Creamy Cheesy Au Gratin Potatoes

This Au Gratin Potatoes Recipe offers a sublime experience with its thinly sliced golden potatoes bathed in a rich, creamy, and irresistibly cheesy sauce. More than just a side, it’s a culinary masterpiece that consistently steals the show at any meal, promising pure comfort food perfection with every savory bite.

Author’s Note

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The Side Dish That Stole Thanksgiving!

Last year, the responsibility of bringing potatoes and a few other essential sides for my family’s Thanksgiving dinner fell to me. While I usually love experimenting, I knew I couldn’t just show up with anything ordinary. The goal was clear: to create the absolute best Au Gratin Potatoes—a dish so creamy, so extra cheesy, and bursting with an unforgettable depth of flavor that everyone would rave about.

My kitchen transformed into a potato laboratory. I embarked on a rigorous testing journey, meticulously trying various potato types, experimenting with countless cheese combinations, and fine-tuning baking times. It was a quest for that elusive perfect balance, and after much delicious trial and error, I finally nailed it. The magic, I discovered, lay in a specific combination: thinly sliced Yukon Gold potatoes, the fragrant earthiness of fresh thyme, and a glorious trio of sharp Cheddar, nutty Gruyère, and savory Parmesan cheese. This blend didn’t just meet expectations; it exceeded them, delivering pure comfort food perfection that truly sings on the palate.

When I proudly presented them at Thanksgiving, the reaction was immediate and overwhelmingly positive. My family devoured every last bit, showering me with compliments and eagerly asking for the recipe. Since that day, these Au Gratin Potatoes have become my signature contribution. Now, it’s an unspoken tradition that I’m *always* in charge of bringing these coveted cheesy potatoes to every family gathering, much to my delight and theirs!

Key Ingredients for the Perfect Au Gratin Potatoes

Crafting the perfect Au Gratin Potatoes begins with selecting the right ingredients. Each component plays a crucial role in achieving that sought-after creamy texture, rich flavor, and golden-brown crust. Here’s a detailed look at what you’ll need and why:

How To Make The Best Au Gratin Potatoes Recipe

Creating this show-stopping side dish is simpler than you might think. Follow these straightforward steps for Au Gratin Potatoes that are unbelievably creamy, cheesy, and utterly delicious:

1. Prepare Your Oven and Dish: Begin by preheating your oven to a moderate 350°F (175°C). Lightly grease a 9×9-inch (or 2-quart) baking dish with cooking spray to prevent sticking. This ensures easy serving and a beautiful presentation.
2. Perfect Potato Slices: Peel your Yukon Gold potatoes thoroughly. The key to evenly cooked and beautifully layered au gratin is uniform, thin slices. Aim for approximately 1/8-inch thickness. A mandoline slicer is a game-changer here, offering unparalleled precision and speed. Measure out 6 tightly packed cups of these perfectly sliced potatoes.
3. Crafting the Creamy Sauce: In a large, nonstick pot, melt 3 tablespoons of unsalted butter over low heat. Add 2 teaspoons of minced garlic (about 2 cloves) and sauté gently for just 1 minute until it becomes fragrant, being careful not to brown it. Whisk in 3 tablespoons of all-purpose flour, stirring constantly for another minute until a smooth roux forms. Gradually pour in 1 cup of whole milk, whisking continuously to avoid lumps. Increase the heat to medium-high and slowly add the second cup of milk. Stir occasionally as the mixture comes to a gentle boil and begins to thicken. Season generously with salt and pepper (I typically use about 1 teaspoon of salt and 1/4 teaspoon of black pepper).
4. Thicken and Infuse with Cheese: Once the sauce is boiling, reduce the heat to medium-low and continue to stir constantly for about 2 minutes until it visibly thickens. You’ll know it’s ready when it coats the back of a spoon and a line drawn with your finger holds its shape. Remove the pot from the heat and allow it to cool for a brief 2 minutes. Now, the magic happens: stir in 1 cup of shredded sharp Cheddar cheese, a handful at a time, until it melts completely into a luxurious, smooth, and glossy sauce. Finally, add your thinly sliced potatoes to this decadent cheese sauce and stir gently to ensure every single slice is thoroughly coated.
5. Layering for Perfection: Begin assembling your dish by carefully spreading 1/3 of the cheese-coated potatoes into the prepared baking pan. Sprinkle evenly with 1/2 cup of shredded Gruyère cheese and 1/3 of the fresh thyme. Repeat this process: another 1/3 layer of potatoes, the remaining 1/2 cup of Gruyère, and another 1/3 of the fresh thyme. Finish with the remaining potatoes and the last 1/3 of the fresh thyme on top.
6. Bake to Golden Perfection: Cover the baking pan tightly with aluminum foil. Place it in the preheated oven and bake for 1 hour and 15 minutes. After this initial baking period, remove the foil. Carefully check the tenderness of the potatoes by piercing them with a knife; they should be fork-tender. If they are not yet tender, re-cover and bake for a few more minutes, then check again. Once perfectly tender, sprinkle 1/2 cup of freshly grated Parmesan cheese evenly over the top.
7. Achieve that Bubbly, Golden Crust: Return the uncovered dish to the oven and bake for an additional 10–15 minutes, or until the top is beautifully golden brown and the cheese is delightfully bubbly. For an extra crisp and golden finish, you can broil the top for just 1 minute at the very end, watching carefully to prevent burning. Before serving, let the Au Gratin Potatoes rest for 5–10 minutes. This crucial resting period allows the magnificent cheese sauce to set and thicken slightly, ensuring perfect slices and an even more luxurious texture.

