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The Boat Shed Kitchen

Creamy Cheesy Au Gratin Potatoes

These creamy cheesy au gratin potatoes are the perfect side dish for holidays or weeknight dinners. Thin-sliced Yukon Gold or Russet potatoes are smothered in a homemade garlic cheese sauce, baked until golden and bubbly. Hearty, indulgent, and guaranteed to please a crowd.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or Russet potatoes peeled and thinly sliced
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup grated parmesan cheese
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika optional, for garnish

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Melt butter in a skillet. Sauté onion 5 mins, add garlic for 1–2 mins.
  3. Add flour, stir 1 min. Gradually add cream while whisking.
  4. Stir in salt, pepper, half the cheddar and parmesan. Let melt.
  5. Layer half the potatoes in dish. Pour half the sauce. Repeat.
  6. Top with remaining cheddar and parmesan.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-cheesy-au-gratin-potatoes/

Notes

  • Use a mandoline for evenly sliced potatoes.
  • Letting the dish rest helps the sauce thicken and the layers hold together.
  • You can add a pinch of nutmeg or thyme to the sauce for extra flavor depth.