Irresistibly Cheesy, Creamy Potatoes au Gratin Recipe

Crispy edges and melted cheesy potatoes au gratin beckon with irresistible comfort.

Layers of golden potato slices nestle between rich, velvety cheese sauce.

Delicate herbs and sharp cheddar create a magical culinary experience.

Classic french technique meets modern kitchen simplicity in this crowd-pleasing dish.

Subtle garlic undertones whisper through each decadent bite.

Humble ingredients combine into something extraordinary that makes hearts sing.

You can craft this restaurant-quality side in under an hour.

Dive into this recipe and become the kitchen hero everyone adores.

What Makes Cheesy Creamy Potatoes Au Gratin So Good

• Simplify Weeknight Cooking: Transform complex potato dishes into a straightforward, manageable recipe that even novice cooks can master with confidence.
• Crowd-Pleasing Comfort Food: Deliver a rich, indulgent side dish that satisfies everyone from kids to adults with its creamy texture and cheesy goodness.
• Versatile Entertaining Option: Perfect for family dinners, potlucks, or holiday gatherings, this dish adds a gourmet touch to any meal without requiring professional cooking skills.
• Customize with Ease: Adapt the recipe by switching cheeses, adding herbs, or incorporating bacon for a personalized twist that keeps the dish exciting and fresh.

Everything You Need For Cheesy Creamy Potatoes Au Gratin

• Russet Potatoes: Starchy potatoes that create a creamy and smooth texture in the dish.

• Butter, Heavy Cream, Shredded Cheese Mixture: Rich ingredients that provide a luxurious and creamy consistency to the potatoes au gratin.

• Onion, Garlic, Salt, Black Pepper: Flavorful ingredients that enhance the overall taste and add depth to the potato dish.
• Chicken Stock: A savory liquid that helps cook the potatoes and infuses additional flavor.

• Fresh Parsley: A bright and fresh herb that adds a pop of color and a mild herbal note to the finished dish.

How To Bake Cheesy Creamy Potatoes Au Gratin

Step 1: Warm Up the Oven

Get your oven ready by heating it to 425°F. Grab a baking dish and generously coat the inside with butter to prevent sticking and add extra flavor.

Step 2: Create Flavor Base

In a large skillet, melt butter until it’s bubbling. Toss in finely chopped onions and cook until they become soft and translucent.

Add minced garlic and sprinkle in salt and pepper, stirring quickly to release their aromatic essence.

Step 3: Build Creamy Potato Layer

Pour in chicken stock and heavy cream, creating a luxurious sauce.

Carefully add potato slices, ensuring each piece gets coated with the rich mixture. Simmer gently on medium-low heat, stirring occasionally, until potatoes become almost tender but not completely soft.

Step 4: Arrange Delicious Layers

Transfer the potato and sauce mixture into the buttered baking dish. Spread everything evenly to create a consistent texture.

Generously scatter shredded cheese across the top, covering the entire surface.

Step 5: Bake to Golden Perfection

Slide the dish into the preheated oven.

Bake until the cheese transforms into a bubbling, golden-brown blanket that looks irresistibly delicious, typically taking 10-15 minutes.

Step 6: Rest and Garnish

Pull the dish from the oven and let it rest for a few minutes.

This allows flavors to blend and sauce to settle. Sprinkle fresh chopped parsley on top for a pop of color and fresh herb taste.

Serve while warm and enjoy the creamy, cheesy goodness.

Helpful Hints For Cheesy Creamy Potatoes Au Gratin

• Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish. Use a mandoline or sharp knife for precise, thin cuts that cook quickly and absorb sauce beautifully.
• Experiment with cheese varieties like gruyère, sharp cheddar, or parmesan to add depth and complexity to the flavor profile. Mixing different cheeses creates a more interesting and robust taste experience.
• Prevent watery potatoes by patting potato slices dry before cooking, which helps them absorb sauce better and develop a richer, creamier consistency. This technique ensures a more concentrated and delicious result.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, and use low-fat cheese options. These substitutions reduce calories while maintaining the dish's creamy, comforting essence.
• Consider adding herbs like thyme or rosemary to the sauce for an extra layer of aromatic complexity.

Fun Spins On Cheesy Creamy Potatoes Au Gratin

• Spicy Southwest Potatoes: Add diced jalapeños, replace chicken stock with vegetable broth, mix in pepper jack cheese, and sprinkle chili powder for a zesty kick.
• Mediterranean Herb Potatoes: Incorporate fresh rosemary, thyme, and oregano. Use feta cheese instead of cheddar, and add sun-dried tomatoes for Mediterranean flavors.
• Bacon and Cheddar Loaded Potatoes: Crisp up bacon bits, mix into the sauce, use sharp cheddar cheese, and top with green onions for a classic loaded potato experience.
• Vegan Creamy Potato Bake: Substitute dairy with coconut milk, use nutritional yeast instead of cheese, and add nutritional yeast for a cheesy flavor profile.

