By Chef Hanna | Prep: 20 min | Cook: 1 hour | Total: 1 hour 20 min | Serves: 8-10
Table of Contents
The Best Au Gratin Potatoes You’ll Ever Make
Forget the boxed stuff from the grocery store – once you taste homemade creamy au gratin potatoes, there’s no going back! These cheesy, creamy, perfectly layered potatoes with a golden crispy top are the ultimate comfort food side dish that turns any meal into something special.
I’m Chef Hanna, and I’ve spent years perfecting this au gratin potatoes recipe. Whether you call them scalloped potatoes, potato gratin, or cheesy potatoes, this dish is incredibly impressive yet surprisingly simple to make. It’s my go-to for holiday dinners, potlucks, Sunday roasts, and any time I need to feed a crowd with something absolutely delicious.
What makes these au gratin potatoes truly special? Thinly sliced potatoes are layered with a rich, creamy cheese sauce made from scratch, then baked until bubbling and golden. The edges get wonderfully crispy while the center stays luxuriously creamy. Every forkful is pure comfort.
The best part? Most of the work is hands-off baking time. You can prep these ahead, refrigerate, and bake when needed – perfect for busy families and stress-free entertaining!
Why This Au Gratin Potatoes Recipe Works
Perfect Cream-to-Potato Ratio: Not too soupy, not too dry – just right! The sauce thickens beautifully as it bakes.
Mandoline Secret: Uniform thin slices (about 1/8 inch) ensure even cooking. No crunchy or mushy spots!
Double Cheese Power: A combination of sharp cheddar for flavor and Gruyère for that authentic French gratin taste creates the perfect cheese blend.
No Flour Lumps: Making a proper béchamel sauce ensures smooth, creamy results without any grainy texture.
Golden Crispy Top: Starting covered, then uncovering halfway through gives you creamy layers with a gorgeous browned, crispy cheese crust.
Ingredients You Need
For the Potatoes:
- 3 lbs Yukon Gold potatoes (about 6-8 medium potatoes)
- 2 tablespoons butter (for greasing the dish)
- Salt and black pepper to taste
For the Cream Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole milk (warm)
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (secret ingredient!)
- ¼ teaspoon cayenne pepper (optional, adds depth)
For the Cheese:
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup Gruyère cheese, shredded (or Swiss)
- ½ cup Parmesan cheese, grated
Optional Garnish:
- Fresh thyme leaves
- Chopped fresh parsley
- Extra Parmesan
Ingredient Notes:
Potato choice matters: Yukon Gold are ideal – they’re creamy, hold their shape, and have great flavor. Russets work but can get too starchy. Avoid red potatoes as they’re too waxy.
Can’t find Gruyère? Swiss cheese, Fontina, or even more cheddar work fine. Gruyère just adds that authentic French flavor.
Milk temperature: Warm milk prevents lumps when making the sauce. Microwave for 1-2 minutes before using.
Fresh vs pre-shredded cheese: Always shred your own! Pre-shredded cheese has anti-caking agents that prevent smooth melting.
Step-by-Step Instructions
Step 1: Prep Your Potatoes (10 minutes)
Preheat your oven to 375°F (190°C). Generously butter a 9×13 inch baking dish or similar 3-quart casserole dish.
Wash and peel your potatoes (peeling is optional – I usually peel for a more refined dish, but leave skins on for rustic style). Using a mandoline slicer or very sharp knife, slice potatoes into 1/8 inch thick rounds. Consistency is key here!
Safety tip: Use the hand guard with your mandoline! I learned this the hard way.
Place sliced potatoes in a large bowl of cold water as you work – this prevents browning and removes excess starch for creamier results.
Step 2: Make the Creamy Cheese Sauce (10 minutes)
In a large saucepan over medium heat, melt 3 tablespoons butter. Add minced garlic and sauté for 1 minute until fragrant (don’t let it brown!).
Sprinkle in the flour, whisking constantly. Cook this roux for 2 minutes, stirring continuously – it should smell nutty and be lightly golden. This step cooks out the raw flour taste.
Slowly pour in the warm milk while whisking constantly. This prevents lumps! Add the heavy cream, salt, pepper, nutmeg, and cayenne if using.
Continue whisking and bring to a gentle simmer. The sauce will thicken in about 3-4 minutes. It should coat the back of a spoon. Remove from heat.
Stir in 1 cup of the cheddar cheese and ½ cup of the Gruyère until melted and smooth. Your cheese sauce is ready!
