Shredded Potatoes Au Gratin
Indulge in the ultimate comfort food with this rich and creamy Shredded Potatoes Au Gratin recipe—a perfect side dish that's irresistibly cheesy and packed with flavor. This dish takes tender shredded potatoes and bathes them in a luxurious homemade cheese sauce made with a blend of sharp cheddar and nutty Parmesan, enhanced by hints of garlic, nutmeg, and optional fresh thyme for a gourmet twist. Topped with golden panko breadcrumbs and extra melted cheese, this baked delight offers the ideal balance of creamy, crispy, and savory. Ready in just over an hour, it’s an impressive yet easy-to-make addition to your holiday table, family dinner, or any occasion where you crave decadence. Whether paired with roast meats or served as a stand-alone star, this crowd-pleasing au gratin is guaranteed to be a hit.
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Recipe Information
Ingredients
- 4 cups Shredded potatoes
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Fresh thyme leaves (optional)
- 0.5 cups Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter or non-stick cooking spray.
If starting with whole potatoes, peel and shred them using a grater or food processor. Squeeze excess water out of the shredded potatoes by pressing them in a clean kitchen towel. Measure 4 cups and set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
Slowly pour in the heavy cream and milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes, until slightly thickened.
Stir in the salt, black pepper, nutmeg, and optional thyme. Gradually add 1 1/2 cups of the shredded cheddar cheese and all of the Parmesan cheese, stirring until fully melted and combined. Remove from heat.
In a large mixing bowl, combine the shredded potatoes and the cheese sauce, ensuring the potatoes are evenly coated.
Pour the potato and sauce mixture into the prepared baking dish, spreading it out evenly.
Top with the remaining 1/2 cup of shredded cheddar cheese and the panko breadcrumbs for a golden crust.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the potatoes are tender.
Remove from the oven and let the dish cool for 5-10 minutes before serving. This allows the sauce to set and makes it easier to portion.
Serve warm as a side dish, garnished with additional thyme if desired. Enjoy!
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 16.0 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2339 mg | 180% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4496 mg | 96% | |
*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.
