Dad’s Creamy & Cheesy Au Gratin Potatoes are everything you want in a comforting side dish — tender slices of potatoes baked in a rich, creamy sauce with plenty of melted cheese on top. The golden, bubbly crust gives way to soft, flavorful layers that melt in your mouth with every bite.
I always think of family dinners when I make this recipe. It’s the kind of dish that everyone asks for again and again, and I love how simple ingredients come together to make something so special. Sometimes I add a little extra cheese just because, and it never disappoints. This feels like a warm hug on a plate, perfect for chilly nights or holiday meals.
My favorite way to serve it is right alongside a roast chicken or a big green salad, balancing out all the creamy goodness. And honestly, leftovers are just as good — I like to pop them in the microwave or bake until heated through to get that crust crispy again. It’s one of those dishes that always brings people together around the table, and I’m happy to keep making it again and again.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my go-to because they hold their shape well and have a creamy texture. Russets work too but can be a bit fluffier. Avoid waxy potatoes like red potatoes as they get too firm.
Heavy Cream: This adds richness and smoothness. For a lighter option, use half-and-half or whole milk, but the sauce won’t be as thick and creamy.
Cheddar and Gruyère Cheese: Sharp cheddar brings bold flavor and Gruyère adds a nutty creaminess. You can swap Gruyère with Swiss or Fontina, and cheddar with any good melting cheese like Monterey Jack.
Garlic & Nutmeg: Garlic gives depth, and a pinch of nutmeg adds subtle warmth that balances the cream and cheese. Nutmeg is optional but I recommend it for that classic au gratin touch.
How Do I Get Perfectly Tender Potatoes with a Crispy Golden Top?
The key is layering and timing. Here’s how I do it:
- Slice your potatoes thinly and evenly for consistent cooking.
- Warm the cream with seasoning before pouring; this helps potatoes soak up flavor and cook evenly.
- Layer potatoes and cheese, making sure each layer is coated with cream.
- Cover and bake first to steam and soften the potatoes.
- Remove the cover near the end to let the top brown and get crispy.
Resting after baking lets the sauce thicken up so it’s creamy but not runny. If your top browns too quickly, cover loosely with foil to avoid burning.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits all the potatoes in an even layer.
- Large knife and cutting board – for slicing potatoes thin and even, which helps them cook evenly.
- Medium saucepan – perfect for gently warming the cream and seasonings without burning.
- Measuring spoons and cups – to measure your ingredients accurately.
- Aluminum foil – for covering the dish during baking to keep the potatoes moist.
- Grater – for shredding your cheeses fresh, which melts better and adds more flavor.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, savory boost—perfect for weekend dinners.
- Mix in sautéed onions or leeks for extra sweetness and depth.
- Use different cheeses like mozzarella or Parmesan to change the flavor profile.
- Sprinkle fresh herbs like thyme or rosemary before baking for an herby touch.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
For the Potatoes & Cream Sauce:
- 2 ½ pounds Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
For the Cheese & Finishing Touches:
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 tablespoons unsalted butter, for greasing the dish
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 1 hour and 15 minutes of baking time. After baking, you’ll want to rest the dish for 10 minutes before serving to let the sauce thicken just right. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready and Prepare Your Oven:
Start by preheating your oven to 375°F (190°C). Butter your baking dish or individual ramekins really well so the potatoes don’t stick.
2. Heat the Cream Sauce:
In a medium saucepan, mix the heavy cream with the minced garlic, salt, pepper, and nutmeg if you’re using it. Warm this gently over medium heat until it just begins to simmer. Take it off the heat to keep the cream nice and smooth.
3. Layer the Potatoes and Cheese:
Arrange a layer of the thinly sliced potatoes on the bottom of the baking dish, overlapping each slice a little. Sprinkle some of the shredded sharp cheddar and Gruyère cheeses over the potatoes. Then pour enough of the warm cream mixture over the cheese and potatoes to cover them lightly.
Repeat these layers — potatoes, cheese, cream — until all your ingredients are used up, making sure to finish with a layer of cheese on top.
4. Bake and Finish:
Cover your dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 20 to 30 minutes. You’re looking for a bubbly, golden-brown top and tender potatoes when you poke them with a fork.
When it’s done, let the dish rest for 10 minutes. This step helps the creamy sauce thicken perfectly and makes it easier to serve.
5. Garnish and Serve:
Sprinkle fresh chopped parsley on top for a burst of color and a touch of freshness. Serve warm and enjoy the creamy, cheesy goodness!
Can I Use Frozen Potatoes for Au Gratin?
It’s best to use fresh potatoes for this recipe since thin, fresh slices cook evenly and absorb the creamy sauce well. If you use frozen, make sure to thaw and pat them dry to avoid extra moisture that could make the dish watery.
Can I Make Dad’s Au Gratin Potatoes Ahead of Time?
Absolutely! You can assemble the dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a little extra baking time if it’s cold from the fridge, and be sure to let it rest after baking for the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, which helps keep the top crispy and the inside creamy.
Can I Substitute Different Cheeses?
Yes! While sharp cheddar and Gruyère give that classic flavor, you can use Swiss, Fontina, or even mozzarella for a different taste and meltiness. Just choose good melting cheeses and adjust quantities to keep the balance of flavor.