This delicious Three-Cheese Au Gratin Potatoes comes together in about 60 minutes and is baked to golden perfection for a quick and easy weeknight dinner that your family will love! Switch up the cheeses or even add in some veggies to suit your taste, what’s great is you can also use this as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends!
Ingredient Breakdown
Potatoes
You’re going to need 2 pounds of Yukon Gold or Russet potatoes, peeled and sliced. Potatoes are the backbone of this dish, providing that creamy texture we all crave. I prefer Yukon Gold because they’re naturally buttery but Russets work well too! You can even substitute sweet potatoes if you’re feeling adventurous. Just make sure to slice them thinly so they cook evenly.
Onion
We’ll use 1 onion, caramelized to bring a rich, sweet flavor to this dish. When cooked low and slow, onions turn soft and sweet, creating depth in flavor. You can swap in shallots if you’d like something a bit milder. Seriously, they’re interchangeable in most recipes without missing a beat!
Cheeses
For this recipe, we’re going all out with 1 cup each of cheddar cheese, mozzarella cheese, and Gruyère cheese, shredded. Cheddar adds sharpness, mozzarella contributes stretchiness (yum!), and Gruyère makes everything taste so fancy. If you’re in a pinch, you can use a blend of cheeses, just remember that strong-flavored cheeses like blue or feta might overpower everything.
Heavy Cream
2 cups of heavy cream are necessary for that creamy, dreamy texture we’re after. The heavy cream helps bind everything together beautifully, making it ultra-comforting. In a pinch? Substitute it with half-and-half or even whole milk, but know that the dish might be a tad lighter in flavor. If you’re really looking to lower calories, consider using a light cream but understand it’s not the same luscious result!
Butter
We need 4 tablespoons of butter for the roux (that’s fancy cooking talk for thickening agent). Butter is going to give you the best flavor in this recipe, trust me here. I like to use unsalted butter, so I can control how much salt goes into my dish. But if you have salted butter on hand, just cut back on the additional salt later.
Flour
2 tablespoons of flour will help thicken our cheese sauce. It’s really the magic behind that glorious gooeyness! You can substitute with gluten-free flour if needed, but be sure to check how it reacts when whipped up.
Salt and Pepper
A couple pinches of salt and pepper to taste should do! Seasoning is essential to make those flavors pop. Taste as you layer to find your perfect flavor profile.
Fresh Herbs for Garnish (optional)
I love finishing this dish with a sprinkle of fresh parsley or thyme! Not only does it make the dish look beautiful, but it also adds a pop of freshness that balances the cheesy richness. Fresh herbs work well, but don’t hesitate to use dry ones if that’s what you have handy.
Let’s Get Cooking!
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). The first step is always key! Getting that oven nice and hot means your dish will start baking perfectly as soon as you pop it in.
In a medium saucepan, melt the butter over medium heat. Once it’s all melty and bubbly, oh that smell! Sprinkle in the flour and whisk for about 1-2 minutes to create a roux. You want that rich nutty smell, like cookies baking.
Now, gradually pour in the heavy cream, stirring constantly. This is the part where you want to keep an eye on things, so stirring frequently will help prevent any lumps (we’re not making cheese clumps here!). Cook until it thickens slightly, about 5-7 minutes.
Remove from heat and stir in your shredded cheeses (hello, cheesy goodness!) until everything’s melted and smooth. It’s going to be so good, you’ll want to taste it, but don’t burn your tongue!
Grease a 9×13 baking dish, then layer half of the sliced potatoes. Sprinkle a couple pinches of salt and pepper, and then top with half of the caramelized onions. Pour half of that amazing cheese sauce over everything.
Repeat the layering process with the remaining potatoes, seasoning, onions, and finish off with the rest of the cheese sauce on top. Don’t be shy, make sure that cheesy goodness is all over the top!
Cover with foil and pop it into the oven to bake for 45 minutes. Then, remove the foil for the last 15-20 minutes until it’s all golden and bubbling over. The smell will drive you wild like, seriously, your family might just appear out of nowhere!
Let it cool for a few minutes before diving in, and feel free to garnish with fresh herbs if you’re feeling fancy!
Why I Love This Recipe
This is my go-to recipe when I’m looking for a warm hug in my dish, perfect for cozy nights or when friends come over. Honestly? I’m a real sucker for the gooey, cheesy texture combined with tender potatoes. The best part is how easily it adapts; you can use whatever you’ve got on hand, maybe throw in some spinach or mushrooms if you want, or use a different cheese from the fridge. Talk about versatile comfort food!
If you loved this recipe, be sure to check out my Bacon Potato Frittata, my Amish Hamburger Steak Bake, or my Apple Cider Pork with Mashed Sweet Potatoes!
Why This Recipe Works
Crowd-Pleaser
Your whole family will love it! What’s not to love about tender, cheesy layers of deliciousness? Even picky eaters tend to go for this one, making it great for family dinners or gatherings.
Quick & Easy
This dish comes together all in under 60 minutes. You prep, you layer, you bake, and soon enough you’re savoring that warm, cheesy aroma filling your kitchen!
Comfort Food
There’s truly nothing quite like diving into a dish of creamy, cheesy potatoes comfort food at its finest, perfect for chilly nights. It warms the soul!
Customizable
Make it your own! You can add in proteins like shredded chicken or ground beef, swap out cheeses, or even layer in some festive roasted veggies! This recipe is indeed flexible, feel free to experiment.
Serving and Storage Tips
Serving Suggestions: These Au Gratin Potatoes are the star of the show and pair beautifully with roasted chicken, a nice green salad, or even some grilled steak. Think backyard BBQs or holiday meals, this dish fits right in!
Storage: Leftovers can be stored in an airtight container in the refrigerator for about 3-5 days. Just be sure to let it cool completely before sealing it up!
Reheating Instructions: The best way to reheat this is in the oven at 350°F (175°C) until warmed through, about 20 minutes. You can also zap the leftovers in the microwave, but you might lose a bit of that lovely creamy consistency.
Freezer Friendly: Yes! If you want to make this ahead, you can assemble it but skip the baking part. Cover tightly and freeze for up to 2 months. When you’re ready to enjoy, let it thaw in the fridge overnight, then pop it in the oven and bake as directed. Perfect for meal prep!
So, are you ready to wow your family with this Quick and Easy Three-Cheese Au Gratin Potatoes? Trust me, it’s a crowd-pleaser that transforms any weeknight into something special. Enjoy it while it’s hot and share your thoughts. I’m dying to know how much your family loves it!
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Three-Cheese Au Gratin Potatoes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium heat.
- Sprinkle in the flour and whisk for about 1-2 minutes to create a roux.
- Gradually pour in the heavy cream, stirring constantly and cook until it thickens slightly, about 5-7 minutes.
- Remove from heat and stir in your shredded cheeses until everything’s melted and smooth.
- Grease a 9×13 baking dish, then layer half of the sliced potatoes, sprinkle with salt and pepper, and top with half of the caramelized onions.
- Pour half of the cheese sauce over the layered ingredients.
- Repeat the layering process with the remaining potatoes, seasoning, onions, and finish off with the rest of the cheese sauce.
- Cover with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbling.
- Let it cool for a few minutes before serving.
- Garnish with fresh herbs if desired.