There’s something undeniably comforting about a bubbling dish of cheesy au gratin potatoes fresh out of the oven. This recipe is one that reminds me of home—my dad’s signature side dish that made every meal feel like a special occasion. The layers of tender potatoes, smothered in a rich, creamy cheese sauce, create a dish that’s hard to resist.

Every bite delivers a perfect balance of creamy, cheesy goodness with a golden, crispy top. It’s the kind of dish that has everyone reaching for seconds. Whether served at a holiday dinner or as a cozy weeknight indulgence, these au gratin potatoes never fail to impress.

Why You’ll Love This Dad’s Creamy Cheesy Au Gratin Potatoes

Rich and Comforting – Creamy, cheesy, and packed with flavor, this dish is pure comfort food.
Perfect Side Dish – It pairs beautifully with roasted meats, grilled chicken, or even as a standalone meal.
Golden, Crispy Top – The bubbly, browned cheese crust adds the perfect texture.
Make-Ahead Friendly – You can prepare it in advance, making it a stress-free addition to any meal.

What Kind of Potatoes Should I Use?

The best potatoes for au gratin are Yukon Gold or Russet potatoes. Yukon Golds have a naturally buttery flavor and hold their shape well, making them ideal for a creamy texture. Russets, on the other hand, have a high starch content, which helps create an ultra-rich and thick sauce. If you prefer a firmer bite, go for Yukon Golds; if you want a softer, melt-in-your-mouth texture, Russets are the way to go.

Options for Substitutions

If you need to tweak the recipe, here are some great substitutions:

Cheese – Swap cheddar for Gruyère, Swiss, or even smoked gouda for a different depth of flavor.
Milk & Cream – Use half-and-half, evaporated milk, or even dairy-free alternatives like coconut milk for a lighter version.
Butter – If you’re out of butter, olive oil or margarine can work in a pinch.
Flour (for the roux) – Cornstarch or gluten-free flour blends can replace all-purpose flour for a gluten-free option.
Seasoning – Add a pinch of nutmeg for a subtle warmth or swap garlic powder for fresh minced garlic for an extra punch.

Ingredients for Dad’s Creamy Cheesy Au Gratin Potatoes

Potatoes – The star of the dish! Yukon Gold or Russet potatoes work best for a creamy, tender texture.
Butter – Adds richness and helps create the velvety cheese sauce.
Garlic – Infuses the dish with a deep, savory flavor.
All-Purpose Flour – Used to make a roux, which thickens the cheese sauce perfectly.
Milk & Heavy Cream – The combination creates a luscious, creamy base for the sauce.
Cheese (Cheddar & Gruyère) – Cheddar provides sharpness, while Gruyère adds a nutty, melty goodness.
Salt & Pepper – Essential for seasoning the potatoes and bringing out their natural flavor.
Paprika – Adds a touch of warmth and enhances the golden color of the top layer.
Fresh Parsley – A final garnish that adds a pop of color and freshness.

Step 1: Prep the Potatoes

Peel and thinly slice the potatoes, about 1/8-inch thick, to ensure even cooking. A mandoline slicer works great for uniform slices, but a sharp knife will do the trick too.

Step 2: Make the Cheese Sauce

In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Stir in the flour and whisk continuously to form a smooth roux. Slowly pour in the milk and heavy cream, whisking constantly until the mixture thickens. Remove from heat and stir in the shredded cheddar and Gruyère until smooth. Season with salt, pepper, and paprika.

Step 3: Assemble the Layers

Preheat your oven to 375°F (190°C). Grease a baking dish and layer half of the sliced potatoes evenly. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce, ensuring everything is well coated.

Step 4: Bake Until Golden

Cover the dish with foil and bake for 45 minutes. Then, remove the foil, sprinkle additional cheese on top, and bake uncovered for another 15-20 minutes until bubbly and golden brown.

Step 5: Let It Rest and Garnish

Allow the au gratin potatoes to rest for 10 minutes before serving. Garnish with fresh parsley for a touch of color and freshness.

How Long to Cook Dad’s Creamy Cheesy Au Gratin Potatoes

The total cooking time is about 1 hour:

First 45 minutes – Bake covered at 375°F (190°C) to allow the potatoes to soften.
Final 15-20 minutes – Uncover, add extra cheese, and bake until golden brown and bubbly.
Resting Time – Let the dish sit for at least 10 minutes before serving to allow the sauce to thicken.

Tips for Perfect Dad’s Creamy Cheesy Au Gratin Potatoes

Slice Potatoes Evenly – Thin, uniform slices ensure even cooking and prevent some pieces from being undercooked.
Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Don’t Skip the Roux – The flour-butter mixture helps the sauce thicken and prevents it from being too runny.
Layer Evenly – Distribute potatoes and cheese sauce evenly for a consistent, creamy texture.
Let It Rest – Allowing the dish to sit before serving ensures the sauce sets up properly.
Try a Broiler Finish – For an extra crispy, golden top, broil the dish for the last 2-3 minutes.
Add a Flavor Boost – A pinch of nutmeg or a dash of Dijon mustard can enhance the cheesy sauce.

