If you are craving a dish that feels like a warm, cozy hug, then you have to try this Creamy & Cheesy Au Gratin Potatoes Recipe. It’s a luscious combination of tender Yukon Gold potatoes layered with a rich, velvety cheese sauce that bakes to bubbly perfection under a beautifully browned top of Gruyere and Parmesan. Every bite offers a creamy texture with cheesy goodness that simply melts in your mouth. This is the ultimate comfort food that elevates potatoes to a show-stopping side or even a decadent main when paired with your favorite salad or protein. Trust me, once you make this recipe, it will become one of your go-to dishes for family dinners and special occasions alike.
Ingredients You’ll Need
The beauty of this Creamy & Cheesy Au Gratin Potatoes Recipe lies in its simplicity. Each ingredient plays a crucial role in creating the perfect balance of creamy, cheesy, and tender textures while bringing out those rich, savory flavors that make this dish irresistible.
- Yukon Gold potatoes: Their buttery flavor and creamy texture make them ideal for thin slicing and baking to tender perfection.
- White or yellow onion: Adds a subtle sweetness and depth that complements the richness of the cheese sauce.
- Salted butter: Essential for making the roux that thickens the sauce and adds that luscious mouthfeel.
- All-purpose flour (or gluten-free 1:1): Works with butter to create a smooth base for the creamy sauce.
- Unsweetened almond milk (or regular milk): Provides a smooth, dairy or non-dairy base for the sauce without overpowering the other flavors.
- Sharp cheddar cheese: The star of the dish, delivering bold, tangy, and melty cheesiness throughout.
- Garlic powder: A subtle punch of savory warmth that wakes up the cheese sauce.
- Salt and freshly ground black pepper: To season perfectly and bring all the flavors together.
- Gruyere cheese (or extra cheddar): Melts beautifully and adds a nutty richness to the bubbly topping.
- Grated Parmesan cheese: A sharp, salty finish that crisps up as the top bakes golden brown.
- Fresh chopped parsley: The bright, herbaceous garnish that gives a fresh note to this decadent dish.
How to Make Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F. Grease a 2-quart square baking dish or an 8×12-inch pan using nonstick spray, butter, or a light drizzle of oil to prevent the potatoes from sticking and to encourage that delicious golden crust on the edges.
Step 2: Layer the Potatoes & Onions
Take your thinly sliced Yukon Gold potatoes and arrange them in three slightly tilted rows within your prepared dish, leaving small gaps between slices to allow for even cooking. Add half slices of onion between the potato layers and on top to infuse subtle sweetness as everything bakes.
Step 3: Prepare the Cheese Sauce
In a medium saucepan, melt the butter over medium heat, then gradually whisk in the flour. Alternate adding the almond or regular milk slowly while whisking to avoid lumps. Keep whisking until the mixture thickens to a smooth gravy-like consistency. Lower the heat and fold in the sharp cheddar cheese, garlic powder, salt, and pepper. Give it a quick taste and adjust the seasoning if needed—this sauce is the heart of your Creamy & Cheesy Au Gratin Potatoes Recipe, so make it perfect!
Step 4: Assemble the Dish
Pour the luscious cheese sauce over your arranged potatoes and onions, ensuring every slice is luxuriously coated. This guarantees that each bite is creamy and packed with flavor from top to bottom.
Step 5: Bake Covered
Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This step helps the potatoes cook evenly and start absorbing all that dreamy cheese sauce goodness.
Step 6: Add Toppings & Finish Baking
After the initial baking, remove the foil. Sprinkle your Gruyere and Parmesan cheese evenly over the top for a stunningly cheesy crust. Bake uncovered for an additional 30 to 45 minutes until the potatoes are fork-tender and the top is golden brown, bubbling, and inviting.
Step 7: Garnish & Serve
Finally, take your masterpiece out of the oven and sprinkle fresh chopped parsley to add a pop of color and fresh flavor. Serve hot and watch everyone swoon over your Creamy & Cheesy Au Gratin Potatoes Recipe!
How to Serve Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh chopped parsley is an ideal garnish, providing a lightly peppery freshness that cuts through the richness. If you want to get fancy, a sprinkle of finely chopped chives or a little paprika dust can add both color and an extra layer of flavor.
Side Dishes
This creamy dish pairs beautifully with roasted or grilled meats like steak, chicken, or pork. For a lighter meal, serve alongside a crisp green salad or steamed vegetables to balance the indulgent textures and flavors of the au gratin potatoes.
Creative Ways to Present
Try serving your Creamy & Cheesy Au Gratin Potatoes Recipe in individual ramekins for a charming, personalized touch. You could also layer some cooked ham or crispy bacon inside before the final bake for a smoky twist. These ideas instantly elevate this classic comfort food.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy & Cheesy Au Gratin Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making reheated servings just as delicious—maybe even better!
