cheesy au gratin potato recipe

Written ByJenny Smyth Posted on
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The Best cheesy au gratin potato recipe

I’ve always been a fan of comfort food, and cheesy au gratin potatoes are one of my family’s favorite dishes. It’s a classic recipe that never fails to impress, and it’s so easy to make.

The dish originated in France, where it’s known as ‘pommes de terre au gratin,’ but it’s become a staple in American cuisine over the years. The key to making this recipe is to use high-quality ingredients, including thick-cut potatoes, rich cheese, and a hint of paprika.

When I’m cooking for my family, I like to make sure I have all the ingredients on hand so I can just toss everything together and pop it in the oven. It’s a great way to get everyone involved in meal prep, especially when we’re having a busy weeknight dinner.

My kids love helping me peel the potatoes and sprinkle the cheese on top. And let’s be real – who doesn’t love the smell of melted cheese wafting from the oven?

It’s one of those aromas that just makes you feel happy and cozy inside. We often serve this with a side salad or some steamed broccoli to round out the meal.

It’s an easy way to add some green to our plates without sacrificing flavor or texture.

Cheesy Au Gratin Potatoes

4.7 from 1658 votes

This cheesy au gratin potato recipe features thinly sliced potatoes baked in a rich, creamy cheese sauce. Perfect as a side dish for any meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Potatoes

4 large russet potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 cloves garlic, minced
salt and pepper to taste

For the Cheese Sauce

2 cups heavy cream
1 cup whole milk
2 tbsp all-purpose flour
2 cups shredded cheddar cheese
1 cup shredded gruyere cheese
1 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
2 tbsp butter

👨‍🍳Directions

1Preheat the oven to 375°F.
2Peel and thinly slice the potatoes and onion using a mandoline slicer.
3Place the sliced potatoes and onions in a large mixing bowl.
4Add minced garlic, salt, and pepper.
5Toss to combine.
6In a saucepan, melt the butter over medium heat.
7Add the flour and whisk to form a roux.
8Cook for 2-3 minutes, stirring constantly until the mixture turns light brown.
9Gradually whisk in the heavy cream and milk.
10Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
11Remove from heat and stir in the cheddar and gruyere cheeses until melted and smooth.
12Stir in the Dijon mustard, salt, pepper, and nutmeg.
13Arrange a layer of the potato and onion slices in the bottom of a greased 9×13 inch baking dish.
14Pour about a third of the cheese sauce over the potatoes.
15Repeat with two more layers of potatoes and sauce, ending with the sauce on top.
16Cover the dish with aluminum foil and bake for 30 minutes.
17After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
18Let the potatoes rest for 5-10 minutes before serving.
19Serve hot and enjoy.

🔧Equipment

Mandoline slicer
Large mixing bowl
9×13 inch baking dish
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 14g

📝Notes

Tips: For a crispier top, broil the potatoes for the last 2-3 minutes of cooking. Be sure to watch carefully to prevent burning.

Watch Video Of How Cheesy Au Gratin Potatoes Works

I always keep some extra shredded cheese on hand because you never know when you’ll need it for this recipe!

My kids love helping me reheat leftovers in the microwave so they can have their favorite comfort food whenever they want.

One thing I’ve learned about cheesy au gratin potatoes is that they freeze beautifully – just thaw them overnight in the fridge and then bake as usual.

❓ Frequently Asked Questions About Cheesy Au Gratin Potatoes

Q1: What type of cheese is best for cheesy au gratin potatoes?

A: You can use any combination of cheddar, Parmesan, or Gruyère cheese for this recipe – really whatever you have on hand will work! Some people swear by using a mix of sharp cheddar and milder mozzarella for added depth of flavor.

Q2: Can I make cheesy au gratin potatoes ahead of time?

A: Yes – you can assemble the dish up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it. Just keep an eye on the temperature and make sure your fridge isn’t too chilly or too warm.

Q3: How do I prevent the potatoes from becoming too mushy?

A: To avoid overcooking your spuds, try cutting them into smaller pieces so they cook more evenly throughout. You can also add a little bit of cornstarch or flour to thicken up the potato mixture before baking.

Q4: Can I use other types of vegetables instead of potatoes?

A: Absolutely – while traditional au gratin recipes feature thinly sliced carrots or zucchini, feel free to get creative with your favorite veggies! Some good alternatives might be sliced bell peppers or diced sweet potatoes.

Q5: Why does my cheesy au gratin potato mixture keep separating after refrigeration?

A: This usually happens when there isn’t enough fat (like butter or cream) holding everything together – try adding more dairy products or oils before refrigerating your dish.

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