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Ultimate Creamy and Cheesy Potatoes Au Gratin

A close-up slice of creamy potatoes au gratin with a golden, bubbly, and seasoned top crust.
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Create restaurant-quality Potatoes Au Gratin at home. This recipe delivers tender, thinly sliced potatoes layered in a rich, velvety cheese sauce, perfect as a holiday side dish or comfort food classic.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1/2 cup Unsalted butter
  • 1/2 cup All-purpose flour
  • 4 cups Whole milk, warmed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg
  • 1 cup Gruyère cheese, shredded
  • 1 cup Sharp Cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves Garlic, minced

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Peel and slice the potatoes very thinly, aiming for uniform thickness. You can use a mandoline for best results. Place the sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.
  3. Make the cheese sauce (Béchamel base): In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic.
  6. Add the cheese: Stir in the Gruyère, Cheddar, and Parmesan cheeses until they are fully melted and the sauce is smooth. Reserve about 1/2 cup of the mixed cheese for the top layer.
  7. Assemble the gratin: Drain the sliced potatoes well and pat them slightly dry. Arrange one-third of the potato slices in an even layer in the prepared baking dish. Pour about one-third of the cheese sauce over the potatoes.
  8. Repeat the layering process twice more: potatoes, then sauce, ending with the final layer of potatoes covered in the remaining sauce.
  9. Sprinkle the reserved 1/2 cup of cheese mixture evenly over the top layer.
  10. Bake: Cover the dish loosely with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  12. Rest: Let the Potatoes Au Gratin rest for 10 to 15 minutes before slicing and serving.

Notes

  • For a Copycat Ruth’s Chris style, use Russet potatoes and substitute Fontina or Monterey Jack for the Cheddar, maintaining the Gruyère and Parmesan.
  • If you prefer a crispier top, skip the foil for the first 30 minutes of baking.
  • You can prepare the sauce and slice the potatoes a day ahead. Store them separately in the refrigerator.
  • For individual servings, use a muffin tin or small ramekins for baking. Adjust the baking time accordingly.

Nutrition

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