Why You’ll Love This Recipe

Au Gratin Potatoes are a rich, comforting side dish featuring thinly sliced potatoes baked in a creamy cheese sauce until golden and bubbling. With their velvety texture and savory flavor, they’re perfect for holidays, family dinners, or any occasion that calls for indulgence and warmth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes (peeled and thinly sliced)unsalted butterall-purpose flourmilkheavy creamgarlic (minced)sharp cheddar cheese (shredded)Parmesan cheese (grated)salt and black peppernutmeg (optional)fresh thyme or parsley (for garnish)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant.

Whisk in flour to create a roux and cook for 1-2 minutes, stirring constantly.

Gradually whisk in milk and cream, cooking until the sauce thickens and is smooth.

Stir in shredded cheddar, Parmesan, salt, pepper, and nutmeg (if using). Remove from heat once the cheese is melted and the sauce is creamy.

Layer half of the sliced potatoes in the prepared dish. Pour half of the cheese sauce evenly over the potatoes.

Repeat with the remaining potatoes and sauce, spreading evenly.

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20-25 minutes until golden and bubbly.

Let sit for 10 minutes before serving. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 6-8.Preparation time: 20 minutesBaking time: 65-70 minutesRest time: 10 minutesTotal time: 1 hour 35 minutes

Variations

Use Gruyère cheese for a more traditional, nutty flavor.

Add sautéed onions or leeks between the layers for extra depth.

Mix in cooked bacon or ham for a heartier version.

Substitute sweet potatoes for a colorful twist.

Use half-and-half instead of cream and milk for a lighter version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F covered with foil until warmed through, or microwave individual portions until hot.Not recommended for freezing due to the creamy texture.

FAQs

What’s the difference between au gratin and scalloped potatoes?

Au gratin potatoes include cheese in the sauce, while scalloped typically do not.

Do I need to peel the potatoes?

Peeling is recommended for the smoothest texture, but you can leave the skins on if preferred.

What type of potato is best?

Russet potatoes work best for their starch content and ability to absorb the sauce.

Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking. Let sit at room temperature for 30 minutes before baking.

Can I use pre-shredded cheese?

Freshly shredded cheese melts more smoothly, but pre-shredded can be used for convenience.

Why is my sauce grainy?

This can happen if the cheese is added when the sauce is too hot or boiled—melt gently over low heat.

Can I make it gluten-free?

Yes, use a gluten-free flour blend or cornstarch to make the roux.

Is nutmeg necessary?

No, but it adds a subtle warmth that complements the creamy cheese.

How thin should I slice the potatoes?

About 1/8 inch thick is ideal for even cooking.

Can I use a mandoline slicer?

Yes, it ensures uniform slices and speeds up prep.

Conclusion

Au Gratin Potatoes are the ultimate comfort food—rich, cheesy, and irresistibly creamy. Whether served at a holiday feast or a cozy dinner, this classic dish brings warmth and satisfaction to any table. With a few simple ingredients and a little time, you’ll have a side that’s sure to impress.