This week I am craving these Creamiest Cheesy Potatoes au Gratin! When it gets cold I long for the foods of my childhood, casseroles, long-braised meats, soups, and stews. All the classic comfort foods that warm you to the core and bring back sweet memories of simpler times.
The temperatures have dropped and rain storms have been coming through Northern California and I am craving comfort foods. I served these potatoes as part of my New Year’s Eve Extravaganza with the #ProgressiveEats team. As amazing as the steak and sauce were, I could not stop eating the potatoes. It must be the Irish blood in my heritage – boy do I love potatoes and these are outstanding!
Potatoes sauced and ready for the oven.
I made the potatoes the day before to give myself plenty of time to focus while trying a new-to-me technique for the béarnaise sauce. I love the flexibility of this side dish recipe, the ability to make it ahead and reheat when you are ready to serve. It frees you up to pair it with slightly more complex recipes if you want.
These potatoes are downright delectable! I could barely restrain myself from sneaking a spoonful straight from the oven when they were screaming hot. I hadn’t made them this way before and now I will never make them any other way!
Hot from the oven!
These creamiest cheesy potatoes au gratin are downright delectable! I could barely restrain myself from sneaking a spoonful straight from the oven when they were screaming hot. I hadn’t made them this way before and now I will never make them any other way!
I had a few blocks of Kerrygold cheeses and knew they would add a delicious flavor and richness to the potatoes. A blending of cream and milk gives the dish its lusciousness without being too heavy. You can use all milk if you want to reduce the fat calories, but heck, it’s the holidays, the perfect time for indulgences!
I made two significant changes that I really like and that are, in my opinion, improvements to the traditional method. Instead of the typical sliced potatoes, I cut mine into small bite-sized chunks. This made it easier to scoop and eat – especially helpful if you have little children who may not have their dexterity fully developed yet.
Normally the cheese is sprinkled over the layers of sliced potatoes so it doesn’t melt as smoothly and you wind up with clumps of cheese between the layers. The second change I made helped this issue by creating a Bechamel sauce (a white sauce) as a base and melting the cheese in it (which makes it a Mornay sauce), much like you would if you were making mac and cheese.
If you want a stronger cheese flavor you can add more cheese to the cream sauce. Just adjust the consistency of the sauce if needed. I finished my casserole with Parmesan cheese sprinkled on the top during the second baking, helping the top turn a beautiful brown in areas.
This is definitely a special occasion dish – there is too much cream and cheese to eat it often, but a little indulgence once in a while is worth the extra exercise after! This is a more family-friendly version of the classic French dish. By cubing the potatoes instead of slicing them, they are easier to serve and eat.
If you are looking for an extravagance for your holiday meals, I hope you make these creamiest cheesy potatoes au gratin – I promise they are beyond delectable. I usually try to give away leftovers from my blog recipes to family or neighbors but I kept these all to myself, LOL.
May you have the most joyous holiday season, sharing delicious food, lots of laughter, and heart-warming moments with family and friends. Enjoy!
If you try this recipe, let me know! Leave a star rating, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!
Ingredients needed for Creamiest Cheesy Potatoes au Gratin:
- Onions and garlic, butter, flour, milk, cream
- Salt, white pepper (or regular pepper), Russet potatoes
- Shredded cheddar, grated Parmesan, green onions or parsley
PRO Tip:
If you have made these creamy cheesy potatoes ahead and are reheating them, you can add a touch of water to loosen the sauce if you want. It is optional, but the sauce does thicken as it cools.
PRO Tip:
Be sure to wash your cutting board and knife as soon as you are finished working with the potatoes – their starch gets harder to clean if it has time to dry!
How to make Creamiest Cheesy Potatoes au Gratin:
- Sauté the onions, shallots, and garlic in olive oil; set aside.
- Melt the butter in a saucepan and whisk in the flour; cook for 2 minutes then whisk in the milk, cream, salt and pepper. Bring to a boil and cook until thickened, whisking constantly.
- Stir in cooked onions and garlic and the cheddar and half the Parmesan; stir until smooth and fully melted.
- Peel, slice, and cube the potatoes; stir into the cheese sauce and pour into a buttered baking dish.
- Cover with foil and bake 30 minutes; remove foil, sprinkle top with remaining Parmesan and continue baking about 20 minutes or until golden brown and potatoes are tender.
- Let rest 15 minutes before scooping servings onto plates and enjoying.
What is the easiest way to cube potatoes?
Peel the potatoes and slice them lengthwise in half. Lay the halves, flat side down, on a cutting board. Cut each half lengthwise into 1/2-inch slices, then turn the slices and cut crossways into small cubes.
Can I cut up the potatoes ahead of making the dish?
Yes, you can! If you are cutting the potatoes early, place in a bowl and cover with cool water to keep them from turning brown. Drain very well and pat dry before adding to the creamy cheese sauce.
