These easy potatoes au gratin are made with thinly sliced potatoes baked in a rich, creamy cheddar cheese sauce until tender and golden. A cheesy, comforting side dish that’s perfect for Thanksgiving, Christmas or Sunday dinner!
Cheesy potato recipes are a family favorite! Other dishes we love include scalloped potatoes, easy cheesy potatoes and funeral potatoes.
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Key Takeaways: Potatoes Au Gratin
- Creamy and cheesy: Thinly sliced potatoes are layered with a rich cheddar cheese sauce and baked until tender and golden.
- Simple ingredients: Made with potatoes, cheese, milk and a few pantry staples for an easy homemade side dish.
- Holiday favorite: A comforting side dish that pairs perfectly with Thanksgiving turkey, Christmas ham or Sunday dinner.
- Make-ahead option: Get a head start on holiday cooking by partially baking the potatoes the day before and finishing them before serving.
Why I Love This Recipe
Potatoes au gratin may sound French and fancy, but they’re surprisingly easy to make! With layers of tender potatoes and a creamy cheddar cheese sauce, this dish is just as comforting as it is impressive.
It’s a family favorite around the holidays, served with everything from pork tenderloin and beef tenderloin roast to a classic baked ham. When we’re not having mashed potatoes, these cheesy au gratin potatoes are always a favorite!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Potatoes: Use about 2 pounds of potatoes for an 8×8 or 7×10-inch baking dish, serving approximately 8 people. Slice thinly to 1/8 inch. Peeling is optional, but I leave the skins on.
- Onions: Slice into rings. They’ll soften as they bake, adding sweetness and flavor. Leave them out if preferred.
- For the roux: Butter, garlic and all-purpose flour help thicken the sauce. Use unsalted butter to control the salt.
- Seasoning: Salt and pepper are all you need!
- Milk: Any milk works, including whole milk, half-and-half or heavy cream. The higher the fat content, the richer and creamier the sauce.
- Shredded cheddar cheese: Freshly grated sharp cheddar adds the best flavor and melts beautifully into the creamy sauce.
Variations
- Fresh herbs: Add fresh thyme or rosemary to the cream sauce for extra flavor like I do in my scalloped sweet potatoes.
- Cheese: Swap cheddar for Gruyère or use a combination of both.
- Breadcrumbs: Sprinkle Panko or homemade breadcrumbs over the cheese for a crispy topping.
- Protein: Add leftover ham for a heartier dish, similar to my ham and potato casserole or cheesy scalloped potatoes and ham.
How to Make Potatoes Au Gratin
Step 1: Arrange half the sliced potatoes in a greased 8×8 or 7×10-inch baking dish. Top with sliced onions, then layer with the remaining potatoes.
Step 2: To make the cheese sauce,
melt butter in a saucepan over medium heat and add garlic. Whisk in flour, salt and pepper; cook for 1 minute. Slowly whisk in milk until smooth and simmer until thickened. Stir in 1 1/2 cups of cheese.
Step 3: Pour the cheese sauce evenly over the potatoes, allowing it to seep between the layers.
Step 4: Cover with greased foil and bake at 400°F for 1 hour. Remove foil, sprinkle with remaining cheese and bake another 20–30 minutes until golden and fork tender.
Recipe Tips
- Use a mandolin. For even thin potato slices, use a mandolin to make your life easier. Otherwise, a sharp knife will go a long way. You can also use it to slice onions.
- Freshly shredded cheese. Grate your own cheddar from a block rather than using packaged pre-shredded cheese. It tastes much better and melts much more easily.
- Extra brown topping. If you want a little extra brown on your top cheese, place it under the broiler for 1-2 minutes.
- Cool slightly: Right out of the oven this dish is hot! Let it sit and cool for 10 minutes before serving.
Potatoes Au Gratin Recipe FAQs
Both dishes use thinly sliced potatoes baked in a creamy sauce. The main difference is the cheese! Traditional scalloped potatoes are made with milk or cream, while potatoes au gratin include cheese for a richer, cheesier sauce. I also add onions for extra flavor.
What are the best potatoes for au gratin?
I’m team Russet potatoes, but Yukon Golds work great, too! Russets are starchy, which helps thicken the sauce and make it extra creamy. Yukon Gold potatoes hold their shape better and have thin skins that don’t need peeling. Red potatoes can also work.
The potatoes may be sliced too thick or simply need more time in the oven. For even cooking, slice them about 1/8 inch thick and bake until fork tender. If the cheese is browning before the potatoes soften, cover the dish with foil and continue baking.
Can I make potatoes au gratin ahead of time?
Yes! This is a great side dish to prep ahead for Thanksgiving or Christmas. Partially bake the potatoes the day before, let cool and refrigerate covered overnight. Finish baking the next day until the potatoes are fork tender and the cheese is golden and bubbly.
Looking for more potato side dishes? Try loaded baked potato casserole, twice baked potatoes, and smashed potatoes next!
More Potato Side Dish Recipes
Potatoes Au Gratin
Video
Ingredients
- 2 pounds potatoes , thinly sliced into 1/8" rounds
- 1 onion , sliced into rings
- ¼ cup butter
- 1 ½ teaspoons minced garlic
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups milk
- 2 cups shredded cheddar cheese , divided
Instructions
- Preheat oven to 400°F. Butter a 8×8-inch or 7×10-inch baking dish.
- Layer 1/2 of the potatoes on the bottom of the dish. Top evenly with onion. Add the remaining 1/2 potatoes over the onions.
- In a small saucepan, melt the butter over medium-heat. Add the garlic and cook 1 to 2 minutes. Whisk in flour, salt, and pepper. Cook 1 minute. Reduce heat to medium-low. Slowly whisk in the milk until smooth. Bring to a light simmer 3 to 5 minutes, or until thickened. Stir in 1 1/2 cups cheese until melted and smooth.
- Pour cheese sauce evenly over the potatoes. Cover with aluminum foil (sprayed with nonstick cooking spray).
- Bake 1 hour. Remove foil and sprinkle remaining 1/2 cup cheese over top. Bake an additional 20 to 30 minutes, or until lightly until potatoes are fork tender and the top is golden brown. Let cool 10 minutes before serving.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Abby
One of my new favorite side dishes! So delicious and loved how many it feeds. Making this for Easter dinner.
Jamielyn Nye
So glad you enjoyed the potatoes au gratin recipe!
Jennifer
One of our favorite side dishes to make for Easter dinner every year. I also make this all year because it’s so good and goes with so many dinners. And the best part, my kids love it too!
Winona T
Super cheesy and delicious, the whole family loved these! I am making them again for Easter.