How To Make Au Gratin Potatoes Ahead Of Time

One of the best features of this Au Gratin Potatoes recipe is its make-ahead potential, making it an ideal choice for busy holidays or stress-free entertaining. You can assemble and bake the dish entirely, allowing it to cool with the foil still on top. Once cooled, add the final layer of Parmesan cheese, then cover it tightly with plastic wrap and refrigerate for up to 2 days. This preparation method ensures all the flavors meld beautifully.

To serve your make-ahead Au Gratin Potatoes, first, let the dish sit at room temperature for about 1 hour to take the chill off. This helps with even reheating. Cover the pan loosely with foil and bake in a 350°F (175°C) oven for 20–30 minutes, or until thoroughly heated through. Then, uncover the dish and bake for another 10–15 minutes, or until the top is golden brown and bubbling with cheesy goodness. For an extra crispy top, a quick minute under the broiler (watch carefully!) can do wonders.

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5 from 1 vote

Au Gratin Potatoes Recipe

By
Chelsea Lords

This Au Gratin Potatoes Recipe starts with thin slices of golden potatoes, layered in a rich, creamy, and ultra-cheesy sauce. This savory side dish is a comfort food guaranteed to be a crowd-pleaser!

Prep Time:

50
minutes

Cook Time:

1
hour
30
minutes

Total Time:

2
hours
20
minutes

Servings:

8
servings, as a side

Video

A video tutorial for this Au Gratin Potatoes recipe will be embedded here soon, showing each step for visual guidance. In the meantime, the detailed instructions below will lead you to success!

Equipment

• Mandoline slicer
• 9 x 9-inch baking pan (or 2-quart equivalent)
• Large pot (preferably nonstick)

Ingredients

• Cooking spray
• 6 packed cups Yukon Gold potatoes (approximately 2 pounds, see note 1)
• 3 tablespoons unsalted butter
• 2 teaspoons minced garlic (about 2 cloves)
• 3 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 2 cups whole milk (see note 2)
• 1 cup shredded sharp Cheddar cheese (about 3 ounces)
• 1 cup shredded Gruyère cheese (about 3 ounces, or substitute with more Cheddar, Swiss, or Emmental, divided)
• 1/2 cup freshly grated Parmesan cheese (see note 3)
• 2 teaspoons fresh thyme (or 1/4 teaspoon dried, optional, but highly recommended for fresh flavor)

