Dad’s Creamy & Cheesy Au Gratin Potatoes are a classic comfort dish that combines tender sliced potatoes with a rich, creamy cheese sauce. The top gets all golden and bubbly, making it hard to resist a second helping. It’s the kind of recipe that brings a warm, homey feeling with every bite.
I love this dish because it reminds me of family dinners where everyone would gather around the table, passing plates and sharing stories. The creamy sauce has just the right balance of cheese and creaminess, and I always find myself sneaking a little extra from the pan while it’s still hot. It’s simple, but it feels special because of that homemade touch.
My favorite way to serve these au gratin potatoes is alongside a roast chicken or a holiday ham. It’s a perfect side that never fails to make meals feel more festive and cozy. If you want to add a little something extra, sprinkle some fresh herbs on top after baking—it brightens the dish up nicely.
Key Ingredients & Substitutions
Yukon Gold potatoes: These potatoes are great because they’re creamy and hold their shape when baked. If you don’t have them, Russet potatoes also work, but your dish may be a bit less creamy.
Butter & Flour (Roux): The butter and flour create a roux, which thickens the cheese sauce. For a dairy-free option, use olive oil or vegan butter and gluten-free flour.
Milk & Heavy Cream: Whole milk and cream make the sauce rich. You can swap heavy cream for extra milk or half-and-half for a lighter version. Plant-based milks like oat milk also work but pick unsweetened options.
Sharp Cheddar Cheese: Cheddar gives strong, cheesy flavor and melts well. Feel free to mix in Gruyère, mozzarella, or Monterey Jack for different tastes. For less salt, use a mild cheddar or reduce added salt.
Seasonings: Garlic powder and onion powder boost flavor without overpowering. Nutmeg adds a subtle warmth, but it’s okay to skip if you’re not a fan.
How Do I Get Thin, Even Potato Slices for Best Results?
Thin, uniform potato slices are key so the dish cooks evenly and the potatoes become tender without being mushy. Here’s how I do it:
- Use a mandoline slicer if you have one—it makes slicing quick and uniform.
- If slicing by hand, try to cut slices about 1/8 inch thick and keep them all similar in thickness.
- Peeling the potatoes helps with even cooking and a smooth texture, but you can leave skins on for more rustic results.
- After slicing, soak the potatoes briefly in cold water to remove excess starch; this prevents the sauce from getting gummy.
Taking time with this step really improves the texture and appearance of your au gratin potatoes.
Equipment You’ll Need
- 9×13-inch baking dish – I like the size because it holds everything nicely and bakes evenly.
- Medium saucepan – needed to make the cheese sauce; I prefer a sturdy one that heats evenly.
- Whisk – helps blend the sauce smoothly without lumps.
- Mandoline slicer or sharp knife – makes slicing potatoes thin and even for best results.
- Measuring cups and spoons – for accurate ingredient amounts.
- Aluminum foil – to cover the dish while baking, keeping the potatoes tender.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère or mozzarella for different cheesy flavors—this adds variety based on your preference.
- Add cooked bacon bits or ham between layers for a smoky, meaty twist.
- Stir in sautéed garlic, onions, or herbs like thyme or parsley to enhance flavor and freshness.
- Mix in sliced mushrooms or spinach for extra veggies and textures—great for a more filling side.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
- Fresh thyme sprigs or parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour and 15 minutes to bake. Allow an extra 10 minutes for resting before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking and make cleanup easier.
2. Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden. Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook for about 5-7 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in 1 ½ cups of the grated cheddar cheese, garlic powder, onion powder, salt, pepper, and nutmeg until the cheese melts completely.
3. Assemble the Potatoes and Sauce
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Add the remaining potatoes in a single layer on top. Pour the remaining cheese sauce over this second layer. Finally, sprinkle the remaining ½ cup of cheese evenly over the top.
4. Bake and Finish
Cover the dish tightly with aluminum foil to keep moisture in, and bake for 45 minutes. Then remove the foil and bake for an additional 30 minutes, until the top is golden, bubbly, and the potatoes are tender when pierced with a fork.
5. Rest and Garnish
Let the potatoes rest for about 10 minutes before serving. This helps the sauce set a little and makes serving easier. Garnish with fresh thyme or chopped parsley for a touch of color and flavor.
Can I Use Frozen Potatoes for Au Gratin?
It’s best to use fresh potatoes for this recipe, as frozen ones can become watery and affect the texture. If using frozen, make sure they’re thawed completely and pat dry to remove excess moisture before layering.
Can I Make Dad’s Au Gratin Potatoes Ahead of Time?
Absolutely! Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake covered for about 50 minutes, then uncover and bake for another 30 minutes until bubbly and golden.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil to keep the potatoes creamy and prevent drying out.
Can I Use Different Cheeses in This Recipe?
Yes! While sharp cheddar is classic, feel free to mix in Gruyère, mozzarella, or Monterey Jack for a different flavor profile. Just choose cheeses that melt well to keep the sauce creamy.