Salt, Black Pepper: Balances and elevates the overall seasoning of the dish.
Smoked Paprika: Optional ingredient that introduces subtle smoky warmth and depth.
For Topping and Finishing:
Gruyere Cheese: Optional cheese that creates golden, crispy top layer with nutty, complex flavor.
Fresh Parsley: Provides bright, fresh garnish that adds visual appeal and light herbal note.
Equipment for Cheesy Potato Perfection
Mandoline Slicer: Perfect for creating uniform, thin potato slices with ease.
9×13-inch Baking Dish: Essential for layering and baking the potatoes evenly.
Medium Saucepan: Ideal for making the creamy cheese sauce from scratch.
Whisk: Great for blending the roux and creating a smooth, lump-free sauce.
Sharp Knife: Helpful for peeling and cutting potatoes if you don't have a mandoline.
Measuring Cups and Spoons: Necessary for accurate ingredient measurements.
Aluminum Foil: Used to cover the dish during initial baking.
Wooden Spoon or Spatula: Useful for stirring the sauce and spreading cheese layers.
How to Layer and Bake Dad’s Favorite Side
Warm Up the Oven Create a cozy cooking environment by heating the oven to 375F and prepping a baking dish with a light butter coating.
Slice Potatoes Carefully Transform potatoes into delicate, uniform rounds using a sharp knife or mandoline for consistent thickness.
Build Flavor Base Melt butter in a saucepan and awaken garlic's aroma, creating a delicious foundation for the sauce.
Craft Silky Sauce Whisk flour into the butter, then slowly pour milk while stirring, allowing the mixture to transform into a luxurious, creamy blend.
Melt Cheese Remove from heat and swirl in cheeses, creating a smooth, velvety sauce that will make taste buds dance.
Layer Potato Masterpiece Arrange potato slices in a beautiful pattern, generously coating each layer with the dreamy cheese sauce.
Top with Cheese Sprinkle an extra layer of cheese for a golden, crispy crown.
Bake to Perfection Cover and bake, then uncover to achieve a stunning, bubbling top with perfectly tender potatoes.
Rest and Serve Allow the dish to settle for a few minutes, then serve this comforting classic that'll make everyone smile.
Tips to Keep Potatoes Tender and Rich
Use a mandoline slicer for consistently thin potato slices, ensuring even cooking and a smooth, creamy texture throughout the dish.
Prepare the entire casserole up to the baking stage, cover, and refrigerate for up to 24 hours. Simply add an extra 10-15 minutes to the baking time when ready to cook.
For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend. Vegetarians can use plant-based milk and cheese alternatives for a similar creamy experience.
Experiment with additional herbs like thyme or rosemary mixed into the cheese sauce. Crisp bacon bits or caramelized onions can be sprinkled between potato layers for extra depth of flavor.
Reheat refrigerated au gratin potatoes in the oven at 350F for best texture. Leftover portions can be transformed into a delicious potato pancake or used as a creamy side for breakfast or brunch dishes.
Serve With Steaks, Roasts, or Holiday Mains
Hearty Meat Pairing: Serve alongside slow-roasted beef, grilled steak, or roasted chicken to create a satisfying and complete meal that highlights the creamy potato dish.
Veggie Companions: Add steamed green beans, roasted asparagus, or a crisp garden salad to balance the richness of the cheesy potatoes and provide a fresh, light contrast.
Brunch Brilliance: Transform this side dish into a weekend brunch star by topping with a perfectly poached egg or serving with crispy bacon and fresh toast for a decadent morning feast.
Wine & Dine: Complement the dish's creamy texture with a medium-bodied white wine like Chardonnay or a light red such as Pinot Noir to enhance the overall dining experience.
Store Without Losing That Creamy Texture
Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven at 350F to maintain the creamy texture and prevent drying out.
Wrap the dish tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve its delicious consistency.
Assemble the entire dish up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve. This technique allows flavors to meld beautifully and saves precious cooking time.
Divide the potatoes into individual serving containers for easy grab-and-go lunches or quick weeknight meals. These single-serve portions reheat quickly and maintain their original creamy goodness.
FAQs
What kind of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal because they hold their shape well and create a creamy texture when baked. Avoid waxy potatoes as they might become too firm.
Can I make this dish ahead of time?
Yes, you can prepare the dish completely and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time when cooking from a cold state.
