Creamy, cheesy, and deeply comforting, these au gratin potatoes are layered with tender slices and smothered in a rich cheese sauce — perfect for Thanksgiving or any cozy gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
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4 tbsp unsalted butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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1 1/2 cups whole milk
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1 cup heavy cream
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2 cups shredded sharp cheddar cheese
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1 cup shredded Gruyère cheese
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1/2 cup additional cheese for topping
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Salt and pepper to taste
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Pinch of ground nutmeg (optional)
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Fresh thyme (optional)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a saucepan, melt butter. Sauté onion until soft, add garlic, and cook briefly.
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Stir in flour to form a roux. Slowly whisk in milk and cream until thickened.
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Add cheeses, salt, pepper, and nutmeg. Stir until smooth.
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Layer one-third of the potatoes in the dish. Pour over one-third of the sauce. Repeat for three layers.
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Top with reserved cheese.
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Cover with foil and bake 45 minutes. Uncover and bake an additional 25–30 minutes until golden and bubbling.
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Let rest 10–15 minutes before serving.