There’s nothing quite like the comforting embrace of Cheesy Au Gratin Potatoes fresh from the oven—bubbling, golden, and swirled with melty cheese that stretches temptingly as you serve each portion. This dish is a celebration of simple ingredients transformed into rich, velvety perfection, making it a crowd-pleasing favorite for Sunday dinners, holidays, or even an indulgent weeknight treat. Creamy, savory, and satisfyingly cheesy in every forkful, Cheesy Au Gratin Potatoes will quickly earn a spot in your go-to recipe repertoire.
Ingredients You’ll Need
You don’t need a long list to create Cheesy Au Gratin Potatoes, just the right ingredients in all their glorious simplicity. Each one adds something special—whether it’s richness, sharpness, or that perfect melt—and together, they guarantee a dish that looks as stunning as it tastes.
- Russet Potatoes: Starchier than most, these potatoes bake up tender yet structured, soaking in every drop of that luscious cheese sauce.
- Unsalted Butter: The base of any good sauce, butter lends richness and helps cook the onions to sweet, caramelized perfection.
- Yellow Onion: Finely diced onion brings a gentle, savory sweetness that balances out all the creamy flavors.
- Garlic: Just two cloves add a mild aromatic lift and round out the cheese beautifully.
- All-Purpose Flour: This is your thickening agent, creating a smooth and sturdy base for the cheese sauce.
- Whole Milk: Adds creaminess and body without being too heavy—just right for luscious results.
- Heavy Cream: Gives the sauce its dreamy, extra-silky finish that sets this dish apart.
- Sharp Cheddar Cheese: The sharpness cuts through the richness, making the flavor pop in every bite.
- Gruyère Cheese: Gruyère’s nutty, slightly sweet quality brings depth and that elegant note au gratin potatoes are known for.
- Salt: Seasoning is essential to coax out every nuance of flavor in the dish.
- Black Pepper: A touch of heat and earthiness—we wouldn’t skip it!
- Ground Mustard (optional): Adds a subtle zing that beautifully brightens the cheese sauce, though feel free to leave it out if you prefer classic richness.
- Chopped Fresh Parsley (optional): For a burst of fresh color and a little herby lift to finish things off.
How to Make Cheesy Au Gratin Potatoes
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your Cheesy Au Gratin Potatoes are ready to bake. Grease a 9×13-inch baking dish with a bit of butter or nonstick spray—this ensures those melty, cheesy edges come out with zero sticking and a whole lot of flavor.
Step 2: Make the Savory Cheese Sauce
In a medium saucepan over medium heat, melt the butter and sauté the finely diced onion until it’s soft and fragrant, which takes about 4–5 minutes. Stir in the garlic for another 30 seconds—just enough to release its aroma. Sprinkle in the flour and let it cook for a minute, stirring constantly to create a smooth roux. Gradually whisk in whole milk and heavy cream, ensuring no lumps. Let the sauce simmer and thicken (about 5–7 minutes), then remove from heat and stir in the cheddar and Gruyère until everything is creamy and fully melted. Add your salt, pepper, and ground mustard if using.
Step 3: Layer the Potatoes and Sauce
Evenly layer half of your thinly sliced potatoes on the bottom of the prepared dish. Pour half of the cheese sauce over the potatoes, spreading it gently to coat. Repeat with the remaining potatoes and then the rest of the sauce, making sure every surface gets a good dose of that luscious, cheesy goodness.
Step 4: Bake to Perfection
Cover the baking dish tightly with foil and bake for 45 minutes. The steam will help the potatoes become silky and tender. Remove the foil and return the dish to the oven to bake uncovered for an additional 20–25 minutes. This is when the top transforms, turning a gorgeous golden brown with crisp edges and bubbling cheese. Let the Cheesy Au Gratin Potatoes rest for about 10 minutes before serving so the layers can set.
How to Serve Cheesy Au Gratin Potatoes
Garnishes
A sprinkle of chopped fresh parsley over the Cheesy Au Gratin Potatoes is more than just a pretty flourish—it adds a hint of freshness and a touch of color that makes the dish really pop on the table. If you’re feeling adventurous, try a dusting of smoked paprika or even a light shower of chives for extra visual appeal and bursts of flavor.