Pairings That Go Well With Cheesy Creamy Potatoes Au Gratin

• Pairing Potatoes au Gratin Delights
• Complement Crisp Chardonnay: Select a buttery, oak-aged Chardonnay that matches the creamy richness of the potatoes, enhancing the dish's smooth texture and cheese complexity.
• Serve with Roasted Herb Chicken: Pair the potatoes with a simple roasted chicken seasoned with rosemary and thyme, creating a classic comfort food combination that balances the dish's decadence.
• Match with Crisp Green Salad: Add a light, tangy green salad with a bright vinaigrette to cut through the potato's richness, providing a refreshing contrast and balancing the meal's heavy elements.

Keep Cheesy Creamy Potatoes Au Gratin Fresh Easily

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Freeze: Wrap tightly in freezer-safe container or heavy-duty aluminum foil. Freeze for maximum 1 month to maintain best texture and flavor.
• Microwave Reheating: Place portion on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when potatoes are steaming hot.
• Oven Reheating: Preheat oven to 350°F. Spread potatoes in baking dish, cover with foil to prevent drying. Warm for 15-20 minutes, adding splash of cream or milk to restore moisture if needed.

Top Questions About Cheesy Creamy Potatoes Au Gratin

• Can I use a different type of cheese for this recipe?

Yes, you can substitute cheddar, gruyere, or monterey jack for a unique flavor profile while maintaining the creamy texture.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, use cornstarch instead of flour and ensure your chicken stock is gluten-free.

• What potatoes work best for au gratin?

Russet or Yukon gold potatoes are ideal because they hold their shape and have a creamy texture when baked.

• Can I make this dish vegetarian?

Replace chicken stock with vegetable broth and ensure all other ingredients are vegetarian-friendly.

Cheesy, Creamy Potatoes au Gratin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 34 reviews

• Total Time: 35-45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Potatoes au gratin deliver pure comfort with layers of rich, melted cheese and tender potato slices nestled in a silky cream sauce. Savory, golden-brown edges and irresistible flavor promise a side dish that will become an instant family favorite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5–1.75 lbs (680–794 g) russet potatoes, peeled and thinly sliced
• 3 cups (340 g) shredded cheese:
• 2 cups (227 g) cheddar cheese
• 3/4 cup (85 g) fontina or provolone cheese
• 1/4 cup (28 g) parmesan cheese

Liquid and Seasoning Ingredients:

• 1.25 cups (296 ml) heavy cream
• 3/4 cup (177 ml) chicken stock
• 2 tablespoons (30 g) butter
• 1.25 teaspoons salt
• 1/2 teaspoon ground black pepper

Aromatics and Garnish:

• 1/2 medium onion, minced
• 1 clove garlic, minced
• 1 tablespoon chopped parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 425°F and coating an 8×8-inch baking dish with butter to prevent sticking.
2. Create a flavor base in a large skillet by sautéing onions in butter for 5 minutes until translucent, then quickly incorporate garlic, salt, and pepper for an additional 30 seconds to release aromatic compounds.
3. Develop the creamy sauce by pouring chicken stock and heavy cream into the skillet, creating a luxurious liquid foundation for the potatoes.
4. Gently fold potato slices into the sauce, ensuring complete coverage, and simmer on medium-low heat for 15-20 minutes, stirring periodically until potatoes approach tenderness.
5. Transfer the potato mixture to the prepared baking dish, distributing evenly to guarantee consistent cooking and maximum flavor distribution.
6. Generously crown the potato layer with a blanket of shredded cheese, covering the entire surface for complete melting and golden-brown caramelization.
7. Bake in the preheated oven for 10-15 minutes until cheese transforms into a bubbling, golden crust with crispy edges.
8. Allow the dish to rest for 3-5 minutes after removing from oven, enabling flavors to harmonize and sauce to slightly thicken.
9. Garnish with freshly chopped parsley for a vibrant finish and serve immediately while warm and most appetizing.

Notes

• Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
• Choose starchy potatoes like Russet or Yukon Gold for maximum creaminess and better absorption of the sauce.
• Rinse potato slices in cold water to remove excess starch, preventing a gummy texture and promoting a crispy top layer.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, and use reduced-fat cheese without compromising flavor.

• Prep Time: 10 minutes
• Cook Time: 25-35 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 500
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 100 mg