Pro tip: The sauce will seem thin – that’s perfect! It thickens dramatically as the potatoes release starch during baking.
Step 3: Layer Your Au Gratin (10 minutes)
Drain the potatoes thoroughly and pat dry with a clean kitchen towel. Excess water will make your gratin soupy.
Create your layers:
- First layer: Arrange about 1/3 of the potato slices in overlapping rows in your buttered dish. Season with a pinch of salt and pepper.
- Pour about 1/3 of the cheese sauce over the potatoes, spreading evenly.
- Sprinkle with about 1/3 cup mixed cheeses.
- Second layer: Repeat with another 1/3 of potatoes, sauce, and cheese.
- Third layer: Final layer of potatoes, remaining sauce (make sure it covers all potatoes), and top with remaining cheeses – about 1 cup cheddar, ½ cup Gruyère, and all the Parmesan.
Layering tip: Slightly overlap potato slices like roof shingles – this creates beautiful presentation and even cooking.
Step 4: Bake to Golden Perfection (1 hour)
Cover the dish tightly with aluminum foil. Bake for 45 minutes covered. This steams the potatoes and gets them tender.
After 45 minutes, remove the foil. The potatoes should be starting to get tender when pierced with a knife. Continue baking uncovered for 20-25 more minutes, until the top is golden brown and bubbling around the edges, and a knife slides easily through the potatoes.
Don’t skip the uncovered baking! This creates that irresistible crispy, golden cheese crust on top.
Step 5: Rest Before Serving (15 minutes)
This is crucial! Let the au gratin potatoes rest for 10-15 minutes after removing from the oven. The sauce will thicken considerably as it cools slightly, and portions will hold their shape better when serving.
Garnish with fresh thyme or parsley if desired. Serve hot and watch everyone come back for seconds!
Pro Tips for Perfect Au Gratin Potatoes
Uniform slicing is everything: Invest in a mandoline slicer (around $20-30). It ensures even cooking so you don’t have crunchy and mushy potatoes in the same dish.
Don’t skip the roux: Taking time to properly cook the flour and butter prevents that raw flour taste and ensures smooth sauce.
Warm your milk: Cold milk hitting hot roux = instant lumps. Warm it first!
Test for doneness: Insert a paring knife into the center. It should slide through with no resistance.
Broil for extra crispy top: Want an even more golden, crispy top? Turn on the broiler for the last 2-3 minutes, watching carefully.
Make ahead magic: Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if starting cold.
Avoid watery gratin: Don’t skip soaking and drying the potatoes. Excess starch and water will make your dish soupy.
Storage & Make-Ahead Instructions
Make-Ahead (The Game Changer!):
Assemble the entire dish up to 24 hours in advance. Cover tightly with plastic wrap, then foil, and refrigerate. When ready to bake, bring to room temperature for 30 minutes, then bake as directed (adding 10-15 extra minutes if still cold).
Room Temperature:
Au gratin potatoes shouldn’t sit at room temperature for more than 2 hours due to the dairy. Serve hot, then refrigerate leftovers promptly.
Refrigerator:
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave (1-2 minutes) or cover the entire dish with foil and reheat at 350°F for 20-25 minutes until warmed through.
Freezer:
Honestly, I don’t recommend freezing au gratin potatoes. The cream sauce can separate and the potato texture changes. If you must, freeze before baking for up to 1 month, thaw completely in fridge overnight, then bake as directed.
Reheating tip: Add a splash of milk or cream before reheating to restore creaminess.
Delicious Variations
Classic Scalloped Potatoes: Skip the cheese entirely, increase milk to 3 cups, add thinly sliced onions between layers.
Bacon Au Gratin: Layer in 8-10 slices cooked, crumbled bacon between potato layers.
Herb Garden: Add 2 tablespoons fresh thyme, rosemary, or sage to the cream sauce.
Loaded Potato Style: Add sour cream to sauce, top with bacon, green onions, and extra cheddar.
Lighter Version: Use half-and-half instead of heavy cream, reduce cheese by half, add more garlic for flavor.
Sweet Potato Gratin: Substitute 1-2 lbs sweet potatoes for regular potatoes for a colorful twist.
Four Cheese: Add Fontina and mozzarella to your cheese blend for ultra-creamy results.
Truffle Luxury: Drizzle with truffle oil before serving for an elegant touch.
Frequently Asked Questions
What’s the difference between au gratin and scalloped potatoes? Au gratin potatoes include cheese and often have a crispy, browned top (the “gratin” refers to this crust). Scalloped potatoes are made with just cream or milk, no cheese. Both are delicious!
