cheesy potatoes au gratin recipe

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

I’m so excited to share with you my favorite cheesy potatoes au gratin recipe. This dish is a staple in our household, and I’m sure it will become a favorite in yours too. I first discovered this recipe while browsing through a cookbook from the south of France.

The combination of creamy cheese, tender potatoes, and a crispy top sounded like the perfect comfort food. After trying it out, I was hooked! The flavors and textures just work so well together, and it’s incredibly easy to make.

My family loves when I serve it for special occasions or just as a weeknight dinner. It’s also a great way to get in some essential nutrients like calcium and vitamin A from the cheese and potatoes. One of the things I love about this recipe is how versatile it is – you can serve it as a side dish or even use it as the main event.

My kids are big fans of it too, and they always ask for seconds (or thirds!) The key to making this recipe is to use high-quality ingredients, especially the cheese. I like to use a mix of cheddar and Parmesan for an extra burst of flavor.

Also, don’t overmix the potatoes – you want them to retain their texture and not become too mushy. This is definitely a recipe that will become a staple in your household too, once you try it out!

Cheesy Potatoes Au Gratin

Cheesy Potatoes Au Gratin

4.6 from 598 votes

Thinly sliced potatoes baked in a rich, creamy cheese sauce until golden and bubbly. This classic side dish features layers of tender potatoes and melted cheese for a comforting addition to any meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

2 pounds russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter, for greasing

For the Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

For the Topping

1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves (optional)

👨‍🍳Directions

1Preheat your oven to 375°F.
2Grease an 8×8 inch baking dish with 2 tablespoons of unsalted butter, ensuring the bottom and sides are well coated.
3In a large saucepan over medium heat, melt 2 tablespoons of butter.
4Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
5Gradually pour in 2 cups of whole milk while whisking continuously to prevent lumps.
6Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
7Bring the sauce to a gentle simmer over medium heat, then reduce heat to low and cook for 2 minutes, stirring often, until thickened enough to coat the back of a spoon.
8Remove the saucepan from heat.
9Stir in 2 cups of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese until fully melted and smooth.
10The sauce should be creamy and slightly thick.
11Arrange half of the sliced potatoes in the prepared baking dish in an even layer.
12Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.
13Repeat with the remaining potatoes and cheese sauce.
14Sprinkle the top with 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese.
15If desired, scatter fresh thyme leaves over the cheese for added flavor.
16Cover the baking dish with aluminum foil and bake for 30 minutes.
17Remove the foil and continue baking for an additional 15 to 20 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbling.
18Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
19Serve warm as a side dish.

🔧Equipment

8×8 inch baking dish
Large saucepan
Whisk
Sharp knife or mandoline slicer
Mixing bowl
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 680mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For extra flavor, add a pinch of cayenne pepper or smoked paprika to the cheese sauce. You can also substitute Gruyere or Monterey Jack cheese for part of the cheddar. To ensure even cooking, slice potatoes uniformly, about 1/8 inch thick.

Watch Video Of How Cheesy Potatoes Au Gratin Works

This cheesy potatoes au gratin recipe is truly a winner – whether you’re serving it at home or taking it to a potluck gathering. The best part?

It’s incredibly easy to make and requires minimal prep time. Just remember to use high-quality ingredients and don’t overmix the potatoes.

Once baked, let it rest for 10-15 minutes before slicing into squares or wedges – trust me, your family will thank you! If you’re planning on reheating leftovers, simply place them in a single layer on a baking sheet covered with foil at 350°F (180°C) until heated through.

❓ Frequently Asked Questions About Cheesy Potatoes Au Gratin

Q: What type of cheese should I use for this recipe?

In this recipe, we’re using a mix of cheddar and Parmesan cheese for an extra burst of flavor. You can also experiment with other types of cheese like mozzarella or Gruyère for a different taste.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the potatoes and cheese mixture up to 24 hours in advance, but don’t assemble the gratin until just before baking.

Q: Do I need to pre-bake the potatoes before adding the cheese mixture?

No, you can bake the potatoes directly with the cheese mixture on top.

Q: Can I substitute other vegetables for the potatoes?

While this recipe is specifically designed for potatoes, you can try substituting other root vegetables like carrots or parsnips for a different twist.

Q: How do I prevent the top from burning during baking?

To prevent burning, cover the dish with aluminum foil for most of the baking time and remove it only during the last 10-15 minutes.

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