Onion, Garlic, Yukon Gold Potatoes, Heavy Cream, Sharp Cheddar Cheese, Cayenne, Dry Mustard, Parsley (or Chives), Salt & Pepper

Thinly slice the potatoes. You can do this with a mandolin if you wish, but a good sharp chef's knife and careful cutting will work just as well.

Tender Potatoes

They should be tender enough to pierce with a knife, submerged  in the cream but not falling apart.

Set Aside

Using a slotted spoon, transfer the potatoes, onions, and garlic to a bowl and allow them to cool slightly for easy handling.

Back To The Cream

Time for Cheese

Whisk cheddar cheese into the cream, warming on low heat if needed, to create a smooth sauce. Add dry mustard, cayenne, and season with salt & pepper to taste.

Divide ⅓ of the potatoes between the two baking dishes, drizzle each with ⅓ of the cheese sauce, and repeat layers twice, ending with a final layer of cheese sauce.


– Place on a baking sheet and cover loosely with aluminum foil. Bake for 35-40 minutes or until the potatoes are tender and the gratins are bubbling. Remove the aluminum foil 10 to 15 minutes before they're done so the cheese browns slightly.

Enjoy the scrumptious, hot and bubbly Au Gratin Potatoes – a perfect blend of cheesy, creamy potato delight!