Instructions

• 1. Prepare Oven & Dish: Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch (or 2-quart) baking pan with cooking spray and set aside.
• 2. Slice Potatoes: Peel your Yukon Gold potatoes and slice them very thinly, aiming for 1/8-inch thick slices. A mandoline slicer is ideal for achieving this consistency quickly and efficiently (see Note 1 below for more details on potato types and slicing). Measure out 6 tightly packed cups of these sliced potatoes.
• 3. Make the Creamy Sauce: In a large, nonstick pot, melt 3 tablespoons of unsalted butter over low heat. Add the 2 teaspoons of minced garlic and sauté gently for 1 minute until fragrant. Stir in 3 tablespoons of all-purpose flour and whisk constantly for 1 minute until smooth, making sure not to brown the flour. Gradually whisk in the first 1 cup of whole milk until completely smooth. Increase the heat to medium-high and slowly add the second cup of milk, stirring occasionally. Bring the mixture to a gentle boil, then season with salt and pepper to taste (I typically use 1 teaspoon salt and 1/4 teaspoon pepper).
• 4. Thicken & Add Cheese: Once boiling, reduce the heat to medium-low and stir constantly for 2 minutes until the sauce visibly thickens and coats the back of a spoon (see Note 4). Remove the pot from the heat and let it cool for 2 minutes. Stir in 1 cup of shredded sharp Cheddar cheese, a handful at a time, until it is fully melted and the sauce is smooth and luscious. Add the thinly sliced potatoes to the pot with the cheese sauce and stir gently to ensure all potato slices are thoroughly coated.
• 5. Layer the Dish: Assemble the dish by layering 1/3 of the cheese-coated potatoes in the prepared baking pan. Sprinkle evenly with 1/2 cup of Gruyère cheese and 1/3 of the fresh thyme. Repeat this layering: add another 1/3 of the potatoes, the remaining 1/2 cup of Gruyère, and another 1/3 of the fresh thyme. Finish with the final layer of potatoes and the last 1/3 of the fresh thyme.
• 6. First Bake & Check Tenderness: Cover the pan tightly with aluminum foil and place it in the preheated oven. Bake for 1 hour and 15 minutes. After this time, remove the foil and carefully check for tenderness by piercing the potatoes with a knife. If they are not yet fork-tender, re-cover the dish and bake for a few more minutes, checking again until they reach the desired softness. Once tender, sprinkle 1/2 cup of freshly grated Parmesan cheese evenly over the top.
• 7. Final Bake & Serve: Return the uncovered pan to the oven and bake for an additional 10–15 minutes, or until the top is beautifully golden brown and bubbly. For an even richer golden crust, you can broil for 1 minute at the end (watch very closely to prevent burning). Let the Au Gratin Potatoes stand for 5–10 minutes before serving. This resting period allows the magnificent cheese sauce to set and thicken slightly, ensuring perfect slices and maximum flavor.

Recipe Notes

Note 1: Potato Choice & Slicing. Yukon Gold potatoes are truly my favorite for this recipe due to their creamy texture and ability to hold shape. However, russet potatoes also work well; just ensure they are sliced slightly thinner. Always peel potatoes and rinse them in cool water to remove excess starch. A mandoline slicer set at 1/8th-inch thickness will give you the most consistent and professional results, crucial for even cooking.

Note 2: Milk Fat Content. Whole milk is highly recommended for the richest, most decadent result in your Au Gratin Potatoes. While 2% or 1% milk can be used, understand that the sauce will be less creamy. Avoid skim milk or any plant-based milk alternatives as they simply do not provide the necessary fat content and will result in a much thinner sauce that may separate.

Note 3: Fresh Parmesan is Key. For the best flavor and melt, always use freshly grated Parmesan cheese from a block. Grate it using the small holes of a box grater. Alternatively, you can use finely shredded Parmesan cheese from the refrigerated section. Absolutely do not use shelf-stable Parmesan from a canister, as it contains anti-caking agents that prevent it from melting smoothly and impart a less authentic flavor.

Note 4: Checking Sauce Thickness. The cheese sauce should be thick enough to coat the back of a wooden spoon. A good test is to dip the spoon, then run your finger across the back of it. If the line you trace holds clear and the sauce doesn’t immediately run back into it, your sauce is perfectly thick and ready for the potatoes.

