Introduction

These creamy, cheesy Au Gratin Potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are baked in a rich, savory sauce until tender and golden brown. This classic recipe is perfect for holiday dinners or any special occasion. For another delicious potato side, try these Perfect Baked Sweet Potatoes Recipe.

Ingredients

These creamy, cheesy Au Gratin Potatoes feature layers of tender potatoes baked in a rich, savory sauce until golden and bubbly.

• 2 pounds russet potatoes, peeled and thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups shredded sharp cheddar cheese (or Gruyère)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, finely chopped

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Au Gratin Potatoes recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Potatoes

Peel and thinly slice 2 pounds of russet potatoes to about ⅛-inch thickness for even cooking. Use a mandoline slicer for uniform slices, which helps the Au Gratin Potatoes bake evenly.

Step 2 — Make the Cheese Sauce

In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 2 cups of warm whole milk until smooth.

Cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon. Stir in 1½ cups of shredded sharp cheddar cheese until melted and season with salt, black pepper, and a pinch of nutmeg.

Step 3 — Layer Potatoes and Sauce

Spread a thin layer of the cheese sauce in the bottom of a greased 9×13-inch baking dish. Arrange a single layer of potato slices over the sauce, slightly overlapping them.

Continue layering, alternating sauce and potatoes, until all ingredients are used, finishing with a generous layer of sauce on top.

Step 4 — Add Topping

Sprinkle the top with ½ cup of additional shredded cheddar cheese and ¼ cup of grated Parmesan cheese for a golden, crispy crust.

Step 5 — Cover and Bake

Cover the baking dish tightly with foil and bake in a preheated 375°F oven for 45 minutes. This allows the potatoes to steam and become tender in the creamy sauce.

Step 6 — Uncover and Brown

Remove the foil and continue baking for another 20–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Step 7 — Check for Doneness

Test the Au Gratin Potatoes by inserting a knife into the center—it should slide through the potatoes easily with no resistance. The internal temperature should reach at least 165°F for food safety.

Step 8 — Rest Before Serving

Let the Au Gratin Potatoes rest for 10–15 minutes after removing from the oven. This allows the cheese sauce to set slightly for cleaner slices.

Nutritional Information

Calories	350
Protein	12g
Carbohydrates	30g
Fat	20g
Fiber	3g
Sodium	650mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Sweet potatoes — Lower glycemic index with natural sweetness and extra vitamin A.
• Cauliflower — Low-carb swap that absorbs the creamy sauce well for a lighter version of Au Gratin Potatoes.
• Turnips or rutabaga — Mild, slightly peppery flavor and fewer carbs than traditional potatoes.
• Zucchini or summer squash — Adds moisture and reduces starch; best sliced thin and layered quickly.
• Nutritional yeast or vegan cheese — Dairy-free option that still gives a cheesy flavor to your Au Gratin Potatoes.
• Greek yogurt or cottage cheese — Higher-protein, lower-fat alternative to heavy cream or sour cream.
• Almond or coconut milk — Lighter, dairy-free liquid base that works well in the sauce.
• Reduced-sodium broth and herbs — Cuts salt while boosting flavor with garlic, thyme, or paprika.

Serving Suggestions

• Pair your creamy Au Gratin Potatoes with roasted meats like prime rib, baked ham, or herb-crusted chicken for a classic comfort meal.
• Serve alongside green vegetables such as steamed asparagus, roasted Brussels sprouts, or a crisp garden salad to balance the richness.
• Perfect for holiday gatherings like Easter, Thanksgiving, or Christmas dinners where Au Gratin Potatoes shine as a crowd-pleasing side.
• Elevate weeknight dinners by pairing with grilled sausages, meatloaf, or pan-seared pork chops for a satisfying family meal.
• For elegant plating, use a round cookie cutter to create individual stacks of Au Gratin Potatoes garnished with fresh chives or parsley.
• Bring to potlucks and barbecues—these cheesy potatoes travel well and are always a hit alongside grilled steak or burgers.
• Create a cozy brunch by serving Au Gratin Potatoes with baked eggs, crispy bacon, and buttery biscuits.

Whether for a casual supper or a festive occasion, these versatile Au Gratin Potatoes complement a wide range of main courses and add a touch of indulgence to any table.

Common Mistakes to Avoid

• Mistake: Using the wrong potato type, like waxy red potatoes. Fix: Opt for starchy Russets or Yukon Golds for better sauce absorption and a creamier texture.
• Mistake: Skipping the step of rinsing sliced potatoes. Fix: Always rinse to remove excess starch, preventing a gummy, sticky final dish.
• Mistake: Underseasoning the sauce and potatoes. Fix: Generously season each layer with salt, pepper, and a pinch of nutmeg for depth of flavor.
• Mistake: Pouring a cold sauce over the potatoes. Fix: Warm your cheese sauce slightly before assembling to ensure even cooking throughout.
• Mistake: Slicing potatoes unevenly. Fix: Use a mandoline for uniform 1/8-inch slices so they cook at the same rate.
• Mistake: Overcrowding the baking dish. Fix: Use a dish that allows for 2-3 layers maximum for proper heat circulation and browning.
• Mistake: Baking at too high a temperature. Fix: Cook at 375°F (190°C) covered for most of the time to tenderize potatoes without burning the top.
• Mistake: Not letting it rest before serving. Fix: Allow your Au Gratin Potatoes to set for 10-15 minutes for cleaner slices and a perfected texture.
• Mistake: Using pre-shredded cheese with anti-caking agents. Fix: Shred a block of high-quality Gruyère or sharp cheddar yourself for a smoother, silkier sauce.
• Mistake: Forgetting the final crispy top. Fix: Uncover for the last 10-15 minutes of baking and optionally broil briefly for a golden, bubbly crust.

Storing Tips

• Fridge: Cool your Au Gratin Potatoes completely, then store in an airtight container for up to 5 days.
• Freezer: Place cooled Au Gratin Potatoes in a freezer-safe container or heavy-duty foil for up to 3 months.
• Reheat: Thaw frozen potatoes in the refrigerator overnight. Reheat in a 350°F oven until the internal temperature reaches 165°F, about 20-30 minutes.

Always ensure your Au Gratin Potatoes are reheated to a food-safe temperature of 165°F before serving.

Conclusion

These creamy Au Gratin Potatoes are a guaranteed crowd-pleaser for any dinner table. For another comforting side dish, try this Scalloped Potatoes recipe. Give this dish a try and share your results in the comments below!

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FAQs

What is the best cheese for Au Gratin Potatoes?

Gruyère and sharp cheddar are excellent choices for Au Gratin Potatoes. Gruyère melts smoothly and adds a nutty flavor, while cheddar provides a rich, tangy taste. Combining both creates a deliciously creamy and flavorful dish.

Can I make Au Gratin Potatoes ahead of time?

Yes, you can prepare Au Gratin Potatoes a day in advance. Assemble the dish, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the cooking time if needed.

How do I prevent my Au Gratin Potatoes from being watery?

To avoid watery Au Gratin Potatoes, slice the potatoes evenly and pat them dry before layering. Use a thick béchamel or cream sauce, and ensure the dish is baked until the top is golden and the sauce is bubbly and thickened.