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Cheesy Potatoes Au Gratin

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A comforting side dish featuring tender sliced potatoes layered with a creamy, garlicky cheese sauce made with sharp cheddar and Parmesan. Baked until golden and bubbly, this classic gratin delivers the perfect combination of crispy top and velvety interior.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes peeled and thinly sliced
  • 2 tablespoons halal butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • ½ cup Parmesan cheese grated
  • 2 cloves garlic minced
  • ½ teaspoon salt more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika optional, for color
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a medium saucepan over medium heat, melt butter and whisk in flour. Cook for about 1 minute until lightly golden.
  3. Slowly whisk in warmed milk and heavy cream until smooth.
  4. Add minced garlic, salt, black pepper, and paprika. Cook for about 5 minutes until slightly thickened.
  5. Remove from heat and stir in 1½ cups cheddar and ¼ cup Parmesan until melted.
  6. Arrange half of the sliced potatoes in the prepared baking dish, pour half of the cheese sauce over them.
  7. Layer remaining potatoes and pour remaining cheese sauce on top. Sprinkle with remaining ½ cup cheddar and ¼ cup Parmesan.
  8. Cover with foil and bake for 45 minutes.
  9. Remove foil and bake for an additional 15-20 minutes until potatoes are tender and top is golden brown.
  10. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

For the best results, use quality sharp cheddar cheese for maximum flavor. You can substitute different cheeses like Gruyère or fontina for variation. The potatoes should be sliced thinly and uniformly for even cooking. Make ahead tip: You can assemble the dish up to 24 hours in advance and refrigerate before baking. The paprika adds both color and a subtle smoky note to the dish.

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