These Creamy Scalloped Au Gratin Potatoes are so cheesy and flavorful! And make a wonderful side-dish for Thanksgiving, Easter, Christmas, or any night you’re craving comfort food.
Scalloped Potatoes and Au Gratin
Thanksgiving is less than a week away! And I’m dying to know: what side-dishes are you make? Mashed potatoes? Cranberry Sauce? Green Bean Casserole? Sweet Potatoes? Biscuits? So many choices… you could literally make an entire meal out of sides!
So forgive me for throwing one more option in the ring… but I would be remiss if I didn’t share this heavenly au gratin potatoes recipe with you! Featuring russet potato slices in a heavy cream cheese sauce that’s too-die-for delicious.
The key is thinly sliced potatoes! And making sure you use russet potatoes, which will give us the texture we’re looking for. Other potatoes won’t hold up well in the cream sauce, and turn to mush or release to much water and turn the sauce into soup.
Au Gratin Potatoes Ingredients
- Butter: You’ll melt the butter before adding the shallots.
- Shallots: Sweet and subtle, and cooked until golden brown… I just love the flavor these add. But in a pinch, sweet yellow onion may be used instead.
- Spices & Herbs: garlic, thyme, nutmeg, cayenne pepper and Dijon Mustard. Plus, salt and pepper!
- Heavy Cream: Do not substitute this with milk or even half and half!
- Chicken Broth: I really love using bone broth here because it adds a great flavor. But in a pinch, regular chicken broth works fine. And if you’re a vegetarian household, feel free to use vegetable broth.
- Potatoes: As I mentioned earlier, it’s essential you use russets here. You’ll want to peel them use a mandolin or sharp knife to cut them into 1/8-inch slices
- Cheese: Fontina, gruyere cheese, and finely grated parmesan cheese make our cheesy creamy sauce flavorful and so delicious! And in my opinion, sets this apart from other au gratin recipes.
How to Make Potatoes Au Gratin
- Melt the butter, then toss in the shallots and sauté until softened and slightly caramelized, about 10 minutes. But this could take longer. Don’t skimp here, as this step adds a ton of flavor.
- Add the garlic and thyme and continue cooking for another minute, but don’t let them brown here! Then stir in the cream, broth and remaining herbs and seasonings.
- Add in the potatoes and cook until the potatoes are just fork-tender, about 10 minutes. Don’t over cook, the potatoes bake again in the oven and will soften more.
- Scrape the potato mixture into a shallow large baking dish, sprinkle with the cheeses evenly over the potatoes, then bake until bubbling and golden brown, about 15 to 18 minutes. Unlike many au gratin recipes, there’s no need to cover with foil and bake because the bake time is very short.
- You can garnish with a few sprigs of thyme, for a pretty presentation! And serve warm.
Delicious with turkey of course, but these scalloped potatoes are also great with ham, chicken, or just a simple side salad! You can’t go wrong when serving them.
More Potato Recipes:
- Bacon Cheddar Mashed Potato Casserole
- German Potato Salad
- Extra Crispy Baked Garlic and Herb Potato Wedges
- Broccoli Cheddar Twice-Baked Potatoes
- The Best Sweet Potato Casserole
- Extra Crispy Sweet Potato Wedges
Creamy Scalloped Au Gratin Potatoes
- 2 Tablespoons (28g) unsalted butter
- 3 shallots peeled and finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves finely chopped
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Dijon Mustard
- 1 and 1/2 cups (340ml) heavy whipping cream
- 1/2 cup (113ml) chicken bone broth
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pounds (908g) russet potatoes peeled and cut into 1/8-inch slices
- 1/2 cup shredded fontina cheese
- 1/2 cup shredded gruyere cheese
- 1/4 cup finely grated parmesan cheese
- Preheat the oven to 400 degrees (F).
- Melt the butter in a large pot or dutch oven over medium-high heat. Add the shallots and sauté until softened and begin to caramelize, about 10 minutes.
- Add the garlic and thyme and continue cooking for another minute, or until fragrant.
- Stir in the cream, broth, salt, black pepper, nutmeg, cayenne pepper, and dijon mustard and cook for 2 minutes, stirring almost constantly.
- Add in the potatoes and bring to a simmer. Continue cooking until the potatoes are just fork-tender, about 10 minutes.
- As neatly as possibly, scrape the potato mixture into a shallow 9×13-inch baking dish (or similar capacity).
- Sprinkle the cheeses evenly over the potatoes, starting with the fontina, then adding the gruyere, and finishing with the parmesan. Bake until bubbling and golden brown, about 15 to 18 minutes. Sprinkle with a few thyme springs, if desired.
- Let sit for 10 minutes before serving.