Homemade Creamy & Cheesy Dad’s Au Gratin Potatoes Recipe

Crispy golden edges and velvety potato layers make dads creamy & cheesy au gratin potatoes a comfort classic everyone adores.

Rich dairy blends seamlessly with tender potato slices in this hearty side dish.

Generations have savored these delectable potatoes passed down through family kitchens.

Generous cheese creates a decadent melt that hugs each potato chunk with warmth.

Sophisticated yet simple, this recipe brings restaurant-quality flavor directly to your dining table.

Melted cheese and perfectly seasoned potatoes promise a crowd-pleasing experience that feels like a culinary hug.

You will absolutely fall in love with this irresistible potato masterpiece.

What’s Great About Dad’s Creamy & Cheesy Au Gratin Potatoes

• Perfect for busy families craving a delicious side dish that comes together with minimal effort and maximum flavor.
• Delivers rich, cheesy goodness that appeals to everyone from kids to adults, making it an ideal dish for family dinners and potlucks.
• Easily adaptable with optional ingredients like smoked paprika or Gruyere cheese, allowing home cooks to personalize the recipe to their taste preferences.
• Requires simple techniques like slicing potatoes and creating a basic cheese sauce, making it accessible for cooks of all skill levels without complicated steps.

What You’ll Need for Dad’s Creamy & Cheesy Au Gratin Potatoes

• Russet Potatoes, Yellow Potatoes: Starchy potatoes with creamy texture and perfect for holding cheese sauce, slice uniformly for even cooking.

• Cheddar Cheese, Parmesan Cheese, Gruyere Cheese: Sharp and rich cheeses providing deep flavor and creamy melting properties, aged varieties recommended for best taste.

• Butter, Flour, Milk: Classic sauce components creating smooth and rich cheese sauce, whole milk preferred for creamier consistency.

• Garlic, Salt, Black Pepper, Smoked Paprika: Aromatic and flavor-enhancing ingredients adding depth and complexity to the potato dish, freshly ground spices suggested.

• Fresh Parsley: Bright green herb providing fresh visual appeal and light herbal note to finished dish.

• Aluminum Foil, Nonstick Spray: Essential for covering and preventing burning during baking, helps create perfect potato texture.

How to Cook Dad’s Creamy & Cheesy Au Gratin Potatoes Like a Boss

Step 1: Prepare Oven And Baking Dish

Warm up the oven to 375°F. Grab a baking dish and coat it generously with cooking spray or butter to prevent sticking.

Step 2: Slice Potatoes Perfectly

Peel potatoes and slice them super thin (almost see-through). A mandoline slicer works magic for uniform cuts, but a sharp knife works too.

Step 3: Create Magical Cheese Sauce

In a saucepan, melt butter and dance in minced garlic until fragrant. Sprinkle flour and stir constantly to create a silky base. Slowly pour milk while whisking to prevent lumpy sauce.

Step 4: Transform Sauce Into Cheesy Goodness

• Cheddar cheese
• Parmesan
• Salt
• Black pepper
• Smoked paprika (optional)

Stir until sauce becomes smooth and dreamy.

Step 5: Layer Potato Magic

Create two delicious layers:

• Spread half the potato slices
• Pour half the cheese sauce

Repeat with remaining potatoes and sauce.

Step 6: Add Extra Cheese Topping

Sprinkle Gruyere cheese over the top for extra decadence.

Step 7: Bake To Perfection

Cover with foil and bake 40 minutes. Remove foil and continue baking 20-25 minutes until potatoes are tender and top turns golden and bubbly.

Step 8: Rest And Serve

Let dish sit 5 minutes. Scatter fresh parsley on top if desired. Enjoy your creamy potato masterpiece!

Tips for Making Dad’s Creamy & Cheesy Au Gratin Potatoes Shine

• Master Even Potato Slicing: Use a mandoline slicer for uniform thickness, ensuring consistent cooking and a professional-looking dish.
• Prevent Cheese Sauce Lumps: Whisk milk gradually into the roux and stir continuously to create a smooth, creamy sauce without unwanted clumps.
• Boost Flavor Depth: Add smoked paprika or swap some cheddar with sharp cheese varieties to enhance the overall taste profile of the au gratin potatoes.
• Customize for Dietary Needs: Substitute dairy milk with unsweetened almond or oat milk for a lactose-free version, and use gluten-free flour to accommodate different dietary restrictions.
• Maximize Crispy Topping: Uncover the dish during the final baking stage to allow the cheese to brown and develop a deliciously golden, crispy crust.

