Description

Dad’s Creamy & Cheesy Au Gratin Potatoes is a rich and indulgent side dish featuring thinly sliced Yukon Gold potatoes baked in a luscious combination of heavy cream, sharp cheddar, and Gruyère cheese. Enhanced with sautéed onions, garlic, and fragrant herbs, this golden-baked casserole offers a crispy top layer and a creamy, cheesy interior that’s perfect for family dinners or special occasions.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold potatoes, thinly sliced

Dairy & Cheese

2 cups heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
2 tablespoons butter

Vegetables & Aromatics

1 small onion, finely chopped
3 cloves garlic, minced

Seasonings & Herbs

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1 tablespoon fresh parsley, chopped for garnish

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter to prevent sticking and help with browning.
Prepare Potatoes: Wash and thinly slice the Yukon Gold potatoes. Keep the sliced potatoes in water to prevent browning while you prepare the other ingredients.
Sauté Onions and Garlic: Melt the butter in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and softened. Stir in the minced garlic and cook for about one minute until fragrant.
Mix Cream and Seasonings: In a large bowl, combine the heavy cream, salt, black pepper, paprika, and chopped thyme. Stir well to blend all flavors.
Layer Ingredients: Drain the potato slices thoroughly. Arrange half of the potato slices in the prepared baking dish. Distribute half of the sautéed onions and garlic evenly over the potatoes. Sprinkle one cup of the shredded cheese mixture over the top.
Repeat Layers: Add the remaining potato slices, followed by the rest of the onions and garlic, then the remaining cheese evenly over the layers.
Pour Cream Mixture: Carefully pour the cream and seasoning mixture over the layered potatoes, ensuring it soaks through evenly for a rich, creamy texture.
Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow the potatoes to cook through.
Bake Uncovered: Remove the foil and continue baking for another 15 to 20 minutes, or until the top turns golden brown, bubbly, and crispy.
Cool: Remove from the oven and let the dish cool for 10-15 minutes. This resting time helps the gratin set for easier serving.
Garnish and Serve: Sprinkle freshly chopped parsley on top for a pop of color and fresh flavor before serving.

Notes

For best results, slice potatoes uniformly thin to ensure even cooking.
Soaking sliced potatoes in water prevents discoloration but be sure to dry them well before layering.
Gruyère cheese adds a nutty flavor and excellent melting quality, but you can substitute with Swiss cheese if needed.
You can prepare this dish a few hours in advance and refrigerate before baking; just increase baking time slightly if baking from cold.
Leftovers reheat well in the oven at 350°F (175°C) until warmed through.