Do I need to peel the potatoes? It’s personal preference! Peeled potatoes give a more refined, elegant presentation. Leaving skins on adds rustic charm and extra nutrients. The skin does add slight chewiness.
Why did my sauce separate or curdle? Usually from too-high heat or adding cold milk to hot roux. Always use medium heat and warm your milk first. Also ensure your oven temperature is accurate – too hot can cause separation.
My au gratin is watery – what went wrong? Likely too much liquid or potatoes weren’t dried after soaking. Also, cutting potatoes too thick releases more water. Finally, make sure to let it rest 15 minutes after baking – the sauce continues to thicken!
Can I use a different type of potato? Yukon Gold are best for creamy texture and flavor. Russets work but can get grainy. Avoid red or fingerling potatoes – they’re too waxy and don’t absorb the cream well.
How do I know when it’s done? A knife should slide easily through the potatoes with no resistance, the sauce should be bubbling around the edges, and the top should be golden brown. Internal temperature should reach 200°F.
Can I make this in a slow cooker? Yes! Layer in greased slow cooker, cook on LOW for 4-5 hours or HIGH for 2-3 hours. You won’t get the crispy top, but it’s convenient for potlucks.
What can I serve with au gratin potatoes? They’re perfect with: roast beef, prime rib, ham, pork chops, roast chicken, turkey, grilled steak, or lamb. They’re rich, so pair with simple proteins and a fresh green salad.
Perfect Pairings
Au gratin potatoes are the ultimate side dish for:
Holiday Dinners: Thanksgiving turkey, Christmas ham, Easter lamb Sunday Roasts: Prime rib, beef tenderloin, roast chicken Weeknight Mains: Grilled pork chops, baked chicken, pan-seared steak Potluck Star: Always the first dish to disappear!
Complete the meal with:
- Simple green beans or roasted broccoli
- Fresh garden salad with vinaigrette
- Crusty bread for soaking up sauce
- Roasted Brussels sprouts
- Glazed carrots
Why Families Love This Recipe
Crowd-Pleaser: I’ve never met anyone who doesn’t love creamy, cheesy potatoes! Even picky eaters clean their plates.
Impressive Yet Easy: Looks like you spent hours, but most of it is hands-off baking time.
Perfect for Entertaining: Make ahead and pop in the oven when guests arrive. Your house will smell amazing!
Budget-Friendly: Potatoes are inexpensive, and this feeds a crowd for under $15.
Comfort Food Classic: There’s something about hot, cheesy potatoes that makes everyone happy.
Holiday Hero: This is the side dish that makes holiday dinners memorable.
The Bottom Line
These creamy au gratin potatoes are pure comfort food at its finest. Tender potato slices swimming in rich, cheesy cream sauce with a golden, crispy top – it doesn’t get much better than this. Whether you’re planning a special holiday meal, need a show-stopping potluck contribution, or just want to elevate your weeknight dinner, this recipe delivers restaurant-quality results every time.
The secret to success? Thin, uniform potato slices, a properly made cream sauce, and patience during baking. Follow these steps, and you’ll have people asking for your recipe and begging you to make these potatoes for every gathering!
My family requests these au gratin potatoes for every special occasion, and they’ve become our tradition. I hope they become yours too. There’s something magical about a dish that brings people together around the table, and these potatoes do exactly that.
Ready to make the best au gratin potatoes of your life? Grab your mandoline and let’s get cooking! Don’t forget to let me know how they turn out – I love hearing from you!
Happy cooking, and remember: life’s too short for boring potatoes!
– Chef Hanna
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8-10 people
Category: Side Dish
Method: Baking
Cuisine: French-American
Diet: Vegetarian, Gluten-Free Option
Keywords: au gratin potatoes, creamy potatoes, scalloped potatoes, cheesy potato casserole, potato gratin recipe, easy side dish, holiday potatoes, make ahead potatoes, comfort food
Creamy Au Gratin Potatoes
Ingredients
Equipment
Method
- Preheat oven to appropriate temperature and grease a 2-quart casserole dish.
- Layer half of the potatoes in the dish, add onion slices, then the remaining potatoes; season.
- In a saucepan, melt butter and whisk in flour. Gradually add milk, whisking until thickened. Stir in cheese, salt & pepper.
- Pour the cheese sauce over the potatoes, cover with foil and bake until potatoes are tender and sauce is bubbly.
- Remove foil and continue baking until top is golden brown and bubbling. Let rest a few minutes before serving.
