This Homemade Au Gratin Potatoes Recipe is a classic cheesy side dish that is impossible to resist. Thinly sliced potatoes are cooked to melt-in-your-mouth perfection in a rich cheddar cheese cream sauce.
This side dish can also be made ahead of time or frozen so it’s a great choice for holidays or busy times of year. And if you are looking for scalloped potatoes, try these Cheesy Scalloped Potatoes for a real treat.
Homemade Au Gratin Potatoes Recipe
There’s a reason why potato side dishes are so cozy, comforting and popular—it’s hard to go wrong when you mix potatoes, cream, butter, and cheese! This particular dish really has it all—thinly sliced layers of fork-tender potatoes nestled in a creamy, buttery cheddar cheese sauce and baked to a beautiful golden brown.
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Au gratin potatoes are particularly special because they fit right into just about any sort of occasion you can imagine. Whether served at a special holiday dinner or as a side to a weeknight meatloaf, this recipe is sure to become a family favorite.
The Best Potatoes to Use
I like to use Yukon gold or red potatoes when making au gratin potatoes because they hold their shape well during the long baking time and don’t end up mushy. Another great substitute is russet potatoes, which are slightly larger and higher in starch but still make excellent au gratin.
No matter which kind of potatoes you use, ¼” thinly sliced potatoes are the key. This will ensure that the potatoes are tender and fully cooked, but not so thin that they completely fall apart.
Key Ingredients
- Potatoes – use Yukon gold, red, or russet potatoes sliced to about ¼” thickness.
- Onion – you can use either white or yellow minced onions.
- Butter – either salted or unsalted will work – it just depends on your preference.
- Flour – we use all-purpose flour to thicken the cheese sauce.
- Garlic Powder – this adds a nice sweet garlic flavor.
- Half and Half – you can also substitute heavy cream.
- Shredded Cheese – you can use any type of shredded cheddar cheese that you like. Sharp cheddar or even a cheddar blend work great. Au gratin potatoes with gruyere cheese also tastes amazing.
How to Cook Potatoes Au Gratin
- Preheat oven to 350 degrees and butter a 9″ x 13″ baking dish.
- Wash, peel, and slice potatoes thinly (about 1/4″) using a mandoline slicer or a sharp knife, then layer them evenly inside the prepared casserole dish. You want them to be slightly overlapping and covering the entire dish.
- Sprinkle the onions evenly over the potatoes.
- In a medium saucepan over medium heat, add the butter and melt. Whisk in the flour, salt, pepper, and garlic powder and stir constantly for one minute. Slowly add in the half and half and continue to cook and stir over medium heat until the mixture has thickened. Simmer the flour mixture at least 2 min.
- Once thickened, add the cheese and stir until melted. Remove from heat and pour the cheese mixture over the potatoes and onions, then cover the baking dish with aluminum foil.
- Bake in a preheated oven for about an hour. Remove the foil and continue to bake for about 20-30 minutes or until the cheese and the tops of the potatoes are golden brown.
- Remove from the oven and let cool for at least 5-10 minutes before serving. Enjoy!
Au Gratin Potato Variations
These cheesy potatoes are easy to switch up. Here are a few favorite ideas:
- Gruyère au gratin. Swap the cheddar for Gruyère, or use half of each, for a nutty, more classic French flavor.
- Ham and cheese. Layer 2 cups of diced ham between the potatoes. It’s a great way to use leftover Easter or Christmas ham.
- Bacon. Sprinkle 1 cup of crumbled cooked bacon between the layers and over the top.
- Garlic and herb. Add 2 cloves of minced fresh garlic to the sauce and sprinkle the top with fresh thyme.
- Crispy topping. Toss ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before the last 20 minutes of baking.
- Sweet potato. Replace half of the potatoes with thinly sliced sweet potatoes for a colorful holiday side.
- Slow cooker. Layer the potatoes and sauce in a greased slow cooker and cook on low for 6 to 7 hours. Or try my Crockpot Scalloped Potatoes.
- Prefer it without cheese on top? Try my Cheesy Scalloped Potatoes.
Frequently Asked Questions
You can easily use red potatoes when making au gratin potatoes. You can use red potatoes with or without skins. The recipe will work great either way.
Au gratin potatoes should be fork tender when done. You should be able to prick them with a fork easily and the potatoes fall off the fork. If the potatoes are not tender yet, continue to cook for another 15-20 minutes or until tender.
