This Easy Cheesy Potato Au Gratin is a creamy and cheesy delight! It’s packed with thinly sliced potatoes and layers of cheesy goodness that make it super yummy.
You know what’s great about this dish? It’s like a warm hug for your taste buds! I love serving it with dinner or just having it as a snack—comfort food at its best! 🥔💖
Key Ingredients & Substitutions
Potatoes: I recommend using russets for their starchy texture that bakes up creamy. If you’re looking for alternatives, Yukon Golds offer a buttery flavor and hold their shape well.
Cheese: Sharp cheddar gives a bold flavor, while mozzarella adds creaminess. You can mix things up with Gruyère, Fontina, or even a bit of blue cheese for a unique twist!
Cream: Heavy cream makes it rich and decadent, but whole milk or half-and-half can be lighter options. You could also use non-dairy milk for a lighter, dairy-free version, though the flavor will differ slightly.
Onion: Adding finely chopped onions gives depth to the dish. If you’re skipping the onion, consider garlic powder or sautéed leeks for a different flavor while keeping it simple!
How Do I Make the Perfect Cheese Sauce?
The cheese sauce is the crowning glory of this dish! To get it just right, you’ll want to follow a few simple steps. Cooking the butter and garlic first creates a lovely base, and making a roux with flour helps the sauce thicken beautifully.
- Start with melted butter, then mix in flour for about a minute.
- Gradually whisk in the cream, avoiding lumps by stirring continuously.
- Once the sauce thickens, remove it from heat and stir in the cheese until melted and creamy.
Patience here is key! Don’t rush the process to ensure a velvety sauce that coats your potatoes perfectly.
Easy Cheesy Potato Au Gratin
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 small onion, finely chopped (optional)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 cups heavy cream (or whole milk for a lighter option)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and 1 hour of baking time. After a quick chill, it’s the perfect addition to any dinner table!
Step-by-Step Instructions:
1. Preparing the Oven and Dish:
Begin by preheating your oven to 375°F (190°C). Take a 9×13 inch baking dish and grease it with a little butter to prevent sticking.
2. Making the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, add the minced garlic and sauté for about 1 minute until fragrant. If you’d like a thicker sauce, sprinkle in the flour and cook for another minute to create a roux. Gradually whisk in the heavy cream, stirring continuously to prevent any lumps from forming.
3. Season the Sauce:
Add salt, pepper, thyme (or Italian seasoning), and nutmeg to the cream mixture. Cook over medium heat until the sauce thickens slightly, which should take about 5 minutes. Remove the saucepan from the heat and stir in 1 ½ cups of cheddar and 1 ½ cups of mozzarella cheese until everything is melted and creamy.
4. Layering the Potatoes:
In the prepared baking dish, spread half of the sliced potatoes evenly across the bottom. If you’re using onion, sprinkle the finely chopped onion over the potatoes.
5. First Layer of Cheese Sauce:
Pour half of your delicious cheese sauce over the first layer of potatoes. Spread it out evenly to cover them well.
6. Add the Remaining Potatoes:
Add the remaining sliced potatoes as the second layer. Then, pour the rest of the cheese sauce over the top, ensuring it covers the potatoes completely.
7. Top It Off:
Sprinkle the last ½ cup of cheddar cheese and ½ cup of mozzarella on top to create that golden, cheesy crust.
8. Baking:
Cover the baking dish loosely with foil and bake for 45 minutes. After that, remove the foil and bake uncovered for an additional 20 to 25 minutes until the potatoes are tender and the top is golden brown and bubbly.
9. Serving Time:
Let the gratin rest for about 10 minutes before serving. This will help it set. Garnish with fresh parsley or chives if desired, and serve warm. Enjoy your creamy, cheesy potato au gratin!
This recipe is not just easy but truly comforting, making it a fantastic side dish for family gatherings and holiday feasts. Enjoy every cheesy bite! 🥔🧀
FAQ for Easy Cheesy Potato Au Gratin
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their creamy texture, you can also use Yukon Golds for a buttery flavor or red potatoes for a firmer texture. Just keep in mind that the cooking time may vary slightly depending on the potato type.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, whole milk or half-and-half works well in this recipe. You can also use non-dairy alternatives like almond or oat milk, but be aware that the flavor and creaminess may differ slightly.
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the au gratin a day in advance and store it in the fridge. Just make sure to cover it tightly with foil. When you’re ready to bake, add an extra 10 to 15 minutes to the cooking time since it will be cold from the refrigerator.
How Do I Store Leftover Au Gratin?
Leftover potato au gratin can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave it, stirring occasionally for even heating.
