OG Rotten Potatoes (Au Gratin Potatoes)
These creamy, cheesy au gratin potatoes bring the ultimate comfort food vibes with crisp golden tops and buttery layers underneath. Perfect for holidays, dinner parties, or weeknight indulgence.
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 9x13-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.
Notes
Customize by adding fresh herbs like thyme or rosemary. Swap cheeses to create your own flavor twist. For a vegetarian main, layer in sautéed mushrooms or spinach.