Cheesy Potatoes Au Gratin: A Comfort Food Classic

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cheesy potato gratin recipe

What’s Up, Hungry People!

I’ve been on the prowl for a cheesy potato side dish versatile enough to accompany any main course. Guess what? I think I found it! Over the weekend, these potatoes were the star of my plate. I served them up with every meal, from a delightful roulade to breakfast—yes, you read that right, breakfast—and they were a hit each time!

Why This Dish Rocks

You’re probably wondering, “Why cheesy potatoes au gratin?” Well, it’s all about layers, my friends. Layers of thinly sliced potatoes, swathed in a rich cheese sauce, and then baked to perfection. It’s comfort food that plays well with others. It adds an oomph to your main course without stealing the spotlight.

Here’s What You Need

  • Russet Potatoes: These starchy potatoes form the base of the dish and absorb the cheese sauce well.
  • Sweet Onion: Adds a slight sweetness and texture contrast to the layers of potatoes.
  • Butter: Used for sautéing garlic and serves as the base for the roux, adding richness to the sauce.
  • Garlic: Minced garlic brings aromatic flavor to the butter-based sauce.
  • Flour: Helps to thicken the sauce by creating a roux when mixed with butter.
  • Chicken Broth: Adds depth of flavor to the sauce and helps in achieving the right consistency.
  • Mayonnaise: Adds creaminess and a tangy kick to the overall cheese sauce.
  • Heavy Cream: Makes the cheese sauce richer and smoother, enhancing its texture.
  • Shredded Cheddar Cheese: Provides the cheesy flavor and gooey texture, while also serving as a topping.
  • Pepper: Adds a hint of spice to balance out the richness of the cheese and cream.
  • Fresh Parsley: Adds color and a subtle earthy flavor, enhancing the dish’s overall presentation.
  • Cooking Oil: Used for greasing the baking dish to prevent sticking.

Prepping Your Oven and Potatoes

Preheat the oven to 350°F. Thinly slice the russet potatoes to about a quarter to a half-inch in thickness. I used a mandolin slicer, but doing this by hand works too—it’ll just take a bit more time.

Arranging the Layers

Spray a baking dish with cooking oil, then arrange the sliced potatoes so they slightly overlap.

Making the Creamy Sauce

In a medium frying pan, melt the butter and add the minced garlic. When the garlic starts smelling amazing, add the flour and whisk constantly. Slowly pour in the chicken broth, whisking until a creamy sauce forms. Add in the mayonnaise and heavy cream, followed by the cheddar cheese, pepper, and finely chopped parsley.

Layering the Dish

Place the thinly sliced onions on top of the potato layer. Pour half of the creamy sauce over the potatoes and onions. Arrange another layer of potatoes and pour the remaining cheese sauce over the top.

The Final Bake

Bake for one hour. At the hour mark, remove the dish and sprinkle a generous amount of shredded cheddar cheese on top. Return to the oven for an additional 10 minutes.

Tips for Perfect Cheesy Potato Gratin

  • Choosing the Right Potatoes: Stick with Russets or Yukon Golds for optimal sauce absorption. Waxy potatoes like red or fingerling won’t work as well.
  • Onion Varieties: If you’re not a fan of sweet onions, yellow onions can be a good substitute. They’ll offer a sharper, more pungent flavor.
  • Roux Troubleshooting: If your roux and sauce seem too thick, you can add a little more chicken broth to thin it out.
  • Cheese Substitutions: Don’t limit yourself to cheddar. A blend of cheeses like Gruyère or Fontina can add a nuanced flavor to the dish.
  • Avoid Soggy Potatoes: Ensure your potato slices are well-drained before layering. Excess moisture can make the dish soggy.
  • Even Slicing: A mandolin slicer is your best friend for even potato slices, but if you’re cutting by hand, try to keep the thickness consistent for uniform cooking.
  • Sauce Consistency: If your sauce seems to separate or curdle, it might be too hot. Lower the heat and whisk vigorously to bring it back together.
  • Baking Dish Size: The size of the baking dish can affect the cooking time. If you’re using a larger dish, keep an eye out as the potatoes may cook faster.
  • Cooking Time Adjustment: Ovens vary, so start checking your potatoes for doneness around the 50-minute mark to avoid overcooking.
  • Resting Time: After baking, let the dish sit for 5-10 minutes to allow the sauce to thicken up a bit more, making for a more cohesive serving.
  • Reheating: If you have leftovers, reheat them in the oven rather than the microwave to maintain texture and flavor.

And that’s how you master the art of cheesy potatoes au gratin, Hungry People! This side dish is a total showstopper, perfect alongside your favorite main courses or even as a stand-alone dish for those days when you just need some cheesy comfort. Trust me, once you dig into these layers of potato, creamy sauce, and gooey cheese, you’ll get why I had it for breakfast—twice!

cheesy-scalloped-potatoes

Cheesy Potatoes au Gratin

The Starving Chef
This cheesy potatoes au gratin recipe combines thinly sliced russet potatoes, sweet onions, and a creamy cheddar cheese sauce for a comforting side dish that pairs well with almost any meal.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine Quick & Easy
Servings 8

Ingredients
  

  • 4 russet potatoes sliced thin
  • 1 sweet onion sliced thin
  • 3 tablespoons butter
  • 2 tablespoons garlic minced
  • ¼ cup flour
  • 1 ¾ cup chicken broth
  • 2 tablespoons mayonnaise
  • ¾ cup heavy cream
  • 1 cup shredded cheddar cheese + more for topping
  • 2 teaspoons pepper
  • 2 teaspoons fresh parsley finely chopped

Instructions
 

  • Preheat the oven to 350°F. Thinly slice the potatoes to be about a quarter to a half-inch in thickness. I used a mandolin slicer, but this can also be done by hand (it will just take some extra time!).
  • Spray a baking dish with cooking oil, then arrange the potatoes in the pan so they are just overlapping.
  • In a medium frying pan, melt the butter, then add the garlic. When the garlic is fragrant, add the flour and whisk constantly.
  • Slowly pour in the chicken broth and whisk until a creamy sauce has formed. Add the mayonnaise and heavy cream, followed by the cheddar cheese, pepper, and parsley.
  • Arrange the sliced onions on top of the potatoes as a second layer. Pour half of the creamy sauce over the potatoes and onions. Arrange another layer of potatoes, then pour the remaining cheese sauce over the top.
  • Bake for one hour. Remove at the hour mark and sprinkle a generous amount of cheddar cheese over the top of the baked potatoes, then return to the oven for an additional 10 minutes. Serve while hot for a great side dish to any meal. Enjoy!
Keyword cheese, potatoes
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