These Easy Au Gratin Potatoes are 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.
Easy Au Gratin Potatoes
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.
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 Make Homemade 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 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!
Frequently Asked Questions
Boil 1-2” potatoes. in water, over high heat and cook at a rapid simmer. Potatoes are cooked when they are easily pierced with a fork, or about 20 minutes. Whole Potatoes will need more time to cook depending on the size. Drain cooked potatoes in a colander.
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.
Cover the potatoes with aluminum foil. Bake in a 350-degree oven for about 45-60 minutes or until the potatoes are fork-tender, uncover and cook again for 10 minutes or until the edges and top of the scalloped potatoes are golden brown.
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.
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.
Homemade Au Gratin Potatoes Recipe
Ingredients
- 4 pounds Yukon gold potatoes, washed, peeled, and sliced thin
- 1/2 cup onions, white or yellow; finely chopped
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups half & half
- 1 cup cheddar cheese, shredded
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 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 an hour. Remove the foil and continue to bake for another 10-20 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!
Notes
Nutrition
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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,
