted meats like chicken, pork, or beef, turning any dinner into a restaurant-quality experience at home.
Creative Ways to Present
For cozy dinners, serve directly from the baking dish family-style, letting everyone scoop their portions generously. For gatherings, consider portioning the au gratin potatoes into individual ramekins and baking until bubbly for a charming presentation that makes guests feel truly special.
Make Ahead and Storage
Storing Leftovers
Leftover creamy & cheesy au gratin potatoes can be stored in an airtight container in the refrigerator for up to 3 days. When covered properly, it retains its creamy texture and cheesy flavor beautifully.
Freezing
If you want to prepare this dish in advance, you can freeze it before baking. Assemble the casserole, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and then follow the baking instructions, adding extra time if needed.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, until warmed through, about 20-30 minutes. For smaller portions, you can also microwave, but the oven will help restore the delightful crispy top and creamy interior best.
FAQs
Can I use a different type of potato?
While russet potatoes are ideal for their starchy quality and ability to absorb the sauce, Yukon Gold potatoes can be used for a creamier texture. Avoid waxy potatoes like red potatoes, as they don’t cook as well in this dish.
What cheeses work best in au gratin potatoes?
Sharp cheddar, Gruyère, and Parmesan offer a balanced combination of flavor and meltability. You can experiment with other cheeses like mozzarella or fontina for different taste profiles but keep at least one sharp cheese for depth.
Can this recipe be made dairy-free?
This classic recipe relies on dairy for its signature creaminess and flavor, but you can experiment with plant-based cream and cheese substitutes if needed, though the texture and taste will differ from the original.
How thin should I slice the potatoes?
Thin slices about 1/8 inch thick are key to ensuring the potatoes cook evenly and absorb the cheese sauce properly. Using a mandoline slicer is the easiest way to get even slices.
Is it necessary to cover the dish with foil during baking?
Yes, covering the dish with foil initially helps keep moisture in, allowing the potatoes to cook through gently without drying out. Removing the foil later gives the topping that irresistible golden crust.
Final Thoughts
This Creamy & Cheesy Au Gratin Potatoes Recipe is an absolute joy to make and share. It’s elegant enough to impress at holiday dinners yet straightforward enough for any weeknight craving. Once you taste those creamy layers of potatoes and melted cheese baked to bubbling perfection, you’ll understand why this dish becomes a nonstop favorite. Trust me, your kitchen will be filled with warmth and happy smiles every time you serve it!
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Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Creamy & Cheesy Au Gratin Potatoes is a classic French-American side dish featuring layers of thinly sliced russet potatoes baked in a rich, velvety cheese sauce made with sharp cheddar, Gruyère, and Parmesan cheeses. This comforting potato casserole is perfect for holidays or special occasions and topped with fresh parsley for a burst of color and flavor.
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
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
Topping
- ½ cup grated Parmesan cheese
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Roux and Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in all-purpose flour and cook for one minute to form a roux, which will thicken the sauce.
- Add Dairy and Seasonings: Gradually whisk in the whole milk and heavy cream, cooking and stirring continuously until the mixture is smooth and thickened, about 5 minutes. Stir in minced garlic, salt, black pepper, and thyme for flavor.
- Incorporate Cheese: Remove the saucepan from heat and stir in 1½ cups shredded sharp cheddar and ½ cup shredded Gruyère cheese until fully melted and smooth.
- Layer Potatoes and Sauce: Spread a thin layer of the sliced potatoes in the prepared baking dish and pour a portion of the cheese sauce over the top. Repeat layering potatoes and sauce until all ingredients are used, finishing with the cheese sauce layer.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar, Gruyère, and grated Parmesan evenly over the top of the potato layers.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook and become tender.
- Bake Uncovered for Browning: Remove the foil and continue baking for an additional 25–30 minutes until the top is golden brown and bubbly.
- Rest and Garnish: Remove the dish from the oven and let it rest for 10 minutes before serving to set. Garnish with freshly chopped parsley for freshness and color.
Notes
- For extra richness and flavor, add crispy bacon between the potato layers.
- This dish can be prepared a day in advance, refrigerated, and baked just before serving.
- Using a mandoline slicer helps achieve even, thin potato slices for consistent cooking.
