These creamy au gratin potatoes are a must-try for any cheese lover. With layers of potatoes covered with a cream, butter, and cheese sauce, these potatoes burst with flavor and leave you wanting more.
All about Au Gratin Potatoes
Au gratin potatoes are a classic comfort food dish made with thin slices of potato combined with cheese, cream, and butter. The dish is then baked in the oven until golden brown and bubbly. Au gratin potatoes go great alongside meats like pork chops, baked chicken, and roast beef as well as fish dishes like pan-seared salmon or trout.
The traditional version of this dish includes Swiss or Gruyère cheese, but you can also make it with other cheeses, such as mozzarella and cheddar in this recipe. Some recipes call for the addition of various seasonings like garlic powder, onion powder, paprika, and parsley for added flavor.
In this recipe, the potatoes are cooked in a combination of cream, butter, and garlic until they are tender. Then they’re topped with a combination of mozzarella and cheddar cheese and baked until the cheese is melted and browned. Serve up this cheesy side dish for your next dinner or potluck to impress your guests.
Ingredients You’ll Need for Creamy Au Gratin Potatoes
- Big potatoes
- Garlic cloves
- Cream cheese
- Cream or whole milk
- Shredded cheese (mozzarella and cheddar)
- Dried oregano
- Fresh cracked pepper (black or mixed)
- Fresh parsley for garnish
How to Make Creamy Au Gratin Potatoes
- Preheat the oven to 355 degrees F (180 degrees C).
- Peel the potatoes and cut them as thin as possible using a mandolin. Press the garlic cloves with a garlic press.
- Heat the butter in a saucepan. Add the minced garlic and fry until the garlic is golden and fragrant.
- Add the cream cheese, cream or whole milk, 1 cup of the shredded cheese, salt, pepper, and oregano. Cook on low until well combined. You should have a creamy consistency.
- Mix the sliced potatoes with the cream sauce. Pour all of it into the baking dish and move around to form layers.
- Sprinkle with the remaining shredded cheese and bake in the oven for 20 minutes at 355 degrees F (180 degrees C).
- Garnish with a bit of fresh parsley.
Tips and Variations for Au Gratin Potatoes
There are a few tips and many variations to help you make the best au gratin potatoes.
- Select the right type of potato. Russet potatoes tend to work best as they hold their shape better when cooked.
- Make sure you slice the potatoes as thin as possible. Thin slices will allow for even cooking and maximum flavor absorption from the cheese sauce.
- Don’t be afraid to experiment with different cheeses. For example, sharp cheddar or Gruyère can add an extra depth of flavor. Other great options are Swiss or Gouda. For a smoky flavor, use smoked Gouda or cheddar.
- Don’t overcook your potatoes. They should still have some bite after being cooked in the oven.
- Top the potatoes with julienned vegetables, such as bell peppers, onions, and/or mushrooms before topping with the shredded cheese. This adds more flavor, texture, and nutrition to the dish.
- If you like spicy flavors, mix diced jalapenos into the cream sauce or top the gratin with a sprinkle of crushed red pepper flakes.
- Try using sliced sweet potatoes instead of russet potatoes for an even sweeter version.
- Serve with a dollop of Greek yogurt on top for some added creaminess.
- Turn your au gratin into a loaded potato main dish by topping it with cooked vegetables and/or the shredded meat of your choice.
Au Gratin Potatoes FAQs
What is a mandolin, and what can I use if I don’t have one?
A mandolin is a kitchen tool designed to help you slice food items into even and precise slices. Using a mandolin helps to ensure that the slices remain consistent in thickness, making them perfect for layering in an au gratin recipe. But if you don’t have a mandolin, you can use a sharp knife to cut the potatoes into very thin, even slices.
What do I use if I don’t have a garlic press?
If you don’t have a garlic press, you can use the flat side of a knife to break open the cloves and then mince them with the blade. You can also mash garlic using a mortar and pestle or even crush it between two spoons.
How do I store leftovers of au gratin potatoes?
These au gratin potatoes are best eaten right after being made when the cheeses are melted and it’s creamy and hot. But you can store any leftovers in a sealed container in the fridge for up to a week.
Other Potato Recipes
- Cheesy Garlic Hasselback Potatoes
- Hummus Roasted Potatoes
- Cheesy Mashed Potatoes with Caramelized Onions and Gruyere
- Reuben Loaded Potatoes
These creamy and cheesy au gratin potatoes are an easy side dish that is guaranteed to be a hit with everyone. With a few simple ingredients, you can transform plain potatoes into a flavor-packed dish. Plus, the customization options make it great for experimenting with different flavors and textures.
Creamy Au Gratin Potatoes
Creamy and very flavorful au gratin potatoes, that burst with cheese flavor
- 3-4 big potatoes
- 2 tablespoons butter
- 3 garlic cloves
- 2 cups cream cheese
- 1 cup cream (or whole milk)
- 1 cup cheese (mozzarella & cheddar cheese) + ½ cup more
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon freshly cracked pepper (black or mixed)
- Fresh parsley for garnish
- Start by peeling the potatoes and cutting them as thinly as possible. For this I recommend using a mandolin, so you get consistent thickness.
- In a saucepan add the two tablespoons butter + the garlic cloves (either pressed with the garlic press or finely minced) Fry them until golden and fragrant.
- Add the cream cheese, cream, the 1 cup shredded cheese, salt and pepper and cook on low until well combined. You’ll end up with a creamy consistency.
- Preheat the oven to 392 F /200C
- Mix the sliced potatoes with the cream. Pour it into the baking dish trying to form layers
- Cover with the remaining cheese and cook in the oven for 20 minutes at 356F /180C
- Garnish with a bit of fresh parsley
This potatoes au gratin is best eating right after being made, right when the cheeses are melted and it’s creamy and hot, however you can store any leftovers in a sealed container in the fridge for up to a week.
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