![- 4 large russet potatoes - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 1 cup whole milk - ½ teaspoon smoked paprika - Fresh chives (for garnish) - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons unsalted butter - 3 cloves garlic When it comes to cheesy au gratin potatoes, the right ingredients make all the difference. I always use russet potatoes for their creamy texture. They hold up well and become tender when baked. For cheese, I love sharp cheddar. It melts beautifully and has a rich taste. Heavy cream and whole milk add a silky, rich flavor. You can also add smoked paprika for a hint of smokiness. Don’t forget seasonings. Salt and black pepper bring out all the flavors. Garlic adds a lovely aroma and depth. I recommend using fresh chives as a garnish. They brighten up the dish and add color. For the full recipe, check the detailed steps and enjoy this rich and creamy delight! - Preheat oven to 375°F (190°C). - Grease a 9x13-inch baking dish with 1 tablespoon of butter. Start by getting your oven hot. This step helps the dish cook evenly. Greasing the baking dish ensures the potatoes do not stick. Use unsalted butter for a rich flavor. - Sauté garlic in butter. - Combine cream, milk, salt, pepper, and paprika. Next, melt the remaining butter in a saucepan over medium heat. Add minced garlic and sauté for about 30 seconds. This step makes your kitchen smell amazing! Then, stir in the heavy cream, whole milk, salt, black pepper, and smoked paprika. Cook until the mixture just starts to bubble, then remove it from heat. - First layer of potatoes and cream mixture. - Add shredded cheese. - Final layer and finish with cheese and Parmesan. Now, it’s time to layer. Place half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes. Sprinkle 1 cup of shredded cheddar cheese on top. Repeat by adding the rest of the potatoes and then the cream mixture. Finish with the remaining cheddar and grated Parmesan on top for that cheesy goodness. - Cover and bake for 45 minutes. - Uncover and bake until golden, 20-25 minutes. Cover the baking dish with aluminum foil and bake for 45 minutes. This keeps the moisture in. After that, uncover the dish and bake for an additional 20-25 minutes. Watch for that golden top! The potatoes should be fork-tender when done. Enjoy this rich and creamy delight! For the full recipe, check out [Full Recipe]. To make Cheesy Au Gratin Potatoes even better, try adding more seasonings. You can use dried thyme or rosemary for a fresh taste. A pinch of nutmeg adds warmth and depth. If you want a kick, add some cayenne pepper. For cheese, sharp cheddar is great, but feel free to mix it up! Gruyère, fontina, or even pepper jack can give you a new twist. Each cheese brings its own special flavor to the dish. Slice your potatoes about 1/8 inch thick. This helps them cook evenly and become tender. A mandoline slicer works well for uniform thickness. When layering, spread the potato slices evenly in the dish. Pour half of the cream mixture over the first layer. Then, add a full cup of cheese. Repeat this with the second layer. This method keeps the cheese gooey and delicious. For a great presentation, serve your potatoes in the baking dish for a homey feel. You can also use small ramekins for a fancy touch. Garnish with fresh chives for color and taste. This dish pairs well with a simple green salad or grilled chicken. You can find the full recipe [here](#). {{image_2}} You can easily add veggies to your cheesy au gratin potatoes. Broccoli and spinach work well. - Broccoli: Cut it into small florets. Blanch them for a few minutes before layering. - Spinach: Use fresh or frozen spinach. If frozen, thaw and squeeze out excess water. Other great veggie pairings include: - Cauliflower: Its mild taste blends well with cheese. - Zucchini: Use thin slices for a nice texture. - Carrots: Shred or slice them thinly to add color. For a lighter dish, try swapping heavy cream. Here are some options: - Low-fat milk: This will reduce fat without losing much flavor. - Unsweetened almond milk: It has a nutty taste and is low in calories. You can also use: - Greek yogurt: It adds creaminess and protein. Just thin it with a bit of milk. - Coconut cream: This gives a rich flavor while being dairy-free. Cheese plays a key role in flavor. Experiment with different kinds: - Gruyère: This cheese melts beautifully and adds a nutty taste. - Fontina: It has a creamy texture and mild flavor. You can also reduce cheese while keeping taste by: - Mixing strong cheeses: Use less of a sharp cheese for big flavor. - Adding nutritional yeast: This gives a cheesy flavor without dairy. For the full recipe, check out Cheesy Au Gratin Potatoes. To keep your cheesy au gratin potatoes fresh, store leftovers in an airtight container. Let the dish cool down before sealing it. This helps prevent moisture buildup. Use glass or plastic containers that close tightly to keep the flavors locked in. This way, you can enjoy your meal later without losing taste. When reheating, the best methods are the oven or microwave. If using the oven, set it to 350°F (175°C). Place the potatoes in a baking dish and cover with foil. Heat for about 20 minutes, or until warm. This keeps the top from getting too hard. If you choose the microwave, use a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between, until hot. If you want to freeze cheesy au gratin potatoes, let them cool first. Place portions in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label each bag with the date. For thawing, move them to the fridge overnight. Reheat them using the oven or microwave as described above for best taste. Yes, you can prepare this dish in advance. First, slice your potatoes and layer them in the baking dish. Pour the cream mixture over the top, but do not bake yet. Cover the dish with plastic wrap and store it in the fridge. This way, you save time on busy days. When you're ready to bake, just remove the plastic wrap and bake as directed in the Full Recipe. I recommend using russet potatoes. They are starchy and hold up well when baked. You can also try Yukon Gold potatoes for a creamier texture. Both types will give you that rich and creamy feel you want in cheesy au gratin potatoes. To make this dish gluten-free, simply use gluten-free flour or cornstarch to thicken your cream sauce. Be sure to check your cheese labels, as some brands may add gluten. Other than that, all other ingredients in this recipe are naturally gluten-free. Yes, a slow cooker works great for cheesy au gratin potatoes. Layer the potatoes and cream mixture in the slow cooker just like you would in the oven. Cook on low for about 6-7 hours or on high for about 3-4 hours. Check to make sure the potatoes are tender before serving. In this article, we covered how to make delicious cheesy au gratin potatoes. We explored main and optional ingredients, essential seasonings, and detailed step-by-step instructions. I shared tips for flavor, texture, and ways to serve. We also discussed fun variations, storage methods, and common questions. These potatoes are tasty, easy to make, and perfect for any meal. Try your own twists, and enjoy the process. You’ll impress your family and friends with this dish!](https://savorystride.com/wp-content/uploads/2025/07/8b9c0cba-4fc4-4a2a-aa57-94209fb58e2b-250x250.webp)
Cheesy Au Gratin Potatoes
Indulge in the creamy goodness of Cheesy Au Gratin Potatoes! This easy recipe features layers of thinly sliced russet potatoes smothered in a rich cheddar and cream sauce, topped with a golden crust of cheese. Perfect for family dinners or special occasions, this dish is sure to impress.