Creamy Potato Gratin Bake: The EASIEST Cheesy Au Gratin

Creamy Potato Gratin Bake, a dish that whispers of cozy evenings and comforting flavors, is a timeless classic. This decadent bake elevates the humble potato to something truly special, a delightful harmony of creamy sauce, tender potatoes, and melted cheese. My grandmother used to make this every Thanksgiving, and the aroma alone brings back a flood of cherished memories. It’s the perfect side dish, and with this recipe, you can easily recreate that same nostalgic experience.

Why You Will Love This Creamy Potato Gratin Bake Recipe

This Creamy Potato Gratin Bake is more than just a side dish; it’s a warm hug on a plate. It’s incredibly comforting, satisfying, and surprisingly easy to make. Forget complicated recipes that take hours; this one comes together relatively quickly, perfect for weeknight dinners or holiday gatherings. The creamy, cheesy flavor is simply irresistible, and the tender potatoes melt in your mouth.

The beautiful thing about this recipe is that it’s adaptable. You can add your favorite cheeses, spices, or even a hint of garlic to customize it to your liking. It’s a blank canvas for your culinary creativity! A side of Creamy Potato Gratin Bake pairs perfectly with Creamy Marsala Chicken.

Ingredients Needed for This Creamy Potato Gratin Bake Recipe

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 4 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• 2 cups shredded Gruyere cheese, divided
• 1/2 cup grated Parmesan cheese

How to Make This Creamy Potato Gratin Bake Recipe

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
3. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
4. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly. Remember to stir frequently to prevent sticking!
5. Remove from heat and stir in the salt, pepper, and nutmeg. Then, stir in the heavy cream and 1 1/2 cups of the Gruyere cheese.
6. Arrange one third of the potato slices in the prepared baking dish, overlapping slightly.
7. Pour one third of the cream mixture over the potatoes.
8. Repeat layers twice more, ending with the remaining cream mixture on top.
9. Sprinkle the remaining 1/2 cup Gruyere cheese and the Parmesan cheese over the gratin.
10. Bake for 50 60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce the potatoes.
11. Let the gratin rest for 10 minutes before serving. Allowing it to rest helps the sauce thicken further.

Want more creamy goodness? You should try it with Creamy Marry Me Gnocchi.

How to Serve This Creamy Potato Gratin Bake Recipe

This Creamy Potato Gratin Bake is a fantastic side dish for almost any main course.

• Serve it alongside roasted chicken, beef tenderloin, or grilled salmon. Its rich flavor complements a variety of proteins.
• Garnish with fresh parsley or thyme for a touch of freshness and visual appeal.
• For a heartier meal, serve with a side salad and crusty bread.

It’s also delicious on its own, especially on a cold night! I love to serve this alongside a simply prepared Creamy Brussels Sprouts Pancetta 2.

How to Store This Creamy Potato Gratin Bake Recipe

Proper storage keeps this dish tasting its best!

• Refrigerate leftover Creamy Potato Gratin Bake in an airtight container for up to 3 days.
• For freezing, let the gratin cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.
• To reheat, thaw frozen gratin in the refrigerator overnight. Bake at 350°F (175°C) until heated through, about 20-30 minutes.

Tips to Make This Creamy Potato Gratin Bake Recipe

Here are some tips to ensure your Creamy Potato Gratin Bake turns out perfectly every time:

• For a bolder flavor, add a clove of minced garlic to the butter when making the sauce.
• Use a mandoline slicer for perfectly uniform potato slices. This ensures even cooking.
• Don’t overcook the potatoes when baking, as they will become mushy.
• If the top starts to brown too quickly, cover the dish loosely with aluminum foil.

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Helpful Notes for This Creamy Potato Gratin Bake Recipe

• Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape, but Russet potatoes can also be used.
• Gruyere cheese provides a nutty, slightly sweet flavor that complements the potatoes beautifully, but you can substitute with other cheeses like cheddar or fontina.
• Be sure to slice the potatoes thinly and evenly so they cook properly.
• The nutmeg adds a subtle warmth and complexity to the sauce, but it can be omitted if preferred.

Variation of This Creamy Potato Gratin Bake Recipe

• Add a layer of sautéed onions or leeks for extra flavor.
• Include cooked bacon or ham for a heartier dish.
• For a spicy kick, add a pinch of cayenne pepper to the cream sauce.
• Try using sweet potatoes instead of Yukon Gold potatoes for a sweeter, more colorful gratin.

Conclusion

Creamy Potato Gratin Bake is a guaranteed crowd pleaser, perfect for any occasion. Its rich, cheesy flavor and comforting texture will leave everyone wanting more. So, gather your ingredients, preheat your oven, and get ready to experience the magic of this timeless classic. We hope you enjoy making and sharing this delicious Creamy Potato Gratin Bake with your loved ones!

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Creamy Potato Gratin Bake: The EASIEST Cheesy Au Gratin

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• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Creamy Potato Gratin Bake recipe transforms humble potatoes into a decadent side dish, perfect for weeknight dinners or holiday gatherings. Tender potatoes are layered in a rich, cheesy sauce and baked to golden perfection.

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Ingredients

Scale 1x2x3x

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 4 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• 2 cups shredded Gruyere cheese, divided
• 1/2 cup grated Parmesan cheese

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
3. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
4. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly, stirring frequently.
5. Remove from heat and stir in the salt, pepper, and nutmeg. Stir in the heavy cream and 1 1/2 cups of the Gruyere cheese.
6. Arrange one third of the potato slices in the prepared baking dish, overlapping slightly.
7. Pour one third of the cream mixture over the potatoes.
8. Repeat layers twice more, ending with the remaining cream mixture on top.
9. Sprinkle the remaining 1/2 cup Gruyere cheese and the Parmesan cheese over the gratin.
10. Bake for 50 60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce the potatoes.
11. Let the gratin rest for 10 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 5g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 75mg

Keywords: potato gratin, au gratin potatoes, cheesy potatoes, side dish, creamy potatoes