If you are looking for a dish that wraps you in warm, cheesy comfort with every forkful, Dad’s Creamy & Cheesy Au Gratin Potatoes will quickly become your go-to side. This classic recipe brings tender, thinly sliced russet potatoes baked in a luscious, velvety cheese sauce that’s both rich and satisfying. It’s the perfect centerpiece for holiday feasts, family dinners, or simply whenever you crave something indulgent and heartwarming. Once you’ve tasted this dish, it’s like getting a welcoming hug from Dad’s kitchen, inviting you to savor each creamy bite.
Ingredients You’ll Need
What makes Dad’s Creamy & Cheesy Au Gratin Potatoes truly special is how a handful of simple, wholesome ingredients come together to create layers of flavor, texture, and color. Each element plays a key role, from the creamy dairy to the sharp cheeses and delicate seasoning, making each bite unforgettable.
- 4 large russet potatoes: These starchy potatoes give a tender, creamy texture as they soak up the sauce perfectly.
- 3 tablespoons unsalted butter: Adds rich flavor and helps create the base for the sauce.
- 3 tablespoons all-purpose flour: Essential for thickening the sauce into a silky cheese coating.
- 2 cups whole milk: Brings creaminess and balances the richness.
- 1 cup heavy cream: Intensifies the velvety texture and indulgence factor.
- 2 cups sharp cheddar cheese, shredded: The star cheese that delivers bold cheesiness and depth.
- 1 cup Gruyère cheese, shredded: Adds nuttiness and smooth melt that elevates the sauce.
- 1 small onion, finely chopped: Gives a gentle sweetness that complements the richness.
- 2 cloves garlic, minced: For aromatic warmth that wakes up your taste buds.
- 1 teaspoon salt: Enhances all flavors perfectly.
- ½ teaspoon black pepper: Offers a mild kick to balance the creaminess.
- ¼ teaspoon ground nutmeg: Brings a subtle cozy spice that’s classic in au gratin recipes.
- ½ cup grated Parmesan cheese: Crisps to golden perfection on top for texture and sharpness.
- 2 tablespoons fresh parsley, chopped (optional): Adds fresh color and a hint of brightness to finish the dish.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes
Step 1: Prepare the oven and baking dish
Begin by heating your oven to 375°F (190°C) and greasing your 9×13-inch baking dish with butter or a nonstick spray. This step ensures the potatoes won’t stick and your finished dish will come out beautifully intact.
Step 2: Slice the potatoes
Carefully peel the russet potatoes and slice them into even rounds about 1/8 inch thick. Uniform slices help in cooking evenly so every bite melts effortlessly. Placing them in cold water prevents browning and keeps them fresh while you prepare the sauce.
Step 3: Cook the aromatic base
In a large saucepan, melt the butter over medium heat and sauté the finely chopped onion until softened and translucent—about 3 to 4 minutes. Add the minced garlic and stir just until it becomes fragrant, no more than 30 seconds, to infuse that lovely warmth without bitterness.
Step 4: Make the roux
Sprinkle the flour evenly over the butter-onion mixture, stirring constantly to form a smooth roux. Cooking this for 1-2 minutes eliminates the raw flour taste and sets the stage for a creamy sauce that clings beautifully to every potato slice.
Step 5: Whisk in the dairy
Slowly pour in the whole milk and heavy cream while whisking continuously. This helps prevent lumps and encourages the sauce to thicken gradually, creating the perfect consistency after about 5 minutes. Patience here rewards you with a luscious base ready for cheese.
Step 6: Add the cheeses and seasoning
Reduce the heat to low before stirring in the shredded sharp cheddar and Gruyère cheeses. Keep stirring until the cheeses fully melt and the sauce turns glossy and gooey. Season with salt, black pepper, and a touch of ground nutmeg to achieve a flavor profile that’s rich and balanced.
Step 7: Layer potatoes and sauce
Drain the potatoes and pat them dry to avoid excess moisture. Place a single layer in the prepared baking dish, then spread a portion of the cheesy sauce evenly over the top. Repeat this layering process until all potatoes and sauce are used, making sure the final layer is sauce-topped for ultimate creaminess.
Step 8: Top and cover
Scatter the grated Parmesan cheese generously over the top layer to create a flavorful crust. Cover the dish with foil to trap moisture during baking, ensuring those tender potatoes cook through while the sauce melds perfectly.
Step 9: Bake to perfection
Pop the covered dish into your preheated oven for 45 minutes. Then remove the foil and bake for an additional 20 to 25 minutes, allowing the top to become golden and bubbly. When a knife slides easily through the potatoes, you know Dad’s Creamy & Cheesy Au Gratin Potatoes are ready to wow.
Step 10: Rest and garnish
Allow the dish to rest for about 10 minutes before serving. This helps the sauce set slightly and makes slicing neater. Sprinkle fresh parsley on top for a burst of color and a hint of herbaceous freshness that complements the rich cheese sauce perfectly.
