Homemade Au Gratin Potatoes
Updated Apr 17, 2025, Published Mar 31, 2023
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The best homemade au gratin potatoes are an indulgent side dish or main course. The creamy sauce infuses the tender potatoes with a rich, savory flavor perfectly complemented by the melted cheese. The potatoes remain tender and soft, with slightly crispy edges. You will love this family recipe!
Perfect side dish for your holiday table or anytime you crave cheesy potatoes in cream sauce. Serve with Bake Chicken or Fresh Ham Roast and Crispy Brussles Sprouts.
“I made these for Easter dinner and everyone loved them so much they begged me to make them the next Sunday as well!”
– Nikie
“Such a delicious recipe and really easy. Thank you so much for sharing. I paired it with your baked chicken recipe, and our dinner was fantastic!!”
–Stephanie
They are a perfect complement to a Prime Rib Dinner, Perfect Pan Seared Steak, or a classic Roast Chicken. You will also love our Candied Sweet Potatoes and Twice Baked Potatoes!
Table of Contents
Simple Ingredients
With only a few wholesome ingredients, you will have the best au gratin potatoes on your table!
- Yukon gold potatoes
- Onion (optional)
- Salt and ground black pepper to taste
- Butter
- All-purpose flour
- Milk
- Fontina cheese
- Gruyere cheese (or mild white cheddar)
- Parmigiano cheese
- Fresh thyme or fresh parsley for garnish
See the recipe card for quantities.
How to Make Au Gratin Potatoes
Making creamy potatoes au gratin recipe is easy with these step-by-step photo instructions.
Preheat oven to 375 degrees F. Spray a 2.5-quart baking dish (or an 8×12 baking pan) with nonstick cooking spray or grease with a generous amount of butter or oil.
Wash potatoes and slice them into ⅛” thin slices. Slice onion as thin as possible, if using).
Layer potatoes and onions in little stacks. Place stacks upright in the prepared pan or casserole dish—season with salt and pepper.
In a medium saucepan, melt butter. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps for about 3 minutes. Whisk over medium heat until thick and bubbly, and the mixture sticks to the back of a spoon without running down.
Remove from heat and stir in cheeses until melted and combined.
Spoon cheese sauce over uncooked potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes.
Remove foil and bake for 15 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving. Enjoy!
FAQs
Scalloped potatoes and au gratin potatoes are classic potato dishes that are popular in many parts of the world, but they are prepared differently and have some distinct differences. The main difference between scalloped potatoes and au gratin potatoes is that scalloped potatoes are typically prepared with a cream or milk-based sauce and do not have a crispy breadcrumb or cheese topping, while au gratin potatoes are covered with cheese to create a crispy crust.
The best potatoes for au gratin are high in starch and have a firm, dense texture. This will allow them to hold up well during cooking without turning mushy or falling apart. For best results, I recommend Russet or Yukon Gold.
– Russet potatoes are a great option for au gratin as they have a high starch content and are known for their firm texture.
– Yukon Gold potatoes are another good option for starchy potatoes with a buttery flavor and complement the creamy sauce in potatoes au gratin.
The best cheese for potatoes au gratin is a cheese that melts well and has a rich and creamy flavor. Here are some popular cheese options for this dish:
Gruyere Cheese: This Swiss cheese has a nutty and slightly sweet flavor that pairs perfectly with potatoes.
Cheddar Cheese: A classic cheese for potatoes au gratin, cheddar has a sharp and tangy flavor that complements the creamy sauce.
Fontina Cheese: This Italian cheese has a mild and nutty flavor and melts smoothly, making it a great option for potatoes au gratin.
Parmigiano (Parmesan Cheese): This hard cheese has a strong and nutty flavor that adds a delicious depth of flavor to potatoes au gratin.
It’s also very important to grate your own cheese! Ready more here- TOP 5 Reasons Why You Should Grate Your Own Cheese.
