Cheesy Potatoes Easy Au Gratin Potatoes
Indulge in the ultimate comfort food with these *Cheesy Potatoes Easy Au Gratin Potatoes*, a creamy, golden-baked dish that's perfect for family dinners, potlucks, or holiday gatherings. Thinly sliced Russet potatoes are layered with a velvety, flavor-packed cheese sauce made with rich cheddar and Parmesan, enhanced by a touch of garlic and onion powder. Baked to bubbly, golden perfection with a dusting of paprika and an optional sprinkle of fresh parsley, this decadent side dish is as easy to make as it is delicious. With just 20 minutes of prep and simple ingredients, these au gratin potatoes transform into a crowd-pleasing classic that's perfect for pairing with roasted meats, hearty salads, or festive mains.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline for even slices.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
Gradually whisk in the milk and heavy cream. Continue to cook over medium heat, stirring frequently, until the mixture thickens (about 4-5 minutes).
Stir in the garlic powder, onion powder, salt, pepper, 1.5 cups of shredded cheddar cheese, and Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Arrange a layer of sliced potatoes over the sauce, slightly overlapping the slices.
Spoon more cheese sauce over the potato layer, making sure to cover evenly. Continue layering potatoes and cheese sauce until all potatoes and sauce are used, ending with a layer of sauce on top.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top and dust with paprika for added color.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 37.7 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2875 mg | 221% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7889 mg | 168% | |
*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.
