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Cheesy Au Gratin Potatoes Recipe

Cheesy Au Gratin Potatoes

iamwinfred
These Cheesy Au Gratin Potatoes are the ultimate comfort food side dish, featuring tender layers of thinly sliced Yukon Gold potatoes smothered in a rich, creamy cheese sauce made with sharp cheddar, Gruyere, and Parmesan. Baked until golden and bubbly with a crispy panko breadcrumb topping, this dish looks impressive enough for holiday dinners yet is surprisingly simple to prepare. It's the perfect balance of creamy, cheesy, and comforting with a gorgeous crispy top that gives way to melt-in-your-mouth potatoes underneath.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine French
Servings 8 servings
Calories 425 kcal

Equipment

  • Mandoline slicer or sharp knife For uniformly thin potato slices
  • Large baking dish (9x13 inches)
  • Large saucepan
  • Whisk
  • Cheese grater
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

  • 3 pounds Yukon Gold potatoes 1360g, thinly sliced about ⅛ inch thick
  • 3 tablespoons butter plus extra for greasing the baking dish
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk 480ml
  • 1 cup heavy cream 240ml
  • 2 cups sharp cheddar cheese shredded, divided; 8 oz or 225g
  • 1 cup Gruyere cheese shredded, divided; 4 oz or 115g
  • ½ cup Parmesan cheese grated, divided; 2 oz or 55g
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 2 tablespoons fresh thyme leaves plus extra for garnish
  • ½ cup panko breadcrumbs
  • 1 tablespoon butter melted, for drizzling over topping

Instructions
 

  • Preheat oven to 375°F (190°C). Scrub potatoes clean, pat dry, and slice into ⅛-inch rounds using a mandoline. Place slices in cold water to prevent browning and generously butter a 9x13 inch baking dish.
  • Melt butter in a large saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 2 minutes to create a smooth roux.
  • Gradually pour in milk and heavy cream while whisking constantly. Cook for 5-7 minutes until sauce thickens enough to coat the back of a spoon.
  • Remove from heat and stir in 1½ cups cheddar, ¾ cup Gruyere, and ¼ cup Parmesan until melted and smooth. Season with salt, pepper, nutmeg, and stir in fresh thyme.
  • Drain potatoes thoroughly and pat dry. Arrange one-third of the potato slices in an overlapping pattern in the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes. Repeat layering two more times, ending with sauce on top. Press down gently with a spatula.
  • Combine panko breadcrumbs with remaining ½ cup cheddar, ¼ cup Gruyere, and ¼ cup Parmesan. Sprinkle evenly over the top. Drizzle with 1 tablespoon melted butter.
  • Cover tightly with aluminum foil and bake covered for 45 minutes. Remove foil and bake uncovered for an additional 20 minutes until top is deeply golden brown and sauce is bubbling around the edges.
  • Remove from oven and let rest for 10-15 minutes before serving. This allows the sauce to set for easier portioning. Garnish with additional fresh thyme if desired.

Notes

  • Use a mandoline slicer for uniformly thin potato slices so all pieces cook at the same rate.
  • Don't skip cooking the roux for 2 minutes; this eliminates raw flour taste and helps the sauce thicken properly.
  • Pat sliced potatoes completely dry before layering; excess moisture dilutes the sauce.
  • Use freshly shredded cheese instead of pre-shredded; anti-caking agents prevent smooth melting and can make sauce grainy.
  • Make ahead: Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to covered baking time if starting from cold.
  • For a bacon variation, crumble 8 strips of cooked bacon and layer between the potatoes.
  • Storage: Cover tightly and refrigerate for up to 4 days. Reheat covered with foil at 350°F for 20-25 minutes.
  • Freezing: Wrap individual portions in plastic wrap then aluminum foil; freeze for up to 3 months. Texture may be slightly different upon reheating.
  • If the top browns too quickly but potatoes aren't tender, tent loosely with foil and continue baking.
  • For extra crispy topping, sprinkle fresh breadcrumbs and cheese on top before oven reheating.

Nutrition

Serving: 1ServingCalories: 425kcalCarbohydrates: 32gProtein: 16gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 580mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 38mgIron: 11mg
Keyword au gratin potatoes, cheesy potatoes, comfort food side dish, creamy potato casserole, holiday side dish
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