This is the kind of au gratin potatoes that looks like Sunday dinner but comes together with the ease of a weeknight. It starts the old-fashioned Midwestern way: thinly sliced raw potatoes tucked into a ceramic baking dish, then you simply pour one warm, cheesy mixture over the top and let the oven do the rest. My mother made a version of this for church suppers and holidays on the farm, and folks always assumed she’d been fussing at the stove for hours. In truth, it’s just heavy cream, melted butter, a little flour, salt, and a good handful of shredded cheddar turned into a silky sauce that soaks into the potatoes as they bake, giving you that classic, browned, bubbly side dish everyone reaches for first.
Serve these au gratin potatoes alongside simple, hearty mains like roast chicken, baked ham, or meatloaf, where the creamy richness can really shine. A crisp green salad with a tangy vinaigrette or some steamed green beans helps balance all that cheesy comfort. They’re also wonderful with grilled pork chops or a pan-seared steak, and any leftovers reheat nicely next to scrambled eggs or a slice of leftover roast for a cozy next-day meal.Dairy & Eggs
Simple Cheddar Au Gratin Potatoes
Ingredients
2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
1 1/2 cups heavy cream
1/4 cup unsalted butter (4 tablespoons), melted
2 tablespoons all-purpose flour
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional but nice)
2 cups shredded sharp cheddar cheese, divided
Butter or nonstick spray, for greasing the ceramic baking dish
Directions
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