Potatoes Au Gratin Cheese Bake

Potatoes au gratin is that special kind of comfort food I turn to for gatherings or Sunday dinners with the family It is rich creamy and golden on top with perfectly tender layers of potatoes in every bite This recipe feels just a touch fancy but uses simple ingredients you probably already have in your kitchen

When I first brought this bubbling dish to a Thanksgiving table even relatives who claimed not to like potatoes went back for seconds It is just that irresistible

Ingredients

• Russet potatoes: These hold their shape well and have a nice starchy texture Choose firm unblemished potatoes for best results
• Heavy cream: Creates that rich glossy sauce Select high-quality cream for the creamiest texture
• White cheddar cheese: Gives a sharp rich flavor to the sauce Look for a block and shred it yourself for better melting
• Parmesan cheese: Brings a nutty salty umami note I always grate it fresh over the top for maximum flavor
• Unsalted butter: Adds richness and helps brown the gratin on top Softened butter is easier to spread in your dish
• Fresh garlic cloves: Offer a gentle aromatic punch Choose garlic that is firm with tight skins and no green sprouts
• Salt and pepper: Essential for seasoning every layer Use freshly ground pepper and kosher salt if possible

Step-by-Step Instructions

Prepare the Baking Dish:

Grease your baking dish thoroughly with half the softened butter making sure every corner is coated for easy serving and golden edges

Slice the Potatoes:

Peel and very thinly slice your russet potatoes The thinner the better for tender melting layers Use a mandolin if you have one and rinse the sliced potatoes in cold water to prevent browning

Build the Creamy Base:

In a large mixing bowl mix together the cream shredded cheddar four tablespoons of Parmesan and minced garlic until completely combined

Coat the Potatoes:

Gently toss the potato slices in the cream and cheese mixture Ensure every slice gets coated so the flavor seeps into each layer Sprinkle with salt and pepper as you toss

Arrange in the Dish:

Take a handful of coated potato slices and stack them upright in the baking dish Repeat the process snugging each new stack against the last until you fill the dish completely

Pour Extra Cream Mixture:

Drizzle any cream and cheese left in the bowl evenly over the arranged potatoes Lightly season the top again with salt and pepper

Dot with Butter:

Scatter the remaining pieces of butter on top of the potatoes making sure every area has a little to promote browning and flavor

Bake Covered:

Cover the baking dish tightly with foil and bake in the preheated oven for about forty minutes This lets the potatoes soften and the flavors blend

Add Cheese and Uncover:

Remove the foil and sprinkle the remaining Parmesan cheese evenly on top This is what helps get that beautiful golden brown finish

Finish Baking:

Bake uncovered for another twenty five to thirty minutes until the potatoes are completely fork tender and the top is bubbling and browned

Broil for Color:

Place the dish under your broiler for about a minute Watch closely for a golden brown top that is crisp and deeply colored

Rest and Serve:

Allow the gratin to cool for about ten minutes to set before serving This will make slicing and serving much easier

Pin it

For me Parmesan is the star in this recipe Its salty bite on top of gooey melting potatoes reminds me of holiday dinners at my grandparents's house With everyone scooping out big portions it always felt like a celebration

Storage Tips

Potatoes au gratin keep well in the fridge for up to four days Store leftovers tightly covered to prevent the cheese from absorbing any fridge odors You can gently warm it in the oven or microwave for another comforting meal It also freezes surprisingly well just let it cool completely and cut into portions before freezing wrap tightly and thaw overnight in the fridge

Ingredient Substitutions

Swap russet potatoes for Yukon Gold if you prefer a creamier texture or have them on hand If you do not have heavy cream use half and half for a slightly lighter dish For cheese you can try Gruyere or Swiss for a more classic French flavor or just to use up what is in your fridge

Serving Suggestions

I love serving potatoes au gratin with glazed ham roast chicken or even as a centerpiece for a vegetarian dinner Add a crisp salad or steamed green beans to lighten the meal This dish always feels fancy even when it is part of a simple weeknight supper

Cultural Context

Potatoes au gratin has roots in French cuisine with variations found across Europe Although the name sounds fancy it is really about highlighting humble ingredients like potatoes and cheese The technique of layering and baking comes from traditional French farm kitchens where nothing goes to waste and each layer gains love from the last

Pin it

I learned my lesson the first time I rushed and cut into the gratin straight from the oven All the cream just ran out Once I started waiting that ten minutes everything came out perfectly layered and even more delicious

Frequently Asked Questions

→ How thin should the potato slices be?

Potatoes should be sliced very thinly, about 1/8-inch or less. A mandolin helps achieve even slices for uniform baking.

→ Can I use a different type of cheese?

Yes, while white cheddar and Parmesan provide great flavor, you can substitute Gruyère, Swiss, or your preferred cheese.

→ Should the potatoes be peeled?

Peeled russet potatoes are ideal for a creamy texture. However, leaving skins on adds rustic texture and fiber.

→ Can I make this dish ahead of time?

Absolutely! Assemble and bake, then cool and reheat in the oven before serving. Add fresh cheese before reheating for extra flavor.

→ What is the best way to get a crispy top?

After baking, broil the dish for about 1 minute to brown the top, keeping an eye on it to prevent burning.