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes
Garnishes
A simple sprinkle of chopped fresh parsley adds vibrant color and a fresh herbal note that cuts through the richness delightfully. For an extra touch, crispy bacon bits or cracked black pepper can offer tempting texture and savoriness on top.
Side Dishes
This dish is a fantastic partner to roasted meats like turkey, ham, or prime rib, making it a holiday favorite. It also pairs wonderfully with green salads or steamed veggies, balancing out its indulgent, creamy profile with light, fresh elements.
Creative Ways to Present
Pour the cheesy potatoes into individual ramekins for a sophisticated dinner party presentation, or bake in mini cast iron skillets for charming individual portions. You can even use Dad’s Creamy & Cheesy Au Gratin Potatoes as a decadent base for layering with leftover grilled chicken or sautéed mushrooms for a hearty vegetarian main.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or transfer leftovers to an airtight container. Stored in the refrigerator, it stays fresh and delicious for up to 3-4 days, making for a fantastic next-day treat.
Freezing
This dish freezes beautifully! Assemble and bake as instructed, then cool completely. Wrap tightly in foil and place in a freezer-safe bag or container for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) covered with foil to prevent drying out. Bake for about 20-30 minutes until heated through and bubbly. Alternatively, use a microwave for quick reheats, but the oven method preserves the creamy texture best.
FAQs
Can I prepare this dish ahead of time?
Yes, absolutely! You can assemble all the layers in your baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a little extra time in the oven if baking straight from the fridge to make sure it’s heated through.
What type of potatoes work best for au gratin?
Starchy potatoes like russets or Yukon Golds shine in this recipe because they absorb the creamy sauce while remaining tender. Waxy potatoes tend to hold their shape more but may not become as luscious.
Can I use other cheeses in this recipe?
Definitely! Feel free to experiment with Swiss, mozzarella, or fontina cheeses to tweak the flavor and texture to your liking. Just be mindful that different cheeses melt differently, so mixing varieties often yields the best results.
Is it possible to make a lighter version?
Yes, you can use half-and-half instead of heavy cream and choose reduced-fat or lower-sodium cheeses. While it won’t be quite as indulgent, it will still be wonderfully creamy and satisfying.
How do I ensure the potatoes cook evenly?
Using a mandoline slicer helps get uniform, thin slices which cook at the same rate. Also, soaking the slices in cold water beforehand removes excess starch and helps prevent them from sticking together during baking.
Final Thoughts
Dad’s Creamy & Cheesy Au Gratin Potatoes are more than just a comforting side—they are a celebration of simple ingredients transformed into a rich, cheesy masterpiece that feels like a warm family hug. Whether it’s a holiday gathering or a casual weeknight, this recipe is sure to bring smiles and seconds around the table. Give it a try and discover why this golden, bubbly dish holds such a beloved place in the heart of the kitchen.
Print
Dad’s Creamy & Cheesy Au Gratin Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes are a rich and comforting side dish featuring tender thinly sliced russet potatoes baked in a velvety cheese sauce made from sharp cheddar, Gruyère, and Parmesan. Perfect for holidays and family dinners, this recipe layers potatoes with a homemade creamy cheese sauce, baked to golden perfection, offering a warm, indulgent treat that will please any crowd.
Ingredients
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Topping & Garnish
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and ensure even cooking.
- Slice Potatoes: Peel and slice the russet potatoes into thin, uniform rounds about 1/8 inch thick. Place them in cold water to prevent browning while you prepare the sauce.
- Cook Onion and Garlic: In a large saucepan over medium heat, melt the butter. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the butter, onion, and garlic mixture. Stir constantly to combine and cook for 1-2 minutes to remove the raw flour taste, forming a roux which will thicken the sauce.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, continuing to whisk to keep the sauce smooth. Cook for about 5 minutes until the sauce thickens slightly.
- Melt Cheese and Season: Reduce heat to low. Add sharp cheddar and Gruyère cheeses to the sauce, stirring until melted and smooth. Season with salt, black pepper, and ground nutmeg for warmth and balance.
- Layer Potatoes and Sauce: Drain the sliced potatoes well and pat dry with a towel. Arrange a layer of potato slices evenly in the baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat layers with remaining potatoes and cheese sauce, ensuring the final top layer is covered with sauce.
- Add Topping: Sprinkle grated Parmesan cheese evenly over the top of the layered potatoes and sauce. Cover the dish tightly with foil to prevent the top from burning during the initial baking phase.
- Bake: Bake in the preheated oven for 45 minutes covered. Then remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Allow the dish to rest for 10 minutes out of the oven to set before serving. Optionally sprinkle with chopped fresh parsley for a fresh burst of color and flavor.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheeses.
- Add cooked bacon bits or caramelized onions between layers for extra flavor and texture.
- Using a mandoline slicer helps achieve uniformly thin potato slices, ensuring even cooking.
