Dad’s Creamy & Cheesy Au Gratin Potatoes are a heartwarming dish filled with tender potato slices bathed in a rich, creamy cheese sauce that melts perfectly into every bite. The golden, bubbly top adds a delightful crunch that contrasts beautifully with the softness underneath. It’s the kind of comfort food that feels like a warm hug from the inside out.
I love making this recipe because it always reminds me of family gatherings where the whole table would light up once these potatoes came out of the oven. The secret for me is to slice the potatoes thinly and layer them evenly, so every forkful gets just the right balance of cheese, cream, and potatoes. Plus, it’s super forgiving—if you’re a little off on the cheese or cream, it still turns out delicious.
My favorite way to serve Dad’s Au Gratin Potatoes is alongside a simple roasted chicken or a fresh green salad. It feels like the perfect side that upgrades any meal into something special without much fuss. This dish is a total crowd-pleaser, and I often find myself making extra because everyone will ask for seconds, including me!
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold potatoes because they hold their shape and have a creamy texture when baked. Russets work too and give a fluffier feel. Just make sure to slice them evenly for uniform cooking.
Cream & Milk: This combo makes the sauce rich but not too heavy. You can swap heavy cream with half-and-half for a lighter dish, or use whole milk if you prefer less richness, though the sauce will be a bit thinner.
Cheese: Sharp cheddar gives the dish its classic tangy flavor. Gruyère adds a gentle nuttiness and creaminess—feel free to skip it or use Fontina or Mozzarella if you want a milder taste.
Garlic: Fresh minced garlic is best for a subtle, fragrant layer of flavor. If you’re short on time, garlic powder works in a pinch but use less to avoid overpowering the dish.
How Can You Get the Perfect Creamy & Golden Au Gratin Layer?
Getting creamy potatoes with a beautifully browned top requires some simple steps:
- Slice evenly: Use a mandoline or a sharp knife to cut potatoes about 1/8-inch thick. This ensures even cooking and creaminess.
- Simmer cream sauce: Warm the cream mixture just until it simmers—avoid boiling to keep the sauce smooth and rich.
- Layer carefully: Overlap the potato slices lightly in the dish, and pour enough sauce to coat each layer well without drowning the potatoes.
- Add butter dots on top: These help achieve that golden, bubbling crust in the oven.
- Bake covered, then uncovered: Covering prevents the top from burning while making the inside tender. Removing the foil at the end lets the cheese brown beautifully.
- Rest before serving: Let the dish sit 10-15 minutes after baking to thicken the sauce for easy slicing and serving.
Following these tips will give you creamy, tender potatoes with a crispy, cheesy top every time.
Equipment You’ll Need
- Mandoline or sharp knife – I recommend using this to slice potatoes evenly to ensure uniform cooking and a nice presentation.
- Medium saucepan – this is where you’ll heat the cream and cheese sauce, making it smooth and flavorful.
- 9×13 inch baking dish – the perfect size for layering and baking the potatoes to bubbly perfection.
- Wooden spoon or spatula – helps stir the cheese sauce until smooth without scratching the pan.
- Aluminum foil – cover the dish during baking to keep it moist and prevent over-browning before the potatoes are tender.
Flavor Variations & Add-Ins
- Add cooked bacon crumbles or diced ham between layers for extra savory bites that add protein and crunch.
- Mix in sautéed mushrooms or caramelized onions for earthy, sweet flavors that deepen the dish.
- Use different cheeses like Monterey Jack or Parmesan for varied tangs and textures—Parmesan gives a nice sharp crust.
- Season with fresh thyme or rosemary instead of parsley for a fragrant, herbaceous twist that pairs well with roasted meats.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
Potatoes & Dairy:
- 4 large russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
Flavor & Seasoning:
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Cheese:
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated (optional for extra creaminess)
Garnish:
- 1 tablespoon fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, mainly slicing the potatoes and making the cheese sauce. Baking requires 1 hour covered, then another 20 to 30 minutes uncovered for the golden top. After baking, let it rest 10 to 15 minutes before serving. Total time: about 1 hour 50 minutes.
Step-by-Step Instructions:
1. Prep and Slice Potatoes:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter to prevent sticking. Peel your potatoes and slice them thinly — aim for about 1/8-inch thick slices. A mandoline slicer is great if you have one, but a sharp knife works just fine. Even slices help them cook evenly.
2. Make the Creamy Cheese Sauce:
In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg if you’re using it. Warm this mixture over medium heat until it starts to gently simmer (don’t let it boil). Then, take it off the heat and stir in half of the cheddar cheese and all of the Gruyère cheese (if using) until smooth and melted. This is your rich, cheesy sauce.
3. Layer Potatoes and Sauce:
Put a single layer of potato slices in the bottom of your baking dish, overlapping just a little. Pour enough of the cheese sauce over to coat the layer nicely. Keep layering sliced potatoes and sauce until you’ve used all the potatoes and most of the sauce. Finish by sprinkling the remaining cheddar cheese on top, then dot the surface with little pieces of butter.
4. Bake Covered and Uncovered:
Cover the dish loosely with aluminum foil and bake in the preheated oven for about 1 hour. This helps soften the potatoes. Next, remove the foil and bake for another 20-30 minutes until the top is bubbly, golden, and crispy. You’ll know it’s done when you can easily poke a fork through the potatoes.
5. Rest and Garnish:
When you remove the dish from the oven, let it rest for 10-15 minutes so the sauce thickens. Before serving, sprinkle with fresh chopped parsley for a fresh, colorful touch. Serve warm as a delicious, creamy side!
Can I Use Frozen Potatoes for Au Gratin?
It’s best to use fresh potatoes for this recipe because frozen ones can release extra moisture, making the dish watery. If you must use frozen, thaw and pat them dry thoroughly before layering.
Can I Make Dad’s Au Gratin Potatoes Ahead of Time?
Yes! You can assemble the dish up to a day in advance. Cover it tightly and keep it in the fridge. When ready, bake it covered and then uncovered as directed, adding a bit more baking time if needed.
How Do I Store Leftover Au Gratin Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F until heated through to keep the crispy top intact.
Can I Substitute the Cheeses in This Recipe?
Absolutely! If you don’t have Gruyère, try Fontina, Monterey Jack, or Mozzarella for creaminess. Parmesan sprinkled on top can add a nice sharp crust. Just choose cheeses that melt well.