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Ultimate Creamy and Cheesy Potatoes au Gratin

A thick slice of creamy potatoes au gratin with a deeply browned, cheesy crust served on a white plate.
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Make the best potatoes au gratin with this recipe for rich, creamy, and cheesy baked potatoes, perfect for holidays or weeknight comfort food.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced (optional, for roasted garlic flavor)
  • 2 cups shredded Gruyère cheese, divided
  • 1 cup shredded sharp Cheddar cheese, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes, aiming for about 1/8 inch thickness. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic, if using, and cook for 1 minute until fragrant.
  4. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk and heavy cream until the mixture is smooth.
  6. Bring the sauce to a simmer, stirring until it thickens slightly. This should take about 5-7 minutes.
  7. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  8. Stir in 1 1/2 cups of the Gruyère and 3/4 cup of the Cheddar cheese until melted and smooth. This is your cheese sauce.
  9. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
  10. Pour half of the cheese sauce evenly over the potatoes.
  11. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer.
  12. In a small bowl, combine the remaining 1/2 cup Gruyère and 1/4 cup Cheddar cheese. Sprinkle this mixture evenly over the top layer of potatoes.
  13. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes.
  14. Let the potatoes au gratin rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, slice potatoes uniformly using a mandoline slicer.
  • If you want a copycat Ruth’s Chris style, use only Gruyère cheese and add a pinch of cayenne pepper to the sauce.
  • For a weeknight potato side, you can reduce the baking time by par-boiling the potato slices for 5 minutes before layering.

Nutrition

Find it online: https://fooddexterity.com/potatoes-au-gratin-ultimate-creamy-cheesy-recipe/