Okay, don’t let the name fool you – these OG Rotten Potatoes are anything but bad. Think ultra-creamy, cheesy, golden-baked potato goodness with a crispy top layer that’s downright addictive. This is comfort food with attitude. It’s like scalloped potatoes and au gratin had a glow-up, and the result is rich, rustic, and ridiculously satisfying.
Why You’ll Love This Recipe
- Creamy, Cheesy Heaven: Layers of potatoes soaked in a silky, garlic-infused cream sauce and baked with plenty of melted cheese. Yes, please.
- Crowd-Pleaser: Perfect for holidays, dinner parties, or just when you need something cozy and indulgent.
- Totally Customizable: Add bacon, herbs, or different cheeses to make it your own signature dish.
Ingredients
Here’s everything you’ll need to make these deliciously “rotten” potatoes:
- Yukon Gold Potatoes: Creamy, tender, and perfect for layering.
- Heavy Cream: Gives the dish its rich, velvety base.
- Garlic: Infuses the cream with incredible depth and flavor.
- Gruyère Cheese: Melts like a dream and adds a slightly nutty flavor.
- Sharp Cheddar Cheese: Brings a bold, cheesy punch.
- Butter: Helps create that golden, crispy top.
- Nutmeg: Just a pinch adds warmth and complexity.
- Salt & Black Pepper: Essential for seasoning every layer.
💬 Full ingredient list with measurements is right below the article in the recipe card!
How to Make OG Rotten Potatoes
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Butter a baking dish generously – trust me, you want those crispy edges!
Step 2: Slice the Potatoes
Using a mandoline or sharp knife, thinly slice your potatoes (about 1/8-inch thick). Uniform slices are key for even cooking.
Step 3: Make the Cream Sauce
In a saucepan, heat heavy cream with minced garlic, a pinch of nutmeg, salt, and pepper. Let it simmer gently to infuse all that garlicky goodness.
Step 4: Layer It Up
Start with a layer of potatoes, then pour some of the warm cream over them. Sprinkle with Gruyère and cheddar. Repeat until you’ve used everything, finishing with cheese on top (always finish with cheese!).
Step 5: Bake Until Golden
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 20-25 minutes until bubbling and beautifully golden on top.
Step 6: Cool and Serve
Let it rest for 10 minutes before digging in. This gives the sauce time to set and makes slicing easier.
Pro Tips for Making the Recipe
- Use a Mandoline: For perfectly thin and even potato slices.
- Cheese Combo Is Key: Gruyère + cheddar = dreamy. Don’t skip the Gruyère if you can help it!
- Let It Rest: This dish gets better as it sits for a few minutes after baking.
- Add Bacon: If you’re feeling extra indulgent, crispy bacon bits take it over the top.
How to Serve
These potatoes pair beautifully with:
- Roast chicken or beef: A hearty main to balance the richness.
- Green salad: Something fresh to cut through the creaminess.
- Holiday spreads: The ultimate side dish on any festive table.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freezing
Freeze in portions or as a whole dish after baking. Wrap tightly and freeze for up to 2 months.
Reheating
Reheat in the oven at 350°F (175°C) until warmed through and re-crisped on top. Microwave works too but might lose the crunch.
Can I make this ahead of time?
vAbsolutely! Assemble the dish a day in advance, cover it, and store it in the fridge. Just bake it fresh when you’re ready to serve.
What’s the difference between OG Rotten Potatoes and regular au gratin?
OG Rotten Potatoes lean heavier on cream and cheese, with a little sass in flavor (thanks to garlic and nutmeg), making them richer and more indulgent.
Can I use a different type of potato?
Yes, Russet potatoes work well too, but Yukon Golds offer that perfect creamy texture without falling apart.
Is there a lighter version of this?
You can sub half-and-half for heavy cream and reduce the cheese slightly, but honestly – this dish is meant to be full-on comfort mode!
There you have it – OG Rotten Potatoes in all their golden, cheesy glory! This dish is the ultimate definition of comfort food, with tender layers of potatoes soaked in creamy, garlicky goodness and topped with a perfectly crispy, melty cheese crust. Whether you’re serving it at a holiday table, bringing it to a potluck, or just treating yourself on a cozy night in, this recipe is a total winner. It’s rich, indulgent, and unforgettable—trust me, everyone’s going to be asking for seconds (and the recipe). So go ahead, make a batch, and get ready to fall in love – one cheesy bite at a time. 🥄💛
OG Rotten Potatoes (Au Gratin Potatoes)
Equipment
- Mandoline
- Saucepan
- Baking Dish
Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes washed, peeled, and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic minced
- 1 cup Gruyère cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Wash, peel, and thinly slice the potatoes to about 1/8 inch thick using a mandoline or sharp knife.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
- Gradually whisk in the cream and milk until smooth. Add the minced garlic, salt, and pepper. Bring to a gentle simmer.
- Remove from heat and stir in Gruyère and cheddar cheese until melted and smooth.
- Layer the sliced potatoes in the baking dish and pour the cheese sauce evenly over the top, making sure it seeps between the layers.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes, until golden and bubbling.
- Let rest for 10–15 minutes before serving to allow the sauce to thicken and set.