Creamy Au Gratin Potatoes
Indulge in the ultimate comfort food with this Creamy Au Gratin Potatoes recipe, a show-stopping side dish perfect for holidays or family dinners. Thinly sliced russet potatoes are layered and smothered in a rich, velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic for a flavor-packed bite in every forkful. Baked to golden, bubbly perfection, this dish boasts a creamy interior and a beautifully crisp, cheesy topping. With just 20 minutes of prep, this classic recipe is as easy to make as it is to devour. Serve it warm, garnished with fresh parsley, to elevate any meal with its irresistible combination of textures and flavors. Perfect for pairing with roasted meats or enjoying on its own, these au gratin potatoes are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 6 medium Russet potatoes (peeled and thinly sliced)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel and thinly slice the potatoes to about 1/8-inch thick using a sharp knife or a mandoline for even slices. Set aside in cold water to prevent browning.
In a medium-sized saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly, to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue to cook the mixture until it thickens slightly, about 3-4 minutes.
Stir in the garlic powder, salt, black pepper, and 1.5 cups of shredded cheddar cheese. Stir continuously until the cheese is melted and the sauce is smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Arrange half of the potatoes in an even layer in the prepared baking dish.
Pour half of the cheese sauce evenly over the potatoes. Layer the remaining potatoes on top, and pour the rest of the cheese sauce over them.
Sprinkle the top with the remaining 0.5 cups of cheddar cheese and the Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and bake uncovered for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 34.1 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2809 mg | 216% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 6313 mg | 134% | |
*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.
