Description
This classic Cheesy Potatoes Au Gratin recipe features thinly sliced Yukon Gold or Russet potatoes baked in a rich and creamy garlic cheese sauce made from cheddar and Gruyère cheeses. The dish is baked until golden and bubbling, creating a luscious, comforting side perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 cups heavy cream
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Gruyère cheese, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Slice Potatoes: Peel and thinly slice the potatoes evenly to ensure consistent cooking and texture.
- Melt Butter: In a saucepan over medium heat, melt the 4 tablespoons of butter carefully.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant but not browned.
- Warm Cream: Pour in the 2 cups of heavy cream and warm gently over medium-low heat, making sure not to let it boil.
- Melt Cheese: Stir in 1 1/2 cups of cheddar cheese and 1/2 cup of Gruyère cheese, continuing to stir until the cheese melts fully and the sauce is smooth.
- Season Sauce: Add salt, black pepper, and fresh thyme leaves if using, stirring well to incorporate the flavors.
- Layer Potatoes – First Layer: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish.
- Add Cheese Sauce: Pour half of the warm cheese sauce evenly over the first layer of potatoes.
- Layer Potatoes – Second Layer: Place the remaining potatoes on top, spreading evenly.
- Pour Remaining Sauce: Pour the remaining cheese sauce evenly over the second layer of potatoes.
- Top with Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Gruyère cheese evenly over the dish.
- Cover and Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
- Remove Foil and Finish Baking: Take off the foil and bake for an additional 25 to 30 minutes until the top is golden brown and the potatoes are fork-tender.
- Rest and Serve: Remove from the oven and let the dish rest for 10 to 15 minutes to allow the sauce to set before serving.
Notes
- For best results, slice potatoes uniformly, about 1/8-inch thick.
- You can substitute heavy cream with half-and-half for a lighter dish, but the sauce will be less rich.
- Fresh thyme adds a subtle herbal note but can be omitted if unavailable.
- Letting the dish rest helps the sauce thicken, making it easier to serve.
- Use a sharp cheddar for a more pronounced cheese flavor.
