These creamy, cheesy Au Gratin Potatoes are pure comfort in a casserole dish. Thin slices of tender russet potatoes get smothered in a velvety garlic cheese sauce, then baked until golden and bubbly. I started making this recipe when I needed something that felt fancy but didn’t require fancy skills, and it’s been my go-to ever since.
If you’re looking for more crowd-pleasing comfort food, you’ll love this Easy Cheesy Tuna Noodle Casserole Recipe, these Best Chicken Avocado Wraps Recipe for lighter fare, or this Delicious BBQ Chicken Pizza Recipe for weekend dinners.
Why You’ll Love This Au Gratin Potatoes
This homemade au gratin potatoes recipe delivers restaurant-quality results without any tricky techniques. The cheese sauce comes together in one saucepan, the potatoes layer easily, and the oven does all the hard work. You get tender, creamy potatoes with crispy golden edges and a sauce that’s rich but not heavy.
It’s the kind of side dish that makes people ask for the recipe.
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Ingredients For Au Gratin Potatoes
These simple ingredients create layers of creamy, cheesy comfort.
See Recipe Card Below This Post For Ingredient Quantities
Potatoes & Cheese Sauce
Russet potatoes: These starchy potatoes break down just enough during baking to create a tender, creamy texture while still holding their shape in layers.
Salted butter: Forms the base of the roux and adds rich, savory flavor to the cheese sauce.
All-purpose flour: Thickens the cream sauce and helps it coat every slice of potato evenly.
Garlic powder: Adds savory depth without the bite of raw garlic, blending smoothly into the sauce.
Onion powder: Brings a subtle sweetness and savory background flavor that complements the cheese.
Salt: Enhances all the flavors and seasons the potatoes as they bake.
Black pepper: Adds a gentle warmth and balances the richness of the cream and cheese.
Heavy cream: Creates the luxurious, velvety texture that makes this casserole so indulgent.
Milk: Lightens the sauce slightly while still keeping it creamy and rich.
Sharp cheddar cheese: Melts beautifully and adds bold, tangy flavor that stands up to the cream. Shredding it yourself gives the smoothest sauce.
How To Make Au Gratin Potatoes
This classic potato casserole comes together with simple layering and patience.
Slice the potatoes: Peel the potatoes and thinly slice them ⅛ inch thick using a mandoline. Uniform slices help everything cook evenly.
Preheat oven: Preheat your oven to 375°F (190°C).
Melt the butter: In a large saucepan over medium heat, melt the butter until it’s just bubbling.
Make the roux: Whisk in the flour, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until the mixture is smooth and just starting to smell toasty.
Add the cream and milk: Gradually whisk in 2 cups of heavy cream, followed by the milk. Keep whisking to avoid lumps. Cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Stir in the cheese: Add ¾ cup of shredded cheddar cheese and stir until it melts completely. Remove the sauce from heat.
Prepare the dish: Grease a 9×13 deep casserole dish and layer half of the sliced potatoes in an even layer across the bottom.
Add the first layer of sauce: Pour half of the cheese sauce over the first layer of potatoes, spreading it gently to cover.
Layer the remaining potatoes: Add the remaining potatoes in a second even layer on top of the sauce.
Top with remaining sauce: Pour the rest of the cheese sauce over the second layer of potatoes.
Add the cream and cheese topping: Drizzle the remaining ½ cup of cream over the top and sprinkle the remaining shredded cheese evenly across the surface.
Bake covered: Cover the casserole with aluminum foil and bake for 1 hour and 15 minutes.
Finish uncovered: Remove the foil and bake an additional 15 minutes until the potatoes are fork-tender and the edges are golden brown and bubbly.
Rest before serving: Let the casserole rest for 10 minutes before serving. This helps the sauce thicken and makes it easier to scoop.
Substitutions and Variations
Cheese options: Swap the sharp cheddar for Gruyère, fontina, or a blend of cheddar and Parmesan for different flavor profiles.
Lighter version: Use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.
Add vegetables: Layer in thinly sliced onions or leeks between the potato layers for extra flavor.
Herb boost: Stir fresh thyme or rosemary into the cheese sauce for an herby twist.
Crispy topping: Sprinkle panko breadcrumbs mixed with melted butter on top before the final bake for extra crunch.
Equipment For Au Gratin Potatoes
Mandoline slicer: Cuts the potatoes into perfectly uniform slices, which helps them cook evenly. A sharp knife works too, but takes longer.
Large saucepan: For making the cheese sauce without it bubbling over.
