Description
Indulge in rich, Creamy & Cheesy Au Gratin Potatoes! A perfect side dish with layers of tender potatoes baked in a velvety cheese sauce.
Ingredients
Scale
Ingredients:
Main Ingredients:
- 4 large Russet or Yukon Gold potatoes, thinly sliced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme (optional)
- ½ tsp ground mustard (optional, for depth of flavor)
- 1 tbsp flour (for thickening)
Optional Add-ins:
- ½ cup cooked bacon, crumbled
- ½ cup ham, diced
- ½ cup Gruyère cheese, shredded
- ¼ tsp nutmeg (for warmth)
Instructions
1. Prepare the Potatoes
- Preheat the oven to 375°F (190°C).
- Wash, peel, and slice the potatoes into ⅛-inch thick rounds using a mandoline or sharp knife.
- Place the sliced potatoes in a bowl of cold water to prevent browning while preparing the sauce.
2. Make the Cheese Sauce
- In a saucepan, melt butter over medium heat.
- Add the onions and sauté until soft and translucent, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Whisk in the flour and cook for 1 minute, stirring continuously.
- Gradually add the heavy cream and milk, whisking until smooth.
- Stir in the cheddar cheese, Parmesan, salt, pepper, paprika, thyme, and mustard.
- Cook until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
3. Assemble the Casserole
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Arrange a layer of potatoes at the bottom of the dish.
- Pour a portion of the cheese sauce over the potatoes.
- Repeat the layers until all the potatoes and sauce are used.
- Sprinkle extra cheese on top for a crispy, golden finish.
4. Bake the Au Gratin Potatoes
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
- Let the dish rest for 10 minutes before serving to allow the sauce to set.
Notes
- Use the Right Potatoes: Yukon Golds provide a creamy texture, while Russets create a fluffier consistency.
- Slice Evenly: Ensures even cooking—use a mandoline slicer for best results.
- Layer Cheese Between Slices: Helps create extra cheesy goodness in every bite.
- Let It Rest Before Serving: Prevents the sauce from being too runny.
- Make It Crispy: Broil for 2-3 minutes at the end for a golden, bubbly crust.
- Prep Time: 15minutes
- Cook Time: 65minutes