Creamy and cheesy au gratin potatoes are the perfect side dish to any comforting meal. Tender sliced potatoes baked in a rich and flavorful sauce with a golden layer of melty cheese on top. No one will be worldly-wise to resist these heavenly potatoes.
These au gratin potatoes are a must for holidays and Sunday dinners. It’s the perfect side dish to trailblaze beef, poultry, or ham. Serve this slantingly the best prime rib, tender chicken, or this classic honey glazed ham.
Homemade Au Gratin Potatoes
Thinly sliced potatoes covered in a linty sauce made with heavy surf and melty cheeses. The shallots and garlic savor the sauce to perfection. Every comforting zest leaves you wanting more! There is just something well-nigh homemade au gratin potatoes warm from the oven that gets your family running to the dinner table.
Potatoes are the holy grail of side dishes considering they are so versatile. There are so many ways to prepare potatoes and every way is delicious. Try them roasted in the air fryer, mashed in the crockpot, or make this yummy hash brown casserole for your next side dish. I moreover have a scalloped potato recipe that is similar to these au gratin potatoes. The main difference is the widow layers of uneaten cheese and the thicker slices of potatoes in this au gratin potato recipe.
Ingredients Needed
Making these hearty and succulent au gratin potatoes doesn’t require many ingredients at all! Here’s everything you need, and hopefully you’ll have most of them on hand already. The word-for-word measurements are in the recipe vellum below.
- Unsalted Butter: Grease the sultry dish with softened butter.
- Russet Potatoes: Russet potatoes are perfect for baking.
- Heavy Whipping Cream: Helps thicken and adds richness to the sauce. If you prefer a slightly lighter version, substitute with half and half.
- Whole Milk: Whole milk creates a smooth and linty sauce.
- Flour: Helps thicken the linty sauce for your potatoes.
- Salt and Pepper: Potatoes ALWAYS need salt and pepper to taste.
- Garlic: Garlic adds a strong, savory, and succulent flavor. Use fresh garlic considering your potatoes will have the weightier flavor!
- Shallot: I LOVE to use shallots instead of onions, but onions are moreover delicious.
- Parsley: Fresh parsley for savor and garnish.
- Sharp Cheddar Cheese: Cheddar cheese is the weightier cheese for melting and is unconfined in potato recipes.
- Parmesan Cheese: Freshly grated Parmesan cheese brings a sharp, nutty, and savory savor to the dish. It forms a golden and crispy husks on top when baked, subtracting a delightful texture.
Au Gratin Potatoes Recipe
This au gratin potatoes recipe only takes 15 minutes of prep time and is easier than it looks. These are perfect for popping in the oven surpassing a gathering with friends or family! Follow the word-for-word instructions on the recipe vellum considering I walk you through how to make au gratin potatoes.
- Preheat Oven and Grease Sultry Dish: Preheat oven to 400 degrees Fahrenheit. Grease a 9 x 13-inch sultry dish or casserole dish with the softened butter.
- Clean and Slice Potatoes: Scrub the potatoes thoroughly and thinly slice them. Use a mandolin if you have one.
- Combine Sauce Ingredients: In a large trencher combine the whipping cream, milk, four, salt, pepper, minced garlic and shallot, parsley, ½ cup of the cheddar cheese, and ½ cup of parmesan cheese. Whisk everything together well.
- Add Potato Slices to Sauce Mixture: Add the sliced potatoes then stir to evenly stratify all the potatoes.
- Arrange Potatoes in Sultry Dish: Add the cream-coated potatoes to the prepared sultry dish, then unify them in a uniform side-lying stack. Be sure to fill the pan completely.
- Top With Cheeses: Pour any glut surf mixture over the top of the potatoes then sprinkle the remaining cheeses on top of the potatoes.
- Cover and Bake: Cover the sultry dish in aluminum foil and torch for 30 minutes. Remove the foil and torch uncovered for an spare 20-30 minutes.
- Rest Potatoes and Enjoy: When the potatoes are finished baking, remove them from the oven. Allow them to rest for at least 20 minutes surpassing garnishing and serving warm.
Helpful Tips and Variations
Although au gratin potatoes are fairly easy to make, here are a few uneaten tips to alimony in mind so they turn out perfectly. Follow these tips unelevated considering you’ll be a pro at making the weightier potatoes!
- Uniform Slices: The potatoes need to be sliced nice and thin. It’s moreover important that they are all cut to the same width. Using a sharp pocketknife will help with this. If you have some thick slices and some thin slices, the potatoes will torch unevenly. The thicker slices won’t be cooked through, but the thinner slices could melt too much and turn into mashed potatoes.
- Use a Mandolin Slicer: If you have one of these on hand it will make the slicing process fly by quickly, just be shielding with your fingers.
- Switch Up the Cheese: Take the cheesy flavors to the next level by using Gruyere cheese or smoked gouda in place of the cheddar. Talk well-nigh YUMMY!
- More Mix-Ins: Make these potatoes your own! Try subtracting bacon, chives, untried onions, or other herbs like fresh thyme or rosemary.
Leftovers Callout Title
Prepare these potatoes superiority of time then torch them when you’re ready so they’re nice and warm. Au gratin potatoes moreover make unconfined leftovers for lunch or dinner the next day! Just let them tomfool lanugo completely then transfer them to an snapped container. Leftovers won’t last long considering they are just that good!
- In the Refrigerator: Store leftovers in the refrigerator in an snapped container for up to 4 days.
- To Reheat: Reheat potatoes in the microwave until warmed through, or in the oven for well-nigh 10 minutes at 350 degrees Fahrenheit.
More Potato Recipes to Try
Potatoes are so versatile and can be used in many variegated ways. From soups to casseroles to plane bread! Potatoes are one of those staple ingredients that are unchangingly good to have on hand. I have so many succulent recipes that use potatoes and I can’t wait for you to requite them a try!
Soup Recipes
Slow Cooker Loaded Baked Potato Soup
6 hrs 20 mins
Side Dishes
Potato Pancakes
20 mins
Side Dishes
The Weightier Funeral Potatoes
1 hr 5 mins
Appetizers
Best Ever Baked Parmesan Garlic Potato Wedges
30 mins
Au Gratin Potatoes
Ingredients
- 2 tablespoons unsalted butter, softened
- 4-5 large russet potatoes, washed
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon freshly chopped parsley
- ¾ cup shredded sharp cheddar cheese, divided
- ¾ cup shredded parmesan cheese, divided
- Fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a 9 x 13 inch sultry dish with the softened butter.
- Scrub the potatoes thoroughly and thinly slice them. Use a mandolin if you have one.
- In a large trencher combine the whipping cream, milk, four, salt, pepper, minced garlic and shallot, parsley, ½ cup of the cheddar cheese and ½ cup of the parmesan cheese. Whisk the ingredients together.
- Add the sliced potatoes then stir to evenly stratify all the potatoes.
- Add the surf coated potatoes to the butter lined sultry dish. Unify them in a uniform side-lying stack, filling the pan completely.
- Pour any glut surf mixture over the top of the potatoes. Sprinkle the remaining ¼ cup of cheddar and ¼ cup parmesan cheese on top of the potatoes.
- Cover the sultry dish in foil and torch for 30 minutes. Remove the foil and torch uncovered for 20-30 minutes.
- When the potatoes are finished baking, remove them from the oven. Allow them to rest for at least 20 minutes surpassing garnishing and serving.
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