Go Back
Close up shot of Cheesy Potatoes in a white ceramic dish showing the thick creamy yellow sauce and melted cheddar. (Cheesy Potatoes)

Cheesy Potatoes: The Ultimate Creamy Au Gratin Casserole

Indulge in these Cheesy Potatoes featuring tender Yukon Golds submerged in a bubbly cream cheese sauce, topped with a toasted golden cheddar and monterey jack crust and garnished with fresh chives.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Potato Ingredients
  • 3 lbs Yukon Gold Potatoes 1.36 kg, sliced 1/8 inch thick
  • 8 oz Cream Cheese 225g, room temperature
  • 1.5 cups Heavy Cream 360ml
  • 2 cups Sharp Cheddar Cheese 226g, freshly shredded
  • 1 cup Monterey Jack Cheese 113g, freshly shredded
  • 3 tbsp Unsalted Butter 42g
  • 2 tsp Garlic Powder 10g
  • 1 tsp Onion Powder 5g
  • 1/4 cup Fresh Chives 10g, finely chopped

Equipment

  • 1 9x13 white ceramic casserole dish
  • 1 Mandoline or Chef's Knife For even potato slices

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 white ceramic casserole dish with butter.
  2. Slice the Yukon Gold potatoes into uniform 1/8-inch (3mm) thick rounds.
Cooking
  1. In a saucepan, whisk heavy cream and cream cheese over medium heat until smooth and bubbly. Stir in garlic powder, onion powder, salt, and pepper.
  2. Layer half the potatoes in the dish, cover with half the sauce and half the shredded cheddar and Monterey Jack. Repeat with remaining ingredients.
  3. Cover with foil and bake for 45 minutes until potatoes are tender.
  4. Remove foil and bake/broil for 15-20 minutes until you see a toasted golden cheese crust with bubbling edges.
  5. Top with freshly chopped chives before serving.

Notes

Allow the dish to rest for 10 minutes to set the sauce.
Always grate your cheese from a block for the best melt.