Cheesy Au Gratin Potatoes
Indulge in the comforting layers of these Cheesy Au Gratin Potatoes, a classic side dish that turns simple ingredients into a show-stopping crowd-pleaser. Made with tender slices of golden Russet potatoes smothered in a rich, velvety homemade cheese sauce featuring sharp cheddar and nutty Gruyère, each bite is pure decadence. A touch of garlic powder, paprika, and black pepper elevates the flavor profile, while the golden-brown crust adds irresistible texture. Perfectly baked to creamy perfection, this dish is ideal for family dinners, holiday feasts, or special occasions. Garnish with fresh parsley for a pop of color and enjoy this irresistible blend of creamy, cheesy goodness.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Gruyère cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is golden and smells nutty.
Slowly pour in the milk and heavy cream, whisking constantly to combine. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring frequently, until thickened.
Once the sauce has thickened, reduce the heat to low and stir in 1 1/2 cups of cheddar cheese and 1/2 cup of Gruyère cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with garlic powder, salt, black pepper, and paprika. Remove the sauce from heat.
Drain and pat the potato slices dry. Arrange one-third of the slices in an overlapping layer at the bottom of the prepared baking dish.
Pour one-third of the cheese sauce evenly over the potato layer. Repeat this process twice more, creating three layers of potatoes and cheese sauce in total.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Gruyère cheese evenly over the top layer.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for another 25–30 minutes, or until the top is golden brown and the potatoes are fork-tender.
Let the dish rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 553 mg | 43% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
