Cheesy Au Gratin Potatoes

Cheesy Au Gratin Potatoes

I know, I know, au gratin potatoes aren’t the most authentic of Thanksgiving dishes since mashed taters usually take the starch center stage for this holiday.

However, I have to say that I love a cheesy, creamy potato dish at Thanksgiving and since this one will be appearing at my Thanksgiving table (and probably Christmas, too!), I wanted to share it here.

This recipe takes all the delectable requirements of an au gratin potato dish and streamlines it into an easy, no-fuss process.

The ingredients are simple and wholesome (in every caloric sense of the word, if you know what I mean) and the finished dish bakes up with perfectly cooked thinly sliced potatoes layered between creamy cheesy goodness and topped with a crunchy, browned crust.

I’ve tried a lot of au gratin potato dishes in my day and this is the one that makes me declare, “Bring on the potatoes, baby.”

Cheesy Au Gratin Potatoes

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Cheesy Au Gratin Potatoes

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Cheesy Au Gratin Potatoes


  • 1 1/4 cups shredded sharp cheddar cheese
  • 1 1/4 cups shredded Monterey jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons cornstarch
  • 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
  • Salt and pepper
  • 3/4 cup heavy cream
  • 1/2 cup low-sodium chicken broth


  1. Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.
  2. In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
  3. Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.


The key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don’t have a mandolin, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I’ve used the slicing side of my box grater.

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Recipe Source: adapted from Cook’s Country April/May 2009