Classic Au Gratin Potatoes 

Creamy Au Gratin Potatoes are an elegant and comforting side dish, perfect for special occasions like Thanksgiving, Christmas, or Easter. This French-inspired recipe layers thinly sliced Yukon Gold potatoes in a rich cheese sauce made with Gruyère cheese, then bakes them until golden and bubbly. The combination of creamy texture and savory flavor makes this dish a crowd-pleaser that pairs beautifully with roasted meats and fresh vegetables. 

Ingredients

• 5 tablespoons unsalted butter, divided
  
  

• ¼ cup all-purpose flour
  
  

• 2½ cups milk
  
  

• ½ cup heavy whipping cream
  
  

• 1¼ teaspoons fine sea salt, or to taste
  
  

• ¼ teaspoon freshly ground black pepper
  
  

• 1 teaspoon onion powder
  
  

• ½ teaspoon garlic powder
  
  

• 2 cups grated Gruyère cheese (or sharp white cheddar), divided
  
  

• 3 lbs Yukon Gold potatoes, scrubbed and thinly sliced to ⅛-inch thickness
  
  

• Chives, for garnish (optional)
  
  

Directions

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 3-quart (9×13-inch) casserole dish with 1 tablespoon of butter.
   
   

2. Make the Cheese Sauce:
   
   

   • In a large pot or Dutch oven over medium heat, melt 4 tablespoons of butter.
     
     

   • Whisk in the flour and cook for about 2 minutes to form a roux.
     
     

   • Gradually add the milk and heavy cream, whisking constantly.
     
     

   • Season with salt, pepper, onion powder, and garlic powder.
     
     

   • Continue to whisk until the sauce has thickened.
     
     

   • Remove from heat and stir in half of the grated Gruyère cheese until melted and smooth.
     
     

3. Assemble the Dish:
   
   

   • Add the thinly sliced potatoes to the cheese sauce and toss to coat evenly.
     
     

   • Transfer the potato mixture into the prepared casserole dish, spreading it out evenly.
     
     

   • Top with the remaining grated Gruyère cheese.
     
     

4. Bake:
   
   

   • Cover the dish with aluminum foil and bake for 60 minutes.
     
     

   • Remove the foil and continue baking for an additional 15–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
     
     

   • For extra browning, broil for 1–2 minutes at the end, watching closely to prevent burning.

5. Serve:
   
   

   • Let the dish rest for 15 minutes before serving.
     
     

   • Garnish with chopped chives, if desired.
     
     

Nutrition (per serving)

• Calories: 285 kcal
  
  

• Carbohydrates: 25 g
  
  

• Protein: 11 g
  
  

• Fat: 16 g
  
  

• Saturated Fat: 10 g
  
  

• Cholesterol: 50 mg
  
  

• Sodium: 429 mg
  
  

• Potassium: 591 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 4 g
  
  

• Vitamin A: 599 IU
  
  

• Vitamin C: 22 mg
  
  

• Calcium: 307 mg
  
  

• Iron: 1 mg