Description
Creamy, cheesy, and perfectly golden, these au gratin potatoes are the ultimate side dish—layered with rich sauce and melty cheese for pure comfort food.
Ingredients
2 ½ lb Russet potatoes, peeled and sliced ⅛ inch thick
2 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk (room temperature)
1 cup heavy cream
2 garlic cloves, minced or pressed
1 ½ cups sharp cheddar cheese, freshly shredded
½ cup Gruyère or Parmesan (optional, for deeper flavor)
Salt and pepper, to taste
Instructions
Prepare Potatoes: Peel and thinly slice potatoes (⅛ inch thick) using a mandoline or sharp knife. Rinse slices under cold water to remove excess starch.
Make Cheese Sauce: In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Whisk in flour to create a roux. Slowly add milk and cream, whisking constantly until smooth and slightly thickened. Stir in cheddar and optional Gruyère/Parmesan until melted. Season with salt and pepper.
Layer and Assemble: In a greased 9×13-inch baking dish, layer the potato slices evenly. Pour cheese sauce over each layer until fully covered. Finish with a sprinkle of remaining cheese on top.
Bake: Cover the dish with foil and bake at 375°F (190°C) for 60–70 minutes, or until potatoes are tender. Remove foil in the last 10–15 minutes for a golden top.
Rest and Serve: Let rest for 10–15 minutes before serving. Garnish with fresh herbs if desired.
Notes
Use freshly grated cheese for best melt and texture.
Rinsing potatoes removes excess starch, helping prevent a gummy texture.
Add fresh thyme or rosemary to the cheese sauce for a herby twist.
Can be made ahead and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American, French-inspired
