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Cheesy Potatoes Au Gratin

If you’re looking for the ultimate comfort food that never fails to impress, these Cheesy Potatoes Au Gratin deliver. Tender, thinly sliced russet potatoes layered with a rich, creamy garlic-infused cheese sauce and topped with a golden-brown crust will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 pounds russet potatoes peeled and thinly sliced
Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional, for color)
  • 2 cups sharp cheddar cheese shredded (use about 1½ cups in the sauce and reserve ½ cup for topping)
  • 1/2 cup Parmesan cheese grated (divided between the sauce and topping)
Garnish
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Whisk
  • Knife
  • Cutting board
  • Mandoline slicer (optional)

Method
 

  1. Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Prepare the potatoes by peeling and slicing 2 pounds of russet potatoes as thinly as possible. A mandoline slicer works wonders, but a sharp knife and steady hand will also do the job.
  3. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook for about a minute until the roux turns slightly golden.
  4. Slowly pour in 2 cups of warmed whole milk and 1 cup of heavy cream while whisking constantly to avoid lumps. Add 2 minced garlic cloves, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.
  5. Allow the mixture to cook for about 5 minutes until it thickens slightly, then remove the saucepan from heat. Stir in 1½ cups of shredded cheddar cheese and ¼ cup of grated Parmesan cheese until the cheese is fully melted and the sauce is smooth.
  6. Assemble the dish by layering half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and sauce.
  7. Sprinkle the top with the remaining ½ cup of shredded cheddar and ¼ cup of grated Parmesan cheese. Cover the dish with foil and bake for 45 minutes.
  8. Remove the foil and bake for an additional 25–30 minutes until the top is golden brown and bubbly, and the potatoes are fork-tender.
  9. Allow the dish to rest for about 10 minutes before serving. Garnish with 1 tablespoon of freshly chopped parsley.

Notes

This dish is the ultimate comfort food that can easily become a family favorite. For a twist, try swapping cheddar with smoked gouda or Gruyère, or add in extras like caramelized onions or bacon. Leftovers can be stored in the refrigerator for up to three days; simply reheat in the oven to maintain the crispy, cheesy topping.