Potatoes Au Gratin

5 stars from 1 review

Our favorite Potatoes Au Gratin recipe, featuring thinly sliced potatoes baked in a decadent cheese sauce. Golden, bubbly nostalgia in a pan!

Author: Donna Elick

Servings:

Prep Time15

Cook Time1 25

Total Time1 40

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.

Notes

Make-Ahead Tips: Assemble the dish up to 1 day ahead without baking. Cover tightly with foil and refrigerate. When ready to bake, add 15–20 minutes to the covered bake time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: Reheat individual servings in the microwave at 50% power for 1–2 minutes, stirring halfway. Add a splash of milk or cream if the sauce thickens too much.

Freezing Tips: Cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 35–40 minutes until warmed through. Texture will soften slightly due to the dairy, but flavor will remain rich and delicious.

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