Creamy Au Gratin Potatoes
Creamy au gratin potatoes feature thinly sliced potatoes baked in a cream and cheese sauce, topped with a golden crust. A classic side dish, it is rich, cheesy, and irresistible.
Ingredients
- 2 pounds potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter and whisk in flour until smooth.
- Slowly add milk and cream, whisking until thickened.
- Stir in 1 1/2 cups cheddar cheese, Parmesan, salt, pepper, and garlic powder.
- Layer half of the potatoes in a greased baking dish.
- Pour half the sauce over potatoes.
- Repeat layers and finish with remaining cheddar cheese.
- Sprinkle paprika on top for color.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake another 15 minutes until golden and bubbly.
Notes
- Yukon gold or russet potatoes work best for this dish.
- Use freshly grated cheese for better melting.
- Heavy cream adds richness but can be swapped for milk.
- Slice potatoes evenly for even cooking.
- Let the gratin rest for 10 minutes before serving.