How do I prevent the sauce from becoming grainy?
Always add cheese off the heat and stir gently until melted. Use room temperature milk and avoid overheating the sauce, which can cause separation and graininess.
Is it necessary to use multiple types of cheese?
While not mandatory, using different cheeses like cheddar, Parmesan, and Gruyere adds complexity and depth of flavor to the dish. If needed, you can substitute with similar cheese varieties.
Dad’s creamy and cheesy au gratin potatoes blend rustic comfort with rich, indulgent flavors from classic American cuisine. Potato slices layered with sharp cheddar and cream create a hearty side dish perfect for family gatherings and holiday meals.
Ingredients
Scale
2 lbs (900 g) potatoes, Yukon Gold or Russet, peeled and thinly sliced
1 cup (120 g) cheddar cheese, sharp, shredded
2 cups (480 ml) milk or heavy cream, whole
½ cup (50 g) Parmesan cheese, grated
2 tbsps butter, unsalted
2 tbsps flour, all-purpose
¼ cup (30 g) Gruyere cheese, shredded
2 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika
1 tbsp parsley, fresh, chopped
Instructions
Preheat Preparation: Ignite the oven to 375F (190C) and lightly lubricate a 9×13-inch baking dish with butter.
Potato Precision: Utilize a mandoline to craft razor-thin, uniform potato slices, ensuring consistent cooking and elegant texture.
Flavor Foundation: Sauté minced garlic in melted butter until fragrant, creating an aromatic base for the creamy sauce.
Roux Development: Integrate flour into the butter mixture, whisking meticulously to form a smooth, golden roux that will provide sauce structure.
Sauce Transformation: Gradually introduce milk, whisking vigorously to eliminate potential lumps and allow the sauce to gracefully thicken and develop a velvety consistency.
Cheese Integration: Remove from heat and fold in cheddar, Parmesan, salt, pepper, and smoked paprika until the sauce becomes a harmonious, silky mixture.
Layering Strategy: Construct initial potato layer across the dish’s bottom, followed by an even distribution of cheese sauce, ensuring complete potato coverage.
Repeat and Top: Mirror the layering process with remaining potatoes and sauce, then crown with a luxurious sprinkle of Gruyere cheese.
Baking Technique: Drape with aluminum foil and bake for 40 minutes, then uncover to achieve a golden, bubbling surface that signals maximum potato tenderness.
Serving Finale: Rest the dish for 5 minutes, optionally garnishing with fresh parsley to add a vibrant, herbaceous touch before presenting.
Notes
Precision Slicing: Use a mandoline for uniform potato cuts, ensuring even cooking and consistent texture throughout the dish.
Roux Mastery: Stir flour and butter continuously to prevent burning, creating a smooth base that thickens the sauce without lumps.
Cheese Melting Technique: Remove sauce from heat before adding cheese to prevent separation and maintain a silky, creamy consistency.
Foil Protection: Cover the dish initially to steam potatoes, then uncover to achieve a crispy, golden-brown top layer that adds delightful textural contrast.
Oregon Culinary Institute Diploma in Culinary Arts Focus: Emphasis on farm-to-table cooking, sustainable practices, and the fusion of global flavors with traditional grilling methods.
Emily Lawson is the content creator at Daves Grill, turning tasty ideas into clear, easy recipes. Based in Portland, she trained at the Oregon Culinary Institute and loves cooking with fresh, seasonal ingredients, especially grilled veggies and global flavors.
Emily mixes food writing with hands-on cooking to bring you recipes that feel fun, not stressful. Her goal is to make every dish simple, flavorful, and worth coming back to. Together, she and Dave serve up real food, one recipe at a time.
Emily Lawson
Content Creator & Culinary Specialist
Expertise
Education
Oregon Culinary Institute
Diploma in Culinary Arts
Focus: Emphasis on farm-to-table cooking, sustainable practices, and the fusion of global flavors with traditional grilling methods.
Emily Lawson is the content creator at Daves Grill, turning tasty ideas into clear, easy recipes. Based in Portland, she trained at the Oregon Culinary Institute and loves cooking with fresh, seasonal ingredients, especially grilled veggies and global flavors.
Emily mixes food writing with hands-on cooking to bring you recipes that feel fun, not stressful. Her goal is to make every dish simple, flavorful, and worth coming back to. Together, she and Dave serve up real food, one recipe at a time.