Have you ever met anyone who doesn’t like potatoes? Me, neither. Potatoes are a classic comfort food, and rightfully so. They’re so versatile – from fried or baked to crispy or creamy – they always make a great impression. And while we all have a favorite potato side dish, I want you to forget your favorite just for today. That’s because this comforting, elegant, creamy potato gratin deserves your attention. And you’ll be so glad you tried this deliciousness.
Recipe Ingredients
Although scalloped potatoes and potato au gratin have almost the same ingredients, you can easily identify these two on how they are prepared. But for a foodie like me, the name doesn’t matter, especially when it tickles your tastebuds. 😉
How to Make Potatoes au Gratin
Prep the Ingredients
Slice the Potatoes – Peel and wash potatoes, then slice into about ⅛” slices. Use a mandolin, if desired, for even and fast prep.Saute – Melt the butter over medium heat in a large saucepan. Then add onions, garlic, and thyme, and saute for 1-2 minutes or until fragrant. Be careful not to burn the garlic. (Photos 1-2)Add Liquids – Gently pour in the cream, whole milk, and evaporated milk, followed by salt, pepper, and nutmeg. Gently bring the cream mixture to a boil and simmer over medium heat, stirring occasionally for about 5 minutes or until the mixture thickens. (Photos 3-4)Add Cheese – Add about ½ cup of shredded cheddar cheese and ½ cup of Gruyere cheese, Jarlsberg, or another melty cheese and stir until smooth. Remove the saucepan from the heat. (Photos 5-6)
Assemble and Bake
Oil the Baking Dish – Grease a 9×13-inch casserole dish with butter or cooking spray.Assemble – Place half of the potatoes in the greased pan, top the potatoes with the sauce, and add the rest of the potatoes and any other remaining sauce. (Photos 7-9)Bake – Cover the dish with foil paper, then bake for 45-50 minutes or until potatoes are fork-tender. Remove the foil, sprinkle the potatoes with the remaining cheese, and bake for another 15-20 minutes or until the potatoes are bubbly and brown. (Optional: Broil for 5 minutes more for a crustier and browner top.) (Photo 10)Serve – Top with thyme sprig if desired. Serve warm.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
If you want to make everything ahead before a big busy day, these homemade au gratin potatoes are perfect. Save your sanity by making this deliciousness ahead for Thanksgiving or Christmas. Refrigerate: Simply prepare and assemble the dish until the baking part, then cover it with tin foil and place it in the fridge overnight. When ready to bake, follow the baking directions below. Moreover, you may bake it ahead, let it cool and cover it with foil. Then store it in the fridge for up to three days. Freeze: Although I don’t recommend freezing this dish because it affects the texture, you definitely can. Let it cool completely before wrapping the baking dish tightly with aluminum foil or plastic wrap. Then store it in the freezer for up to three months. Let it thaw overnight in the fridge, then bake. Reheat: For best results, bake it at 300-325℉/150-160℃ for 75 minutes.
What to Serve With Potatoes au Gratin
I could make a really long list for this. But I’d love to share some of my best holiday recipes to go along with this ultimate potato side:
More Fabulous Potato Side Dishes To Try
Conclusion
This creamy au gratin potatoes recipe is so easy to throw together for regular weeknight meals or special occasions. Would you like more awesome recipes for the holidays? Then subscribe to my newsletter to keep them coming. And don’t worry because it’s free! 😉
Watch How to Make It
[adthrive-in-post-video-player video-id=”vxkC4UAJ” upload-date=”2020-12-13T23:17:38.000Z” name=”Cheesy Potatoes au Gratin” description=”Cheesy Potatoes au Gratin – thinly sliced potatoes layered and baked in a creamy, cheesy sauce with a jolt from nutmeg and thyme. The ultimate potato side dish of all time that goes well with just about anything. Utterly delicious and super comforting!” player-type=”collapse” override-embed=”false”] This blog post was originally published in November 2019 and has been updated with additional tips, new photos, and a video.
