Creamy Au Gratin Potatoes are the epitome of comfort food—rich, cheesy, and perfectly indulgent. Thinly sliced potatoes are baked in a creamy, garlicky sauce and topped with a golden, crispy layer of cheese, making this dish both decadent and satisfying. The creamy texture, combined with the layers of melted cheese, creates a warm, hearty side dish that pairs wonderfully with any main course, from roasted meats to seafood. Ideal for special occasions, holiday meals, or even a cozy family dinner, this au gratin recipe is a crowd-pleaser that never goes out of style.
Ingredients:
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Potatoes: Slice the peeled potatoes into thin rounds, about 1/8-inch thick. You can use a mandoline slicer to make this step quicker and ensure uniform slices.
- Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Sprinkle in the flour and whisk to create a roux. Cook for another minute, stirring constantly. Slowly pour in the milk and cream, whisking to combine, and bring the mixture to a simmer. Add salt, pepper, and nutmeg, then stir in 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the Gruyère cheese. Continue to cook for 2-3 minutes until the sauce thickens and the cheese has melted completely.
- Assemble the Dish: Layer half of the sliced potatoes in the prepared baking dish. Pour half of the creamy cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce, making sure to evenly distribute the sauce over the potatoes.
- Top with Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Gruyère cheese over the top of the potatoes.
- Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Cool and Serve: Let the au gratin potatoes cool for 5-10 minutes before serving. Garnish with fresh parsley for a pop of color and extra flavor.
Enjoy these creamy, cheesy, and comforting au gratin potatoes as a perfect side dish that will surely become a family favorite!
