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Creamy Scalloped Potatoes Au Gratin Recipe with Crispy Golden Crust Easy and Perfect

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A comforting and easy-to-make creamy scalloped potatoes au gratin with a crispy golden crust, perfect for family dinners or holiday meals.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (optional)
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • A pinch of freshly grated nutmeg
  • Salt and black pepper to taste
  • ½ cup panko bread crumbs
  • ¼ cup Parmesan cheese, finely grated

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter.
  2. Slice the potatoes about 1/8 inch thick using a mandoline or sharp knife. Rinse briefly in cold water and pat dry.
  3. In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds.
  4. Sprinkle the flour over the butter and onion mixture. Stir constantly for 2 minutes without browning.
  5. Gradually whisk in the milk and heavy cream. Cook and stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove from heat and stir in shredded cheddar, Gruyère (if using), nutmeg, thyme, salt, and pepper until cheese melts and sauce is smooth.
  7. Layer half of the potato slices evenly in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce, pressing gently.
  8. Combine panko breadcrumbs and Parmesan cheese in a small bowl. Sprinkle evenly over the top layer.
  9. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and potatoes are tender.
  10. Let the dish rest for 10 minutes before serving.

Notes

If the topping browns too fast, tent loosely with foil. Use a toothpick to check potato doneness around 60 minutes. Letting the dish rest before serving helps thicken the sauce and makes slicing easier. For gluten-free, use gluten-free flour and breadcrumbs. For dairy-free, substitute almond milk and dairy-free cheese but expect less creaminess.

Nutrition

Keywords: scalloped potatoes, au gratin, creamy potatoes, cheesy potatoes, comfort food, holiday side dish, crispy crust

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