creamy au gratin potatoes recipe

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

I have been making creamy au gratin potatoes for years, and it’s a staple in our household. This recipe is a classic, and I love it because it’s easy to make and always a crowd-pleaser.

The dish originated in France, where it’s known as ‘pommes de terre au gratin.’ It’s a simple yet elegant side dish that’s perfect for any occasion.

When I’m cooking for my family, I like to serve this alongside roasted meats or as a comforting side dish during the winter months. The key to making great au gratin potatoes is to use high-quality ingredients and to not overcook them – you want them to be tender but still retain some crunch.

I’ve experimented with different cheeses and seasonings over the years, but the combination of grated cheddar and Parmesan is still my favorite. My kids love helping me in the kitchen, and they’re always eager to get their hands dirty when we’re making this recipe together.

It’s a great way to spend quality time with them while also teaching them about cooking techniques and the importance of using fresh ingredients.

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

4.8 from 977 votes

This creamy au gratin potatoes recipe features thinly sliced potatoes baked in a rich, cheesy sauce. It is a comforting and indulgent side dish perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Potatoes

2 lbs potatoes, thinly sliced

Sauce

2 cups heavy cream
2 cups milk
4 tbsp butter
4 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried parsley
2 cups shredded cheddar cheese

Topping

1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
2 tbsp melted butter

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 9×13 inch baking dish with butter.
3Peel the potatoes and slice them thinly using a sharp knife or mandoline.
4Place the sliced potatoes in a bowl of cold water to prevent browning.
5In a saucepan, melt 4 tbsp of butter over medium heat.
6Add the flour and whisk to form a roux.
7Cook for 1-2 minutes until the mixture turns light brown.
8Gradually add the heavy cream and milk to the roux, whisking continuously to prevent lumps.
9Cook the sauce over medium heat until it thickens slightly, about 5-7 minutes.
10Stir in the salt, black pepper, garlic powder, onion powder, thyme, and parsley.
11Remove from heat and add 1 1/2 cups of the shredded cheddar cheese.
12Stir until the cheese is fully melted and the sauce is smooth.
13Drain the potatoes and pat them dry with a clean towel.
14Layer half of the potatoes in the greased baking dish, overlapping slightly.
15Pour half of the cheese sauce over the potatoes.
16Repeat with the remaining potatoes and sauce.
17In a small bowl, mix the breadcrumbs, parmesan cheese, and melted butter.
18Sprinkle the breadcrumb mixture evenly over the top of the potatoes.
19Cover the baking dish with aluminum foil and bake for 30 minutes.
20Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
21Bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.

🔧Equipment

Baking dish
Mixing bowl
Whisk
Peeler
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra crispy potatoes, broil for 2-3 minutes at the end of cooking. You can also add cooked bacon or chopped herbs to the breadcrumb topping for extra flavor.

Watch Video Of How Creamy Au Gratin Potatoes Works

This creamy au gratin potatoes recipe is a staple in our household because it’s easy to make, always a crowd-pleaser, and perfect for any occasion. Whether you’re serving it alongside roasted meats or as a comforting side dish during the winter months, this recipe never fails to impress.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it at family gatherings, holiday meals, or even as a weeknight dinner. And because it reheats so well, you can make it ahead of time and simply reheat it when you’re ready.

This recipe is also incredibly healthy compared to other comfort foods – with its rich source of fiber from the potatoes and vitamins from the cheese.

❓ Frequently Asked Questions About Creamy Au Gratin Potatoes

Q: What type of potatoes are best for au gratin?

The best potatoes for au gratin are high-starch potatoes like Russet or Idaho. These will yield a fluffier, more tender result than waxy potatoes like Yukon Gold or red bliss.

Q: Can I use different types of cheese?

While cheddar and Parmesan are traditional choices for au gratin, you can experiment with other cheeses like Gruyère, Gouda, or even goat cheese for a tangy twist.

Q: How do I prevent the potatoes from becoming too brown?

To prevent the potatoes from browning too quickly, try adding a tablespoon of milk or cream to the dish before baking. This will help keep them moist and creamy.

Q: Can I make au gratin ahead of time?

Yes, you can assemble the dish up to 24 hours in advance and refrigerate it overnight before baking. Just be sure to let it come to room temperature before baking.

Q: Is it possible to make au gratin without dairy?

You can substitute the dairy with non-dairy alternatives like almond milk or soy creamer, but keep in mind that this will affect the flavor and texture of the dish.

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