These creamy and cheesy au gratin potatoes are a perfect comfort food! Layers of tender potatoes are baked in a rich cheese sauce until golden and bubbly. Yum!
Let’s face it, who can resist all that cheesy goodness? My family can’t get enough of these! I usually serve them with a simple salad, but they can steal the show all on their own!
Key Ingredients & Substitutions
Russet Potatoes: These are great because they are starchy and hold their shape well. You can use Yukon Gold potatoes for a creamier texture or even sweet potatoes for a unique flavor twist.
Heavy Cream: This makes the dish rich and creamy. If you want a lighter option, half-and-half can work, but your gratin may not be as decadent. For dairy-free, coconut cream is a good substitute.
Cheeses: Sharp cheddar is a must for adding that classic cheesy flavor. You could also use mild cheddar if you prefer a less tangy taste. Gruyère adds a nutty flavor, but you can swap it out for Emmental or even mozzarella if you have those on hand.
Garlic: Fresh garlic adds a lovely aroma. If you’re out, garlic powder is a good alternative—just use about 1/4 teaspoon instead of two cloves.
Butter: Unsalted butter is ideal as it allows you to control the saltiness. If you’re in a pinch, olive oil can give a nice flavor too.
How Do You Get That Perfect Golden Brown Top?
Achieving a golden brown top is all about timing and temperature. After the initial 45 minutes of baking covered, removing the foil is key. This allows the top to brown as the moisture evaporates.
- Make sure your oven is preheated; this will help the top crisp up right away.
- Keep an eye in the last 10 minutes to avoid burning. It should be bubbly and a deep golden color.
- If you want an extra crispy edge, feel free to turn on the broiler for a minute or two, but watch closely!
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
Potatoes & Cream:
- 4 large Russet potatoes, thinly sliced
- 2 cups heavy cream
Cheese:
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Other:
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 1 hour to bake. That breaks down to 45 minutes covered baking, followed by an additional 15-20 minutes uncovered for that perfect golden crust. Just let it cool for a few minutes before serving. Easy peasy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that’s warming up, grease a 9×13 inch baking dish with a little butter. This will help prevent the potatoes from sticking and make cleanup easier!
2. Create the Cream Mixture:
In a medium pot over medium heat, mix together the heavy cream, minced garlic, salt, black pepper, and paprika. Stir it gently and heat until it starts to simmer. Be careful not to let it boil!
3. Layer the Potatoes:
Now it’s time to build your layers! Place half of the thinly sliced potatoes evenly in the bottom of your greased baking dish. Once they’re spread out nicely, pour half of the cream mixture over them. Next, sprinkle on 1/2 cup of the shredded cheddar cheese and 1/2 cup of the Gruyère cheese.
4. Add More Potatoes and Cream:
Layer the rest of the potato slices on top of the first layer. Pour the remaining cream mixture all over those potatoes. This is where the magic happens!
5. Top it Off:
For the final touch, sprinkle the remaining cheddar and Gruyère cheeses on top, followed by the grated Parmesan. This will create a wonderfully cheesy topping that everyone will love.
6. Bake to Perfection:
Cover the baking dish with aluminum foil and pop it into the oven. Bake for about 45 minutes. Then, remove the foil and let it bake for an additional 15-20 minutes. You want the top to be golden brown and bubbly—just mouthwatering!
7. Cool and Serve:
Once it’s done baking, allow the dish to cool for a few minutes. This will help it set and make serving easier. Finally, garnish your creamy and cheesy au gratin potatoes with some chopped fresh parsley before serving. Enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are great for their starchiness and texture, you can also use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite. Just keep in mind that cooking times might vary slightly depending on the type used!
How Can I Make This Recipe Lighter?
If you’d like a lighter version, you can substitute half of the heavy cream with milk or a low-fat cream alternative. You can also reduce the amount of cheese or opt for lighter cheese varieties. Just remember, this may alter the creaminess and richness of the dish!
Can I Prepare This Ahead of Time?
Yes! You can slice the potatoes and prepare the cream mixture a day in advance. Layer everything in the baking dish, cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, just add about 10 extra minutes to the initial baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge, where they will keep for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot. If the top loses its crispiness, you can quickly broil it for a minute or two to regain that golden texture!
