Dad’s Creamy & Cheesy Au Gratin Potatoes are everything you want in a comforting side dish—thinly sliced potatoes soaked in a rich, creamy sauce with plenty of melty cheese baked to golden perfection. The combination of tender potatoes and bubbly cheese always makes me feel like I’m biting into a warm, familiar hug from the kitchen.
I love how simple this recipe is but how big a crowd-pleaser it turns out to be every single time. I remember Dad making this dish for special dinners, and no matter what else was on the table, everyone always made room for the potatoes. My tip? Use sharp cheddar or a cheese you love because the flavor really shines through and makes all the difference.
Serving it hot and fresh from the oven is my favorite way to enjoy these potatoes—they’re so creamy and cheesy that they almost feel like a meal on their own. I like to pair them with roast chicken or a simple green salad for a cozy, home-style dinner that everyone loves. It’s such a warm dish that brings people together around the table.
Key Ingredients & Substitutions
Russet Potatoes: These are great for their starchy texture which helps create that creamy, tender finish. You can swap with Yukon Golds for a waxier, buttery potato that holds its shape well.
Cheese: Sharp cheddar adds bold flavor and melting creaminess. Gruyère gives a lovely nutty touch but can be skipped or replaced with mozzarella or Monterey Jack for milder taste.
Heavy Cream & Milk: The combo makes the sauce rich but not too heavy. For a lighter version, try using half-and-half or whole milk alone, but expect a thinner sauce.
Butter & Flour: They make a classic roux to thicken the sauce smoothly. If you want gluten-free, substitute flour with cornstarch (use half quantity) mixed in cold milk first.
How Do You Get Those Perfectly Tender, Creamy Potato Layers?
Thin and even slicing of potatoes is key. Aim for about 1/8-inch thick slices to ensure they cook evenly and absorb flavors well. A mandoline slicer is handy, but a sharp knife works too—just take your time.
- Layer the potatoes evenly so heat spreads well during baking.
- Pour warm cheese sauce between layers to help them cook through without drying.
- Cover with foil first to trap steam and soften the potatoes, then remove foil to brown the top.
Patience matters here—baking low and slow lets the potatoes become tender and lets flavors meld beautifully. Let the dish rest after baking to set the sauce and make serving easier.
Equipment You’ll Need
- 9×13 inch baking dish – This is the perfect size to hold all the layers and keep everything evenly cooked.
- Medium saucepan – I like this for making the cheese sauce because it heats evenly and prevents sticking.
- Whisk – It helps you smoothly combine the cream and flour mixture without lumps.
- Mandoline slicer (optional) – Makes slicing potatoes super quick and even, but a sharp knife works fine too.
- Measuring cups and spoons – For accurately measuring cheeses, liquids, and seasonings.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or Monterey Jack for a milder, melty cheese with a different flavor profile.
- Add cooked bacon crumbles between layers for a smoky crunch.
- Mix in sautéed mushrooms or caramelized onions to boost umami and texture.
- Replace thyme with fresh rosemary or parsley for a different herb touch.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for extra flavor)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, with an additional 1 hour and 10 minutes for baking. Plan for a total of roughly 1 hour and 30 minutes to have warm, cheesy au gratin potatoes ready to serve.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Set your oven to 350°F (175°C) and butter a 9×13 inch baking dish to keep the potatoes from sticking.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until it’s fragrant, about 1 minute. Stir in the flour and whisk constantly until the mixture turns a light golden color, about 2 minutes. Slowly whisk in the heavy cream and milk, making sure there are no lumps. Let it gently simmer for 5-7 minutes until it thickens. Lower the heat and stir in 1 ½ cups cheddar and ½ cup Gruyère cheese until smooth. Season with salt, pepper, and thyme.
3. Layer Your Potatoes:
Arrange half of the potato slices in an even layer at the bottom of your baking dish. Pour half of the cheese sauce over the potatoes. Then add the remaining potato slices on top and pour the rest of the cheese sauce over them. Finally, sprinkle the remaining cheddar and Gruyère cheese evenly over the top.
4. Bake and Finish:
Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 25-30 minutes, or until the cheese topping is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
5. Rest and Serve:
Let the au gratin potatoes rest for 10 minutes before serving. Garnish with fresh thyme sprigs for a lovely finish.
Enjoy your creamy, cheesy, and comforting au gratin potatoes with your favorite main dishes!
Can I Use Frozen Potatoes for Au Gratin?
It’s best to use fresh potatoes for this recipe because frozen ones can become mushy and release extra water. If you must use frozen, thaw completely and pat dry to remove excess moisture before layering.
Can I Make Dad’s Au Gratin Potatoes Ahead of Time?
Absolutely! Prepare the dish up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake as instructed, adding extra time if baking from cold.
What’s the Best Way to Store Leftovers?
Store leftover au gratin potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to keep the cheese sauce creamy.
Can I Substitute Other Cheeses?
Definitely! Swiss, mozzarella, or Monterey Jack are great milder alternatives. Just keep the total cheese amount the same to maintain the creamy texture and cheesy flavor.
