Cheesy Potatoes Au Gratin
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Thinly sliced potatoes layered among the creamiest cheese sauce ever come together to create this taste sensation. Potatoes Au Gratin has been a long-time favorite in our house. And with this simple recipe, they will be your go-to side dish all year long!
As you know we have a house full of picky eaters, but we all come together when there are potatoes and cheese. I mean can you say ultimate comfort food?
These potatoes are awesome served along side our pork roast or meatloaf. They pretty much go with everything. I can’t quite get enough. But then again.. Cheese and potatoes are kind of a no-brainer around here. Add corn and broccoli on the side and we have a family full of happy campers. Well, not literally ‘campers’. If you want me to go camping there needs to be a hotel room involved. We can roast hot dogs over an open fire pit (by the hotel pool). Know what I mean?
Table of Contents
Cheesy Potatoes Au Gratin
This simple recipe starts by creating your glorious cheese sauce, then layering the potatoes with ladles full of cheese sauce between. Sprinkle with more cheese, cover and bake. It’s THAT easy!
You could even pour this fabulous cheese sauce over a pound of cooked pasta and toss it in the oven for the richest most scrumptious mac and cheese ever. I really can’t get enough of it and you will be in awe too.
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What you will need
- A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite potato recipes:
Fully Loaded Extreme Cheesy Potato Casserole
Bacon Cheddar Beer Potatoes Au Gratin
Bacon Cheddar Hasselback Potatoes
Potatoes Au Gratin
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 ounces sharp cheddar cheese, freshly shredded (about 3 cups), divided
- 3 pounds Yukon Gold potatoes, thinly sliced into 1/8-inch rounds (skins optional)
- fresh herbs, garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F. Grease or butter a 9 x 13-inch baking dish and set aside.
- Prepare the Cheese Sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste. Slowly pour in the milk and cream while whisking to prevent lumps. Add salt, pepper, garlic powder, and onion powder. Bring to a gentle simmer and whisk until smooth and thickened, about 3–5 minutes.
- Add Cheese to the Sauce: Remove from heat and stir in 2 cups (8 ounces) of the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
- Combine Potatoes and Sauce: Add sliced potatoes directly into the cheese sauce. Stir until all slices are well coated.
- Assemble the Dish: Pour the potato mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining 1 cup (4 ounces) of cheddar cheese over the top. Cover tightly with foil.
- Bake Covered: Bake for 60 minutes, until the potatoes begin to soften.
- Finish Baking: Remove foil and continue baking for 15–20 minutes, until the potatoes are fork-tender and the top is golden and bubbling.
- Optional Broil: For a crispier top, broil for 2–3 minutes, watching closely to prevent burning.
- Rest and Serve: Let the dish rest for 5 minutes before serving. This allows the sauce to set slightly for perfect slices.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2014. Updated and republished December 2019.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These potatoes look so awesome. Thank you for sharing.
The worst part about au gratin potatoes is the part where I use the mandolin, terrified that I'm going to whack off the tip of a finger or two (which I've never done but my brain seems certain is going to happen every time I use it….the mandolin, not my brain).
Isn't there a contraption you can use to hold the potato as you slice so as not to compromise your fingers?
There should be a guard on the mandolin .Or cut in have and slice half potatoes at time with a sharp knife.
Use your Mandolin guard silly!
If you don't have a guard then use a kitchen towel
Use the palm of your hand and keep the fingers extended.
Vicky
Chris, If you don't have a hand guard for your mandolin they make a special glove to wear to protect your fingers and not too expensive
Made these last night. They were creamy and delicious! I used sharp cheddar since that's what I had on hand. I think they would have been a bit better if I had used the Colby-jack as recommended. I baked them the entire 90 minutes and the potatoes were cooked thru perfectly. I'll be making these again.
Original potatoes au gratin are made with gruyere cheese and cream or half & half and dotted on top with butter. Gruyere cheese has a distinctive taste and my family insists I make a large roasting pan of these for every holiday. They would eat these every day if I would make them. I'm going to try the recipe above though and it sounds like it will be delicious. Variations on recipes is a good thing.
Cooking them right now for Sunday dinner. Will let you know how they turn out.
Add seasoned ground beef and extra mozzarella for beefy cheesy goodness…!!!
Gosh…these sound good!! Pinning!!
I'd use real onions, but that cheese looks great!
I like the idea of real onions…I think they enhance the flavor of the cheese. The ground beef sounds good too.
OMG!!! Cheesy goodness!!
This recipe was AWESOME!
My boyfriends parents made these for his birthday one year, and I had to have the recipe! These were amazing. Now I’ll be making them too!