Creamy Au Gratin Potatoes are a comforting side dish that’s hard to resist! Made with thinly sliced potatoes and rich cheese, this dish is baked to golden perfection.
Who doesn’t love potatoes smothered in cheese? I often find myself sneaking extra helpings right from the dish. Don’t judge me; it’s just too good! 😋
The best part? It’s really easy to whip up. Just layer, bake, and enjoy the ooey-gooey goodness. Perfect for cozy dinners or family gatherings!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes are best for their creamy texture. You can substitute with red potatoes, but they won’t be as fluffy. If you’re short on time, pre-sliced potatoes work too, but fresh potatoes deliver the best flavor.
Cream and Milk: Heavy cream provides richness, while whole milk adds creaminess without being too fatty. For a lighter option, use half-and-half or a mix of whole milk and Greek yogurt. Non-dairy milks like almond or coconut can work, but choose unsweetened.
Cheeses: Sharp cheddar gives great flavor, but if you prefer a milder taste, you can use medium cheddar. For a fun twist, mix in Gruyère or Monterey Jack. Just ensure to maintain the total amount of cheese for creaminess.
Butter and Flour: This classic roux thickens the sauce, but if you’re dairy-free, substitute coconut oil for butter and use cornstarch instead of flour. Make a slurry with cornstarch and water, adding it to the warm milk mixture slowly.
How Do I Make a Smooth and Creamy Cheese Sauce?
A smooth cheese sauce can be tricky, but following these steps helps you succeed:
- Melt the butter over medium heat, adding minced garlic for flavor. Be careful not to burn the garlic; it should just be fragrant.
- Whisk in flour, cooking for 1-2 minutes to remove the raw taste. This is your roux.
- Slowly add the heavy cream and milk, whisking continuously to prevent lumps. Patience is key here!
- Let the mixture simmer gently until it thickens slightly. You want a silky sauce that coats the back of a spoon.
- Finally, remove from heat and stir in the cheeses until melted and smooth. If it seems too thick, add a splash more milk.
How to Make Creamy Au Gratin Potatoes?
Ingredients You’ll Need:
For the Potato Base:
- 4 large potatoes (Russet or Yukon Gold), peeled and thinly sliced
For the Creamy Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
For the Cheesy Topping:
- 1 1/2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
For Garnish:
- Fresh chives or parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1 hour to cook, so plan for about 1 hour and 15 minutes in total. It gives you plenty of time to admire your work while the dish bakes to perfection!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it warms up, prepare your baking dish by lightly buttering it. This will keep your potatoes from sticking and add a bit of flavor.
2. Make the Sauce Base:
In a medium saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant—be careful not to burn it! Next, stir in the flour to make a roux. Cook this for 1-2 minutes to remove the raw flour taste.
3. Create the Creamy Mixture:
Slowly whisk in both the heavy cream and milk, stirring constantly to keep it smooth. Keep whisking until the mixture starts to thicken slightly; this should take about 5 minutes. Once thickened, remove it from the heat and stir in 1 cup of the shredded cheddar cheese and all of the Parmesan cheese until melted. Season the sauce with salt, pepper, and nutmeg if you’re using it.
4. Layer the Potatoes:
Now, it’s time to assemble! Start by placing half of the sliced potatoes in an even layer in the bottom of your prepared baking dish. Pour half of your creamy cheese sauce evenly over this first layer of potatoes.
5. Top and Repeat:
Next, add the remaining sliced potatoes on top and pour the rest of the cheese sauce over them. Finally, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top for that delicious, cheesy crust.
6. Bake to Perfection:
Cover the dish with aluminum foil to keep the moisture in, and place it in the preheated oven. Bake for 40 minutes. After that, remove the foil and continue baking uncovered for another 20-25 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Serve and Enjoy:
Once baked, let the dish cool for a few minutes before garnishing with chopped fresh chives or parsley for a lovely finish. Serve warm as a rich, comforting side dish that everyone will adore!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and Parmesan are delicious, you can mix and match according to your taste. Try Gruyère for a nutty flavor or Monterey Jack for a milder taste. Just keep the total cheese quantity similar for the best texture.
What If I Don’t Have Heavy Cream?
No problem! You can substitute with half-and-half for a lighter option. Alternatively, mix milk with a bit of cornstarch to thicken it, or use Greek yogurt for creaminess, but offset it with a bit of extra milk to ensure smoothness.
Can I Make This Ahead of Time?
Yes, you can prepare the dish in advance! Assemble everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add an extra few minutes to the cooking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave, adding a splash of milk to restore creaminess if needed.