Side Dishes
This dish pairs perfectly with roasted meats, especially ham, beef, or chicken, but honestly, Cheesy Au Gratin Potatoes are just as fabulous alongside something simple like a crisp green salad or steamed vegetables. Their creamy, cheesy profile is the ultimate complement to so many main courses, from hearty holiday spreads to casual family dinners.
Creative Ways to Present
If you want to wow your guests, consider baking the potatoes in individual ramekins for a special touch—everyone gets their own golden-topped serving! Alternatively, add a layer of cooked, crumbled bacon or swap in Yukon Gold potatoes for a slightly creamier texture. For an extra-crispy top, broil the dish for the last couple of minutes, watching closely until beautifully browned.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Au Gratin Potatoes store like a dream. Once cooled, cover the baking dish tightly or transfer portions to an airtight container, then refrigerate. Your leftovers will stay fresh and ready to enjoy for up to 4 days, making them a treat for lunch or a second dinner.
Freezing
If you want to get ahead or savor the flavors on a future date, Cheesy Au Gratin Potatoes freeze well, too. Assemble and bake as directed, let cool completely, then wrap tightly in foil and plastic wrap. Freeze for up to 2 months, then thaw overnight in the fridge before reheating for best results.
Reheating
To warm up leftovers, cover the dish with foil and bake at 350°F until steaming and heated through, about 20–25 minutes. For that just-baked flavor, uncover during the last few minutes to re-crisp the top. Individual portions also heat beautifully in the microwave, though you may miss out on a little of that signature crispness.
FAQs
Can I make Cheesy Au Gratin Potatoes ahead of time?
Absolutely! Assemble and bake the dish a day in advance, then let it cool and refrigerate. Reheat gently in the oven until warmed through, and you’ll find the flavors are even better the next day.
Do I need to peel the potatoes?
Peeling creates a silkier, more traditional texture, but if you use thin-skinned Yukon Golds and prefer a rustic look, you can leave the skins on—just wash them thoroughly first.
What’s the difference between au gratin and scalloped potatoes?
While both are layered potato casseroles, Cheesy Au Gratin Potatoes feature a cheese-laden sauce and often have a crisp, golden cheese topping, whereas scalloped potatoes are usually baked with just cream or milk and sometimes lack cheese.
Can I use a different type Side Dish
Certainly! Sharp cheddar and Gruyère bring the classic taste, but you can mix in Monterey Jack, Swiss, or even a touch of smoked gouda for an exciting twist. Just remember that shredding your own cheese gives a creamier melt.
How do I know when the potatoes are done?
The potatoes should be fork-tender all the way through and the top bubbling and deeply golden brown. If you’re unsure, insert a knife into the center—if it slides in with minimal resistance, your Cheesy Au Gratin Potatoes are ready to serve.
Final Thoughts
If you’re searching for the ultimate comfort food that’s guaranteed to win hearts, look no further than these Cheesy Au Gratin Potatoes. With their creamy layers, bold flavors, and irresistible golden top, they’re destined to become a family tradition. Go ahead and treat yourself and those you love!
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Cheesy Au Gratin Potatoes Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the creamy, cheesy goodness of these Cheesy Au Gratin Potatoes. Layers of thinly sliced russet potatoes smothered in a rich cheddar and Gruyère cheese sauce, baked to golden perfection. A classic and comforting side dish that’s perfect for any occasion.
Ingredients
Potatoes:
2 pounds russet potatoes (peeled and thinly sliced)
Cheese Sauce:
2 tablespoons unsalted butter, 1 small yellow onion (finely diced), 2 cloves garlic (minced), 2 tablespoons all-purpose flour, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 1/2 cups shredded sharp cheddar cheese, 1/2 cup shredded Gruyère cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground mustard (optional), chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic: In a medium saucepan, melt butter over medium heat. Add onion, cook until softened, then add garlic and cook briefly.
- Make the cheese sauce: Whisk in flour to form a roux. Gradually add milk and cream, stirring until thickened. Remove from heat and stir in cheeses, salt, pepper, and mustard.
- Layer potatoes and sauce: Arrange half of the potatoes in the baking dish, pour half of the cheese sauce, repeat with remaining potatoes and sauce.
- Bake: Cover with foil and bake for 45 minutes, then uncover and bake until golden and tender.
- Rest and serve: Let it rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- Yukon Gold potatoes can be used for a creamier texture.
- For added flavor, mix in cooked, crumbled bacon or a pinch of smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg
