A classic dish of Potatoes Au Gratin, that will have you hooked at first bite. They’re perfect for your Holiday table or even just a Sunday supper. Thinly sliced potatoes, smothered in a creamy sauce and topped with cheddar and Parmesan cheese. So good to the very last bite!
The Best Potatoes Au Gratin
These Potatoes Au Gratin are like scalloped potatoes on steroids. They really are that much better than actual scalloped potatoes. If you’re wondering what the difference is, it’s comes down to CHEESE. If you wan to get technical, my version here is a combination of a scalloped potato dish and potatoes au gratin. Regardless of what they’re called, I know one thing for sure. They’re the best creamy, buttery and cheesy potatoes!
This amazing side dish is popular with many Holiday feasts including Christmas, Thanksgiving, or Easter. I like it best when served with my mouth-watering Bourbon Glazed Baked Ham any time of the year. Just don’t let that stop you from making other meat dishes because these potatoes are so phenomenal, they will pair well with just about anything. This is my favorite side dish with ham but if your looking for some extremely amped up potatoes that are better served with baked chicken, pork chops, or some beef, then you should try my Loaded Scalloped Potatoes.
Potatoes Au Gratin Recipe Highlights
DELICIOUS. These potatoes are smothered in an amazing creamy sauce blessed with cheese and garlic. I’m talking the ultimate creamy and cheesy side dish.
HOLIDAY FAVORITE. It’s no secret that ham is one of the most popular meats for Christmas, and what’s ham without this no brainer side of potatoes au gratin.
MADE FROM SCRATCH. Everything is always better homemade and made from scratch. This recipe requires just a few pantry and fridge stables and you’ll be rewarded with the best au gratin potatoes.
Ingredients You’ll Need
- Potatoes – I prefer using Yukon Gold potatoes sliced into approximately ⅛-inch rounds. Use a mandoline slicer to cut them evenly. I pretty much always use Yukon Gold potatoes, or some sort of yellow potatoes, unless I need russets for a specific recipe. I just love the texture, color and flavor of these yellow potatoes.
- Butter – I pretty much always use unsalted butter in my dishes, this way I can control how much salt goes in. You can, of course use salted butter, just reduce the amount of salt in the dish.
- Onion And Garlic – You’ll need a medium sized yellow onion chopped, a white onion also works, and lots of minced garlic. Both of these are crucial to the sauce for these potatoes for lots of great flavor.
- Flour – I use plain all-purpose white flour to help thicken the sauce. You can sub this with gluten free flour, for a gluten free version of potatoes au gratin.
- Broth – Using some chicken broth will provide some additional flavor to the sauce. I only use low sodium or no sodium added broth to control salt content. To make these vegetarian, use a vegetable broth.
- Milk – I used whole milk but use half and half cream if you prefer for a bit more creaminess, or even use half heavy cream and half milk.
- Cheese – These potatoes au gratin are loaded with cheese and that is because we know that cheese makes anything better. I use some sharp white cheddar cheese and some Parmesan. Always grate your own cheese, this way no preservatives are added. Other cheeses you can use are mozzarella, gouda, gruyere, Swiss, etc.
- Thyme – I love garnishing these potatoes with some fresh thyme for a pop of color. Feel free to use other fresh herbs you like.
How To Make Potatoes Au Gratin
Prep The Potatoes
Probably the most work here is preparing the potatoes. The easiest way to do this is to use a mandoline slicer and this will ensure that you end up with equal slices of potatoes. If prepping them ahead of time, place them in a bowl with ice cold water, fully covering them, so they stay fresh and don’t turn brown.
When you’re ready to start making these, start by preheating the oven to 350°F. Lightly spray a 9×13-inch casserole dish with cooking spray.
Make The Sauce
In a medium size saucepan, melt the butter over medium low heat. Add the onion and garlic, stir and cook for about 3 minutes until softened. Sprinkle the flour over the onion and garlic and stir well. Cook for another 2 minutes. Slowly add the chicken broth and milk while continuously whisking to thicken. Whisk until smooth.
Bring to a boil over medium heat while continuing to whisk. Season with salt and pepper. It’s important to whisk so the sauce doesn’t burn or stick to the pan. You can also add the cheddar cheese to the sauce, but I prefer to layer it in instead, up to you.
Assemble And Bake
Layer about a pound of the potato slices on the bottom of the prepared baking dish. Top evenly with â…“ of the sauce and about ½ cup of cheddar cheese. Repeat this again with another layer of potatoes, â…“ of the sauce, and ½ cup of cheddar, the rest of the potatoes, remaining sauce, remaining cheese and finally the Parmesan cheese.
Cover the casserole dish with aluminum foil and bake for about 50 minutes. Remove the aluminum foil and bake for an additional 45 minutes or until golden brown and the potatoes are fork tender. If needed, broil for a couple minutes until golden brown to your preference.
Garnish with fresh chopped thyme and serve with your favorite meat dish.
