Dad’s Creamy & Cheesy Au Gratin Potatoes are the ultimate comfort food side dish. This recipe features thinly sliced potatoes baked in a rich, creamy sauce loaded with plenty of melted cheese. The top gets perfectly golden and bubbly, making every bite full of creamy, cheesy goodness with just the right amount of softness and a little crisp on the edges.
I love how this dish brings back memories of family dinners and holiday gatherings where it was always the star on the table. What makes Dad’s version special is the balance between creaminess and cheesiness without being too heavy, so it’s rich but still feels homemade and satisfying. I usually add a touch of garlic and a sprinkle of fresh herbs to make it pop even more.
My favorite way to serve these potatoes is alongside a simple roasted chicken or a smoky grilled steak. They also work great with steamed veggies for a full, comforting meal. If you’re making this for a crowd, I recommend doubling the recipe because everyone will want seconds—there’s just something so inviting about warm, cheesy potatoes that always brings people back for more.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes have a nice buttery flavor and hold their shape well when baked. If you don’t have Yukon Golds, red potatoes or russets work too—just watch the texture as russets may get softer.
Heavy Cream: This keeps the sauce rich and smooth. For a lighter option, try half-and-half or whole milk but expect a thinner sauce.
Cheese: Sharp cheddar gives a big flavor punch, and Gruyère adds nuttiness and creaminess. If you don’t have Gruyère, Swiss or mozzarella can work, though the taste will vary a bit.
Fresh Thyme: Adds a subtle herbal note that brightens the dish. You can substitute dried thyme, but use less since it’s more concentrated.
How Do You Get Thin, Even Potato Slices That Cook Perfectly?
Thin, uniform potato slices are key to even cooking and a creamy texture. Here’s how to get it right:
- Use a mandoline slicer if you have one for quick, consistent slices.
- If slicing by hand, choose a sharp knife and steady your potato to make even cuts about 1/8 inch thick.
- Keep the slices uniform so they bake evenly without some pieces overcooked or underdone.
- After slicing, you can rinse the potatoes lightly and pat dry to remove excess starch, which helps prevent a gluey texture.
Equipment You’ll Need
- Mandoline slicer or sharp knife – I recommend the mandoline for quick, even slices that cook uniformly.
- Medium saucepan – for making the cheesy cream sauce, which needs to be smooth and heated carefully.
- 9×13-inch baking dish – the perfect size for layering and baking the potatoes evenly.
- Measuring spoons and cups – for accurate seasonings and ingredients.
- Chef’s spoon or spatula – to spread the sauce and layer the potatoes smoothly.
- Aluminum foil – helps keep the dish moist during baking before uncovering to brown.
Flavor Variations & Add-Ins
- Switch cheeses: Use smoked gouda or pepper jack for a different flavor twist; they add smokiness or spice.
- Add cooked bacon or ham between layers for smoky, meaty richness.
- Mix in sautéed mushrooms or caramelized onions for added texture and flavor complexity.
- Sprinkle with fresh herbs like parsley or chives before serving for a bright, fresh finish.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
- 3 lbs Yukon Gold potatoes, thinly sliced
- 3 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 2 tablespoons all-purpose flour
How Much Time Will You Need?
This creamy, cheesy dish takes about 15 minutes to prep, including slicing potatoes and making the sauce. Baking time is around 1 hour, split between covered and uncovered baking, plus a 10-minute resting time before serving. So, plan about 1 hour and 25 minutes from start to table.
Step-by-Step Instructions:
1. Get Your Oven and Baking Dish Ready:
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish well, so the potatoes don’t stick and everything bakes evenly.
2. Slice the Potatoes Thinly:
Peel the potatoes, then slice them about 1/8 inch thick. A mandoline slicer makes this quick and even, but a sharp knife works fine—just try to keep the slices uniform for even cooking.
3. Make the Creamy Cheese Sauce:
Melt butter in a medium saucepan over medium heat. Add the minced garlic and cook gently for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly. Slowly whisk in the heavy cream, stirring until it thickens slightly, about 5-7 minutes.
4. Add Cheese and Seasonings:
Remove the sauce from the heat. Stir in 1½ cups cheddar cheese, ½ cup Gruyère, salt, black pepper, smoked paprika (if using), and fresh thyme. Mix until the cheese melts and the sauce is smooth.
5. Layer Potatoes and Sauce:
Start with a layer of potato slices at the bottom of the baking dish. Pour some of the cheese sauce over the potatoes, spreading it evenly. Repeat layers of potatoes and sauce until all is used, making sure the final layer is sauce.
6. Add the Cheese Crust and Bake:
Sprinkle the remaining cheddar and Gruyère cheese evenly on top. Cover the dish tightly with aluminum foil and bake for 45 minutes.
7. Brown the Top:
Remove the foil, crank the oven temperature up to 425°F (220°C), and bake uncovered for 15-20 minutes until the top is golden brown and bubbly.
8. Let It Rest and Serve:
Allow the potatoes to rest for 10 minutes after baking—this helps the sauce thicken and makes serving easier. Garnish with extra fresh thyme leaves and enjoy your creamy, cheesy au gratin potatoes!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the creamiest texture. If you use frozen, make sure they’re fully thawed and patted dry to avoid excess moisture that can make the dish watery.
Can I Prepare This Dish Ahead of Time?
Yes! Assemble the potatoes and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready, bake as directed but add 10-15 extra minutes covered to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) to retain creaminess, or microwave in short bursts stirring occasionally.
Can I Substitute the Cheeses?
Absolutely! Sharp cheddar and Gruyère work wonderfully, but you can swap Gruyère for Swiss or mozzarella, and try other flavorful cheeses like smoked gouda for a unique twist.