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Creamy au gratin potatoes are a classic comfort food that’s perfect for any occasion. You can make this delicious dish with thinly sliced potatoes, cheese, and a rich cream sauce. It’s easy to prepare and bake in the oven until golden and bubbly.
You can customize your au gratin potatoes by adding different cheeses, herbs, or even bacon. The result is a crowd-pleasing side dish that pairs well with many main courses. Get ready to impress your family and friends with this tasty potato recipe!
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need to make creamy au gratin potatoes:
- 2 pounds russet potatoes
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Don’t have some ingredients? Try these swaps:
- Use Yukon Gold potatoes instead of russets
- Swap half-and-half for the cream and milk
- Replace cheddar with Gruyère or fontina cheese
- Use gluten-free flour if needed
For extra flavor, add:
- 1/2 cup diced onion
- 1 teaspoon fresh thyme leaves
- A pinch of nutmeg
Remember, you can adjust the cheese amount to your liking. More cheese means a gooier, richer dish!
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter or cooking spray.
Wash and thinly slice the potatoes, about 1/8 inch thick. If using onions, slice them very thin too.
Layer half the potatoes in the dish. Sprinkle with salt and pepper. Add a layer of onions if you’re using them.
Top with the remaining potatoes. Season again.
In a saucepan, melt butter over medium heat. Add flour and salt, whisking for about a minute.
Slowly pour in milk, stirring constantly to prevent lumps. Cook until the sauce thickens.
Pour the sauce over the potatoes, making sure it seeps between the layers.
Cover the dish with foil and bake for 1 hour. Remove the foil and bake for another 15-30 minutes.
The potatoes should be tender and the top golden brown. Let it cool for a few minutes before serving.
For extra browning, you can broil for 1-2 minutes at the end. Keep a close eye to avoid burning.
Tips, Tricks & Storing
Here are some helpful tips for making the best au gratin potatoes:
• Use starchy potatoes like Russets for the creamiest texture.
• Slice potatoes very thin (about 1/8 inch) for even cooking. A mandolin slicer works great for this.
• Don’t rinse the potato slices – the starch helps thicken the sauce.
• For extra flavor, try adding some grated cheese between the layers.
• Let the dish rest for 10-15 minutes after baking to help the sauce set up.
To store leftovers:
• Cool completely, then cover tightly with plastic wrap or foil.
• Refrigerate for up to 3-4 days.
• Reheat in a 350°F oven until warmed through, about 20-30 minutes.
You can also freeze au gratin potatoes:
• Cool completely and wrap tightly in plastic wrap and foil.
• Freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.
For make-ahead prep:
• Assemble the dish but don’t bake it.
• Cover and refrigerate for up to 24 hours.
• Let sit at room temp for 30 minutes, then bake as directed.