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Creamy au gratin potatoes with golden cheese topping and crisp edges, baked homemade style

Au Gratin Potatoes

5 from 1 vote
Cheesy, golden, and melt in your mouth tender; these au gratin potatoes are the creamy side dish every dinner table deserves.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, French-inspired
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ lb Russet potatoes Peeled and sliced ⅛ inch thick
  • 2 tablespoon Butter For the roux
  • 2 tablespoon All-purpose flour Thickens the sauce
  • 1 cup Whole milk Room temperature
  • 1 cup Heavy cream Adds richness
  • 2 Garlic cloves Minced or pressed
  • 1 ½ cup Sharp cheddar cheese Freshly shredded
  • ½ cup Gruyère or Parmesan Optional, for deeper flavor
  • Salt & pepper To taste

Equipment

  • 1 Mandoline or knife For thin and even potato slices
  • 1 Saucepan To make the cheese sauce
  • 1 9x13 baking dish Casserole size recommendation
  • 1 Whisk For smooth, lump-free sauce
  • 1 Cheese Grater Freshly grated cheese melts best
  • 1 Oven mitts For safety when handling the dish

Method
 

  1. Peel and slice potatoes thinly. Rinse under cold water to reduce starch.
    Thinly sliced russet potatoes on a cutting board, ready for layering in au gratin potatoes
  2. Melt butter, sauté garlic, whisk in flour. Add milk and cream, cook until smooth. Stir in cheese.
    Cheddar cheese melting into creamy garlic sauce on stovetop for au gratin potatoes.
  3. Layer potatoes, pour cheese sauce over each layer. Top with cheese, cover and bake.
    Baking dish filled with layers of sliced potatoes and rich cheese sauce.
  4. Let sit for 10–15 minutes before serving. Garnish with herbs if desired.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.