More potato recipes: Red Skin Mashed Potatoes (with Roasted Garlic), Roasted Smashed Potatoes and Tomatoes with Pesto, Best Italian Oven Roasted Potatoes Recipe, and SIMPLE Mashed Potatoes with Caramelized Onions.
Substitutions
You can make several substitutions to the classic au gratin potatoes recipe to accommodate dietary restrictions or personal preferences. Here are some ideas:
- Use non-dairy milk and cheese: If you’re lactose intolerant or vegan, you can use non-dairy milk like almond or soy milk and non-dairy cheese like Daiya or Violife instead of regular milk and cheese.
- Use gluten-free breadcrumbs: If you’re gluten-free, you can use gluten-free breadcrumbs or omit them altogether.
- Use different types of potatoes: Instead of traditional Russet or Yukon Gold potatoes, you can use sweet potatoes, red potatoes, or even turnips.
- Protein: Add protein to the dish by adding cooked chicken, bacon, ham, or shrimp to the potato layers. I prefer adding protein as the main dish rather than in the potatoes au gratin dish.
Variations
There are many variations to the classic au gratin potatoes recipe that you can try to change things up and add different flavors. Here are some ideas for the next time you make them:
- Use sweet potatoes: Swap out some or all of the potatoes for sweet potatoes to add a sweet and earthy flavor to the dish. Add some cinnamon or nutmeg to the sauce for extra warmth and spice.
- Add herbs and spices: Add fresh herbs like thyme, rosemary, or sage to the sauce for a fragrant and aromatic flavor. You can also add some garlic or onion powder for extra depth of flavor.
- Heavy Cream: use half heavy cream and half milk for a super-rich and creamy sauce.
- Use different cheeses: Instead of using the classic cheddar or gruyere cheese, try blending different cheeses like Mozzarella cheese, Monterey Jack, Gouda, or Blue Cheese. This will add different textures and flavors to the dish.
- Add vegetables: Add some vegetables like spinach, broccoli, or mushrooms to the potato layers for extra nutrients and flavor. You can also sprinkle some breadcrumbs on top for added crunch.
Equipment
Make Ahead, Storage & Reheating Instructions
To store leftover au gratin potatoes, transfer them to an airtight container and store them in the refrigerator for 3-4 days.
To reheat the leftover au gratin potatoes, there are a couple of methods you can use:
- Oven method: Preheat the oven to 350°F (175°C). Place the leftover potatoes in an oven-safe dish and cover with foil. Bake for 15-20 minutes or until heated through. Remove the foil and bake for 5-10 minutes or until the top is crispy.
- Microwave method: Place the leftover potatoes in a microwave-safe dish and cover them with a lid or plastic wrap. Microwave on high for 1-2 minutes or until heated through.
Reheating the potatoes in the microwave may produce a softer texture, while reheating in the oven will produce a golden brown and crispy top layer.
Enjoy your reheated au gratin potatoes as a delicious side dish, or add some additional protein or vegetables to turn it into a main course.
Top tips
Here are some top tips to help you make delicious au gratin potatoes:
- Use a mandolin: Slicing potatoes uniformly can be difficult. Using a mandolin will help ensure that your potato slices are even and will cook evenly.
- Grate your own cheese from the block: This is key to a smooth sauce. Pre-shredded cheeses have caking agents that interfere with the creaminess of the sauce texture.
- Use a mixture of cheeses: Instead of just one cheese type, use a combination of different cheeses for added flavor and texture. Try using a variety of cheddar, gruyere, and parmesan cheeses to create the creamy cheese sauce.
- Don’t overcook the sauce: Be sure to cook until it thickens and coats the back of a spoon. Overcooking the sauce can cause it to break and become grainy.
- Season generously: Don’t be afraid to season the potatoes and sauce well with salt and pepper. This will help bring out the flavors of the dish.
- Let it rest: Allow the dish to rest for at least 10 minutes before serving. This will help the cheese set and the sauce to thicken, making it easier to serve and enjoy.
