If you’re searching for a side dish that brings sheer joy and irresistible creaminess to your table, this Potatoes Au Gratin Recipe absolutely fits the bill. Picture tender potato slices cloaked in a bubbling, cheesy sauce, golden on top, decadent within, with a hint of garlic and nutmeg to make every forkful memorable. It’s the kind of comfort food that has you sneaking back for seconds—maybe thirds. Whether you’re planning a cozy family dinner or a holiday feast, this Potatoes Au Gratin Recipe always makes the meal feel extra special!

Potatoes Au Gratin Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Potatoes Au Gratin Recipe lies in its simple, honest ingredients, each playing a starring role. Together, they deliver that creamy texture, bold cheesy flavor, and perfectly tender potatoes we all crave.

Yukon gold or russet potatoes: Thinly sliced for faster, even cooking and luxurious texture.
Unsalted butter: Adds rich flavor and forms the base of the sauce.
Garlic: Brings an aromatic background that makes the dish shine.
All-purpose flour: Works as the thickener for your glorious sauce.
Heavy cream: Delivers unmatched richness and silkiness in every bite.
Whole milk: Lightens the sauce just a bit while keeping things creamy.
Sharp cheddar cheese: Melts beautifully and adds bold, tangy flavor to the gratin.
Parmesan cheese: Provides a nutty, salty contrast that takes the cheesiest bites to the next level.
Salt: Essential for brightening and balancing the flavor of the potatoes and sauce.
Black pepper: Adds a gentle bite to complement the creamy layers.
Ground nutmeg (optional): A pinch gives the sauce a subtle warmth and depth.
Fresh thyme or chopped parsley: A fresh, vibrant finish if you want to garnish before serving.

How to Make Potatoes Au Gratin Recipe

Step 1: Prep Your Dish and Potatoes

Begin by preheating your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish. Wash, peel (if desired), and thinly slice your Yukon gold or russet potatoes—think slices about 1/8 inch thick. Uniform slices ensure even baking and that perfect, layered look; a mandoline makes quick work of this but a sharp knife does the trick too.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan over medium heat, melt the butter until foamy, then gently sauté the minced garlic for about a minute. Add the flour, whisking constantly to form a light roux. Slowly whisk in the heavy cream and milk, stirring non-stop to prevent lumps. Keep going for 3 to 5 minutes until the sauce thickens just slightly, then stir in the cheddar and Parmesan cheeses until everything’s beautifully melted. Season with salt, black pepper, and nutmeg if you’re using it. The sauce should be glossy and temptingly cheesy!

Step 3: Layer the Potatoes and Sauce

Spread half of the sliced potatoes evenly in the prepared baking dish. Pour half of your rich cheese sauce right over the top, letting it slip down through the cracks. Repeat with the remaining potatoes and then the rest of the sauce, making sure every bit has its fair share of cheesy goodness. If you love extras, try layering in sautéed onions or even cooked bacon at this stage for extra flavor.

Step 4: Bake Until Bubbling and Golden

Cover the dish with foil and bake for 40 minutes. This allows the potatoes to get tender in all that creamy sauce. Remove the foil and bake for another 20 to 25 minutes, until the top is gloriously golden and bubbly and a knife slides through the potatoes without resistance. Let your Potatoes Au Gratin Recipe rest for at least 10 minutes out of the oven—this gives the sauce a chance to set up and ensures picture-perfect servings.

Step 5: Garnish and Admire

Just before serving, feel free to sprinkle with fresh thyme or chopped parsley if you love that pop of color and herby finish. This extra step is simple, but makes your Potatoes Au Gratin Recipe look irresistibly inviting!

How to Serve Potatoes Au Gratin Recipe

Garnishes

Fresh herbs like thyme or parsley are classic here; they bring both a bright color and a fragrant lift to the rich, cheesy layers. You can also dust a fine sprinkling of extra Parmesan right on top for a little more golden crunch.

