Au gratin potatoes layer thinly sliced potatoes with cheddar cheese, milk, cream, and butter before baking until tender and golden. The potatoes absorb the creamy sauce as they cook, creating a rich and comforting side dish.
The crispy cheese topping adds texture while the creamy layers underneath stay soft and flavorful.
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1. Preheat oven to 375°F. Lightly grease a baking dish with butter.
2. Wash and peel potatoes if desired. Slice thinly and evenly, about 1/8 inch thick for even cooking.
3. In a saucepan over medium-low heat, warm heavy cream and milk together for 3–5 minutes. Do not boil.
4. Arrange a layer of sliced potatoes in the baking dish, slightly overlapping. Pour a small amount of the warm cream mixture over the layer and sprinkle with shredded cheddar cheese.
5. Repeat layering potatoes, cream mixture, and cheddar until all ingredients are used, finishing with cheese on top.
6. Cover loosely with foil and bake for 45 minutes.
7. Remove foil and continue baking 20–30 minutes until the top is golden brown and potatoes are fork-tender. Internal temperature should reach about 200°F for fully tender potatoes.
8. Let rest 10–15 minutes before serving to allow the sauce to thicken and set.
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