Description
This Cheesy Potatoes Au Gratin recipe features layers of thinly sliced russet potatoes baked in a rich, creamy cheese sauce made from sharp cheddar and Parmesan. Infused with garlic and seasoned with paprika, salt, and pepper, these potatoes bake to a golden, bubbly perfection making a comforting side dish ideal for family meals and holiday gatherings.
Ingredients
Potatoes
- 2 lbs russet potatoes, peeled and thinly sliced
Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for color)
Cheese Topping
- 2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated (divided)
Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Make the cheese sauce base: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it turns lightly golden to form a roux.
- Add liquids and seasonings: Slowly whisk in the warmed milk and cream until smooth. Stir in minced garlic, salt, black pepper, and optional paprika. Continue cooking and stirring for about 5 minutes until the sauce slightly thickens.
- Incorporate cheese: Remove the saucepan from heat and mix in 1 1/2 cups of shredded cheddar cheese and 1/4 cup grated Parmesan until fully melted and smooth.
- Layer the potatoes and sauce: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Add the remaining potato slices on top and pour the rest of the sauce evenly over them.
- Add cheese topping: Sprinkle the remaining 1/2 cup cheddar cheese and 1/4 cup Parmesan cheese evenly on top of the layered potatoes and sauce.
- Bake covered: Cover the baking dish with foil and place it in the oven. Bake for 40 minutes to allow the potatoes to cook through.
- Bake uncovered for browning: Remove the foil and bake for an additional 20 minutes until the potatoes are tender and the top is bubbly and golden brown.
- Rest and garnish: Remove the dish from the oven and let it rest for 10 minutes to set. Sprinkle fresh chopped parsley on top before serving for a burst of color and freshness.
Notes
- Use fresh russet potatoes for the best texture and creaminess.
- Make sure to slice the potatoes thinly and evenly for even cooking.
- Warming the milk before adding helps prevent lumps in the sauce.
- Covering the dish while baking helps the potatoes cook thoroughly and retain moisture.
- You can substitute half-and-half for the heavy cream for a lighter version, but results may be less creamy.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