Recommended Tools (affiliate links; no extra cost to you):
- 9×13-inch baking pan
- Medium nonstick skillet
- Large nonstick saucepan
- Whisk
- Box grater/shredder
- Vegetable peeler
- Chef’s knife
- Cutting board
What If My Bechamel Sauce Needs More Thickening:
If you are using gluten-free flour to make the roux and the Bechamel sauce isn’t thickening enough for your taste, you can make a cornstarch slurry by combining 1 tbsp of cornstarch in a small bowl with 2 tbsp of cool water. Whisk into the sauce and cook, whisking constantly, at a boil until thickened. Repeat if needed.
Gluten-Free Tips:
This creamiest cheesy potatoes au gratin is easy to convert to gluten-free – just substitute a gluten-free flour you have on hand. The trick to a roux is to cook it long enough before adding the liquids to cook out the raw flavor of the flour, but not so long that it turns golden.
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Creamiest Cheesy Potatoes au Gratin (Gluten-Free)
These Creamiest Cheesy Potatoes au Gratin are the ultimate indulgent comfort food and the perfect side dish for your holiday feasts or any special occasion!
Ingredients
Cheesy Cream Sauce and Potatoes
- 1 tbsp olive or vegetable oil
- 1 cup (142g) chopped onion
- 2 cloves garlic, peeled and minced
- 4 tbsp (57g) butter
- 3 tbsp gluten-free flour blend*, gluten-free flour, or all-purpose flour
- 2 cups (454g) whole milk or half and half
- 1 cup (227g) heavy cream
- 1-1/2 tsp kosher or fine sea salt
- 1/2 tsp ground white pepper or regular black pepper
- 3 cups (339g) shredded Cheddar or white Cheddar cheese
- 1/4 cup (25g) shredded Parmesan cheese
- 8 large russet potatoes
Toppings
- 1/4 cup (25g) shredded Parmesan cheese
- 2 green onions, trimmed, and thinly sliced or chopped parsley
Instructions
- Preheat the oven to 375°F (191°C). Set out a 9x13-inch (23x33cm) pan or other baking dish.
- Make the Cheesy Cream Sauce: In a medium skillet, preferably nonstick, add oil and heat over medium-high heat until shimmering. Add the onions and cook, stirring often, until softened and beginning to color slightly. Stir in the garlic and remove from the heat. Stir occasionally as the onions continue to caramelize lightly in the residual heat.
- Melt the butter in a large nonstick saucepan over medium-high heat. Sprinkle the flour over the butter and whisk until completely smooth. Be thorough, you don't want any lumps! Reduce the heat to medium and cook, whisking constantly, for 2 minutes - this helps make the sauce smoother and gets rid of the raw flour flavor. Add the milk, cream, salt, and pepper, whisking until smooth. Turn the heat back up, bring back to a boil, and cook, whisking constantly until thickened.
- Stir in the sautéed onions and garlic. Add the Cheddar and 1/4 cup (25g) Parmesan cheese. Stir until the cheese is fully melted. Keep the sauce warm over very low heat, stirring occasionally while you prep the potatoes.
- Prepare the Potatoes: Peel the potatoes, cut lengthwise in half, place them cut-side down, and then each half into thick "sticks". Turn the potato and cut crosswise into small cubes (this makes the dish a lot easier to serve and eat). Once cut, stir the potatoes into the cheese sauce and when completely incorporated, pour into the prepared baking dish.
- Cook the Potatoes: Cover the potatoes with foil and bake for 30 minutes. Remove the foil cover from the pan, sprinkle the top with the remaining 1/4 cup (25g) Parmesan and return to the oven. Continue baking about 20 minutes longer or until the casserole is bubbling, the top is golden brown, and the potatoes are tender when you insert a slender knife or the prongs of a fork. Test the potatoes in several places to be sure the entire pan is evenly cooked.
- Remove the pan from the oven and let set about 15 minutes before sprinkling the green onions or parsley on the top and scooping servings.
- Make Ahead: You can make these potatoes up to a day in advance. Reheat uncovered in the microwave or oven until bubbling around the edges and the center is heated through. If the sauce is too thick, stir in a little water to thin it.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 544Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 762mgCarbohydrates: 96gFiber: 8gSugar: 7gProtein: 17g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Kim
These potatoes are absolutely Dee-Licious. I’ve made them quite a few times and everyone loves them. Never any leftovers 👍
Jane Bonacci
Ahhh, thanks so much for letting me know Kim! That means the world to me!!
Lori
You have no idea how much I want this for dinner! It looks so good, Jane!
Jane Bonacci
I behaved Lori, and ate this as a side dish, but I could have eaten an entire bowl all by itself, LOL. Watch out, they are addicting! 😉