Cheesy Au Gratin Potatoes (2024)

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Nov 12, 201079

This cheesy au gratin potato recipe takes all the yummy requirements of an au gratin potato dish and puts it into an easy, no-fuss process.

I know, I know, au gratin potatoes aren’t the most authentic of Thanksgiving dishes since mashed taters usually take the starch center stage for this holiday.

However, I have to say that I love a cheesy, creamy potato dish at Thanksgiving and since this one will be appearing at my Thanksgiving table (and probably Christmas, too!), I wanted to share it here.

This recipe takes all the delectable requirements of an au gratin potato dish and streamlines it into an easy, no-fuss process.

The ingredients are simple and wholesome (in every caloric sense of the word, if you know what I mean) and the finished dish bakes up with perfectly cooked thinly sliced potatoes layered between creamy cheesy goodness and topped with a crunchy, browned crust.

I’ve tried a lot of au gratin potato dishes in my day and this is the one that makes me declare, “Bring on the potatoes, baby.”

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Cheesy Au Gratin Potatoes

Yield: 6 servings

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 25 minutes mins

Total Time: 1 hour hr 45 minutes mins

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Ingredients

• 1 ¼ cups shredded sharp cheddar cheese
• 1 ¼ cups shredded Monterey jack cheese
• ½ cup grated Parmesan cheese
• 2 teaspoons cornstarch
• 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
• Salt and pepper
• ¾ cup heavy cream
• ½ cup low-sodium chicken broth

Instructions

• Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.

• In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

• Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

Notes

Slicing the Potatoes: the key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don’t have a mandolin, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I’ve used the slicing side of my box grater.

Author: Mel

Course: Side Dish

Serving: 1 Serving, Calories: 506kcal, Carbohydrates: 43g, Protein: 21g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 94mg, Sodium: 428mg, Fiber: 3g, Sugar: 2g

See Also

The best turkey enchilada lasagna casserole recipe

Recommended Products

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Recipe Source: adapted from Cook’s Country April/May 2009

posted on November 12, 2010 (last updated March 21, 2024)