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Creamy Au Gratin Potatoes Recipe with Crispy Cheese Crust Easy and Perfect

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A comforting and easy-to-make creamy au gratin potatoes dish featuring a crispy cheese crust, perfect for family dinners and holiday gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour (use gluten-free flour for GF option)
  • 2 cups whole milk, warmed
  • 2 cloves garlic, minced
  • 1 cup sharp white cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • A pinch of freshly grated nutmeg
  • 1/4 cup Parmesan cheese, grated for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with butter or cooking spray to prevent sticking.
  2. Slice the peeled potatoes into thin, even rounds about 1/8 inch thick using a mandoline or sharp knife. Place them in a bowl of cold water to prevent browning.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Sprinkle in the flour and whisk constantly for 2 minutes to form a roux.
  5. Slowly whisk in the warm milk gradually, cooking over medium heat until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Stir in nutmeg, salt, pepper, and fresh thyme.
  6. Remove from heat and fold in the shredded cheddar and Gruyère cheese until melted and smooth. Set aside a small handful of cheese for topping.
  7. Drain the potato slices and pat dry with paper towels. Layer half of the slices in the prepared baking dish, slightly overlapping.
  8. Pour half the cheese sauce over the first layer and spread evenly. Repeat with the remaining potatoes and sauce.
  9. Top with the reserved cheese and Parmesan cheese evenly to create a crispy cheese crust.
  10. Bake uncovered for 45-55 minutes until potatoes are tender and the top is golden and bubbling. Cover loosely with foil halfway through baking if the cheese browns too quickly.
  11. Let the dish rest for 10 minutes before serving to thicken the sauce.

Notes

Use thin and even potato slices for uniform cooking. Warm the milk before adding to avoid lumps. Cover with foil if cheese browns too quickly. Let the dish rest 10 minutes before serving for best texture. For gluten-free, substitute flour with cornstarch or rice flour. Vegan options include plant-based milk and dairy-free cheese.

Nutrition

Keywords: au gratin potatoes, creamy potatoes, cheesy potatoes, crispy cheese crust, comfort food, holiday side dish, easy potato recipe

Find it online: https://bitefuljoy.com/creamy-au-gratin-potatoes-recipe-with-crispy-cheese-crust-easy-and-perfect/