These OG Rotten Potatoes (you know, the iconic au gratin potatoes with a little sass) are rich, creamy, cheesy, and totally irresistible. Thinly sliced potatoes baked in a dreamy cheese sauce until golden and bubbling? Yes please! This recipe brings all the comfort food vibes with none of the fuss – perfect for holidays, dinner parties, or whenever you just need a little potato magic.
Why You’ll Love This Recipe
- Creamy, Cheesy Heaven: Every bite is silky and flavorful, thanks to a luscious cheese sauce that hugs the potatoes like a cozy blanket.
- Crispy Edges, Soft Center: That golden top? Chef’s kiss. And underneath? Layers of tender, buttery potatoes.
- Crowd-Pleaser: Serve this at any gathering and watch it disappear. Trust me, people will ask for the recipe.
- Make-Ahead Friendly: Great for prepping ahead and reheating – the flavor just gets better.
Ingredients
Here’s what you’ll need to bring this dish to life, and why each one matters:
- Yukon Gold Potatoes: Tender and creamy, perfect for layering. Russets work too!
- Heavy Cream: The base for that velvety, rich sauce.
- Whole Milk: Balances out the cream and keeps the dish from being too heavy.
- Garlic: Infuses the sauce with warm, savory depth.
- Gruyère Cheese: Melts beautifully and adds a nutty, rich flavor. A must!
- Sharp Cheddar Cheese: For bold flavor and extra gooeyness.
- Unsalted Butter: Starts the roux and brings that buttery goodness.
- All-Purpose Flour: Helps thicken the sauce to the perfect consistency.
- Salt & Pepper: Essential for bringing out the full flavor of the potatoes and sauce.
The full list of ingredients with exact measurements is right below this article in the recipe card.
How to Make the OG Rotten Potatoes
Step 1: Prep the Potatoes
Wash, peel, and thinly slice the potatoes (about 1/8-inch thick). A mandoline makes this easy and even – just watch those fingers!
Step 2: Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux. Slowly whisk in the cream and milk until smooth. Add garlic, salt, pepper, and bring to a gentle simmer.
Step 3: Stir in the Cheese
Remove the sauce from heat and stir in Gruyère and cheddar until fully melted and dreamy.
Step 4: Layer and Pour
In a greased baking dish, layer the potatoes evenly. Pour the cheese sauce over the top, letting it seep between layers.
Step 5: Bake Until Golden
Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for another 20-25 minutes, until bubbly and golden on top.
Step 6: Let It Set
Let the dish rest for 10-15 minutes before digging in – it helps the sauce thicken and makes slicing easier.
Pro Tips for Making the Recipe
- Even Slices Are Key: Uniform slices ensure the potatoes cook evenly. Mandoline = lifesaver.
- Don’t Skip the Rest Time: Letting it sit after baking helps everything set beautifully.
- Switch Up the Cheese: Try Fontina, Parmesan, or even a touch of blue cheese for a twist.
- Add Herbs: Fresh thyme or rosemary adds a fragrant note that pairs beautifully with the richness.
How to Serve
These OG Rotten Potatoes are pure comfort and go with just about anything:
- Pair With: Roast chicken, glazed ham, seared steak, or grilled veggies.
- As a Main: Add sautéed mushrooms or spinach between the potato layers for a hearty vegetarian dish.
- With Toppings: Sprinkle with chives, parsley, or crispy fried onions for a finishing touch.
Make Ahead and Storage
Storing Leftovers
Cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing
Freeze in portions for up to 2 months. Let thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F, covered with foil until warm. For a crisp top, uncover for the last few minutes.
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Let it come to room temperature before putting it in the oven.
Gruyère is classic and melts beautifully. Sharp cheddar adds a punch of flavor. A blend gives the best of both worlds!
You can! Go for unsweetened plant-based milks and dairy-free cheese for a vegan twist. Just know the texture might vary slightly.
They might’ve been sliced too thick, or the oven temp wasn’t high enough. Thin slices and a steady 375°F do the trick!
Whether you’re making them for a cozy weeknight dinner or pulling out all the stops for a holiday spread, these OG Rotten Potatoes are a total showstopper. They’re rich, comforting, and packed with cheesy, garlicky flavor that hits all the right notes. Once you taste that golden, bubbling top and those creamy layers underneath, you’ll understand why this dish has earned its spot in the hall of comfort food fame. So go ahead-grab that baking dish, turn on the oven, and get ready to fall in love with your new favorite potato recipe. You’ve got this! 🥄💛
OG Rotten Potatoes (Au Gratin Potatoes)
Equipment
- Mandoline
- Saucepan
- Baking Dish
Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes washed, peeled, and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic minced
- 1 cup Gruyère cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Wash, peel, and thinly slice the potatoes to about 1/8 inch thick using a mandoline or sharp knife.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
- Gradually whisk in the cream and milk until smooth. Add the minced garlic, salt, and pepper. Bring to a gentle simmer.
- Remove from heat and stir in Gruyère and cheddar cheese until melted and smooth.
- Layer the sliced potatoes in the baking dish and pour the cheese sauce evenly over the top, making sure it seeps between the layers.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes, until golden and bubbling.
- Let rest for 10–15 minutes before serving to allow the sauce to thicken and set.