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Creamy Cheesy Au Gratin Potatoes

Thinly sliced potatoes are baked in a rich, creamy garlic cheese sauce and topped with a golden cheddar-parmesan crust—classic comfort food that’s always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 375 kcal

Ingredients
  

  • 2 lbs Yukon Gold or Russet potatoes peeled and thinly sliced
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup grated parmesan cheese
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika optional, for garnish

Instructions
 

  • Preheat oven to 375°F. Grease a 9×13-inch baking dish.
  • Melt butter in a skillet. Sauté onion 5 mins, add garlic for 1–2 mins.
  • Add flour, stir 1 min. Gradually add cream while whisking.
  • Stir in salt, pepper, half the cheddar and parmesan. Let melt.
  • Layer half the potatoes in dish. Pour half the sauce. Repeat.
  • See full steps with tips & photos → https://mischacrossing.com/creamy-cheesy-au-gratin-potatoes/

Notes

  • You can swap Yukon Gold potatoes for Russet, but slice them very thin for even cooking.
  • Shred your own cheese for the best melting results—pre-shredded cheese often contains anti-caking agents.
  • Let the dish rest for 5–10 minutes before serving to allow the sauce to thicken.