Dinner

Cheesy Au Gratin Potatoes

Name: Cheesy Au Gratin Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds potatoes, thinly sliced; 1 cup shredded cheddar cheese; 1 cup grated Parmesan cheese; 2 cups heavy cream; 3 cloves garlic, minced; 2 tablespoons butter; Salt and pepper to taste; 1 tablespoon fresh thyme (optional)

Jump to Recipe·Print Recipe

A warm, bubbling dish of Cheesy Au Gratin Potatoes is comfort food at its best. Thin slices of tender potatoes soak up rich heavy cream and melt into layers of sharp cheddar and nutty Parmesan. The top browns to a golden, bubbly crust that smells like nostalgia and tastes like home. This recipe is simple, elegant, and perfect for weeknights, holiday tables, or any time you want a creamy, cheesy side that everyone will love.

Recipe Information

Prep Time: 20 minutes
Cook Time: 60 minutes (45 minutes covered + 15 minutes uncovered)
Total Time: 80 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 570 kcal
Protein: 16.5 g
Carbohydrates: 30 g
Fat: 44 g
Fiber: 3.3 g
Sugar: 5.7 g
Sodium: 600 mg

Why Make This Cheesy Au Gratin Potatoes

This dish is rich, creamy, and full of comforting flavors. The contrast between soft, tender potato slices and the slightly crisp, golden cheese on top is irresistible. It pairs well with roasted meats, simple salads, or as a star side for holiday dinners. The recipe is forgiving, easy to scale, and can be prepped ahead so it’s stress-free for entertaining.

How to Make Cheesy Au Gratin Potatoes

This recipe focuses on layering and gentle baking so the potatoes cook through without drying out. Use even, thin slices and a good-quality cheddar for the best melt and flavor. Grating Parmesan fresh gives a deeper savory note.

Ingredients:

2 pounds potatoes, thinly sliced
1 cup shredded cheddar cheese
1 cup grated Parmesan cheese
2 cups heavy cream
3 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste
1 tablespoon fresh thyme (optional)

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Grease a baking dish with the butter. Wash and peel (optional) the potatoes, then slice them thinly and evenly—about 1/8-inch thick. Mince the garlic and set everything within reach. Season the potato slices lightly with salt and pepper and toss with the minced garlic in a large bowl so the garlic is distributed.

Step 2: Mixing

Place half of the potato slices in an even layer in the prepared dish. Sprinkle half of the shredded cheddar and half of the grated Parmesan over this layer. Repeat with the remaining potato slices and the remaining cheeses, creating neat layers so each bite has potatoes and cheese.

Step 3: Cooking

Carefully pour the 2 cups of heavy cream over the layered potatoes so it seeps between the slices. Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes so the potatoes steam and become tender.

Step 4: Finishing

Remove the foil and continue to bake for an additional 15–20 minutes. Watch for the top to become bubbly and golden brown. If you want extra browning, broil for 1–2 minutes at the end, watching closely. Let the gratin rest 5–10 minutes, then garnish with fresh thyme if desired and serve hot.

How to Serve Cheesy Au Gratin Potatoes

Serve hot as a side to roasted chicken, beef, pork, or a simple green salad for contrast. For a lighter pairing, try it alongside roasted vegetables or a crisp green salad. For a richer meal, pair it with a juicy steak. If you want a lighter, low-carb side on a different night, consider a vegetable-based alternative such as our Cheesy Garlic Herb Spaghetti Squash Meat Sauce for variety: Cheesy Garlic Herb Spaghetti Squash Meat Sauce.

Taste note: the dish should be creamy and slightly saucy inside with a crisp, golden top. Smell: warm, cheesy, and buttery with a hint of garlic and thyme.

How to Store Cheesy Au Gratin Potatoes

Refrigerator: Cool to room temperature, cover tightly, and refrigerate for 3–4 days.
Freezer: For longer storage, portion into airtight containers and freeze up to 2 months. Texture may soften slightly after freezing.
Reheat: Reheat individual portions in the oven at 350°F (175°C) for 15–20 minutes or until heated through. Microwave works for quick reheats but may make the top less crisp. To refresh crispness, finish under the broiler for 1–2 minutes.

Expert Tips for Perfect Cheesy Au Gratin Potatoes

Slice evenly: Use a mandoline or a sharp knife for uniform slices so they cook at the same rate.
Dry slices slightly: Pat slices with a towel briefly to remove excess surface starch; this prevents gluey textures.
Cheese choice: Sharp cheddar gives great flavor; a milder cheese produces a creamier, subtler dish. Freshly grated cheeses melt better than pre-shredded blends.
Cream control: For a lighter version, use half-and-half or whole milk plus a tablespoon of flour to thicken—expect a less rich flavor.
Season layers: Season each layer lightly with salt and pepper so every bite is flavorful.
Rest before serving: Let the gratin sit 5–10 minutes after baking so the sauce settles and slices hold together.
Browning tip: For an extra-crispy top, stir a tablespoon of melted butter into a tablespoon of breadcrumbs and sprinkle on top before the final 15-minute bake.
Check doneness: Insert a knife into the center; it should slide through the potatoes easily.

Delicious Variations

Bacon & Onion: Sauté 4 slices of bacon and 1 small diced onion, layer with the potatoes for smoky flavor.
Herb and Garlic: Add a tablespoon of chopped fresh rosemary or thyme into the cream for aromatic notes.
Gruyère Twist: Replace cheddar with Gruyère for a nuttier, more upscale flavor.
Mushroom & Leek: Sauté mushrooms and leeks and layer them between the potatoes for an earthy, savory version.
Lighter Version: Use half-and-half instead of heavy cream and reduce cheese by 25% for fewer calories.

Frequently Asked Questions

Q: Can I use russet, Yukon Gold, or red potatoes?
A: Yes. Yukon Golds are ideal for creamy texture and flavor. Russets can work but may break down more; red potatoes hold shape best. Slice evenly regardless of type.

Q: Do I need to peel the potatoes?
A: Peeling is optional. Leaving the skins adds texture and nutrients. If you prefer a smooth, classic gratin, peel them.

Q: Can I prepare this ahead of time?
A: Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered baking time if starting cold from the fridge.

Q: How do I keep the top from burning before the potatoes are cooked?
A: Cover the dish with foil for the initial bake so the potatoes steam and cook through. Remove the foil for the last 15–20 minutes to brown the top.

Q: Can I make this dairy-free or vegan?
A: For a dairy-free version, use unsweetened full-fat coconut milk or a creamy plant-based alternative and vegan shredded cheese. The texture and flavor will be different but still satisfying.

Q: What size baking dish should I use?
A: A 9×13-inch dish or similar depth casserole works well for 2 pounds of potatoes and ensures even baking.

Q: Can I add vegetables like spinach or broccoli?
A: Yes. Lightly steam or sauté vegetables first to remove excess moisture, then layer them in to avoid a watery gratin.

Conclusion

Cheesy Au Gratin Potatoes are a timeless side that feels indulgent but is simple to make. The dish offers tender, creamy potatoes, a savory cheese blend, and a golden top that smells and tastes like comfort. It’s perfect for family dinners and holidays alike. For another take on creamy, comforting potato dishes and inspiration, check out Dad’s Creamy & Cheesy Au Gratin Potatoes | Ambitious Kitchen. Give this recipe a try — it’s cozy, crowd-pleasing, and likely to become a favorite.