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Creamy Au Gratin Potatoes Recipe: Cheesy & Delicious

Creamy Au Gratin Potatoes

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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 10

Ingredients
  

  • 3 lbs Yukon Gold potatoes scrubbed and sliced 1/8 inch thick
  • 2 cups Gruyere cheese freshly grated, divided
  • 5 tbsp unsalted butter divided (4 tbsp for sauce, 1 tbsp for greasing)
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk any kind
  • 1/2 cup heavy whipping cream
  • 1 1/4 tsp fine sea salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1 tsp onion powder
  • 1/2 tsp garlic powder

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 3-quart (9x13 inch) casserole dish with 1 tablespoon of butter.
  • In a large pot or Dutch oven over medium heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes, whisking constantly, to remove the raw flour taste.
  • Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps. Add the salt, black pepper, onion powder, and garlic powder.
  • Simmer the sauce until it thickens slightly. Remove from heat and stir in 1 cup (half) of the grated Gruyere cheese until melted and smooth.
  • Thinly slice the potatoes to 1/8-inch thickness (using a mandoline is recommended). Do not rinse the potatoes.
  • Add the sliced potatoes directly into the pot with the cheese sauce and toss gently until every slice is evenly coated.
  • Transfer the potato mixture into the prepared casserole dish, spreading it out evenly.
  • Sprinkle the remaining 1 cup of Gruyere cheese over the top.
  • Cover the dish tightly with aluminum foil and bake for 60 minutes.
  • Remove the foil and bake uncovered for another 15-30 minutes, or until the potatoes are tender and the top is golden and bubbly. For extra color, broil for 2-3 minutes at the end if desired.
  • Let the dish rest for at least 15 minutes before serving to allow the sauce to set.