Nothing beats the indulgence of Creamy Au Gratin Potatoes—a dish that perfectly combines tender, thinly sliced potatoes, a rich and velvety cheese sauce, and a crispy, golden topping. This classic side dish is perfect for family dinners, holiday gatherings, or any occasion when you want to treat yourself to something extra comforting. With layers of melt-in-your-mouth cheese and the perfect balance of creaminess and crunch, this recipe will have everyone coming back for seconds.
Key Information
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Number of Servings: 6-8 servings
- Serving Size: 1 generous portion per serving
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 6g
- Carbohydrates: 34g
- Fat: 22g
- Sodium: 460mg
- Fiber: 3g
- Sugar: 2g
Note: This rich, cheesy dish is a decadent treat that's perfect for special occasions or as a comforting side to any meal.
Ingredients List
For the Potatoes:
- 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 tablespoons unsalted butter, for greasing the baking dish
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional, for extra flavor)
For the Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves (optional, for garnish)
Detailed Method of Preparation
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish or a similar-sized casserole dish to ensure the potatoes don’t stick during baking.
2. Prepare the Potatoes:
- Peel the russet potatoes and slice them into thin rounds, about 1/8 inch thick. You can use a mandolin slicer to ensure even slices, which will help the potatoes cook evenly.
- Arrange the sliced potatoes in the prepared baking dish, layering them neatly. Set aside.
3. Make the Cheese Sauce:
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add the flour and whisk to create a smooth roux. Cook for about 1-2 minutes until the mixture is golden but not browned.
- Gradually pour in the milk, whisking continuously to prevent lumps. Then add the heavy cream and continue to whisk until the sauce thickens, about 5-7 minutes.
- Once the sauce has thickened, reduce the heat to low and stir in the cheddar cheese and Gruyère cheese, a little at a time, until fully melted and smooth.
- Season the sauce with garlic powder, onion powder, salt, and pepper to taste. For an extra layer of flavor, add paprika and stir to combine.
4. Assemble the Dish:
- Pour the creamy cheese sauce evenly over the layered potatoes, ensuring all the potatoes are covered. Use a spoon or spatula to gently press the potatoes down so they’re submerged in the sauce.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
5. Add the Topping:
- While the dish is baking, prepare the topping by mixing the panko breadcrumbs, melted butter, and grated Parmesan cheese in a small bowl.
- After 40 minutes, remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the top of the potatoes. Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the top is golden and crispy and the potatoes are tender when pierced with a fork.
6. Serve and Enjoy:
- Remove the Creamy Au Gratin Potatoes from the oven and let them sit for 5-10 minutes before serving. Garnish with fresh thyme leaves for a pop of color and flavor (optional).
- Serve hot as a delicious side dish alongside your favorite meats or a hearty salad.
Tips for Culinary Success
Use Starchy Potatoes: Russet potatoes work best for au gratin potatoes because their high starch content makes them creamy and tender when baked. Waxy potatoes like red or Yukon gold potatoes are not ideal for this dish as they don’t break down as easily.
Thinly Slice the Potatoes: Thin, even slices are key for the perfect texture. A mandolin slicer can help you achieve consistent slices quickly and evenly.
Don’t Skip the Foil: Covering the dish with foil for the first part of baking ensures the potatoes cook evenly without drying out. The last 20 minutes without foil allows the top to become golden and crispy.
Experiment with Cheese: While sharp cheddar and Gruyère are traditional, you can experiment with different cheeses like mozzarella, fontina, or even a bit of blue cheese for a unique twist.
Make Ahead Option: You can assemble the casserole a day in advance and store it in the fridge. When you’re ready to bake, just remove it from the fridge, add the topping, and bake as directed.
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes, you can assemble the Creamy Au Gratin Potatoes up to a day in advance. Just store the unbaked dish covered in the fridge. When ready to bake, add the topping and bake as instructed, allowing for a slightly longer cooking time since the dish will be cold.
2. Can I use a different kind of cheese?
Yes, you can substitute the Gruyère with other cheeses like mozzarella, fontina, or provolone. Just keep in mind that different cheeses will affect the flavor and texture slightly.
3. Can I make it without heavy cream?
If you want a lighter version, you can substitute the heavy cream with additional whole milk. The sauce will be slightly less rich, but still delicious.
4. How do I store leftovers?
Store any leftover au gratin potatoes in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for about 15-20 minutes.
5. Can I freeze au gratin potatoes?
Yes, you can freeze this dish. Assemble it fully, but do not bake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To bake, thaw the dish overnight in the fridge and bake as instructed.