Creamy Potatoes Au Gratin Recipe - Butter Your Biscuit (2024)

Why this recipe works

It's simple enough for a weekly side dish recipe yet can be fancy enough to be served on a special occasion or with your holiday main dishes like my Slow Cooker Honey Ham.

This Au Gratin Potatoes recipe is easy to prep, it only takes 15 minutes of prep time.The tender potatoes combined with the fresh garlic, creamy sauce, and lots of cheese are the best comfort food to enjoy.

Ingredients needed

• Potatoes: I used Russet potatoes
• Butter
• Onion: medium white onion, diced
• Cloves garlic: Fresh minced is best here.
• All-purpose flour: Helps to thicken the sauce.
• Heavy whipping cream: can be swapped for half and half
• Herbs: Fresh thyme, or dried thyme, and fresh parsley for garnish
• Gruyere cheese: You can use a white cheddar, Mozzarella cheese or a mixture.

• Step 1: In a skillet, melt butter and add the garlic and diced onion. Saute everything together until onions are golden brown.
• Step 2: Add flour, stir, and let cook.

Recipe Tips

• I like to use Gruyere cheese because the flavor is incredible, but it can be expensive. If you need a cheaper option, try freshly shredded mozzarella cheese since it melts nicely. It just won't be as flavorful. Also, you could use cheddar cheese or a combination of any of these.
• I suggest getting a block of cheese and shredding it. Don't buy the pre-shredded stuff as it doesn't melt as nicely.
• Make this perfect side dish even cheesier by garnishing it with parmesan cheese.
• When adding the potato layers, don't layer them too thick or too tight together. You want all the potatoes to cook evenly.

Recipe Faq's

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• 3 pounds potatoes I use Russet
• 3 tablespoons butter
• ½ medium white onion diced
• 4 cloves garlic
• 1 tablespoon all-purpose flour
• 3 cups heavy whipping cream or half n half
• 1 teaspoon salt more to taste
• ½ teaspoon black pepper
• 2 teaspoon fresh thyme or 1 teaspoon dried
• 2 ½ cups Gruyere or freshly grated cheddar cheese *See note
• Fresh parsley for garnish

• Preheat oven to 425 degrees

• Spray a 9x13 baking dish with cooking spray.

• In a medium-sized saucepan, melt butter over medium heat add onions and garlic, saute for 2-3 minutes. Add flour and whisk for 30 seconds to let the flour cook a bit.

• Reduce heat to low and pour in the cream, salt, pepper, and thyme, whisk and let come to a simmer. Keep whisking it so it doesn’t scorch. After 3-4 minutes the sauce should thicken nicely. Turn off the heat and set it aside.

• Peel potatoes and using a sharp knife or mandoline slicer cut potatoes about 1/8 inches thick.

• Place a layer of potatoes in a prepared baking dish. Followed by 1/3 of the sauce. And 1/3 of the cheese. Repeat but don’t add the last layer of cheese. Cover with aluminum foil.

• Bake for 1 hour. Remove foil and add the rest of the cheese. Bake an additional 15-20 minutes or until golden and bubbly.

• Remove from the oven and let sit for 10 minutes. Add more salt and pepper to taste and garnish with fresh parsley
  

I use Russet potatoes but yukon gold also works great and you don't have to peel them.

I like to use Gruyere cheese but it can be pricey. You can use Mozzarella cheese it melts really well but doesn't have as much flavor. Cheddar cheese is also another good choice or even a half-n-half mixture.

I suggest getting a block of cheese and shredding it. Don't buy the pre-shredded stuff as it doesn't melt as nicely.