Au Gratin Potatoes Recipe
Creamy, cheesy, baked to golden perfection—this Au Gratin Potatoes recipe is the ultimate comfort food side dish that feels like a warm hug on a chilly evening.
I’ve loved au gratin potatoes ever since I was a little girl in Wisconsin, sneaking bites of my grandma’s scalloped layers of russets drenched in cream and cheddar. What makes this Au Gratin Potatoes Recipe unique is its silky béchamel base—no powdered soups here—and a crown of bubbling cheese that’s pure joy. It’s our go-to for holiday spreads, weeknight dinners, and potlucks. You know what? According to Google Trends, searches for “au gratin potatoes recipe” spike each November—that says a lot about how we crave cozy, cheesy side dishes as the weather cools. This dish feels special but comes together with simple ingredients. I often serve it alongside roasted chicken or glazed ham, and my grandkids beg for the crispy edges. Ready? Let’s dig in.
Why You’ll Love This Recipe (H2)
- Purely cheesy comfort—no processed soup mixes hiding in the layers.
- Silky, creamy texture thanks to a homemade white sauce.
- Baked until bubbly and golden—crispy edges are irresistible.
- Flexible side dish—pairs beautifully with ham, turkey, or brisket.
- Make-ahead friendly: assemble a day in advance for stress-free hosting.
- Uses everyday pantry staples—potatoes, butter, milk, cheese.
- Gluten-free when you swap in cornstarch for flour.
- Adaptable: swap cheddar for gruyère or pepper jack for a spicy kick.
Ingredients (H2)
• 2½ pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 5 medium)
Tip: A mandoline slicer gives uniform slices; thin is key for even cooking.
• 3 tablespoons unsalted butter (I love Kerrygold for rich flavor)
• 3 tablespoons all-purpose flour (for gluten-free, replace with cornstarch)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup heavy cream (optional—substitute more milk if you prefer lighter)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg (brings warmth without being overpowering)
• 1½ cups sharp cheddar cheese, shredded (Cabot or Tillamook recommended)
• ½ cup gruyère cheese, shredded (adds nuttiness)
• 2 tablespoons freshly chopped chives (for color and a mild onion note)
Directions (H2)
- Preheat the oven to 375°F and butter a 9×13-inch baking dish—this little step helps those cheesy edges pop right off after baking.
- In a medium saucepan over medium heat, melt the butter until it foams, then whisk in flour to form a paste (roux). Cook for 1 minute—don’t let it brown.
- Gradually whisk in milk and cream, smoothing out lumps until the sauce is glossy. Simmer gently for 3–4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
- Stir in salt, pepper, and nutmeg—pause and inhale that warm aroma, it’s pure autumn.
- Layer half of your potato slices in the dish, overlapping like shingles; pour half the sauce over them, then sprinkle with half the cheddar and gruyère.
- Repeat layers with remaining potatoes, sauce, and cheese, finishing with a final blanket of cheddar. Tip: For extra crunch, dot a few tiny butter cubes on top.
- Cover tightly with foil (lightly greased side down) and bake for 35 minutes. Remove foil and bake another 20 minutes until bubbling and golden. If you spot any pale patches, broil for 1–2 minutes—watch closely!
- Let it rest for 10 minutes before serving—this helps the sauce set so forks glide through each cheesy layer.
Servings & Timing (H2)
Yield: Serves 6–8 as a hearty side dish
Prep Time: 20 minutes (includes slicing potatoes—mandoline saves time)
Bake Time: 55 minutes (35 covered, 20 uncovered)
Total Time: About 1 hour 15 minutes (including 10-minute rest)
Variations (H2)
• Bacon & Onion: Stir in 4 crispy bacon crumbles and ½ cup caramelized onions for smoky depth.
• Veggie Boost: Layer in thin broccoli florets or spinach leaves between potatoes.
• Spicy Kick: Swap pepper jack for cheddar and add a pinch of crushed red pepper.
• Herb Twist: Fold in 1 teaspoon fresh thyme and rosemary into the béchamel.
• Vegan Style: Use plant-based milk, vegan butter, and dairy-free cheese shreds.
• Mini Portions: Bake in individual ramekins for personalized servings.
Storage & Reheating (H2)
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooled portions (in freezer-safe dishes) for up to 2 months—thaw overnight in the fridge. To reheat, cover with foil and warm at 350°F for about 20 minutes (or microwave individual servings on medium power in 1-minute bursts, stirring halfway). Pro tip: Sprinkle a little extra cheese before reheating to revive that melty top.
Notes (H2)
I’ve found that slicing potatoes too thick leaves them undercooked in the center—aim for about 1/8-inch slices. Also, if your milk sauce seems thin, don’t panic: once baked, the starch in potatoes absorbs extra liquid. For the creamiest result, don’t skip the heavy cream—it’s the secret to that velvety mouthfeel. And yes, letting it rest is tempting when that cheese is bubbling, but trust me, it’s worth the wait so every layer holds together.
FAQs (H2)
Q: Can I use red potatoes instead of russets?
A: Absolutely—red or Yukon Gold both work; they’re waxier so layers hold their shape nicely.
Q: My top browned too quickly. What now?
A: Cover with foil and finish baking at a slightly lower temp (350°F) until potatoes are tender.
Q: Is this gluten-free?
A: Swap the flour for cornstarch (same amount) in the roux to make it safe for gluten-free diets.
Q: How thin should I slice the potatoes?
A: Aim for 1/8-inch slices—uniformity ensures even cooking (mandolines are your friend).
Q: Can I make it dairy-free?
A: Use oat or almond milk, vegan butter, and your favorite dairy-free cheese alternative.
Q: My sauce is lumpy—help!
A: Whisk continuously when adding milk to the roux, and if needed, strain before layering.
Q: What’s the best cheese combo?
A: Sharp cheddar plus gruyère is classic, but fontina or mozzarella work too for extra meltiness.
Conclusion (H2)
This Au Gratin Potatoes Recipe marries creamy béchamel, tender sliced potatoes, and ooey-gooey cheese for a side dish that steals the show every time. Give it a try at your next gathering and let me know how those golden edges turned out! If you loved this, check out my Creamy Broccoli Casserole or share your own spin in the comments below. Happy cooking!
Au Gratin Potatoes Recipe
Ingredients
- 2½ pounds russet or Yukon Gold potatoes peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream optional—substitute more milk if you prefer lighter
- 1½ cups sharp cheddar cheese shredded
- ½ cup gruyère cheese shredded
- 2 tablespoons freshly chopped chives for color and mild onion note
Instructions
- Preheat the oven to 375°F and butter a 9x13-inch baking dish.
- In a saucepan, melt butter, whisk in flour, gradually add milk and cream, simmer until glossy. Add salt, pepper, and nutmeg.
- Layer potatoes, sauce, cheddar, and gruyère; repeat layers. Top with cheddar and butter cubes.
- Cover with foil and bake for 35 minutes, then uncover and bake for an additional 20 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving to set. Enjoy the creamy, cheesy goodness!
