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
Scale
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.
