Description
Cheesy Potato Au Gratin is a rich, creamy, and indulgent side dish made with layers of thinly sliced potatoes baked in a velvety cheese sauce. It’s the perfect comfort food for holidays, family dinners, or any meal that needs a little extra indulgence.
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes (thinly sliced)
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- 1 cup heavy cream (or half-and-half)
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme (optional)
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Slice the potatoes into thin rounds (about ⅛-inch thick).
- In a saucepan, melt butter and sauté garlic for 30 seconds. Stir in heavy cream, milk, salt, pepper, and thyme. Heat until warm (do not boil).
- Layer half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Parmesan cheese.
- Repeat the layers with the remaining potatoes, cream mixture, and cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
- Let rest for 5-10 minutes before serving.
Notes
- Use a mix of cheeses like Gruyère or mozzarella for extra flavor.
- Broil for the last 2 minutes for a crispy golden topping.
- Let the dish rest after baking to allow the sauce to thicken.
- Use a mix of cheeses like Gruyère or mozzarella for extra flavor.
- Broil for the last 2 minutes for a crispy golden topping.
- Let the dish rest after baking to allow the sauce to thicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French/American