Description
A rich and indulgent Cheesy Potatoes Au Gratin recipe featuring tender sliced potatoes baked in a creamy garlic cheese sauce with cheddar and Gruyère cheeses. This comforting side dish is perfect for cozy dinners or holiday meals, delivering a golden, bubbly crust and smooth cheesy layers.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 cups heavy cream
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Gruyère cheese, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Slice potatoes: Peel and thinly slice the potatoes evenly to ensure they cook consistently throughout the baking process.
- Melt butter: In a saucepan over medium heat, melt 4 tablespoons of butter to start your cheese sauce base.
- Sauté garlic: Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant, careful not to burn.
- Warm cream: Pour in 2 cups of heavy cream and warm it gently without letting it boil, to maintain a smooth sauce texture.
- Melt cheeses: Stir in 1 1/2 cups shredded cheddar cheese and 1/2 cup shredded Gruyère cheese until fully melted and the sauce is smooth.
- Season sauce: Add the salt, black pepper, and fresh thyme leaves if using, stirring to evenly incorporate the flavors.
- First potato layer: Arrange half of the sliced potatoes in the prepared baking dish, spreading them out evenly.
- Add first cheese sauce layer: Pour half of the cheese sauce evenly over the potato layer, ensuring good coverage.
- Second potato layer: Layer the remaining sliced potatoes on top of the cheese sauce.
- Add remaining cheese sauce: Pour the remaining cheese sauce over the second layer of potatoes, spreading it out evenly.
- Top with cheese: Sprinkle the remaining 1/2 cup shredded cheddar and 1/2 cup shredded Gruyère cheese evenly over the top to create a cheesy crust.
- Cover and bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow potatoes to cook through.
- Uncover and bake until golden: Remove the foil and bake for an additional 25 to 30 minutes until the top is golden brown and the potatoes are fork-tender.
- Rest before serving: Let the dish rest for 10 to 15 minutes after baking to allow the sauce to thicken and set, making it easier to serve.
Notes
- Use Yukon Gold potatoes for a buttery flavor or Russet for a starchier, fluffier texture.
- Ensure potato slices are evenly cut for uniform cooking.
- Do not let the cream boil when warming to avoid curdling.
- Fresh thyme is optional but adds a lovely herbal note.
- Letting the dish rest after baking helps the layers set and improves slicing.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
