Creamy Augratin Potatoes
Elevate your comfort food game with these irresistible Creamy Au Gratin Potatoes, a decadent side dish perfect for any occasion. This classic recipe features layers of thinly sliced Russet potatoes baked to perfection in a velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of nutmeg for subtle warmth. The homemade roux and blend of whole milk and heavy cream create an indulgently smooth texture, while golden, bubbly cheese on top adds a satisfying crunch. Perfect for holiday dinners or cozy weeknight meals, this easy-to-follow recipe is a show-stopper that pairs beautifully with roasted meats or fresh salads. Garnish with fresh parsley for a touch of color and serve warm for a dish your family will crave again and again!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the potatoes and slice them into thin, even rounds, approximately 1/8 inch thick. Use a mandoline slicer for uniform thickness if available.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux. This will help thicken the sauce.
Gradually whisk in the milk and heavy cream. Stir continuously to avoid lumps and cook until the mixture thickens, about 5 minutes.
Season the sauce with salt, black pepper, and ground nutmeg. Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese until fully melted and smooth.
Place half of the sliced potatoes in the prepared baking dish, arranging them in an even layer.
Pour half of the cheese sauce over the potatoes, smoothing it out with a spatula.
Add the remaining potatoes in another even layer and top with the rest of the cheese sauce.
Sprinkle the surface with the remaining 1/2 cup of shredded cheddar cheese and all of the Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish cool for 10 minutes before garnishing with chopped parsley and serving.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 462 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1095 mg | 23% | |
*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.
