Cheesy Au Gratin Potatoes

In the world of comfort food, few dishes can rival the indulgent experience of Cheesy Dreamy Au Gratin Potatoes. This classic recipe melds creamy textures with rich, savory flavors, making it a beloved staple at family gatherings, holiday feasts, and potluck dinners. The appeal of Au Gratin Potatoes lies not only in its mouthwatering taste but also in the warmth and satisfaction it brings—comfort food at its finest.

Indulge in the ultimate comfort food with Cheesy Dreamy Au Gratin Potatoes! This classic recipe features tender Yukon Gold potatoes, enveloped in a creamy blend of sharp cheddar and Gruyère cheese, topped with a golden, crunchy layer of breadcrumbs. Perfect for family gatherings, holiday feasts, or cozy weeknight dinners, this dish is sure to delight everyone at the table. Learn how to create this rich and flavorful potato bake that will bring warmth and satisfaction to your meals.

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Ingredients

2 pounds of Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)

2 cups of sharp cheddar cheese, shredded

1 cup of Gruyère cheese, shredded

2 cups of heavy cream

1 cup of whole milk

4 tablespoons of unsalted butter

3 cloves of garlic, minced

1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1/4 teaspoon of nutmeg

1/2 cup of breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Baking Dish: Grease a 9x13-inch baking dish with butter to prevent sticking.

Create the Cream Mixture: In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and milk, stirring in the thyme, salt, pepper, and nutmeg. Heat until the mixture is warm (do not boil) and then remove from the heat.

Layer the Potatoes: Begin layering the thinly sliced potatoes in the prepared baking dish. Make sure to overlap the slices slightly for even cooking. You can perform this process in two or three layers, seasoning each layer with a pinch of salt and pepper and sprinkling some of the cheddar and Gruyère cheese over each layer.

Pour the Cream Mixture: Once all the potatoes are layered, pour the cream mixture evenly over the potatoes. Ensure all the potatoes are submerged as best as possible.

Top with Cheese and Breadcrumbs: In a small bowl, combine the remaining cheddar and Gruyère cheese, then sprinkle it generously over the top of the potato layers. Finish with the breadcrumbs and dot with the remaining 2 tablespoons of butter, cut into small pieces.

Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.

Let it Rest: Once out of the oven, let the dish cool for about 10-15 minutes. This will allow the sauce to thicken up a bit.

Garnish and Serve: Sprinkle chopped fresh parsley on top before serving for a touch of color. Serve hot and enjoy the gooey, cheesy goodness!

Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | Serves 6-8