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cheesy au gratin potatoes

Cheesy Au Gratin Potatoes are a comforting side dish perfect for any meal. Layers of thinly sliced potatoes are baked in a rich cheese sauce until bubbly and golden. This dish is a crowd-pleaser that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Cutting board
  • 1 Large mixing bowl
  • 1 Peeler
  • 1 Grater

Ingredients
  

  • 2 pounds potatoes (russet or Yukon gold) About 4 large potatoes.
  • 2 cups shredded sharp cheddar cheese 8 ounces.
  • 1 cup heavy cream 8 ounces.
  • 1 cup milk 8 ounces.
  • 1/4 cup unsalted butter 1/2 stick.
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese Optional, for topping.
  • Fresh parsley Optional, for garnish.

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Peel the potatoes and slice them thinly (about 1/8 inch thick) using a knife or mandoline. Place the sliced potatoes in a large mixing bowl and set aside.
  • In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes until combined and bubbly.
  • Gradually pour in the milk and heavy cream while whisking constantly. Continue to whisk until the mixture thickens (about 5-7 minutes).
  • Stir in the garlic powder, onion powder, salt, and black pepper. Remove from heat.
  • In the baking dish, layer half of the sliced potatoes evenly across the bottom. Pour half of the cheese sauce over the potatoes. Sprinkle one cup of cheddar cheese on top.
  • Repeat with the remaining potatoes and cheese sauce, and top with the remaining cheddar cheese. If desired, add grated Parmesan cheese on top for an extra crispy crust.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
  • Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

For a spicier flavor, consider adding a pinch of cayenne pepper to the cheese sauce.
You can use a mix of cheeses for a different taste; Gruyère or mozzarella would work well.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.