Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

There’s something truly special about Dad’s creamy & cheesy au gratin potatoes that makes every meal feel like a celebration. This dish has been a family favorite for years, and I can’t wait to share it with you. It’s the kind of recipe that feels both indulgent and comforting — perfect for those cozy nights when you want a side dish that really hits the spot.

this Recipe

Whether you’re cooking for a special occasion or just want to elevate your dinner game, these au gratin potatoes bring rich, velvety cheese and tender slices of potato together like a dream. Once you try this recipe, you’ll understand why it’s worth making tonight!

Why You’ll Love This Recipe

• Rich and creamy texture with a crispy golden top
• Simple ingredients that you likely already have on hand
• Perfectly tender potatoes that melt in your mouth
• Great as a side for any main dish or holiday meal
• Easy to customize with your favorite cheeses or herbs

Ingredients

Gather these ingredients for a classic, creamy, and cheesy au gratin potato dish that serves about 6 people.

• 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional garnish)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Calories: Approximately 400 per serving

How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes – Recipe You’ll Love – Worth Making Tonight

1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until bubbly and lightly golden.
3. Slowly whisk in the milk and heavy cream, continuing to stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from heat and stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Add garlic powder, onion powder, salt, and pepper, adjusting seasoning to taste.
5. Arrange one layer of sliced potatoes evenly in the prepared baking dish. Pour a third of the cheese sauce over the potatoes. Repeat layering two more times, finishing with sauce on top.
6. Sprinkle the grated Parmesan cheese evenly over the top layer for a golden crust.
7. Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake uncovered for an additional 15 minutes or until the top is bubbly and golden brown.
8. Let the au gratin potatoes cool for 10 minutes to thicken slightly before serving. Garnish with chopped fresh parsley if desired.

Tips for the Best Results

• Slice potatoes evenly, about 1/8 inch thick, to ensure uniform cooking and creamy texture.
• Use a combination of cheeses like cheddar and Gruyère for a balanced sharpness and meltiness.
• Do not skip the resting time after baking; it lets the sauce set so the dish slices nicely.
• Cover with foil during most of the baking to prevent the top from burning while potatoes cook through.
• For extra flavor, add a pinch of nutmeg or fresh thyme to the cheese sauce.

Storage and Reheating

Store leftover au gratin potatoes in an airtight container in the refrigerator for up to 3 days. To keep the cheesy sauce from drying out, cover the dish tightly with foil or plastic wrap.

Reheat individual portions in the microwave or warm the entire dish in a 350°F oven, covered with foil, for about 20 minutes. Remove the foil in the last 5 minutes to refresh the crispy top layer.

Frequently Asked Questions

Can I use other types of potatoes for au gratin?

Yes, Yukon Golds and Russets are commonly used, but red potatoes or fingerlings can work too. Just ensure they are sliced thinly for even cooking.

Is it possible to make this recipe ahead of time?

Absolutely! You can assemble the dish a day before and keep it refrigerated. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Can I substitute milk and cream with a lighter option?

You can use 2% milk or half-and-half, but the dish will be less rich and creamy. Whole milk and heavy cream provide the best texture and flavor.

What can I serve with au gratin potatoes?

Au gratin potatoes pair wonderfully with roasted meats like chicken, beef, or pork, and also work well alongside green vegetables or salads for a balanced meal.