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Creamy Three-Cheese Au Gratin Potatoes Recipe with Crispy Golden Crust Easy

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A warm, cheesy, and unforgettable au gratin potato dish featuring a rich blend of three cheeses and a crispy golden crust. Perfect for family dinners, potlucks, or cozy nights in.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of fresh thyme leaves (optional)
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. Peel and slice potatoes about 1/8-inch thick using a mandoline or sharp knife. Place slices in a large bowl filled with cold water to stop oxidation and remove excess starch. Drain and pat dry before layering.
  3. In a medium saucepan over medium heat, melt the butter. Add minced garlic and chopped onion, sauté for about 3 minutes until softened and fragrant.
  4. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
  5. Slowly whisk in the milk and cream to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes, until it coats the back of a spoon. Add salt, pepper, and thyme leaves.
  6. Remove the sauce from heat and stir in the shredded cheddar, Gruyère, and mozzarella until melted and smooth. Adjust seasoning if needed.
  7. Arrange a single layer of potato slices in the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading evenly. Repeat layering potatoes and sauce until all are used, finishing with a layer of sauce on top.
  8. Mix panko breadcrumbs with grated Parmesan and sprinkle evenly over the top layer of sauce.
  9. Cover the dish loosely with foil and bake for 45 minutes. Remove foil and bake an additional 20-25 minutes until the top is golden brown and crispy, and potatoes are tender when pierced with a fork.
  10. Let the dish sit for 10 minutes after baking to thicken slightly and make slicing easier.

Notes

For lighter sauce, substitute heavy cream with half-and-half. For dairy-free, use almond milk and vegan cheese blends. Use gluten-free flour and breadcrumbs for gluten-free version. If sauce is too thick before baking, whisk in a splash of milk. Tent with foil if crust browns too quickly. Let dish rest 10 minutes after baking for easier slicing.

Nutrition

Keywords: au gratin potatoes, three-cheese potatoes, creamy potatoes, cheesy potato casserole, comfort food, crispy crust, easy potato recipe

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