Potatoes Au Gratin
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Cheesy Potatoes Au Gratin are the ultimate comfort food, with thin layers of buttery Yukon Gold potatoes smothered in a velvety cheddar sauce and baked until golden, bubbling, and irresistible. Each bite delivers soft, tender potatoes wrapped in creamy, cheesy goodness. This cheesy au gratin potatoes recipe is budget-friendly, made with pantry staples, and perfect for holidays, Sunday dinners, or cozy weeknights when you want a side dish that steals the show.
WHY YOU’LL LOVE CHEESY AU GRATIN POTATOES
- Classic Comfort: Creamy, cheesy layers of tender potatoes baked until bubbling.
- Holiday Worthy: Perfect for Easter, Thanksgiving, or Christmas, but easy enough for weeknights.
- Budget-Friendly: Uses simple pantry staples and still feels gourmet.
- Crowd-Pleasing: Even picky eaters devour these golden layers.
- Tested & Retested: Updated from our 2014 version and perfected in our Teen Cooking Club classes.
Table of Contents
Potatoes Au Gratin
We love, love, love potatoes au gratin in this house!! For our family, it’s pure nostalgia. Chad’s mom, Gigi, always made au gratin potatoes for Easter, and he still lights up when he smells them baking.
It’s the creamy, cheesy comfort in every bite that gets me. I’ve been making this version since 2014, and now, we’ve retested it and updated the written recipe.
With layers of real cheese and buttery potatoes, it’s a family tradition reimagined. And honestly? It’s so good, you’ll want to make it on more than just holidays.
I feel the same way about stuffed butternut squash and corn casserole, too. As soon as the weather starts to cool, my mouth starts watering for those savory, comforting flavors!!
INGREDIENT NOTES
- Potatoes: Yukon Gold potatoes are best for cheesy potatoes au gratin because they bake up tender and creamy without falling apart.
Skins can be left on for a rustic texture. Russets can be substituted, but they will give a fluffier texture. - Milk + Cream: This combination creates a balance of richness without being too heavy.
- Cheese: Cheddar melts beautifully, but Gruyere, Fontina, or mozzarella can be swapped for a more gourmet version. Parmesan also works well mixed into the sauce or sprinkled on top.
Just be sure to use freshly grated.
VARIATIONS
Bacon Lover’s: Mix ½ cup of cooked, chopped bacon into the sauce for even more savory goodness.
Onion Au Gratin: Sauté ½ cup finely diced onion in the butter before adding flour for a deeper flavor.
Extra Garlicky: Roast garlic ahead of time, then mash a few cloves into the sauce in place of the garlic powder.
Herb Infusion: Add fresh thyme, rosemary, or parsley for a fragrant twist.
Gourmet Touch: Swap half of the cheddar with Grueyère for a nutty, elevated flavor.
SERVING SUGGESTIONS
- Weeknight Main: Cheesy au gratin potatoes are delicious alongside baked chicken, meatloaf, pork chops, or even salmon.
- Holiday Feast: Perfect for classics like roasted turkey, baked ham, prime rib, and more.
- All About the Sides: Sometimes I’ll crave a plateful of sides (that’s the best part, amirite??). That includes stuffing, green bean casserole, sweet potato casserole, and freshly baked rolls.
SCALLOPED POTATOES AU GRATIN FAQ
Cheese!! Both dishes consist of thinly sliced potatoes baked in a creamy sauce, but scalloped potatoes don’t traditionally include cheese, while au gratin style do.
I don’t, especially because Yukon Gold potatoes are more waxy than starchy. That said, a quick dunk in cold water wouldn’t hurt, and is probably a must if you decide to use Russets instead.
Sure thing! Assemble the potatoes and cheese sauce in the baking dish, then cover tightly with foil and pop it in the fridge.
The next day, let the dish warm on the counter while you preheat the oven, then tack an extra 15-20 minutes onto the covered baking time.
You can also freeze the baked dish for up to 3 months, then thaw it in the fridge before reheating in the oven.
This cheesy au gratin potatoes recipe was first shared here in 2014, and I’ve since retested and rewritten it to bring it up to today’s standards.
We’ve even taught it in our Teen Cooking Club, where students experimented with different cheeses and add-ins to learn how simple tweaks change both flavor and texture.
Here’s the food science at work:
- Roux Base: The butter + flour mixture creates a roux, which coats every starch granule in fat. This prevents clumping and ensures a silky, lump-free sauce.
- Starch + Heat: Potatoes naturally release starch as they cook, which blends into the cheese sauce to thicken it further.
- Emulsion: By adding the cheese off the heat, you create a smooth emulsion where proteins and fats bind together, keeping the sauce glossy instead of greasy.
- Moisture Balance: Covering the dish for the first hour traps steam, which ensures the potatoes soften evenly.
Uncovering at the end allows excess moisture to evaporate, giving that golden, bubbling finish.
Understanding these processes is why this recipe for cheesy potatoes au gratin works every single time… and why it’s a perfect teaching recipe for both flavor and science!
DONNA’S PRO TIPS
- Uniform Slices: Use a mandolin or food processor for even potato slices, which guarantees even cooking.
- Layer Flavor: Try sautéing onion or bacon in the butter before making the roux for a boost of savory depth.
- Fully Coated: Add the potato slices directly to the cheese sauce so every inch is coated. This keeps them from drying out!
- Rest Before Serving: Letting cheesy au gratin potatoes rest 5 minutes after baking helps the sauce set and makes serving much easier.
- Freshly Shred Your Cheese: Pre-shredded cheese has anti-caking agents that can make your sauce grainy.
TOOLS NEEDED
- Mandolin Slicer: The easiest way to get even, thin slices of potato. A food processor with slicing blade works too, or simply use a sharp chef’s knife.
- Large Pot: Enough room to make the sauce and combine it with the potato slices.
- 9×13-inch Baking Dish: Choose one with high sides so the sauce doesn’t bubble over!
- Cheese Grater: The melt (and flavor) is so much better with freshly shredded cheese.
- Foil: Bake au gratin potatoes covered to start.
Enjoy!
With love, from our simple kitchen to yours.
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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 October 2025
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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!