Whisk: Keeps the sauce smooth and lump-free.
9×13 deep casserole dish: Holds all the layers without overflowing during baking.
Aluminum foil: Traps steam during the first part of baking, helping the potatoes cook through.
How to Store Au Gratin Potatoes
Refrigerator: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep for 3 to 4 days in the fridge.
Freezer: This dish freezes well. Cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Cover with foil and warm in a 350°F oven for 20 to 25 minutes until heated through. You can also reheat individual portions in the microwave.
Serving Suggestions
These creamy baked potatoes with cheese pair beautifully with:
Roasted meats: Serve alongside roast chicken, beef tenderloin, or pork chops for a classic comfort meal.
Holiday spreads: This holiday potato dish fits right in next to green beans, glazed carrots, and dinner rolls.
Weeknight dinners: Pair with a simple salad and crusty bread for an easy vegetarian main.
Brunch gatherings: Serve with scrambled eggs and bacon for a hearty morning meal.
Expert Tips
Slice evenly: Consistent thickness is key. Too thick and the potatoes won’t cook through; too thin and they’ll turn mushy.
Don’t skip the resting time: Those 10 minutes after baking let the sauce thicken up, making serving much easier.
Room temperature cream: If your cream is cold from the fridge, the sauce will take longer to thicken. Let it sit out for a bit before starting.
Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Shred your own for the smoothest results.
Layer carefully: Try to keep the potato slices flat and even for the most attractive layers and even cooking.
FAQ
What are Au Gratin Potatoes?
Au Gratin Potatoes are thinly sliced potatoes baked in a creamy cheese sauce until tender and golden. The dish gets its name from the crispy, browned top that forms during baking. It’s a classic French-inspired side dish that’s rich, comforting, and perfect for special occasions. My family always requests it for Thanksgiving because it feels fancy but isn’t hard to make.
What are the 4 ingredients in Au Gratin Potatoes?
The four essential ingredients are Au Gratin Potatoes, cream (or milk), cheese, and butter. Some recipes keep it simple with just those, while others add flour for thickening and seasonings like garlic powder, onion powder, salt, and pepper for extra flavor. This version uses all those extras to create a richer, more flavorful sauce that coats every slice perfectly.
What’s the difference between scalloped potatoes and Au Gratin Potatoes?
The main difference is the cheese. Au Gratin Potatoes always include cheese in the sauce and often have a cheesy, crispy top, while scalloped potatoes are traditionally made with just cream or milk and no cheese. Au gratin also tends to have a golden, crusty top layer, while scalloped potatoes stay creamier throughout. Both are delicious, but if you’re a cheese lover, au gratin is the way to go.
Do you boil potatoes for Au Gratin Potatoes?
No, you don’t need to boil the potatoes first. The raw potato slices bake directly in the cream sauce, which allows them to absorb all that rich, cheesy flavor as they cook. Boiling them first would actually make them too soft and mushy. Just slice them thin, layer them with the sauce, and let the oven do its work. The covered baking time ensures they cook through perfectly.
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Pairing
These are my favorite dishes to serve with Au Gratin Potatoes
Au Gratin Potatoes
Rich, creamy, and golden on top, these cheesy au gratin potatoes are pure comfort on a plate.
Ingredients
Method
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Preheat the oven to 375°F (190°C).
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In a large saucepan over medium heat, melt the butter completely.
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Add the flour, garlic powder, onion powder, salt, and black pepper, whisking constantly for 1 minute.
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Gradually pour in 2 cups of the heavy cream, whisking continuously, then add the milk.
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Cook the mixture for 3-4 minutes, stirring, until it thickens to a creamy sauce.
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Stir in ¾ cup of the shredded cheddar cheese until melted, then remove from heat.
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Layer half of the sliced potatoes in the bottom of a greased 9×13 inch deep casserole dish.
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Pour half of the cheese sauce evenly over the potatoes.
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Add the remaining potatoes on top of the sauce.
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Pour the remaining cheese sauce over the top layer of potatoes.
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Drizzle the remaining ½ cup of heavy cream over the entire casserole, then sprinkle with the remaining shredded cheddar cheese.
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Cover the casserole with aluminum foil and bake for 1 hour and 15 minutes.
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Remove the foil and continue baking for an additional 15 minutes until the potatoes are tender and the top is golden and bubbly.
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Let the casserole rest for 10 minutes before serving to allow the sauce to set.
Nutrition
Notes
These au gratin potatoes are creamy, cheesy, and comforting-a side dish everyone will rave about. Perfect for family dinners or holiday feasts!
