Description
Dad’s Creamy Cheesy Au Gratin Potatoes are the ultimate comfort food! Layers of thinly sliced potatoes are smothered in a rich, velvety cheese sauce and baked until golden brown and bubbly. This creamy, cheesy side dish is perfect for family gatherings, holidays, or any meal that calls for something warm and satisfying.
Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick)
- 1 ½ cups shredded sharp cheddar cheese (plus extra for topping)
- ¾ cup shredded mozzarella cheese
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Slice the potatoes into ⅛-inch thick rounds using a sharp knife or mandoline slicer.
- Prepare the cheese sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute, whisking constantly.
- Slowly whisk in the milk and heavy cream, stirring until smooth. Let it simmer for 2-3 minutes until slightly thickened. Add salt, pepper, and nutmeg (if using).
- Remove from heat and stir in 1 ½ cups cheddar cheese and ¾ cup mozzarella until melted and smooth.
- Assemble the dish: Arrange half of the potato slices in the prepared baking dish, slightly overlapping. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Top with extra cheese (about ½ cup shredded cheddar) for a golden, crispy crust.
- Bake covered with foil for 45 minutes. Remove the foil and continue baking for 15-20 minutes, or until the top is golden brown and bubbly.
- Let the dish rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.