Double Cheese Potatoes Au Gratin
Indulge in ultimate comfort food with this decadent Double Cheese Potatoes Au Gratin, the perfect side dish for any occasion. Layers of tender, thinly sliced russet potatoes are blanketed in a rich, velvety cheese sauce featuring sharp cheddar and creamy Parmesan, infused with hints of garlic, paprika, and black pepper for irresistible flavor. Baked to golden-bubbly perfection, this dish achieves a crave-worthy balance of creamy texture and cheesy crispness. Easy to prepare yet impressively elegant, this recipe is ideal for holiday gatherings, family dinners, or a cozy night in. Garnished with fresh parsley for a pop of color, these potatoes au gratin promise to be the star of 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 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil or nonstick spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent them from browning.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux, ensuring it does not brown.
Gradually whisk in the milk and heavy cream, forming a smooth mixture. Continue stirring and bring it to a gentle simmer.
Add garlic powder, salt, black pepper, and paprika to the sauce. Stir well to combine.
Reduce the heat to low and stir in 1 1/2 cups of shredded cheddar cheese and 3/4 cup of Parmesan cheese. Mix until the cheeses melt and the sauce is smooth. Remove from heat.
Drain the sliced potatoes and pat them dry with a kitchen towel.
Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, spreading it evenly.
Repeat this layering process two more times, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese evenly over the top layer of sauce.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes before serving. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
3934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.6 g | 325% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 35.8 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3282 mg | 252% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6959 mg | 148% | |
*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.
