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Classic Cheesy Potatoes au Gratin

A close-up of a thick, layered slice of potatoes au gratin with a golden-brown, bubbly cheese crust.
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Make this rich, creamy, and cheesy Potatoes au Gratin recipe. It is a comforting side dish perfect for holidays or family dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Gruyère cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 clove roasted garlic, mashed (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for uniform slices.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, mashed roasted garlic (if using), 1 1/2 cups of the Gruyère, and 3/4 cup of the cheddar cheese until melted and smooth.
  6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  7. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer of potatoes, making sure the liquid reaches the edges.
  8. In a small bowl, combine the remaining 1/2 cup Gruyère and 1/4 cup cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover it with foil for the last 15 minutes of baking.
  10. Let the Potatoes au Gratin rest for 10 minutes before slicing and serving.

Notes

  • For a Ruth’s Chris style flavor, increase the Gruyère cheese and add a pinch of cayenne pepper to the sauce.
  • If you are short on time, you can skip the roasting of garlic and use 1/2 teaspoon of garlic powder directly in the sauce.
  • This dish tastes better when made ahead of time; cover and refrigerate for up to 24 hours, then add 10-15 minutes to the baking time.

Nutrition

Find it online: https://cookingbycarla.com/potatoes-au-gratin-best-recipe/