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Cheesy Au Gratin Potatoes

Potatoes thinly sliced and covered in a creamy, cheese sauce.


The Perfect Au Gratin Potatoes

Tips for the perfect Au Gratin Potatoes

Cheesy potatoes that come steaming out of the oven topped with a crispy, cheesy crust, make the perfect side dish for any comfort meal.

Cheesy Au Gratin Potatoes with Thyme




  • 2-1/2 lbs. White potatoes, sliced 1/8” inch thick
  • 5 cups Water
  • 2 tablespoons Butter
  • 3 tablespoons All Purpose Flour
  • 3 cups Half and Half
  • 16 ounces Cream Cheese
  • ½ teaspoon Thyme, dried
  • ½ cup Parmesan Cheese, grated
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • ½ cup Monterey Jack Cheese


  1. Peel the potatoes and slice thin.
  2. Cook the potatoes in a pot of cold water and cook them over medium-high heat until they are just about fork-tender, about 18 minutes.
  3. In the meantime, lightly spray or oil a 2-quart baking dish and set aside.
  4. Drain the potatoes discarding the water.
  5. In a medium pot over medium heat combine the flour and butter and cook for 2-3 minutes.  Whisk in the half and half slowly and continue to cook the mixture until it is thick remove from the heat and stir in the cream cheese, thyme, and parmesan. Adjust the seasoning using salt and pepper. Carefully stir the cooked sliced potatoes into the cheese sauce.
  6. Transfer the potatoes in the cheese sauce to the prepared baking dish. Sprinkle the shredded Monterey jack cheese on the top and place the potatoes in the oven for 20-25 minutes at 350 °F (177 °C) or until the top is golden and the cheese is melted. Allow the dish to cool for a few minutes before serving.

Click here for the original Au Gratin Potatoes Recipe

Culinary Tips

Can you freeze au gratin potatoes?

What is au gratin?

What is the difference between au gratin potatoes and scalloped potatoes?