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Restaurant-Style Creamy Potatoes Au Gratin

A close-up, tasty serving of potatoes au gratin featuring creamy layers and a deeply browned, cheesy top.
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Make this decadent, cheesy Potatoes Au Gratin that rivals any restaurant version. It uses simple steps to achieve a thick, creamy texture perfect for any gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded sharp cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
  2. Slice the potatoes very thinly. You can use a mandoline for consistent thickness, which helps them cook evenly.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  4. Whisk in the flour to create a roux. Cook for one minute, stirring constantly.
  5. Slowly whisk in the heavy cream and milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, Gruyere, and Parmesan cheese until the cheese melts into the sauce.
  7. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
  8. Pour half of the cheese sauce evenly over the potatoes.
  9. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer of potatoes. Press down gently to submerge the potatoes slightly.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil. Sprinkle the sharp cheddar cheese evenly over the top.
  12. Return the dish to the oven, uncovered, and bake for another 20-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  13. Let the potatoes rest for 10 minutes before serving. This allows the sauce to set.

Notes

  • For a copycat restaurant flavor, use a blend of Gruyere and sharp white cheddar.
  • If you are planning meals ahead, this dish is great for meal planning as it can be assembled a day ahead and refrigerated before baking.
  • If you prefer a roasted garlic flavor, roast the garlic first before mincing and adding it to the butter.

Nutrition

Find it online: https://www.purecookingjoy.com/potatoes-au-gratin-recipe-creamy-cheesy-joy/

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