Dad’s Creamy & Cheesy Au Gratin Potatoes are the perfect combination of tender sliced potatoes smothered in a rich, cheesy sauce that’s baked until bubbly and golden on top. The creamy texture mixed with that crispy cheesy crust makes this dish a total crowd-pleaser every time.
I love making this recipe whenever we gather for family dinners because it reminds me of those warm, comforting meals Dad would whip up without any fuss. The secret to getting that extra creamy sauce is using a good mix of cheese and a little bit of cream, which makes every bite feel like a big cheesy hug.
My favorite way to serve these potatoes is right alongside roasted chicken or a simple green salad. They add just the right amount of richness to the meal, and everyone always ends up going back for seconds. Honestly, they’re so good you might want to keep a little extra on hand for leftovers—the next day, they taste just as amazing if not better!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes work best because they hold their shape and soak up the sauce. You can use Yukon Gold for a creamier texture or red potatoes for a firmer bite.
Cream & Milk: Heavy cream keeps the sauce rich and smooth. If you want a lighter version, swap half the cream for whole milk or use half-and-half.
Cheese: Sharp cheddar adds bold flavor, while Gruyère brings a nice melt and nuttiness. Use all cheddar if Gruyère isn’t available or try Monterey Jack for milder taste.
Butter & Flour (Roux): This combo thickens the sauce perfectly. If you need gluten-free, try cornstarch instead of flour for thickening.
How Do I Get the Potatoes Thin and Cooked Perfectly Without Mush?
Getting thin, even slices ensures the potatoes cook through smoothly and layer nicely.
- Use a mandoline slicer if possible for uniform 1/8-inch slices.
- Peel the potatoes for that classic smooth texture.
- Arrange slices evenly in the dish without packing them too tight, so the sauce can flow.
- Cover with foil during most of baking to trap steam and cook potatoes gently.
- Remove foil in the last 20-30 minutes so the top crisps up golden-brown.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits all the potatoes comfortably and helps the top crisp up nicely.
- Mandoline or sharp knife – makes slicing potatoes even and thin for uniform cooking.
- Medium saucepan – for making the cheese sauce, and I suggest using a whisk to keep it smooth.
- Measuring cups and spoons – to measure cream, milk, and spices accurately.
- Grater – for shredding cheese, which melts faster and more evenly.
- Aluminum foil – covers the dish during baking to trap moisture and heat for tender potatoes.
Flavor Variations & Add-Ins
- Protein Boost: Add cooked bacon, shredded cooked chicken, or ham for extra flavor and heartiness.
- Cheese Options: Try pepper Jack or mozzarella for a different melt and flavor profile; blue cheese crumbles add a tangy twist.
- Veggie Add-Ins: Mix in sautéed mushrooms, caramelized onions, or chopped spinach for more texture and nutrients.
- Spice Touch: Add a pinch of cayenne or smoked paprika to the cheese sauce for a smoky or spicy kick.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 3 pounds russet potatoes, peeled and thinly sliced
For The Creamy Cheese Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (or more cheddar if preferred)
For Garnish:
- Fresh thyme or parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, slicing the potatoes and making the sauce. Baking time is 1 hour and 15 minutes, including covered and uncovered baking. Plus, let it rest for 10 minutes before serving. So, all together, plan for roughly 1 hour and 45 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Potatoes:
Start by preheating your oven to 375°F (190°C). Grease a large baking dish with butter or non-stick spray so the potatoes don’t stick. Peel the potatoes and slice them thinly, about 1/8 inch thick. Set the slices aside while you make the sauce.
2. Make the Creamy Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux without letting it brown. Slowly whisk in the heavy cream and milk. Keep whisking for about 5 minutes until thickened and bubbling. Add the garlic powder, onion powder, salt, and pepper, and stir well. Remove the sauce from heat and stir in 1 ½ cups of shredded cheddar and all the Gruyère cheese. Mix until smooth and creamy.
3. Assemble and Bake:
Layer half of the potato slices evenly in the baking dish. Pour half of the creamy cheese sauce over the potatoes. Repeat with the rest of the potatoes and pour the remaining cheese sauce on top. Sprinkle the remaining ½ cup of cheddar cheese evenly over everything.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20 to 30 minutes until the potatoes are tender, and the top is bubbly and golden brown.
4. Rest and Garnish:
Let your au gratin potatoes sit for about 10 minutes after baking so the sauce thickens nicely. Before serving, sprinkle with fresh chopped thyme or parsley to add a bright, fresh flavor.
Can I Use Frozen Potatoes for Au Gratin?
It’s best to use fresh potatoes because frozen ones release extra moisture, which can make the dish watery. If you must use frozen, thaw and pat them dry thoroughly before using.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of cream can help refresh the sauce.
Can I Make This Dish Ahead of Time?
Absolutely! Assemble the dish up to step 10, cover it, and refrigerate for up to 24 hours before baking. Add extra baking time if baking straight from the fridge.
Can I Substitute the Cheese?
Yes! Sharp cheddar and Gruyère give great flavor and melt, but you can swap in other cheeses like mozzarella, Monterey Jack, or Swiss based on what you have on hand.
