Cheesy Potatoes Au Gratin
Homemade cheesy scalloped potatoes with a rich cream sauce and melted cheddar cheese. The perfect potato side dish recipe!
Oh, cheesy potatoes are a staple and in my opinion, the best thing to put next to a steak. This recipe is perfectly creamy with tender, seasoned potatoes in a homemade white cream sauce and with toasted cheese on top.
I have come to the realization that making perfect cheesy potatoes au gratin isn’t as easy as one would think it would be. To make the best au gratin potatoes, it takes some special methods to get them to turn out just right.
The key with scalloped potatoes is to ensure the potatoes become fork tender before the cream sauce dries out or curdles. I have a solution for that and it makes them turned out beautifully every single time. I love America’s Test Kitchen and their two hosts came out with a wonderful cookbook called, Cooking at Home with Bridget and Julia, and this is an adaption of their scalloped potatoes recipe.
How to make Potatoes Au Gratin:
- Start with a good-quality potato. I love to use Yukon Gold potatoes because of their creamy texture but you can use a russet potato as well. Peel the potatoes and cut into thin 1/8 inch slices.
- In a large pot with a lid (such as a dutch oven), saute onion with butter until it begins to become tender, about 5-6 minutes. Add the garlic but only saute for about 30 seconds as garlic can burn quickly.
- The cream, milk, spices, thinly sliced potatoes are added to the pot. Reduce heat, cover, and simmer for about 15 minutes. THIS is the key tip to parboil the potatoes so they don’t need as much time in a hot oven.
- Transfer the potatoes to a baking dish and top with cheese. Bake until bubbling, about 20-25 minutes.
I love to spice up my cheesy potatoes au gratin by adding some roasted green chiles. This is how we do it here in Arizona. Since we love flavor all types of Mexican food, green chiles and jalapenos are a must to add. My brother lived in Mexico for two years and he came home and put jalapenos on everything — even spaghetti and lasagna! I won’t go THAT far but on these cheesy potatoes, it is perfect.
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Cheesy Potatoes Au Gratin. Homemade cheesy scalloped potatoes with a rich cream sauce and melted cheddar cheese. The perfect potato side dish recipe!
- 2 Tablespoons Butter
- 1 Small Onion (finely diced)
- 2 Garlic Cloves (minced)
- 4 lbs Yukon Gold or Russet Potatoes (peeled and thinly sliced, about 1/8")
- 3 cups Heavy Cream
- 1 cup Whole Milk
- 1 teaspoon Thyme
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 2-3 cups Sharp Cheddar Cheese (grated)
Heat a large pot or Dutch oven over medium-high heat. Add butter and onion and let cook for 5-6 minutes, stirring often. Add garlic and cook for 30 seconds. Meanwhile, peel and slice potatoes.
Add heavy cream, milk, thyme, salt, pepper, and potatoes. Cover with a lid and reduce heat to low to keep a mild simmer. Parboil potatoes for about 15 minutes, or until the potatoes are almost tender. Preheat oven to 350 degrees.
Transfer potato mixture to 3-quart baking dish or gratin dish. Sprinkle with cheddar cheese. If you want the cheese to be melted throughout, carefully mix the cheese into the potatoes.
Bake until bubbling around the edges and cheese is melted and golden, about 20-25 minutes. Let cool for 5 minutes before serving.
*Recipe adapted from Cooking at Home with Bridget and Julia Cookbook.
I hope you love these cheesy scalloped potatoes, my friends!