Creamy Cheesy Au Gratin Potatoes
A rich and creamy dish combining tender potatoes with a luscious cheese sauce, perfect for family gatherings and holiday dinners.
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 450 kcal
Potatoes
- 2 pounds russet potatoes Ideal for au gratin due to their starchy texture.
- 1 cup heavy cream Adds richness and creaminess to the sauce.
- 1 cup whole milk Balances the heaviness of the cream.
- 1 cup shredded sharp cheddar cheese Provides bold flavor.
- 1 cup shredded Gruyère cheese Adds a nutty taste.
- 1/2 cup grated Parmesan cheese Offers a salty kick.
- 4 tablespoons unsalted butter Used for sautéing garlic.
- 3 cloves garlic, minced Infuses the dish with flavor.
- 1 teaspoon salt Essential for seasoning.
- 1/2 teaspoon black pepper Adds subtle heat.
- 1/4 teaspoon cayenne pepper (optional) For a little kick.
- 1/4 teaspoon nutmeg Enhances creaminess.
- 1/4 cup chopped fresh chives (for garnish) Adds color and freshness.
Preheat the oven to 375°F (190°C). Peel and slice the russet potatoes into 1/8 inch thick slices and place them in cold water.
In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and whole milk, bring to a gentle simmer, then remove from heat. Add cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth. Season with salt, black pepper, cayenne pepper, and nutmeg.
Layer half of the sliced potatoes in a greased 9x13-inch baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 30 minutes until golden brown and bubbly.
Let the dish cool for 10 minutes before serving.
Calories: 450kcalProtein: 12gSodium: 600mg
Keyword cheesy, comfort food, potatoes