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Cheesy Potatoes Au Gratin

Comfort food enthusiasts are in for a treat with these cheesy potatoes au gratin. Tender, thinly sliced russet potatoes are layered with a velvety, garlicky cheese sauce made from a blend of sharp cheddar and Parmesan, then baked to golden, bubbly perfection.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potato Layer
  • 2 pounds russet potatoes peeled and thinly sliced
Cheese Sauce
  • 2 tablespoons halal butter plus extra for greasing the dish if needed
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika optional, for color and a subtle smoky note
  • 2 cups sharp cheddar cheese shredded; about 1 1/2 cups melted into the sauce and 1/2 cup for topping
  • 1/2 cup Parmesan cheese grated; divided into 1/4 cup in the sauce and 1/4 cup for topping
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Whisk
  • Knife

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of the halal butter or nonstick cooking spray.
  2. In a medium saucepan over medium heat, melt the 2 tablespoons of halal butter. Whisk in the all-purpose flour and cook for about 1 minute until lightly golden to form a roux.
  3. Slowly whisk in the warmed whole milk and heavy cream until the mixture is smooth. Add the minced garlic, salt, black pepper, and paprika. Allow the sauce to cook for about 5 minutes until it thickens slightly.
  4. Remove the sauce from heat and stir in 1 1/2 cups of the shredded sharp cheddar and 1/4 cup of the grated Parmesan until the cheeses have melted completely.
  5. Layer half of the sliced potatoes in the prepared baking dish and pour half of the cheese sauce over them, spreading evenly.
  6. Arrange the remaining potatoes on top and pour over the rest of the cheese sauce. Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Parmesan evenly over the top to form a golden, bubbly crust.
  7. Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes until the potatoes are tender when pierced with a fork and the top is beautifully golden brown.
  8. Let the dish rest for about 10 minutes before serving. Garnish with the fresh chopped parsley and enjoy!

Notes

This comfort food side dish blends tender sliced potatoes with a luscious, creamy garlic-cheese sauce. It is best served fresh out of the oven for that irresistibly bubbly and golden topping. For a creative twist, try substituting half of the cheddar with Gruyère or use dairy-free alternatives if preferred. Pair with roast chicken, steak, or a simple salad to balance the richness.