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Dinner Side Dishes Vegetarian Potatoes
4.7 from 31 votes

Potatoes Au Gratin

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •3/23/23 16 Comments

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pin for potatoes au gratin.

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!

freshly made potatoes au gratin in a casserole dish.
Table of Contents Open
  • The Best Potatoes Au Gratin Recipe
  • Why You’ll Love These Potatoes Au Gratin
  • Ingredients You’ll Need
  • How To Make Potatoes Au Gratin
    • Prep The Potatoes
    • Make The Sauce
    • Assemble And Bake
  • What Is The Difference Between Potatoes Au Gratin And Scalloped Potatoes?
  • What Goes With Potatoes Au Gratin?
  • What Potatoes Are Best?
  • Expert Tips
  • How To Store Leftovers
    • Freezing
  • Other Delicious Recipes To Try
  • Potatoes Au Gratin
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Potatoes Au Gratin Recipe

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.

Why You’ll Love These Potatoes Au Gratin

  • 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

overhead shot of ingredients needed to make potatoes au gratin.
  • 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

process shots showing how to prep potatoes to make potatoes au gratin.

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

process shots showing how to make sauce for potatoes au gratin.

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

process shots showing how to layer potatoes au gratin.

Layer about a pound of the potato slices on the bottom of the prepared baking dish. Top evenly with ⅓ of the sauce and about ½ cup of cheddar cheese. Repeat this again 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.

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.

freshly made potatoes au gratin in a casserole dish.

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

  1. 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.
  2. 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.
  3. Always buy whole blocks of cheese and grate them yourselves. While store-bought shredded cheese is more convenient, it contains preservatives and chemicals.
  4. 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.

potatoes au gratin with baked ham on a black plate.

Other Delicious Recipes To Try

  • Loaded Scalloped Potatoes
  • Scalloped Sweet Potatoes
  • Cauliflower Au Gratin
  • Candied Yams
  • Chicken Cordon Bleu Casserole
  • Cheesy Mashed Potatoes
  • Funeral Potatoes
  • Irish Potato Cakes (Potato Farls)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made potatoes au gratin in a casserole dish.
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4.71 from 31 votes

Potatoes Au Gratin

Prep 20 minutes
Cook 1 hour 45 minutes
Total 2 hours 5 minutes
Rate Recipe
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!
8

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 ⅛-inch rounds, I prefer Yukon Gold)
  • 2 cups white cheddar cheese (freshly grated)
  • ½ cup Parmesan cheese (freshly grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Mandoline Slicer
  • 3-Quart Saucepan with Lid
  • 9×13-inch Casserole Dish

Video

Notes

  1. 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.
  2. 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.
  3. Always buy whole blocks of cheese and grate them yourselves. While store-bought shredded cheese is more convenient, it contains preservatives and chemicals.
  4. 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.
  5. Store leftover potatoes in an airtight container in the fridge for up to 4 days.
  6. 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.

Nutrition Information

Serving: 1servingCalories: 385kcal (19%)Carbohydrates: 38g (13%)Protein: 16g (32%)Fat: 19g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mg (18%)Sodium: 468mg (20%)Potassium: 893mg (26%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 654IU (13%)Vitamin C: 36mg (44%)Calcium: 380mg (38%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made potatoes au gratin in a casserole dish.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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16 Comments
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Alexandra
Alexandra
Posted: 3 months ago

5 stars
These were so yummy. My only mistake is not realizing how long it would take. Keep in mind they really do need to sit for some time after baking, at least 30 minutes-1 hr even. Great if made in advance. I’ll definitely make them again. Thank you for the recipe!

0
Reply
Natalie
Natalie
Reply to  Alexandra
Posted: 1 month ago

Why do they need to sit after baking? It’s not mentioned in the recipe.

0
Reply
Pinky Pincus
Pinky Pincus
Posted: 4 months ago

I hope to try it, but: I am now a pre-diabetic. Are any of your recipes for a KETO diet?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pinky Pincus
Posted: 4 months ago

Hi there! There probably are some recipes here that are good for keto diet, but I am not an expert on any specific diet, so that’s why I don’t label anything with a specific diet in mind.

0
Reply
Karen
Karen
Posted: 4 months ago

5 stars
This has got be my most favorite way to eat potatoes!! Thank you for a fabulous recipe, my family also loves this!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 4 months ago

My pleasure, glad you like it!

0
Reply
Shayne
Shayne
Posted: 4 months ago

I’m confused you said 2 cups of cheese but you only said when to put 2 half cups

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shayne
Posted: 4 months ago

Hi Shayne! Here’s the step: 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.
As you can see, you top with the last cup over the top.

0
Reply
Becky
Becky
Posted: 1 year ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Becky
Posted: 1 year ago

So glad you liked them!

0
Reply
Betsy Lowe
Betsy Lowe
Posted: 1 year ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Betsy Lowe
Posted: 1 year ago

Recipe has been fixed!

0
Reply
KH
KH
Posted: 1 year ago

You left out the step to add the flour.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  KH
Posted: 1 year ago

Thank you! Recipe has been fixed!

0
Reply
Deborah Smith
Deborah Smith
Posted: 1 year ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah Smith
Posted: 1 year ago

Thanks! Recipe has been fixed!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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