Super Cheesy Au Gratin Potatoes

Super Cheesy Au Gratin Potatoes

Like most of my recipes, this one is going to require you to kind of feel out the amounts and trust your instincts. Remember, potatoes don’t have much flavor so you need to be heavy-handed with the herbs and the salt and pepper. 


  • Pie tin
  • Knife and cutting board 
  • Mandolin 
  • Small pot
  • Colander 
  • Whisk


  • Potatoes 
  • Heavy cream (bout a quart) 
  • 4 oz butter
  • Fresh Rosemary
  • Fresh Thyme
  • Shredded Cheese
  • Salt and pepper
  • 1 bulb of garlic cleaned and minced
  • Half a white onion finely minced

Method of Preparation

  • Mince the garlic and onion and set aside
  • Clean and mince the herbs and set aside
  • Melt two ounces of butter on low and add the garlic and onions
  • Stir til they lightly start to turn and then add HALF your herbs
  • Let simmer for a minute then add your cream.
  • Wisk in your cheese until it gets semi-thick and set aside so it doesn’t burn
  • Slice the potatoes with the mandolin and watch your fingers. 
  • Rinse well with cold water and let drain in the colander 
  • Coat the inside of the pie tin with a nice layer of butter and lay the potatoes in a ring so that they slightly cover eachother. 
  • You’re making layer. Once one layer is done, hit it with some salt and pepper, some more herbs and a thin layer of the cheese sauce.
  • Add another layer of potatoes and repeat. 
  • Bake at 350 for an hour or so until the top gets golden brown. 


  • Play around with this and make it your own. The main thing is to not burn the sauce and to get as many layers as you can with it. 
  • I used a white cheddar but you can use whatever you like. 
  • If your sauce is a bit thin, it’s easy to fix by making a quick roux with flour and butter but it won’t take much so only add a little at a time or it will turn into a brick real fast. 

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