Creamy Cheesy Potatoes – Easy Au Gratin Thanksgiving Side
Rich, creamy, and bubbling with cheese, these au gratin potatoes are the perfect Thanksgiving side — golden on top, tender inside, and irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Ingredients
-
2½ lbs russet or Yukon Gold potatoes, peeled and thinly sliced
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
1 cup whole milk
-
1 cup heavy cream
-
1½ cups sharp cheddar, shredded
-
½ cup Gruyère (optional), shredded
-
1 garlic clove, halved
-
½ tsp salt
-
¼ tsp black pepper
-
Pinch of nutmeg
Instructions
-
Preheat oven to 375°F. Rub a 9×13 dish with garlic and butter.
-
In a saucepan, melt butter, whisk in flour. Cook 1–2 min.
-
Gradually add milk and cream, whisking until smooth and thickened.
-
Remove from heat, stir in 1½ cups cheese, salt, pepper, and nutmeg.
-
Layer half the potatoes, pour half the sauce. Repeat. Top with extra cheese.
-
Cover with foil, bake 45 min. Uncover and bake 20–25 min until golden.
-
Broil 2–3 min for crispy top if desired. Let rest 10–15 min before serving.
Notes
-
Use a mandoline for even slices.
-
Add herbs or caramelized onions for extra flavor.
-
Assemble ahead and bake before serving.