Dad’s Creamy & Cheesy Au Gratin Potatoes are a heartwarming classic that features tender, thinly sliced potatoes baked in a rich, creamy sauce loaded with gooey melted cheese. The golden, bubbly top adds the perfect crispy contrast to the soft layers beneath. It’s that kind of dish that brings a comforting, cozy feeling to any meal.
I love making this recipe whenever the family gets together because it always reminds me of special Sundays at home. The creamy texture and cheesy goodness are hard to resist, and I’ve found that letting it sit just a few minutes after baking helps everything set perfectly. It’s an easy way to make potatoes feel extra special without much fuss.
For me, these au gratin potatoes pair wonderfully with roast chicken or a simple green salad to balance out the richness. I often grab an extra fork because I can never seem to stop at just one helping! It’s the kind of dish that turns an ordinary dinner into something memorable and satisfying every time.
Key Ingredients & Substitutions
Russet Potatoes: These starchy potatoes are perfect for au gratin because they get tender without falling apart. If you can’t find russets, Yukon Golds work well since they hold their shape nicely.
Heavy Cream & Milk: Heavy cream keeps the sauce rich and smooth. If you want a lighter dish, use half-and-half, though the sauce will be less creamy.
Cheddar & Gruyère Cheese: Sharp cheddar adds bold flavor, while Gruyère melts beautifully and gives a mild nuttiness. If Gruyère isn’t available, Swiss or Fontina are good alternatives.
Garlic & Seasonings: Fresh garlic brings depth to the sauce. Don’t skip the onion powder—it enhances flavor quietly. Feel free to add a pinch of nutmeg for warmth if you like.
How Do You Get the Potatoes Perfectly Tender and the Cheese Sauce Just Right?
The key is layering and cooking the sauce properly:
- Make a roux by cooking butter and flour together to thicken the cream without lumps.
- Add cream and milk slowly while whisking to get a smooth base for melting cheese.
- Use low heat when melting cheese into the sauce so it stays silky, not stringy or oily.
- Slice potatoes thin and evenly, about 1/8 inch thick, to ensure they cook through in the baking time.
- Cover with foil while baking to trap steam and make potatoes tender.
- Remove foil toward the end to brown the top—watch closely so it doesn’t burn.
Letting the dish rest after baking helps the sauce thicken and makes serving easier. Trust me, these small steps take your gratin from good to fantastic!
Equipment You’ll Need
- Oven-safe skillet or casserole dish – I recommend this because it makes baking and serving easy.
- Medium saucepan – perfect for making the cheese sauce and thickening the cream.
- Potato peeler and sharp knife – these help get the potatoes sliced thin and even for even cooking.
- Whisk or spoon – for stirring the sauce smoothly without lumps.
- Measuring cups and spoons – to get the seasonings just right.
Flavor Variations & Add-Ins
- Swap sharp cheddar for mozzarella or Monterey Jack for a milder, creamy flavor.
- Add cooked bacon bits or ham between layers for extra richness and protein.
- Mix in sautéed spinach, mushrooms, or caramelized onions for added texture and flavor.
- Sprinkle fresh herbs like thyme or chives on top before baking for a fresh touch.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 lbs russet potatoes (about 5-6 medium), peeled and thinly sliced
For the Cheese Sauce:
- 3 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional but recommended)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp onion powder
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This creamy and cheesy au gratin potato dish will take about 15 minutes to prepare, and then around 1 hour and 10 minutes to bake and rest. Most of the time you can relax while your oven works its magic, and letting it rest before serving ensures a perfect, creamy texture.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 375°F (190°C). Lightly butter a large oven-safe skillet or casserole dish to keep the potatoes from sticking and add some flavor.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute—but don’t let it brown. Stir in the flour and cook for another 1-2 minutes, stirring constantly to form a roux. Slowly whisk in the heavy cream and milk, stirring often to keep the sauce smooth. Let it cook for about 5 minutes until it thickens slightly. Turn the heat down to low, then add the shredded cheddar and Gruyère cheese. Stir until all the cheese melts into a smooth sauce. Season it with salt, pepper, and onion powder, then remove the sauce from the heat.
3. Layer and Bake the Potatoes:
Arrange the thin potato slices evenly in the buttered dish in overlapping rows or circles. Pour the creamy cheese sauce over the potatoes, and gently press them down so they are covered by the sauce. Cover the dish tightly with aluminum foil and bake in your preheated oven for 45 minutes. After that, remove the foil and bake uncovered for another 20-25 minutes until the top is beautifully golden and bubbly.
4. Rest and Garnish:
Once baked, let the potatoes rest for about 10 minutes before serving. This helps the sauce thicken nicely and makes it easier to serve. Sprinkle freshly chopped parsley over the top for a little burst of color and fresh flavor.
Enjoy every creamy, cheesy bite of your Dad’s classic au gratin potatoes!
Can I Use Frozen Potatoes for Au Gratin?
It’s best to use fresh potatoes for this recipe to ensure the best texture. If you only have frozen, thaw them completely, pat dry to remove excess moisture, and adjust the baking time slightly as needed.
How Can I Make This Dish Ahead of Time?
You can prepare the entire dish up to step 7, cover it tightly, and refrigerate for up to 24 hours. When ready, bake covered for about 50 minutes, then uncovered until bubbly and golden, adding extra time if needed.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the sauce creamy.
Can I Substitute Different Cheeses?
Absolutely! Cheddar and Gruyère are classic, but you can experiment with Swiss, Fontina, or Monterey Jack for different flavors and melty textures.