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Creamy Cheesy Au Gratin Potatoes Recipe Easy Golden Crispy Crust

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A comforting and indulgent dish featuring creamy, tender russet potatoes layered with a rich cheese sauce and topped with a golden, crispy crust. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • 2 cups shredded sharp cheddar cheese (about 200g)
  • 1 cup shredded Gruyère cheese (about 100g)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or parsley, chopped (optional)
  • ½ cup panko breadcrumbs (optional)

Instructions

  1. Peel and slice the russet potatoes into 1/8-inch (about 3 mm) thick rounds using a mandoline slicer or sharp knife. Place the sliced potatoes in a large bowl of cold water to rinse off excess starch, then drain and pat dry.
  2. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
  3. Whisk in 3 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux.
  4. Gradually whisk in 2 cups whole milk and ½ cup heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thick enough to coat the back of a spoon, about 5 minutes.
  5. Remove sauce from heat and stir in 1 cup shredded Gruyère and 1½ cups sharp cheddar cheese until fully melted and smooth. Season with salt and freshly ground black pepper to taste.
  6. Preheat oven to 350°F (175°C). Butter a 9×13 inch (23×33 cm) baking dish lightly.
  7. Arrange a layer of potato slices covering the bottom of the dish, overlapping slightly. Pour a ladle of cheese sauce over the potatoes, spreading evenly. Repeat layering potatoes and sauce until all are used, finishing with a generous layer of sauce and remaining cheddar cheese on top.
  8. If using, sprinkle ½ cup panko breadcrumbs evenly over the cheese layer and dot with small bits of butter.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 20 minutes until the top is golden and bubbling.
  10. For a golden crispy crust, place under the broiler for 2-3 minutes, watching closely to prevent burning.
  11. Let the au gratin potatoes rest for at least 10 minutes before serving. Garnish with chopped fresh thyme or parsley if desired.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. Whisk constantly when making the roux and sauce to avoid lumps. Broil at the end for a golden crispy crust but watch carefully to prevent burning. Let the dish rest before serving to thicken the sauce and improve slicing. For gluten-free, substitute flour and breadcrumbs with gluten-free alternatives. For dairy-free, use plant-based milk and dairy-free cheese substitutes, adjusting thickening with cornstarch.

Nutrition

Keywords: au gratin potatoes, cheesy potatoes, creamy potatoes, comfort food, side dish, russet potatoes, cheesy casserole

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