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Creamy Au Gratin Potatoes with Three Cheeses

creamy au gratin potatoes with three cheeses - featured image
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A comforting and easy-to-make au gratin potato dish featuring a blend of sharp cheddar, Gruyère, and Parmesan cheeses in a creamy sauce, perfect for family dinners or special occasions.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • ½ cup Parmesan cheese, finely grated
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg (optional)
  • Chopped fresh thyme or chives (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir continuously for 1-2 minutes to form a roux.
  3. Gradually whisk in the whole milk and heavy cream, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Lower the heat to low and stir in the shredded cheddar, Gruyère, and grated Parmesan cheeses until melted and smooth. Season with garlic powder, salt, black pepper, and nutmeg if using. Adjust seasoning to taste.
  5. Peel and thinly slice the potatoes about 1/8 inch thick. Pat the slices dry with a clean towel to remove excess moisture.
  6. Arrange a layer of potato slices evenly in the prepared baking dish. Pour about one-third of the cheese sauce over the potatoes and spread evenly. Repeat layering two more times, finishing with sauce on top.
  7. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  8. Remove the foil and bake uncovered for an additional 20-25 minutes, or until the top is golden brown and bubbly and the potatoes are tender when poked with a fork.
  9. Let the gratin rest for about 10 minutes before serving. Garnish with chopped fresh thyme or chives if desired.

Notes

If the top browns too quickly, tent loosely with foil to prevent burning. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch. Let the dish rest before serving to allow the sauce to set. Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Nutrition

Keywords: au gratin potatoes, three cheese potatoes, creamy potatoes, comfort food, cheesy potatoes, holiday side dish

Find it online: https://norasfoods.com/creamy-au-gratin-potatoes-with-three-cheeses-easy-recipe-for-perfect-comfort-food/