Description
Classic Au Gratin Potatoes bring tender, thinly sliced Yukon Gold potatoes to life in a rich, garlicky cheese sauce with bubbly golden edges and creamy layers. This timeless holiday side dish delivers pure comfort alongside ham, steak, turkey, or roast chicken.
Foolproof roux-based sauce stays velvety without curdling. Uses best potatoes for perfect texture. Simple steps yield restaurant results in 90 minutes for 8-10 servings at ~350 calories each. Make-ahead friendly, reheats perfectly, endless variations.
Ingredients
Yukon Gold potatoes 2.5 lbs (6 medium) Best for creamy texture; peel optional
Heavy whipping cream 2 cups Richness; don’t sub light
Whole milk 2 cups Lightens sauce
Unsalted butter 4 tablespoons Divided: greasing + roux
All-purpose flour 4 tablespoons Thickens to perfection
Sharp cheddar cheese 2 cups, shredded Fresh grate for smooth melt
Gruyere cheese 1 cup, shredded Nutty restaurant flavor
Parmesan cheese ½ cup, grated Crispy golden top
Garlic cloves 2, minced Fresh; or roasted for mellow
Fresh thyme 1 teaspoon, chopped Or ½ tsp dried
Onion powder 1 teaspoon Subtle savory boost
Kosher salt 1½ teaspoons Season layers well
Black pepper ½ teaspoon fresh ground
Ground nutmeg pinch Optional warmth
Instructions
1. 1. Preheat oven to 350°F. Butter 9×13 baking dish. Slice peeled potatoes ⅛-inch thin (mandoline ideal). Soak cold water 5 min, drain, pat bone-dry.
2. 2. Make roux: Melt 3 tbsp butter med heat. Whisk flour 2 min till golden. Slowly whisk milk + cream (prevent lumps). Add garlic, thyme, onion powder, salt, pepper, nutmeg. Simmer 5-7 min thick.
3. 3. Off heat, stir cheeses (save ½ cup cheddar + all parm) till melted/smooth. Taste/adjust.
4. 4. Layer: ⅓ potatoes dish, ⅓ sauce, ⅓ remaining cheddar. Repeat x2, top parm.
5. 5. Cover foil, bake 60 min till tender fork pierce. Uncover, 400°F 20 min bubbly/browned. Broil 1-2 min crisp.
6. 6. Rest 15 min. Serves hot.
Notes
Perfect Every Time: Dry potatoes = no wateriness. Warm dairy prevents seizing.
Make Ahead: Assemble/cover/refrigerate 24h or freeze unbaked 2 months (+15 min bake).
Storage: Fridge 4 days airtight. Reheat 350°F covered + milk splash.
Troubleshoot: Soupy? Bake longer uncovered. Bland? More salt post-sauce.
Variations: Ham-loaded (+bake 10min), vegan (plant cream/cheese), lighter (½ cream).
- Prep Time: PT20M
- Cook Time: PT80M
- Category: Side Dishes,Holiday Recipes,Vegetarian
- Method: Baked,Stovetop
- Cuisine: American,French
Nutrition
- Serving Size: 1/10 recipe
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg