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cheesy gratin potatoes

Cheesy Au Gratin Mixed Potatoes

Rachel Riesgraf
Potatoes that are sure to impress! Made with both russet and sweet potatoes, covered in a delicious, but super easy, cream sauce, then topped with lots of cheese! Creamy, buttery and cheesy. You're going to love this recipe!
4.25 stars
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Dinner
Servings 10 servings


  • 2 - 2 ½ pounds russet potatoes (about 4 large potatoes)
  • 2 - 2 ½ pounds sweet potatoes (about 4 large potatoes)
  • 3 tablespoons salted butter, divided
  • 2 cups heavy whipping cream
  • ½ cup grated parmesan cheese
  • 3 garlic cloves, minced
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground sage
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup sharp white cheddar cheese, shredded
  • 1 cup parmesan cheese, shredded
  • If desired, fresh thyme and flakey sea salt for garnishing


  • Peel and thinly slice potatoes using a knife or mandoline slicer.
  • Preheat oven to 400 degrees F. Grease a 3 quart or 9x13 inch baking dish with 1 tablespoon of butter.
  • Arrange potatoes in prepared baking dish. I stacked the potatoes on their sides, alternating russet and sweet potatoes. Alternatively, you can randomly lay potato slices flat in the baking dish.
  • Melt 2 tablespoons of butter. In a medium bowl, whisk together melted butter, heavy whipping cream, grated parmesan cheese, garlic, nutmeg, sage, salt and pepper. Evenly pour the mixture over the potatoes, making sure to cover all the potatoes.
  • Cover with tinfoil and bake for 45 minutes. Remove foil and bake another 15 minutes. Sprinkle potatoes with shredded cheddar and parmesan cheese. Bake an additional 10-15 minutes until the cheese is melty and slightly browned.
  • Let the potatoes rest for about 15 minutes before serving. If desired, garnish with fresh thyme and flakey sea salt.
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