Freezing
You can freeze this dish before baking or after it has fully cooled post-baking. Wrap tightly in plastic wrap followed by foil and freeze for up to 2 months. To enjoy, thaw in the fridge overnight before reheating.
Reheating
Reheat your leftovers in the oven at 350°F uncovered for about 20-25 minutes or until heated through and bubbly again. You can also microwave single portions, but the oven method keeps the cheesy topping crisp and fresh.
FAQs
Can I use other types of potatoes?
While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can also use Russet or red potatoes. Just be mindful that Russets are starchier and might result in a slightly different texture.
Is there a dairy-free option for the cheese sauce?
Absolutely! Use a plant-based butter substitute and non-dairy milk, like almond milk as suggested, paired with your favorite dairy-free cheese shreds for a creamy, vegan-friendly version of this creamy & cheesy au gratin potatoes recipe.
How thin should the potatoes be sliced?
About 1/8-inch thick slices are perfect. Thin enough to cook through evenly and absorb the sauce, yet thick enough to hold their shape for that delightful bite.
Can I prepare this dish ahead of time before baking?
Yes, assembling the dish and covering it tightly before refrigerating overnight is a great idea. When ready, simply bake it as directed, adding extra bake time if starting from cold.
What can I do if the topping isn’t crispy enough?
If after baking your topping isn’t as golden and crispy as you’d like, pop the dish under the broiler for 2-3 minutes, closely watching to prevent burning. This will instantly add a beautiful crunch to your creamy & cheesy au gratin potatoes recipe.
Final Thoughts
I truly hope you give the Creamy & Cheesy Au Gratin Potatoes Recipe a whirl soon because it’s one of those dishes that brings comfort, smiles, and a touch of elegance to any table. It’s surprisingly easy yet sensationally flavorful, ready to become a cherished favorite whether you’re feeding family or impressing guests. So, grab those potatoes and turn them into magic—you won’t regret it!
Print
Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Creamy & Cheesy Au Gratin Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, cheesy sauce made with sharp cheddar, Gruyere, and Parmesan cheeses. Layers of tender potatoes and onions are smothered in a smooth, garlicky cheese sauce, baked to golden perfection with a bubbly, crispy top finish. A comforting side dish perfect for family dinners and holiday meals.
Ingredients
Potato Layer
- 6–7 medium Yukon Gold potatoes (3 lbs), thinly sliced into 1/8-inch rounds
- ½ white or yellow onion, sliced
Cheese Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour (or gluten-free 1:1 flour)
- 1½ cups unsweetened almond milk (or regular/whole milk)
- 8 ounces sharp cheddar cheese (about 2 heaping cups, shredded)
- ½ teaspoon garlic powder
- ¾ teaspoon salt (plus more to taste)
- Freshly ground black pepper, to taste
Toppings
- ½ cup Gruyere cheese (or substitute with more sharp cheddar)
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 2-quart square baking dish or an 8×12-inch pan using nonstick spray, butter, or oil to prevent sticking.
- Layer the Potatoes & Onions: Arrange the thinly sliced potato rounds in three slanted rows in the baking dish, leaving slight gaps between slices for even cooking. Distribute the sliced onions between and on top of the potato layers evenly.
- Prepare the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Gradually whisk in the flour, then alternate adding almond milk while whisking constantly to create a smooth, lump-free mixture. Bring the sauce to a gentle simmer, whisking until it thickens to a gravy-like consistency. Reduce heat to low and stir in shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
- Assemble the Dish: Pour the prepared cheese sauce evenly over the layered potatoes and onions, ensuring all layers are well-coated with sauce for creamy texture.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to partially cook and absorb flavors.
- Add Toppings & Finish Baking: Remove the foil carefully and sprinkle the Gruyere cheese and grated Parmesan cheese evenly on top. Bake uncovered for another 30 to 45 minutes until potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Garnish & Serve: Remove from the oven and garnish with freshly chopped parsley. Serve hot as a rich, cheesy side dish perfect for any meal.
Notes
- Use Yukon Gold potatoes for their creamy texture that holds well during baking.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
- Almond milk can be swapped with whole milk or any milk of your choice for creaminess.
- If you prefer a stronger cheese flavor, feel free to use more sharp cheddar in place of Gruyere.
- Covering with foil during the initial baking helps steam the potatoes and ensures tenderness.
- Make sure to slice potatoes evenly to promote uniform cooking.
- The dish can be prepared a day ahead; refrigerate after assembling and bake just before serving.