Saving and Reheating Dad’s Creamy & Cheesy Au Gratin Potatoes the Right Way

• Store leftovers in an airtight container within 2 hours of cooking. Properly sealed, the potatoes will stay fresh for 3-4 days in the refrigerator.
• Preheat oven to 350F. Cover the dish with foil to prevent drying out. Warm for 15-20 minutes until heated through, maintaining the creamy texture.
• Place individual portions in a microwave-safe dish. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when potatoes are steaming hot.
• Wrap tightly in freezer-safe container or wrap. Freeze up to 2 months. Thaw overnight in refrigerator before reheating to preserve the original creamy consistency.

Pairing Tips for Dad’s Creamy & Cheesy Au Gratin Potatoes

• The herbal notes of rosemary complement the creamy, cheesy potatoes, creating a harmonious main course that balances richness with aromatic flavors.
• A light, tangy salad with a zesty vinaigrette cuts through the dish's heaviness, providing a refreshing contrast and balancing the meal's richness.
• The wine's buttery undertones and subtle oak notes perfectly enhance the creamy potato's cheesy depth, creating a delightful dining experience.
• Lightly seasoned green beans add a fresh, crisp element that brightens the dish and provides a nutritious vegetable side.

Tasty Twists on Dad’s Creamy & Cheesy Au Gratin Potatoes

Gluten-Free Potato Gratin: Replace wheat flour with cornstarch or gluten-free flour blend to maintain sauce thickness while accommodating gluten sensitivities.

Vegan Potato Casserole: Substitute dairy milk with unsweetened almond milk, use nutritional yeast instead of cheese, and replace butter with olive oil for a plant-based version that maintains creamy texture.

Low-Carb Cauliflower Alternative: Swap potatoes with thinly sliced cauliflower to reduce carbohydrate content while keeping the rich, cheesy sauce and similar baking method.

Herb-Infused Potato Gratin: Add fresh rosemary, thyme, or sage to the cheese sauce for an aromatic enhancement that elevates the classic recipe’s flavor profile.

Dads Creamy & Cheesy Au Gratin Potatoes Recipe

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4.6 from 39 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Dad’s creamy & cheesy au gratin potatoes blend rustic comfort with French-inspired elegance. Layers of tender potato slices melt together with rich cheese and smooth cream, creating a side dish that promises warmth and satisfaction for family gatherings.

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Ingredients

Scale 1x2x3x

Potatoes:

• 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced

Cheeses:

• 1 cup (120 g) shredded sharp cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup (30 g) shredded Gruyere cheese

Seasonings and Other Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) whole milk or heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley

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Instructions

1. Warm the oven to 375F (190C) and prepare a 9×13-inch baking vessel with a light butter coating.
2. Carefully transform potatoes into thin, uniform slices using a mandoline sliffer for precision.
3. Create a flavor foundation by gently sweating minced garlic in melted butter until aromatic.
4. Introduce flour to the butter mixture, stirring consistently to develop a smooth, golden roux.
5. Slowly incorporate milk, whisking continuously to eliminate potential lumpy textures and allow the sauce to gently thicken.
6. Remove from heat and fold in cheddar, Parmesan, seasonings, and smoked paprika until the sauce transforms into a silky, uniform consistency.
7. Construct the first layer of potato slices across the bottom of the prepared dish, creating an even landscape.
8. Cascade half the cheese sauce over the potato foundation, ensuring complete and equal coverage.
9. Mirror the layering process with remaining potato slices and sauce, guaranteeing comprehensive coating.
10. Embellish the surface with a generous sprinkle of Gruyere cheese for additional richness.
11. Shield the dish with aluminum foil and bake for 40 minutes, allowing potatoes to tenderize.
12. Unveil the foil and continue baking until the surface achieves a golden, effervescent appearance and potatoes reach maximum tenderness.
13. Allow the dish a brief 5-minute rest before serving, optionally adorning with fresh parsley for a vibrant finish.

Notes

• Select starchy potatoes like Russet or Yukon Gold for the best creamy texture and even cooking throughout the dish.
• Slice potatoes uniformly to guarantee consistent cooking and prevent some pieces from being undercooked or overcooked.
• Pat potato slices dry with paper towels before layering to prevent excess moisture and help the sauce adhere better.
• Experiment with different cheese combinations like adding smoked Gouda or sharp white cheddar for more complex flavor profiles.
• For a lighter version, substitute half-and-half or whole milk with low-fat milk and use reduced-fat cheese options.
• Enhance the dish with optional mix-ins like crispy bacon bits, caramelized onions, or roasted garlic for added depth.
• Make this dish gluten-free by replacing wheat flour with cornstarch or potato starch in the cheese sauce.
• Prepare ahead by assembling the dish and refrigerating, then bake when ready to serve for convenient meal planning.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 370
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 55 mg