Side Dishes

This Potatoes Au Gratin Recipe pairs delightfully alongside classic mains like roast chicken, beef tenderloin, or even a baked ham. For a lighter touch, serve it with a crisp green salad or steamed green beans to balance the richness.

Creative Ways to Present

If you’re hosting guests, try baking individual gratins in ramekins for an elegant presentation. Mini portions feel extra special. Or, cut the cooled gratin into neat squares for buffet-style gatherings—the creamy layers stay beautifully intact.

Make Ahead and Storage

Storing Leftovers

Leftover Potatoes Au Gratin Recipe keep beautifully! Let the dish cool to room temperature, cover tightly, and refrigerate. It’ll taste just as creamy and delicious for up to 3 days. The flavors often get even cozier after a day in the fridge.

Freezing

To freeze, make sure your gratin has fully cooled, then wrap it well in foil and plastic wrap. Freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating. While texture may change slightly, the flavors hold up wonderfully.

Reheating

Gently reheat your Potatoes Au Gratin Recipe in a 350°F oven, covered, until hot and bubbling—usually 20 to 30 minutes depending on the amount. For single servings, use the microwave in short bursts, but cover to keep in the moisture. If reheated in the oven, uncover for the last few minutes to re-crisp that golden top!

FAQs

Can I use a different type Side Dish

Absolutely! While sharp cheddar and Parmesan are classic, Gruyère or Swiss work beautifully for a more French-inspired gratin, or try adding some smoked Gouda for a unique twist. Just be sure it’s a good melting cheese.

What’s the best way to slice potatoes evenly?

A mandoline slicer delivers the most uniform slices (and saves a lot of time), but a sharp chef’s knife and careful cutting work well too. The main goal is to keep all slices about 1/8 inch thick so they cook through at the same rate.

Can I assemble Potatoes Au Gratin Recipe ahead of time?

Yes! You can slice and layer the potatoes with the sauce, cover, and refrigerate the dish for several hours or even overnight before baking. Just add a few more minutes to the bake time if starting from cold.

Is it necessary to peel the potatoes?

Not at all. Yukon gold potatoes have tender, thin skins that blend right in. If you prefer a smoother texture, peel away, but leaving the skins on adds some rustic appeal and extra nutrients.

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

The main difference is the presence of cheese: Potatoes au gratin feature a creamy cheese sauce for that luscious, melty finish, while scalloped potatoes are typically baked with just a milk-based sauce, no cheese. This Potatoes Au Gratin Recipe is all about that cheesy goodness!

Final Thoughts

If you’ve never made your own Potatoes Au Gratin Recipe at home, now’s your moment! It’s a heartwarming side that truly delivers on cozy comfort and crowd-pleasing flavor, whether it’s for a holiday table or a simple Sunday dinner. Grab those potatoes, get the cheese ready, and enjoy the savory delight that always brings people together around the table.

Potatoes Au Gratin Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a creamy and cheesy delight with this classic Potatoes Au Gratin recipe. Layers of thinly sliced potatoes are smothered in a rich cheddar and Parmesan cheese sauce, baked to golden perfection. This side dish is a comforting addition to any meal, perfect for holidays or special gatherings.

Ingredients

Scale

Potatoes:

2 pounds Yukon gold or russet potatoes (thinly sliced)

Cheese Sauce:

2 tablespoons unsalted butter
2 cloves garlic (minced)
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)

Garnish:

fresh thyme or chopped parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare Cheese Sauce: Melt butter in a saucepan, sauté garlic, whisk in flour, pour in cream and milk, add cheddar and Parmesan cheeses, season with salt, pepper, and nutmeg.
Layer Potatoes: Arrange half of the sliced potatoes in the dish, pour half of the cheese sauce, repeat with remaining potatoes and sauce.
Bake: Cover with foil and bake for 40 minutes. Uncover and bake for 20–25 minutes until golden and bubbly.
Rest and Garnish: Let it rest for 10 minutes before serving. Garnish with thyme or parsley if desired.