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potatoes au gratin in a white baking dish

Easy Cheesy Potatoes Au Gratin

These Easy Cheesy Potatoes Au Gratin are rich, creamy, and baked to bubbly perfection. Made with thinly sliced russet potatoes and a homemade cheese sauce loaded with three cheeses, this classic side dish is the ultimate comfort food!
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Prep Time: 15 minutes
Cook Time: 45 minutes
10 minutes
Total Time: 1 hour 10 minutes
Course: Cheese, Potato, Side Dish
Cuisine: American
Keyword: bbq side dish, cheesy potatoes, dinner sides, potatoes, side dish
Servings: 6 Servings
Calories: 481kcal
Author: Tamara J.

Ingredients

Potatoes

  • 2½-3 pounds Russet potatoes peeled (optional), and thinly sliced

Cheese Sauce

  • 4 tablespoons Butter
  • 4 tablespoons All-purpose flour
  • 2½ cups Heavy cream
  • 6 oz Velveeta cheese cubed
  • 1 cup Sharp cheddar cheese freshly shredded
  • 1 cup Colby Jack cheese freshly shredded
  • 1 tablespoon All-purpose seasoning Lawry's, Tony's (adjust to taste as cheese is salty
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Black pepper
  • 1-2 teaspoons Worcestershire sauce
  • Adjust seasoning to taste

Instructions

  • Preheat oven to 375°F. Thinly slice the russet potatoes using a sharp knife, food processor, or mandolin. Try to keep slices uniform so they cook evenly. Set aside.
  • In a large saucepan, melt your butter over medium heat. Now slowly whisk in flour and stir it around and cook for about 1 minute to remove the raw flour taste. Slowly whisk in heavy cream until the flour mixes in and it's smooth.
  • stir in the seasonings until combined: garlic powder, onion powder, all-purpose seasoning, black pepper, and Worcestershire sauce.
  • Add in the Velveeta, sharp cheddar, and Colby Jack (reserve about 1/2 cup shredded cheese to sprinkle over the top). Stir continuously until melted and creamy.
  • Lightly grease a baking dish. Layer sliced potatoes evenly, then pour cheese sauce over the top. Gently press the potatoes down so they’re coated.
  • Cover loosely with foil and bake for 45 minutes. Remove foil and sprinkle on the remaining shredded cheese, and bake an additional 15–25 minutes, or until potatoes are fork-tender and bubbly on top.
  • Let the potatoes au gratin rest for at least 10 minutes before serving to allow the sauce to set. Serve warm and enjoy!

Nutrition

Serving: 6servings | Calories: 481kcal | Carbohydrates: 24g | Protein: 16g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 372mg | Potassium: 277mg | Fiber: 1g | Sugar: 10g | Vitamin A: 245IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
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