Creamy Au Gratin Potatoes
+3 photos

Creamy Au Gratin Potatoes

Yukon gold potatoes work well in this au gratin potatoes recipe because you don't have to peel them. They hold up well during the baking process, too. This creamy au gratin potatoes dish is wonderful for holidays and weeknight meals.

Ingredients

  • unsalted butter

    divided

    3 tbsp.
  • garlic cloves

    minced, 1 tbsp.

    3
  • finely chopped fresh thyme

    plus more leaves for garnish

    ½ tsp.
  • heavy whipping cream
    2 c
  • kosher salt

    divided

    1 ½ tsp.
  • warm water
    1 tbsp.
  • cornstarch
    1 tsp.
  • parmesan cheese

    grated, about 1/2 cup

    2 oz.
  • mild white cheddar cheese

    shredded, divided, about 1 1/2 cups

    6 oz.
  • yukon gold potatoes

    sliced 1/8-in.-thick, about 8 medium potatoes

    2 lb.
  • black pepper
    ½ tsp.

Directions

  1. 1

    Preheat oven to 325°F. Grease an 11- x 7- inch baking dish with 1 tablespoon of the butter.

  2. 2

    Melt remaining 2 tablespoons butter in a medium saucepan over medium-high. Add garlic and thyme, and cook, stirring constantly, until fragrant, about 1 minute. Add cream and 1/2 teaspoon of the salt, and whisk until well combined. Reduce heat to low, and cook until flavors develop, about 5 minutes.

    Step 2
  3. 3

    Meanwhile, whisk together warm water and cornstarch in a small bowl until well combined.

  4. 4

    Add cornstarch mixture to mixture in saucepan, and cook, whisking constantly, until thickened slightly, about 1 minute. Whisk in Parmesan cheese and 1/2 cup of the Cheddar; cook, whisking often, until smooth and thickened, 2 to 3 minutes. Remove from heat.

    Step 4
  5. 5

    Gently toss together potato slices, black pepper, and remaining 1 teaspoon salt in a medium bowl. Arrange slices in an even layer on bottom of baking dish. Repeat creating layers with remaining potatoes, and pour sauce evenly over top. Sprinkle with remaining 1 cup Cheddar.

    Step 5
  6. 6

    Bake in preheated oven until potatoes are tender and top is golden brown, 50 minutes to 1 hour. Remove from oven, and let stand for 15 minutes. Garnish with additional fresh thyme leaves, and serve.

Creamy Au Gratin Potatoes
+3

Creamy Au Gratin Potatoes

4.8(4)

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Ratings & Reviews

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Exceptional

Based on 4 ratings

southernliving.com
4.8(4 reviews)
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About this Recipe

Looking for a show-stopping side dish that's both elegant for holidays and comforting for weeknights? These Creamy Au Gratin Potatoes are your answer, offering rich flavor and a wonderfully tender texture without the fuss of peeling.

The brilliance of this au gratin potatoes recipe lies in its star ingredient: Yukon Gold potatoes. Their naturally thin skins mean no peeling is required, saving you precious time. More importantly, their firm, waxy texture ensures they hold their shape beautifully during baking, resulting in perfectly layered slices, never mushy. The combination of heavy cream, savory garlic, fresh thyme, and a duo of Parmesan and mild white cheddar creates an irresistible, deeply flavorful sauce.

Prepare for pure comfort in every bite. You'll experience tender slices of Yukon Gold potatoes enveloped in a luxuriously rich, velvety cream sauce, infused with the subtle aromatics of garlic and fresh thyme. The top layer, kissed with more mild white cheddar, will bake into a golden, bubbly perfection, offering a delightful contrast to the soft potatoes beneath. This is a wonderfully satisfying and cheesy side that truly elevates any meal.

While this recipe shines as written, you can easily adapt it. For an extra earthy note, consider adding a sprinkle of nutmeg to the cream mixture. If you prefer a sharper cheese profile, you could slightly increase the Parmesan, or experiment with a different aged cheddar in place of some of the mild white cheddar. Fresh herbs like finely chopped rosemary could also be a delicious addition alongside the thyme.

These creamy au gratin potatoes are a versatile crowd-pleaser, perfect for anchoring a holiday feast or simply making a weeknight dinner feel extra special. Serve them alongside roasted meats, poultry, or any main course that benefits from a decadent, comforting side dish.

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