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cheesy au gratin potatoes Recipe

Cheesy Au Gratin Potatoes

Cheesy Au Gratin Potatoes are a classic comfort food side dish featuring thinly sliced potatoes generously coated in a creamy, cheesy sauce and baked until golden and bubbly. Perfect for family gatherings, holidays, or weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 persons
Course: Side Dish
Cuisine: French
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg Russet potatoes About 6 medium-large potatoes.
  • 60 g Unsalted butter
  • 30 g All-purpose flour
  • 480 ml Whole milk About 2 cups.
  • 120 ml Heavy cream About 1/2 cup.
  • 200 g Cheddar cheese, shredded Divided into portions.
  • 100 g Gruyère or Swiss cheese, shredded
  • 2 cloves Garlic, minced
  • 1.5 teaspoons Salt
  • 0.5 teaspoon Ground black pepper
  • 1 tablespoon Fresh thyme, chopped Optional.
  • 0.5 teaspoon Paprika

Equipment

  • 1 9x13-inch baking dish
  • 1 saucepan
  • 1 whisk
  • 1 cutting board
  • 1 aluminum foil
  • 1 measuring cups and spoons
  • 1 grater if shredding your own cheese

Method
 

  1. Preheat your oven to 180°C (350°F). Grease the 9x13-inch baking dish with a bit of butter.
  2. Peel and thinly slice the potatoes (about 3 mm or 1/8-inch thick). Keep them in cold water to prevent browning while you prepare the sauce.
  3. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute.
  4. Sprinkle in the flour and cook, whisking constantly, for 1-2 minutes until lightly golden.
  5. Gradually whisk in the milk and cream. Cook, whisking, until the sauce thickens and starts to bubble (about 3-4 minutes).
  6. Stir in 1.5 cups of cheddar cheese and all the Gruyère/Swiss cheese. Add salt, pepper, and half of the thyme (if using). Stir until the cheeses have melted and the sauce is smooth. Remove from heat.
  7. Drain and pat the potato slices dry. Arrange half of the potatoes in overlapping rows in the prepared baking dish.
  8. Pour half of the cheese sauce evenly over the potatoes.
  9. Make another layer with the remaining potatoes and pour the rest of the cheese sauce on top.
  10. Sprinkle the remaining 0.5 cup cheddar cheese, paprika, and the remaining thyme over the top.
  11. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  12. Remove the foil and bake for an additional 20-25 minutes, until the top is golden and bubbly and the potatoes are tender.
  13. Let stand for 10 minutes before serving to allow the sauce to thicken.

Notes

For extra flavor, add a pinch of nutmeg to the sauce or layer thin slices of onion between the potatoes.
Yukon Gold potatoes can be substituted for russets for a slightly richer dish.
For a crispier top, broil for the last 2-3 minutes, watching closely to avoid burning.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.