Cheesy Potatoes Au Gratin
Indulge in the ultimate comfort food with this irresistible Cheesy Potatoes Au Gratin! Featuring layers of tender, thinly sliced Russet potatoes bathed in a velvety, garlic-infused cheese sauce made from sharp cheddar and Parmesan, this dish offers a perfect balance of creamy decadence and savory satisfaction. Finished with a beautifully golden, bubbly top, this classic side pairs seamlessly with holiday roasts or weeknight dinners. With just 20 minutes of prep and simple ingredients like whole milk, heavy cream, and fresh thyme for garnish, this foolproof recipe transforms the humble potato into a stunning crowd-pleaser. Perfect for special occasions or everyday indulgence, these cheesy au gratin potatoes are destined to become a favorite at your table!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and thinly slice the russet potatoes (about 1/8-inch thick). Use a mandoline slicer for even slices, if available. Set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Sprinkle the flour into the butter and garlic mixture, whisking continuously to create a smooth roux. Cook for 1-2 minutes, being careful not to brown the mixture.
Gradually pour in the milk and heavy cream while whisking constantly to avoid lumps. Continue cooking until the mixture thickens slightly, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Season the cheese sauce with salt and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer one-third of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour one-third of the cheese sauce evenly over the potatoes. Repeat this layering process two more times, finishing with the last portion of cheese sauce on top.
Cover the baking dish tightly with foil and bake in the preheated oven for 50 minutes.
Remove the foil and increase the oven temperature to 400°F (200°C). Continue baking for an additional 25 minutes, or until the top is golden brown and bubbly.
Let the potatoes au gratin cool for 10 minutes before serving. If desired, garnish with fresh thyme for a touch of color and flavor.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 537 mg | 41% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1051 mg | 22% | |
*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.