Nutrition

Serving: 1serving |
Calories: 484kcal |
Carbohydrates: 38g |
Protein: 23g |
Fat: 27g |
Saturated Fat: 16g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 6g |
Trans Fat: 0.2g |
Cholesterol: 80mg |
Sodium: 383mg |
Potassium: 897mg |
Fiber: 4g |
Sugar: 4g |
Vitamin A: 836IU |
Vitamin C: 36mg |
Calcium: 647mg |
Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredient brands and preparation methods.

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What To Serve With Au Gratin Potatoes: Perfect Pairings

Au Gratin Potatoes are incredibly versatile and pair beautifully with a wide array of main courses, enhancing any meal from a casual dinner to a festive holiday spread. Here are some of my favorite suggestions:

• For holiday feasts like Thanksgiving or Christmas, these creamy potatoes are an absolute must-have. Pair them with a succulent Crockpot Turkey Breast, a vibrant Sweet Potato Casserole, a refreshing Thanksgiving Salad, and soft, pillowy no-knead Dinner Rolls.
• For an elegant Easter spread, serve these cheesy potatoes alongside classic springtime dishes. They’re wonderful with creamy Deviled Eggs, a fresh and zesty Asparagus Salad, colorful Roasted Vegetables, and fluffy Drop Biscuits.
• For satisfying everyday dinners, Au Gratin Potatoes elevate simple protein dishes into something special. Enjoy them with a flavorful Blackened Chicken, comforting Turkey Meatloaf, or a zesty Lemon Parmesan Chicken. They add a touch of gourmet to any weeknight meal.

Frequently Asked Questions About Au Gratin Potatoes

Here are answers to some common questions about making and enjoying this beloved side dish:

• What’s the difference between Au Gratin and Scalloped Potatoes? While often confused, the main difference lies in the sauce and cheese. Au Gratin potatoes are typically baked with a rich cheese sauce and often have a cheesy, breadcrumb topping. Scalloped potatoes, on the other hand, are usually baked in a simpler cream sauce (often milk or cream thickened with flour) and traditionally do not include cheese, focusing more on the potato’s natural flavor. This recipe clearly falls into the Au Gratin category with its decadent cheese sauce and cheesy crust!
• Can I use different types of cheese? Absolutely! While Cheddar, Gruyère, and Parmesan are our top picks for their flavor and melt, you can experiment. Swiss, Emmental, Fontina, or even a good quality Monterey Jack can be used or combined for different flavor profiles. Just ensure they are good melting cheeses.
• Why are my au gratin potatoes watery? Watery au gratin can be caused by a few factors: potatoes with high water content (like some red potatoes), slicing them too thick, or not allowing the cheese sauce to thicken properly. Ensure you use Yukon Gold or Russet potatoes, slice them thinly and uniformly, and cook your roux and milk mixture until it’s thick enough to coat the back of a spoon. Resting the dish after baking also helps the sauce set.
• How do I store leftover Au Gratin Potatoes? Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them (see next question).
• Can Au Gratin Potatoes be frozen? Yes, Au Gratin Potatoes freeze surprisingly well! Once completely cooled, wrap the entire baking dish tightly with plastic wrap and then aluminum foil. Alternatively, portion out into freezer-safe containers. Freeze for up to 2-3 months. To reheat from frozen, thaw in the refrigerator overnight, then follow the make-ahead reheating instructions.
• What is the best way to reheat Au Gratin Potatoes? For best results, reheat in the oven. If refrigerated, allow to come to room temperature for an hour. Cover with foil and bake at 350°F (175°C) for 20-30 minutes, then uncover and bake until golden and bubbly (another 10-15 minutes). For a quick reheat, you can use the microwave, but the texture won’t be as crispy on top.

The Unbeatable Appeal of Homemade Au Gratin Potatoes

There’s something undeniably special about a pan of homemade Au Gratin Potatoes. The combination of tender, thinly sliced potatoes, enrobed in a rich, bubbling cheese sauce, and crowned with a golden, irresistible crust, creates a sensory experience that’s pure comfort. Whether you’re preparing for a grand holiday feast, a cherished family gathering, or simply craving a satisfying side dish to elevate your weeknight meal, this recipe delivers on every front. It’s a dish that not only nourishes the body but also warms the soul, creating lasting memories around the table. Don’t hesitate to make this a staple in your culinary repertoire – it truly is the ultimate cheesy potato perfection!