Description
This classic Homemade Au Gratin Potatoes recipe features thinly sliced russet potatoes layered with a creamy garlic-spiced sauce and rich cheddar cheese, baked to golden bubbly perfection. Perfect as a comforting side dish for any occasion, these au gratin potatoes are creamy, cheesy, and delightfully crispy on top.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes (about 5-6 medium potatoes)
Sauce
- 4 tablespoons butter, melted
- 1 cup heavy cream, room temperature to lukewarm
- 1 teaspoon minced garlic
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
Cheese
- 3 cups cheddar cheese, shredded
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375ºF. Lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- Slice Potatoes: Peel and clean the potatoes thoroughly. Using a sharp knife or mandolin, slice the potatoes thinly to about 1/8 inch thick to ensure even cooking.
- Make the Sauce: In a large measuring cup, combine melted butter, heavy cream, minced garlic, paprika, and onion powder. Whisk well until all ingredients are fully incorporated.
- Assemble Layers: Layer one-third of the potato slices evenly on the bottom of the baking dish. Sprinkle 1 cup of shredded cheddar cheese over the potatoes, then drizzle one-third of the sauce on top. Repeat the layering once more: potatoes, cheese, sauce. For the final layer, arrange the remaining potatoes, pour the rest of the sauce evenly, and finish with the remaining cheese on top. Cover tightly with foil.
- Bake Covered: Bake the covered dish in the preheated oven for 60 minutes to cook the potatoes through and allow flavors to meld.
- Bake Uncovered to Brown: Remove the foil and increase oven temperature to 425ºF. Bake the dish uncovered for an additional 15 minutes until the cheese melts into a golden, bubbly crust.
- Rest Before Serving: Let the au gratin potatoes rest for at least 10 minutes after baking to set the layers and improve serving texture.
Notes
- For more flavor, use sharp cheddar cheese or a blend of cheddar and Gruyère.
- Allowing the dish to rest before serving helps the sauce thicken and the dish slice more cleanly.
- You can prepare the dish a few hours ahead and refrigerate; bake as directed when ready to serve, adding extra baking time if chilled.
- Thinly slicing the potatoes ensures even cooking and creamy texture.
- To reduce cooking time, parboil the sliced potatoes for 5 minutes before layering.
