Au Gratin Potatoes Recipe
This Au Gratin Potatoes Recipe is a cheesy, creamy, baked comfort food side dish that’s perfect for holiday feasts or cozy weeknight dinners.
Ingredients
- 2½ pounds Yukon Gold potatoes peeled and thinly sliced (mandoline recommended for uniform thickness)
- 2 cups whole milk (or substitute 2% milk + ¼ cup half-and-half for creaminess)
- 1 cup heavy cream (or Greek yogurt mixed with a splash of milk for a tangy twist)
- 2 tablespoons unsalted butter plus extra for greasing
- 3 tablespoons all-purpose flour (use gluten-free flour blend to make it gluten-free)
- 1 clove garlic smashed (optional: use garlic powder for a gentler hint)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cups sharp cheddar cheese grated (Cabot or Tillamook recommended)
- 1/2 cup Parmesan cheese finely grated (Parmigiano-Reggiano if you can)
- Salt and freshly ground black pepper to taste
- Pinch nutmeg (optional, for warmth)
Instructions
- Preheat oven to 375°F. Generously butter a 9×13-inch baking dish.
- Melt butter, sauté garlic, whisk in flour, gradually add milk and cream until smooth.
- Add thyme, nutmeg, salt, and pepper. Let sauce thicken, remove garlic clove.
- Arrange sliced potatoes, season, pour half the sauce, sprinkle cheddar. Repeat layering.
- Cover with foil, bake, uncover and bake until golden and bubbly.
- Let the gratin rest before serving. Enjoy the creamy, cheesy goodness!
Notes
Choose firm, evenly sized potatoes for even cooking. Fresh herbs add brightness to the dish. For a seasonal twist, add a dash of nutmeg or Dijon mustard to the milk.
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