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Creamy Au Gratin Potatoes Recipe with Crispy Golden Cheese Crust Easy and Perfect

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A comforting and indulgent side dish featuring thinly sliced potatoes baked in a rich, creamy cheese sauce topped with a crispy golden cheese crust. Perfect for holidays, gatherings, or cozy dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 1 cup sharp cheddar cheese, finely shredded
  • 1 cup Gruyère cheese, finely shredded
  • ½ cup Parmesan cheese, grated

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish thoroughly.
  2. Slice the potatoes thinly (about 1/8 inch thick) using a mandoline or sharp knife. Place slices in a large bowl of cold water to remove excess starch.
  3. Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
  5. Gradually add milk and cream, whisking constantly. Bring to a gentle simmer and cook until thickened, about 5 minutes. Stir in thyme, salt, and pepper.
  6. Remove sauce from heat and stir in shredded cheddar and Gruyère cheeses until melted and smooth. Adjust seasoning if needed.
  7. Drain potato slices and pat dry with a clean towel.
  8. Layer half of the potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes evenly.
  9. Add the remaining potatoes in a second layer and pour the remaining cheese sauce on top. Gently shake the dish to settle the sauce.
  10. Sprinkle grated Parmesan cheese evenly over the top.
  11. Cover loosely with foil and bake for 40 minutes.
  12. Remove foil and bake for an additional 20 minutes until the top is golden and bubbling. For extra crispiness, broil for 2-3 minutes, watching closely.
  13. Let the dish rest for 10 minutes before serving.

Notes

Use freshly shredded cheese for better melting and crust formation. Pat potatoes dry to avoid sogginess. Let the dish rest after baking for easier slicing. Watch the broiler carefully to prevent burning the cheese crust. You can add sautéed mushrooms or caramelized onions for variation.

Nutrition

Keywords: au gratin potatoes, creamy potatoes, cheesy potatoes, comfort food, side dish, holiday recipe, crispy cheese crust

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