Dad’s Creamy & Cheesy Au Gratin Potatoes are the ultimate comfort food that brings everyone to the table. Imagine thinly sliced potatoes layered with rich, creamy sauce and gooey melted cheese that browns perfectly on top. Each bite is soft, cheesy, and a little crispy along the edges, making it impossible to put the fork down.
I love making this recipe because it reminds me of family dinners and those cozy weekends when we just want something warm and satisfying. The best part is how simple it is to prepare, yet it feels special and homemade. I like to use sharp cheddar cheese for extra flavor, but you can mix in whatever cheese you like—it always turns out delicious!
My favorite way to serve these potatoes is alongside a juicy roast chicken or a big salad. It’s a dish that works for holidays, weeknight dinners, or whenever you want a little extra comfort on your plate. Whenever I make it, there’s always a few extra requests for seconds (and sometimes thirds), which tells me it’s a winner every time.
Key Ingredients & Substitutions
Russet potatoes: These are perfect for au gratin because they hold their shape and get creamy when baked. If you can’t find russets, Yukon Golds make a great, buttery substitute.
Sharp cheddar cheese: Sharp cheddar adds nice tang and depth. For a milder taste, try Monterey Jack or Gruyère. Mixing cheeses can also up the flavor.
Milk & heavy cream: Whole milk and heavy cream give creaminess. You can swap with half-and-half or use all milk for a lighter version, though the sauce may be less rich.
Butter and flour: These make the roux, which thickens the sauce. Unsalted butter lets you control salt better, but salted works too. If gluten is a problem, try cornstarch instead of flour.
How Do I Get the Cheese Sauce Smooth and Lump-Free?
Making the cheese sauce is key to creamy au gratin potatoes. Here’s how to nail it:
- Start by sautéing onions and garlic in butter to build flavor.
- Add flour and stir constantly for 2 minutes to cook out raw taste.
- Slowly whisk in milk and cream; pour a little at first to make a smooth paste, then add the rest.
- Keep whisking over medium heat until sauce thickens evenly—don’t rush this!
- Remove from heat, then stir in cheese gradually so it melts smoothly without clumping.
Patience and steady whisking are your best friends for silky sauce that coats every potato slice perfectly.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it holds everything evenly and cooks uniformly.
- Medium saucepan – essential for making the cheese sauce; it helps control the heat and stir everything smoothly.
- Sharp knife and cutting board – for slicing potatoes thinly and evenly so they cook at the same rate.
- Whisk – to blend the cheese sauce without lumps and keep it smooth.
- Measuring cups and spoons – for accurate amounts of ingredients; keeps everything balanced.
- Aluminum foil – for topping during the first part of baking, so it stays moist and cooks through.
Flavor Variations & Add-Ins
- Mix in cooked bacon bits or ham for a smoky, meaty boost that pairs so well with cheese.
- Use different cheeses like Gruyère, Parmesan, or Monterey Jack to change flavor profiles.
- Add sautéed mushrooms or spinach to introduce some veggies and extra texture.
- Sprinkle paprika or cayenne pepper on top before baking for a mild kick and a nice color contrast.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds russet potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 3 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry thyme or fresh thyme leaves
- 1/4 teaspoon nutmeg (optional)
For Garnishing:
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time to slice the potatoes and prepare the sauce. Then, you’ll bake the potatoes covered for 40 minutes and uncovered for another 25-30 minutes until golden and bubbly. Finally, allow 10 minutes resting time before serving. Total time: approximately 1 hour 15 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Sauce Base:
Preheat your oven to 375°F (190°C). In a medium saucepan, melt butter over medium heat. If you’re using onion, add it now and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute, stirring to release its aroma.
2. Make the Cheese Sauce:
Stir in the flour to the butter mixture and whisk continuously for 2 minutes until it’s bubbly but not browned. Slowly add the milk and heavy cream, whisking steadily to avoid lumps. Keep whisking until the sauce thickens, about 5-7 minutes. Stir in salt, pepper, thyme, and nutmeg if you like. Remove from heat and fold in 2 cups of shredded cheddar cheese until melted and smooth.
3. Assemble the Potatoes and Sauce:
Butter your 9×13-inch baking dish lightly. Arrange half of the sliced potatoes in an even layer at the bottom. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and the rest of the sauce, making sure the sauce covers them well. Sprinkle remaining 1 cup of cheddar cheese over the top for that extra cheesy crust.
4. Bake and Serve:
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake uncovered for another 25-30 minutes until the top is golden, bubbly, and the potatoes are tender when poked with a fork. Take the dish out and let it rest for about 10 minutes—this helps the sauce thicken a little more. Garnish with fresh rosemary or thyme if you like, and serve warm.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for au gratin to get the perfect creamy texture. If you must use frozen, thaw them completely and pat dry to avoid extra moisture, which can make the dish watery.
How Do I Store Leftover Au Gratin Potatoes?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems too thick.
Can I Make This Dish Ahead of Time?
Yes! You can assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What Other Cheeses Can I Use Instead of Cheddar?
Gruyère, Monterey Jack, Mozzarella, or a blend of your favorites work great. Just keep in mind that sharper cheeses will give the dish more flavor.