Following these tips, you can make a delicious batch of au gratin potatoes to impress your family and friends.
What To Serve With This Recipe
These are my favorite dishes to serve with creamy au gratin potatoes:
I know you will enjoy this wonderful recipe, which will become your favorite side dish! And if you love vegetable dishes, you will also love our Steamed Asparagus Recipe, Cranberry Relish, Cheesy Duchess Potatoes, and Honey Glazed Carrots Recipe.
And if you are craving more Italian recipes, here are some of my recommendations:
- Bruschetta with Mozzarella Recipe
- Sheet Pan Italian Sausage and Potatoes
- Stuffed Lumaconi Pasta
- Stuffed Beef with Sauce
- Italian Breaded Chicken Cutlets
- Baked Flounder with Lemon Garlic Sauce
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Au Gratin Potatoes Recipe
Ingredients
- 1 lb Yukon Gold potaotes, about 7 large
- 1 medium onion, sliced into rings (optional- you can leave out the onions)
- Salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour, can use Cup4Cup gluten-free flour
- ½ teaspoon salt
- 2 cups whole milk, can use 2%
- 1 cup shredded fontina cheese, more for topping
- ½ cup shredded gruyere cheese, or mild white cheddar, more for topping
- ½ cup shredded parmigiano cheese, more for topping
- Fresh thyme, rosemary, or fresh parsley for garnish
Instructions
- Preheat oven to 375 degrees F. Spray a 2.5 quart baking dish (or an 8×12 baking pan) with nonstick cooking spray or grease with a generous amount of butter or oil.
- Wash potatoes and slice into ⅛” thin slices. Slice onion as thin as possible, if using)—layer potatoes and onions in little stacks. Place stacks upright in the prepared pan—season with salt and pepper.
- In a medium saucepan, melt butter. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps for about 3 minutes. Whisk over medium heat until thick and bubbly, and the mixture sticks to the back of a spoon without it running off the spoon, about 10 minutes. Remove from heat and stir in cheeses until melted and combined.
- Spoon cheese sauce over uncooked potatoes. Cover with foil (sprayed with cooking spray), add a sprinkle of all the cheeses to cover the top, and bake for 60 minutes.
- Remove foil, add a sprinkle of all the cheeses to cover the top, and bake for 15 minutes or until lightly browned and potatoes are cooked cool 15 minutes before serving. Enjoy!
Notes
-
- Use a mandoline: Slicing potatoes uniformly can be difficult. Using a mandoline will help ensure that your potato slices are even and will cook evenly.
-
- Grate your own cheese from the block: This is key to a smooth sauce. Pre-shredded cheeses have caking agents that interfere with the creaminess of the sauce texture.
-
- Use a mixture of cheeses: Instead of just one cheese type, use a combination of different cheeses for added flavor and texture. Try using a variety of cheddar, gruyere, and parmesan cheeses to create the creamy cheese sauce.
-
- Don’t overcook the sauce: Be sure to cook until it thickens and coats the back of a spoon. Overcooking the sauce can cause it to break and become grainy.
-
- Season generously: Don’t be afraid to season the potatoes and sauce well with salt and pepper. This will help bring out the flavors of the dish.
-
- Let it rest: Allow the dish to rest for at least 10 minutes before serving. This will help the cheese set and the sauce to thicken, making it easier to serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious. Easy to make and the whole family enjoyed.
WIN WIN! This is a great one to bookmark and come back to for those special meals!
Can I make these on Saturday, and bake them on Sunday? If so, same cooking time and temp?
Thank you so much!
Yes! You can make ahead of time. Pull out of the oven an hour before and then use the same cooking time. You may need 10 extra minutes 🙂
excelent recipe!!! So good and easy yo prepare.
Thank you Elena!
Thanks! It is a great side dish any time of the year. We just made it again on Sunday.