Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

I love discovering new twists on classic potato side dishes. Dad’s Creamy And Cheesy Au Gratin Potatoes combine thinly sliced Yukon Gold, aromatic garlic and a trio of cheeses into a mouthwatering dish. Every bite exquisitely excites my palate with its rich, irresistible flavors, inspiring me to remake it again.

I recently discovered my dad’s Creamy and Cheesy Au Gratin Potatoes recipe and instantly fell in love with how simple yet flavorful it is. This dish brings together 2 lbs Yukon Gold potatoes that are peeled and thinly sliced with melted cheddar, Gruyere, and Parmesan cheese to create a irresistibly rich experience.

I also add 2 cloves of minced garlic, 1 cup heavy cream, and 1 cup whole milk which blend perfectly with a sprinkle of 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. When baking, I grease the dish with 2 tablespoons melted butter.

There is something special about creating a dish that is easy to make and works so well as a side dish on holidays or any day you need a comforting vegetarian option. Trust me when I say that every bite is full of cheesy goodness that will keep you coming back for more.

Why I Like this Recipe

1. I love how the mix of three kinds of cheese brings a deep, rich flavor to every bite that feels like a warm hug on a cold day.
2. I appreciate how the thinly sliced Yukon Gold potatoes soak up all that creamy milk and garlic goodness, making each mouthful super tender and flavorful.
3. I like that its my dad’s famous recipe, it always reminds me of family dinners and the good old times even if its not perfect every time.
4. I enjoy making this dish cause it’s easy enough to whip up and still feels like a special treat for any holiday or just a chill night in.

Ingredients

• Yukon Gold potatoes supply carbs and fiber, helpin digestion and giving steady energy.
• Heavy cream adds rich, smooth texture but is high in fat calories, so use sparingly.
• Whole milk offers protein and calcium for strong bones and balanced flavor in every bite.
• Garlic gives a punchy taste while carryin helpful antioxidants which are good for you.
• Sharp cheddar cheese introduces salty, tangy notes and boosts protein content in the dish.
• Gruyere cheese melts smoothly and adds a delicate, nutty flavor that enriches the meal.
• Parmesan cheese brings umami and a slight crunch, creatin a unique taste experience.

Ingredient Quantities

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter for greasing the baking dish

How to Make this

1. Preheat your oven to 375°F and grease a baking dish with 2 tablespoons of butter.

2. In a bowl, mix together the heavy cream, whole milk, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme.

3. Lay half of the thinly sliced Yukon Gold potatoes in the baking dish, overlapping them a little so they cook evenly.

4. Drizzle about half of the cream mixture over the potato layer.

5. Sprinkle 1/2 cup shredded cheddar and 1/2 cup shredded Gruyere over the potatoes.

6. Layer the remaining potatoes on top, making sure they cover the first layer completely.

7. Pour the rest of the cream mixture evenly over all the potatoes.

8. Top it off by sprinkling the remaining cheddar and Gruyere cheese and then the 1/2 cup grated Parmesan cheese evenly on top.

9. Cover the dish with foil and bake for about 45 minutes until the potatoes get tender.

10. Remove the foil and bake another 15 minutes until the cheese is bubbly and slightly golden then let it rest for a few minutes before serving.

Equipment Needed

1. Oven – needed to preheat at 375°F before baking the dish
2. Baking dish – use one that can hold all the layered potatoes and cream mixture
3. Mixing bowl – to mix the heavy cream, whole milk, garlic, salt, pepper and thyme
4. Measuring cups and spoons – for accurate amounts of cream, milk, salt, pepper and cheeses
5. Knife and cutting board – for peeling and thinly slicing the Yukon Gold potatoes as well as mincing garlic
6. Grater – to grate Parmesan cheese
7. Aluminum foil – to cover the dish during the first baking part
8. Spatula or spoon – for drizzling and evenly distributing the cream mixture over the potatoes

FAQ

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe Substitutions and Variations

• Yukon Gold potatoes can be swapped with russet potatoes. They’ll work pretty well in texture even though they are a bit starchier
• If you don’t have heavy cream around, try mixing 3/4 cup half-and-half with 1/4 cup melted butter. It ain’t exactly the same but gets close enough
• No whole milk? You can use a lighter milk like 2% instead. Your dish might be a bit less rich but it’ll still taste good
• For the shredded sharp cheddar, colby jack is a decent alternative if you want a milder flavor
• If Gruyere isn’t available, Swiss cheese can be used and still give you that nice, nutty flavor

Pro Tips

1. Make sure you slice the potatoes as evenly as possible so that they cook all at once; uneven slices can cause some parts to be mushy while others come out undercooked.
2. Let the dish sit for a few minutes after you take it out of the oven, so that the cheese and layers set up well before you dig in, it helps the flavors really come together.
3. Try adding a pinch of nutmeg or even some smoked paprika into the cream mixture for a little bonus flavor that makes the dish feel a bit more gourmet.
4. When layering the cheese, be generous but try not to overdo it; too much cheese without enough cream might leave you with a greasy topping as opposed to that perfect golden, crispy finish.