What’s the deal with Au Gratin Potatoes?
These aren’t just any cheesy potatoes — they’re the cheesy potatoes. Thin slices of tender potato layered up with melty cheese, buttery cream sauce, and a golden, bubbling top that’s pure comfort food glory. Whether you’re dressing up a holiday table or just treating Tuesday like it deserves a little glam, this dish is here to bring serious side dish swagger.
Why You’ll Love This Recipe
✓ Rich, creamy, and outrageously cheesy
✓ Fancy-looking, but super simple
✓ Comfort food at its finest
✓ Perfect for holidays, dinners, or midnight fridge raids
✓ Make-ahead and freezer friendly
What You’ll Need
- 2½ pounds Yukon gold or russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups heavy cream or whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Gruyère (or more cheddar if you like)
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (trust—it adds magic)
- Optional: extra cheese for topping, breadcrumbs for a little crunch
How to Make It
- Preheat & Prep
Set your oven to 375°F (190°C). Butter a baking dish like you’re trying to make it feel special (8×8 or 9×13 depending on how thick you want it). - Make That Sauce
Melt butter in a saucepan over medium heat. Stir in flour to make a quick roux and cook for a minute. Add garlic, then whisk in the cream/milk, salt, pepper, and nutmeg. Let it simmer until thickened (about 3–4 minutes), then stir in cheese until melted and smooth. - Layer Like a Pro
Arrange half the potatoes in the dish, pour over half the sauce, then repeat. Finish with a layer of cheese on top (and breadcrumbs if you’re feelin’ fancy). - Bake Until Beautiful
Cover with foil and bake for 40 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden on top. Let rest for 10 minutes before diving in.
Serve With
• Roasted chicken or steak
• Holiday ham
• A simple green salad (balance, baby)
• A fork and zero guilt
Tips & Tricks
• A mandoline makes slicing potatoes super quick and uniform
• Want it extra-rich? Sub part of the milk with sour cream
• Add caramelized onions or crispy bacon between layers for a little wow
• Make ahead and reheat — they taste even better the next day
Questions People Actually Ask
Q: Can I make these ahead of time?
A: Absolutely. Assemble and chill (unbaked) up to a day in advance. Just bring to room temp before baking or add 10–15 extra minutes if baking straight from the fridge.
Q: What’s the difference between scalloped potatoes and au gratin potatoes?
A: Great question. Scalloped potatoes usually skip the cheese (tragic), while au gratin brings the cheese party — usually with breadcrumbs on top for that irresistible crunch.
Q: Can I use different types of cheese?
A: 100% yes. Swiss, fontina, Monterey Jack — go wild. Just make sure it melts well and makes you happy.
Q: My sauce turned out a bit lumpy. Help?
A: Whisk, whisk, whisk! Make sure your roux is smooth before adding the milk, and add it slowly while whisking to keep things creamy.
Q: Can I freeze leftovers?
A: You can, but the texture might get a little grainy after thawing. Better for next-day fridge reheats, TBH. But if you’re okay with a slight change in creaminess, freeze away.
Au Gratin Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 1x
Description
These aren’t just any cheesy potatoes — they’re the cheesy potatoes. Thin slices of tender potato layered up with melty cheese, buttery cream sauce, and a golden, bubbling top that’s pure comfort food glory. Whether you’re dressing up a holiday table or just treating Tuesday like it deserves a little glam, this dish is here to bring serious side dish swagger.
Ingredients
2½ pounds Yukon gold or russet potatoes, peeled and thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups heavy cream or whole milk
1 cup shredded sharp cheddar cheese
½ cup shredded Gruyère (or more cheddar if you like)
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (trust—it adds magic)
Optional: extra cheese for topping, breadcrumbs for a little crunch
Instructions
Preheat & Prep
Set your oven to 375°F (190°C). Butter a baking dish like you’re trying to make it feel special (8×8 or 9×13 depending on how thick you want it).Make That Sauce
Melt butter in a saucepan over medium heat. Stir in flour to make a quick roux and cook for a minute. Add garlic, then whisk in the cream/milk, salt, pepper, and nutmeg. Let it simmer until thickened (about 3–4 minutes), then stir in cheese until melted and smooth.Layer Like a Pro
Arrange half the potatoes in the dish, pour over half the sauce, then repeat. Finish with a layer of cheese on top (and breadcrumbs if you’re feelin’ fancy).Bake Until Beautiful
Cover with foil and bake for 40 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden on top. Let rest for 10 minutes before diving in.
Notes
A mandoline makes slicing potatoes super quick and uniform
• Want it extra-rich? Sub part of the milk with sour cream
• Add caramelized onions or crispy bacon between layers for a little wow
• Make ahead and reheat — they taste even better the next day
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~350 per serving