Name: Easy Potatoes Au Gratin Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 pounds russet potatoes (peeled and thinly sliced); 1.5 cups heavy cream; 2 cups cheddar cheese (shredded); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoons unsalted butter; 2 cloves garlic (minced); 1 tablespoon fresh thyme (chopped)

This is the potato dish. We’re talking Easy Potatoes Au Gratin, people. Creamy, cheesy, melt-in-your-mouth goodness that even my picky toddler inhales. If you’re looking for a side that’ll steal the show, or even a comfort food main course that requires minimal effort, this is it. Trust me, you need this in your life.

My husband, bless his heart, isn’t exactly a food critic. But he knows what he likes. And he LOVES these potatoes. One time, I made a double batch for a potluck, and he ate half the pan before we even left the house. I almost didn’t have anything to bring! Now I always make extra just for him (and maybe me… okay, mostly me). It’s become a Sunday night staple, the perfect end to a chaotic week. Plus, it’s easy enough that even I can manage it on a tired Sunday evening!

Why You’ll Love This Easy Potatoes Au Gratin Recipe

It’s ridiculously easy. Seriously, if I can make it, you can make it.
It’s comfort food on steroids. Cheesy, creamy, potatoey heaven.
The leftovers (if there are any!) are amazing cold, straight from the fridge. Don’t judge me.
It’s a total crowd-pleaser. Even the kids will eat it, probably.
It makes you look like a fancy chef, even though you just threw it all together. Shhh, don’t tell anyone our secret.

How to Make It

Alright, so first things first, grab your potatoes. I usually go for Yukon Golds because they’re nice and creamy, but Russets work too. Slice ’em up real thin – you want them all nice and even so they cook at the same rate. A mandoline is your best friend here, but if you don’t have one (I usually don’t bother), just take your time and do your best with a knife. Don’t stress if some are thicker than others, it’s rustic, right?

Now, for the creamy sauce. Melt some butter in a saucepan – don’t burn it, okay? Add some flour to make a roux (that’s just a fancy word for thickening agent), then slowly whisk in the milk. Keep whisking so you don’t get lumps! Nobody wants lumpy au gratin. Bring it to a simmer, then stir in the Gruyere and Parmesan cheese. Oh my GOD, the smell! Taste it and add some salt and pepper. You can throw in a pinch of nutmeg if you’re feeling fancy. I usually forget, and it’s still amazing.

Grease a baking dish (I use a glass one, but whatever you have is fine), and layer the potatoes in, overlapping them slightly. Pour the cheese sauce over the potatoes, making sure everything’s covered. If you have extra cheese, sprinkle it on top. Why not?

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Bake in the oven until the potatoes are tender and the top is golden brown and bubbly. This usually takes about an hour, but it depends on your oven. Just poke the potatoes with a fork to see if they’re done. Let it cool for a few minutes before serving, otherwise you’ll burn your tongue off. And that’s it! Easy peasy.

Ingredient Notes

Potatoes: I swear by Yukon Golds for their creaminess, but Russets work fine, especially if you like a more ‘earthy’ taste. Just try to slice ’em evenly, okay? My food processor attachment is a lifesaver.
Butter: Don’t even THINK about margarine. Real butter is key for that rich flavor. I usually use salted, but unsalted works too, just adjust the seasoning.
Flour: All-purpose is fine. Don’t try to get fancy. This is not the time for experimentation. Trust me, I once tried almond flour… disaster.
Milk: Whole milk is the best, but 2% works in a pinch. Don’t use skim, it’ll be watery and sad. I once tried using oat milk because I was out of regular milk, and while it was edible, it definitely wasn’t the same.
Gruyere Cheese: This is what makes it au gratin. It’s nutty, melty perfection. Don’t skip it!
Parmesan Cheese: Adds a salty, savory kick. The pre-grated stuff is fine, but fresh is always better if you have it.
Nutmeg: Optional, but it adds a nice warmth. I always forget to add it, but when I do, it’s like a little hug in every bite.

Recipe Steps:

Preheat oven to 375°F (190°C).
Slice potatoes thinly and evenly.
Melt butter in a saucepan.
Whisk in flour to make a roux.
Gradually whisk in milk until smooth.
Simmer until thickened, then stir in Gruyere and Parmesan cheese.
Season with salt, pepper, and nutmeg (if using).
Layer potatoes in a greased baking dish.
Pour cheese sauce over the potatoes.
Bake until potatoes are tender and top is golden brown.
Let cool slightly before serving.

What to Serve It With

Honestly? This is good with anything. Grilled chicken, roasted veggies, a big juicy steak. It’s also amazing on its own as a vegetarian main course with a side salad. Or, you know, straight from the pan with a spoon. No judgment.

Tips & Mistakes

Don’t overcook the potatoes. They should be tender, not mushy.
Make sure your cheese sauce is smooth. Nobody wants lumpy cheese sauce. Whisk, whisk, whisk!
Don’t be afraid to experiment with different cheeses. Cheddar, mozzarella, or even a little bit of blue cheese can be fun.
If the top starts to brown too quickly, cover the dish with foil.
If your sauce is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes.
Don’t overcrowd the baking dish. If you’re making a large batch, use two dishes.

Storage Tips

Leftovers? What leftovers? Okay, if you do happen to have any, store them in an airtight container in the fridge. They’ll keep for about 3-4 days. Reheat them in the oven or microwave. And yes, they are amazing cold straight from the fridge. Don’t even try to deny it. I’ve even been known to eat them for breakfast. It’s basically potatoes and cheese – what’s not to love?

Variations and Substitutions

Spice it up: Add a pinch of cayenne pepper or some chopped jalapenos to the cheese sauce.
Add veggies: Mix in some sauteed onions, garlic, or mushrooms with the potatoes.
Make it meaty: Layer in some cooked bacon or ham with the potatoes.
Use different cheeses: Cheddar, mozzarella, or even a little bit of blue cheese can be fun.
Swap the milk: Use cream for an extra-rich version.
No Gruyere? Okay, you can use another cheese, but I’m judging you a little. Havarti is a decent substitute.
Forgot the flour? I’ve actually skipped the roux before and just simmered the milk and cheese together. It’s not quite as thick, but it still works. Don’t tell anyone I said that.

Frequently Asked Questions

Can I make this ahead of time?

Yep! Assemble everything, cover it tightly, and stick it in the fridge. When you’re ready to bake, add about 15-20 minutes to the cooking time. Easy peasy!

Can I freeze this?

Ehhh, I wouldn’t recommend it. The potatoes can get a little mushy after freezing and thawing. But hey, if you’re desperate, give it a try! Just don’t say I didn’t warn you.

Do I have to use Gruyere cheese? It’s kinda expensive.

Okay, okay, I get it. Gruyere is pricey. You can substitute Havarti or even a mild cheddar in a pinch. It won’t be *exactly* the same, but it’ll still be delicious.

My cheese sauce is too thick! What do I do?

No worries! Just add a little more milk, a tablespoon at a time, until it reaches the right consistency. Keep whisking to avoid lumps!

Can I use a different kind of potato?

Sure thing! Yukon Golds are my fave, but Russets, red potatoes, or even sweet potatoes would work. Just adjust the cooking time as needed.

Easy Potatoes Au Gratin Recipe

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