Cheesy au gratin potatoes baked to perfection with smoked paprika, thyme, dry mustard, and garlic in a creamy cheddar and Parmesan cheese sauce.
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For the love of cheese and potatoes, this recipe is to die for! I love the thin slices of potatoes with cheese, almost more than diced potatoes. And the seasonings make it taste so delicious.
Not only was it easier to prepare than diced (using a slicer saves a lot of time!), but I also prefer the potato to cheese ratio more.
Ingredients for Cheesy Au Gratin Potatoes
- Yukon Gold Potatoes
- All-Purpose Flour
- Half & Half
- Mild Cheddar Cheese
- Parmesan Cheese
- Smoked Paprika
- Garlic Powder
- Dry Mustard Powder
- Salt & Black Pepper
- Diced Cooked Ham (Just like my Cheesy Leftover Ham and Potatoes Recipe)
- Ground Beef
- Onion: Cook the onion in the saucepan with the butter before adding flour.
Au Gratin vs Scalloped Potatoes
They both look so similar. Both have thin coins of potatoes. Both have a creamy sauce.
Trying to find a difference is hard because we’ve all seen cheese in both dishes.
Finally, all I could find was that au gratin potatoes, which originated in France, often have breadcrumbs and cheese.
While scalloped potatoes, which are thought to have been created in England, have a creamy sauce with no cheese.
Ultimately, if you search, you will find cheese in both dishes. Either way, they’re delicious and will all be gone!
Can you freeze au gratin potatoes?
Yes, but like all potatoes, it’s best to cook them first prior to freezing. Raw potatoes simply don’t hold up in the freezer and turn to mush when they thaw.
I recommend partially baking the dish first so that when you do go to heat it later it doesn’t overcook the dish.
Bake it at 400 degrees Fahrenheit for 40 minutes, then cover it airtight (with saran wrap and foil), and store it in the freezer for 2-3 weeks at the maximum.
After it’s frozen, allow it to thaw overnight in the fridge the day before you need it. Then, bake it at 400 degrees Fahrenheit for 40-45 minutes.
In the end, it’s still the same cook time, just divided.
What goes with au gratin potatoes?
- Air Fryer Salmon
- Cast-Iron Skillet Flank Steak
- Chicken-Stuffed Poblano Peppers
- Crown Rib Roast
- Filet Mignon
- Grilled Marinated Flank Steak
- Instant Pot BBQ Pulled Pork
- Juicy Air Fryer Steak
- Slow Cooker Pineapple Ham
Cheesy Au Gratin Potatoes
- 2 lbs Yukon Gold Potatoes, unpeeled
- 3 tbsp Butter
- ¼ cup All-Purpose Flour
- 1 cup Milk
- [1 cup Half & Half]
- 2 cups Shredded Mild Cheddar Cheese
- ½ cup Grated Parmesan Cheese
- ½ tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Thyme
- ½ tsp Dry Mustard Powder
- 1 tsp Salt
- ¼ tsp Black Pepper
- Rinse the potatoes and slice into ⅛" to ¼" slices. Leave them unpeeled. Lightly grease a 2 quart baking dish and layer the potatoes.
- Preheat oven to 400 degrees Fahrenheit.
- In a saucepan, melt butter over medium-high heat. Add flour and mix well. Whisk in milk and half & half slowly to mix with the flour. Add in all seasonings, 1 ½ cups of cheddar, and all of the Parmesan cheese. Cook until cheese is melted through, then pour over top of the potatoes.
- Cover the dish with foil and bake for 60 minutes. Remove foil and bake an additional 15-20 minutes or until tender. In the last 5 minutes, sprinkle remaining ½ cup of cheddar cheese on top.
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