These two potato side dishes are very similar and are often confused. They both involve thinly sliced potatoes cooked in a rich and creamy sauce. The main difference is that au gratin potatoes are baked with a layer of cheese on top, while scalloped potatoes are not.
For a delicious scalloped potatoes recipe, try our Cheesy Scalloped Potatoes.
Bake them covered with foil for about 1 hour, then uncover, add the cheese on top, and bake for another 20 to 30 minutes, until the potatoes are fork-tender and the top is golden and bubbly.
No! Slicing the potatoes about ¼ inch thick lets them cook right in the cheese sauce. Keeping the dish covered for the first hour traps the steam so they turn out tender.
The slices were probably too thick, or the dish wasn’t covered long enough. Use a mandoline for even ¼-inch slices, keep the foil on for the first hour, and bake until a knife slides into the center easily.
The sauce may have gotten too hot after adding the cheese, or the cheese was pre-shredded, which has coatings that keep it from melting smoothly. Take the sauce off the heat before stirring in the cheese, and shred your own from a block for the creamiest results.
Yes! Assemble the dish, cover it tightly, and refrigerate overnight. Let it sit on the counter for 30 minutes while the oven preheats, then bake as directed, adding 10 to 15 minutes if needed since it starts cold.
Yes, but bake them first. Cool completely, cover tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge overnight, then reheat covered at 350°F for 30 to 40 minutes. The texture may be slightly softer than fresh.
Storing and Reheating Tips
- Prep Ahead: This is an easy dish to get a head start on. You can prep these Homemade Au Gratin Potatoes all the way until you would put them in the oven. Instead, cover in foil and store in the fridge overnight. Once you are ready to bake, preheat your oven to 350 and let the baking dish sit at room temperature for about 30 minutes before putting into the oven to bake.
- Storing: You can store leftover Homemade Au Gratin Potatoes in the refrigerator, covered, for up to 3 days.
- Freezing: You can also freeze these directly in the baking dish if you would like. You will need to transfer them to the fridge overnight the day before you plan to eat them, and reheat as directed below.
- Reheating: To reheat a single portion, transfer it to a microwave-safe container and warm for about 1-2 minutes. Otherwise, preheat an oven to 350 degrees and pull the baking dish out of the fridge for at least 30 minutes prior to reheating. Heat for about 20-30 minutes, or until warmed through.
Creamy Au Gratin Potatoes
Ingredients
- 4 pounds Yukon gold potatoes, washed, peeled, and sliced thin
- 1/2 cup onions, white or yellow; finely chopped
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 cups half & half
- 2 cups cheddar cheese, shredded (divided)
Instructions
- Preheat oven to 350 degrees F and butter a 9" x 13" baking dish.
- Wash, peel, and slice potatoes thinly (about 1/4") using a mandoline slicer or a sharp knife, then layer them evenly inside the prepared casserole dish. You want them to be slightly overlapping and covering the entire dish. Sprinkle the onions evenly over the potatoes.
- In a medium saucepan over medium heat, add the butter and melt. Whisk in the flour, salt, pepper, and garlic powder and stir constantly for one minute. Slowly add in the half and half and continue to cook and stir over medium heat until the mixture has thickened.
- Once thickened, add 1 cup of the cheese and stir until melted. Remove from heat and pour the cheese mixture over the potatoes and onions.
- Cover the baking dish with aluminum foil and bake in a preheated oven for about 1 hour. Remove the foil, sprinkle the remaining 1 cup of cheese over the top, and bake for 20 to 30 minutes more, until bubbly and golden brown.
- Remove from the oven and let cool for at least 5-10 minutes before serving. Enjoy!
Notes
Nutrition
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For more of the best potato recipes
- Mashed Red Potatoes
- Air Fryer Red Potatoes
- Gruyere Mashed Potatoes
- Crockpot Scalloped Potatoes
- Herb Roasted Potatoes
- Potato Cheese Casserole
- Crockpot Cheesy Potatoes Recipe
- Warm Potato Salad
- More Potato Recipes
- Best Potato Recipes
These Homemade Au Gratin Potatoes are made with thinly sliced potatoes, cooked to melt-in-your-mouth perfection in a rich cheddar cheese cream sauce. They’re easy, cheesy and oh-so-delicious.
Categories:
Christmas, Easter, Fall Recipes, Nut-Free, Potatoes, Sides, Spring Recipes, St Patrick's Day, Summer Recipes, Thanksgiving, Vegetarian, Winter Recipes,