Watch Out for These Mistakes While Cooking

Slicing Potatoes Too Thick – If they’re too thick, they won’t cook evenly and may stay firm in the center. Aim for 1/8-inch slices.
Skipping the Roux – A proper roux (butter and flour mixture) is key to a smooth, creamy sauce that won’t separate.
Using Pre-Shredded Cheese – Pre-packaged shredded cheese contains additives that can make the sauce grainy instead of creamy.
Not Covering While Baking – Covering for the first 45 minutes helps the potatoes soften before crisping up.
Overcooking the Sauce – If the cheese sauce gets too hot, it can become gritty. Remove from heat as soon as the cheese melts.
Skipping the Resting Time – Letting it sit for at least 10 minutes helps the sauce thicken and hold together.
Forgetting Seasoning Between Layers – Lightly seasoning each layer of potatoes ensures a balanced flavor throughout.
Using the Wrong Potatoes – Waxy potatoes won’t break down properly, making the dish less creamy. Stick to Russet or Yukon Gold.

What to Serve With Dad’s Creamy Cheesy Au Gratin Potatoes?

1. Roast Chicken

The crispy skin and juicy meat pair beautifully with the creamy potatoes.

2. Grilled Steak

A rich, cheesy side dish like this is the perfect match for a perfectly seared steak.

3. Honey-Glazed Ham

A classic holiday pairing—sweet ham balances the richness of the gratin.

4. Garlic Butter Green Beans

A light and garlicky vegetable side helps cut through the creamy potatoes.

5. Seared Salmon

The buttery, flaky salmon complements the cheese sauce surprisingly well.

6. BBQ Ribs

Tender, saucy ribs with cheesy potatoes make for the ultimate comfort meal.

7. Crispy Brussels Sprouts

Roasted Brussels sprouts add a crunchy, slightly bitter contrast to the dish.

8. Garden Salad

A fresh, tangy salad with a vinaigrette dressing helps balance the richness.

Storage Instructions

If you have leftovers (which isn’t always the case!), you can store them easily for later enjoyment.

Refrigerate – Let the potatoes cool completely, then cover the dish tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
Freeze – For longer storage, wrap portions in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating – Warm in a 350°F (175°C) oven for 15-20 minutes, or microwave in 30-second intervals until heated through. Add a splash of milk if the sauce seems too thick.

Estimated Nutrition

The following values are based on one serving (assuming 8 servings per recipe):

Calories: ~350-400
Protein: ~12g
Carbohydrates: ~35g
Fat: ~20g
Saturated Fat: ~12g
Cholesterol: ~50mg
Sodium: ~400mg
Fiber: ~3g

These numbers may vary depending on the type of cheese and milk used.

Frequently Asked Questions

1. Can I Make This Ahead of Time?

Yes! You can assemble the dish a day in advance, cover it tightly, and refrigerate it. When ready to bake, bring it to room temperature for about 30 minutes, then bake as directed.

2. Can I Use Different Cheeses?

Absolutely! Gruyère and cheddar are classic, but you can experiment with Swiss, mozzarella, Parmesan, or even smoked gouda for a different flavor.

3. How Do I Prevent My Sauce from Being Grainy?

Use freshly grated cheese and remove the sauce from heat before adding the cheese. Overheating cheese can cause it to become grainy.

4. Can I Make This Gluten-Free?

Yes! Substitute the flour in the roux with cornstarch or a gluten-free flour blend to keep the sauce smooth without gluten.

5. What’s the Difference Between Au Gratin and Scalloped Potatoes?

Scalloped potatoes typically do not have cheese, just a creamy sauce, whereas au gratin potatoes include cheese in the sauce and on top for a crispy, golden crust.

6. Can I Add Meat to This Dish?

Of course! Adding cooked bacon, ham, or shredded chicken between the layers will make it heartier.

7. Why Are My Potatoes Still Hard After Baking?

This can happen if the slices are too thick or if the oven temperature is too low. Make sure to slice them evenly and bake covered for the first 45 minutes.

8. Can I Cook This in a Slow Cooker?

Yes! Layer the potatoes and cheese sauce in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender.

Conclusion

Dad’s Creamy Cheesy Au Gratin Potatoes is a dish that brings warmth and comfort to any table. Whether for a holiday meal or a weeknight dinner, this recipe is sure to impress. Don’t forget to save this recipe on Pinterest and share it with family and friends—they’ll love it just as much as you do!