What Is The Difference Between Potatoes Au Gratin And Scalloped Potatoes?
When it comes down to it, the main difference here is cheese. Au gratin potatoes have cheese and are usually sliced thinner. The layers in scalloped potato dishes tend to be slightly thicker than those used in potatoes au gratin. Au gratin potatoes are typically sliced around ¼ inch thick to allow the cheese and cream to soak into the potatoes. It’s pretty common for the two terms to be used interchangeably.
What Goes With Potatoes Au Gratin?
Just about any meat goes fantastic with scalloped potatoes but probably the most popular is a baked ham. My Bourbon Glazed Ham is definitely a treat that is the perfect pairing. Also try pork chops, chicken, meatloaf or sausages.
What Potatoes Are Best?
Starchy potatoes are best, which is why I prefer Yukon Golds. Russet potatoes have the most starch and make the creamiest sauce, but Yukon Golds hold their shape better.
Expert Tips And Tricks
- Use the right potato. You want a potato that will hold its shape but still bake tender. This is why Yukon Gold potatoes or red potatoes work well.
- Make ahead tip: Prepare everything up to and including step 5, cover with foil and refrigerate over night. The next day when ready to bake preheat the oven and bake as instructed.
- Always buy whole blocks of cheese and grate them yourselves. While store-bought shredded cheese is more convenient, it contains preservatives and chemicals.
- Layer the potatoes, sauce and cheese for even baking, rather than placing all the potatoes at once, pouring sauce over them and topping with cheese. Also by layering, we’re making sure all the potatoes are evenly coated in this wonderful sauce.
How To Store Leftovers
Store leftover potatoes in an airtight container in the fridge for up to 4 days.
Freezing
Freezing potatoes au gratin may cause the texture and flavor to change. However, if you must freeze them, store them in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.
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Potatoes Au Gratin
Ingredients
- ¼ cup butter unsalted
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup chicken broth low sodium or no sodium added
- 2 cups whole milk or half and half
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon fresh thyme chopped, for garnish
- 3 pounds potatoes sliced into â…›-inch rounds, I prefer Yukon Gold
- 2 cups white cheddar cheese freshly grated
- ½ cup Parmesan cheese freshly grated
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9×13-inch casserole dish with cooking spray.
- Sauté onion and garlic: In a medium size skillet, melt the butter over medium low heat. Add the onion and garlic and cook for about 3 minutes until softened. Sprinkle the flour over the onion and garlic and stir. Cook for 2 more minutes.
- Make the sauce: Slowly add the chicken broth and milk while continuously whisking to thicken. Whisk until smooth. Bring to a boil over medium heat while continuing to whisk. Season with salt and pepper.
- Layer the ingredients: Layer about a pound of the potato slices on the bottom of the prepared casserole dish. Top evenly with ⅓ of the sauce and about ½ cup of cheddar cheese. Repeat with another layer of potatoes, ⅓ of the sauce, and ½ cup of cheddar, the rest of the potatoes, remaining sauce, remaining cheese and finally the Parmesan cheese.
- Bake: Cover the casserole dish with aluminum foil and bake for about 45 minutes. Remove the aluminum foil and bake for an additional 45 minutes or until golden brown and the potatoes are fork tender. If needed, broil for a couple minutes until golden brown to your preference.
- Garnish and serve: Garnish with fresh chopped thyme and serve with your favorite meat dish.
Recipe Notes
- Use the right potato. You want a potato that will hold its shape but still bake tender. This is why Yukon Gold potatoes or red potatoes work well.
- Make ahead tip:Â Prepare everything up to and including step 5, cover with foil and refrigerate over night. The next day when ready to bake preheat the oven and bake as instructed.
- Always buy whole blocks of cheese and grate them yourselves. While store-bought shredded cheese is more convenient, it contains preservatives and chemicals.
- Layer the potatoes, sauce and cheese for even baking, rather than placing all the potatoes at once, pouring sauce over them and topping with cheese. Also by layering, we’re making sure all the potatoes are evenly coated in this wonderful sauce.
- Store leftover potatoes in an airtight container in the fridge for up to 4 days.
- Freezing potatoes au gratin may cause the texture and flavor to change. However, if you must freeze them, store them in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.
These potatoes are really delicious. I prepared them a few hours in advance of baking through Step 4. Because I love cheese so much, I did add about 1 cup more of white cheddar than called for and they were perfect.
So glad you liked them!
This iteratin of the recipe leaves out a step between numbers 2 and 3: add the flour to the onion mixture and whisk and cook for a minute a minute or so to cook the flour. Add the liquid, etc.
Recipe has been fixed!
You left out the step to add the flour.
Thank you! Recipe has been fixed!
Looking forward to making this for the upcoming holiday, but the ingredient list calls for flour and in the written directions on the recipe, it doesn’t say where to put the flour in. Luckily in your pictured directions it does. Just wanted to let you know
Thanks! Recipe has been fixed!