Homemade Au Gratin Potatoes
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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.
This is the perfect side dish for your holiday table or anytime you crave cheesy potatoes. Serve with Bake Chicken Thighs or Fresh Ham Roast and Crispy Brussels Sprouts.
Quick Look: Homemade Au Gratin Potatoes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8 people
- Dietary Info: Vegetarian, can be made Gluten-free and Dairy-free
- Method: Oven baked
- Technique: Layer potatoes with cheese sauce, then bake covered until tender and finish uncovered until golden and bubbling.
- Flavor & Texture: Rich, creamy, and cheesy with tender, melt-in-your-mouth layers and a lightly golden, crisp top.
Why This Recipe Is Always a Crowd-Pleaser
This potatoes au gratin is one of those comforting dishes that feels a little extra special but is surprisingly simple to make. With thinly sliced potatoes baked in a rich, velvety cream sauce, it’s the kind of recipe that always delivers, whether it’s a holiday table or a cozy weeknight dinner.
- Rich, Creamy Layers: Thinly sliced potatoes absorb the cream and cheese for a perfectly tender, melt-in-your-mouth texture.
- Golden, Bubbly Top: Baking uncovered at the end creates that irresistible lightly crisp, cheesy crust.
- Perfect for Entertaining: It can be prepped ahead and baked when needed, making it ideal for gatherings.
If you love comforting side dishes like this, you will also enjoy Roasted Potatoes, Italian Green Beans, and Creamy Polenta.
Made With Amore,
“I made these for Easter dinner and everyone loved them so much they begged me to make them the next Sunday as well!”
– Nikie
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: Choose firm, smooth potatoes with no green spots; their naturally creamy texture makes them ideal for layering and baking.
- Cheese Blend (Fontina, Gruyere, Parmigiano): Use high-quality, freshly grated cheese for the best melt and flavor. Pre-shredded can affect texture.
- Milk: Use whole milk for the creamiest sauce.
- Butter: Adds richness and forms the base of the roux for a smooth, velvety texture.
- All-Purpose Flour: Thickens the sauce.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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 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.
- 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. You will love my baked cheesy potatoes, party potatoes, and cheesy twice baked potatoes recipes.
How to Make Homemade Au Gratin Potatoes
This creamy potatoes au gratin is a rich, cheesy, melt-in-your-mouth side dish that elevates any meal with effortless comfort and flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- First, preheat your oven to 375F. Spray your baking dish with nonstick cooking spray, or grease with butter or oil. Wash the potatoes and slice them into ⅛” thin slices. Then slice the onion as thin as possible (if using).
- Now, layer the potatoes and onions in little stacks. Place stacks upright in the prepared pan or casserole dish—season with salt and pepper.
- Next, in a saucepan, melt the butter. Once melted, whisk in a little bit of the flour and then slowly add in milk, 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 all of the cheeses until melted and combined.
- Finally, spoon your cheese sauce over the uncooked potatoes. Cover with foil (sprayed with cooking spray) and bake for 60 minutes.
- Remove foil and bake for 15 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving. Enjoy!
Homemade Au Gratin Potatoes FAQs
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.
Potatoes that 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.
Transfer them to an airtight container and store them in the refrigerator for 3-4 days. To reheat the leftovers, there are a couple of methods you can use:
Oven method: Reheat leftovers at 350°F 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.
Serving Suggestions
These homemade au gratin potatoes are a perfect complement to a Prime Rib Dinner, Pan Seared Steak, or a classic Roasted Chicken. If you’re looking for more sides, this dish pairs well with Roasted Green Beans and Roasted Zucchini. Try my Brown Butter Brownies for dessert.
My Pro Tips
Recipe Tips
- 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.
- 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.
More Potato Recipes
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Au Gratin Potatoes
Equipment
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 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.
- 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.
Thank you for sharing your recipe..ABSOLUTELY the best! the best! the best!
Thank you so much! I am happy you loved it!
Can I double this? Just wondering if you think that I will need to add extra cooking time?
Yes! It would need more cooking time if you doubled it, but you certainly can!
I really want to make this for Easter but need it to be gluten free. Any ideas for achieving that?
You can use Cup4Cup flour!
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!!
Sounds wonderful! Happy you loved it!
I made these for Easter dinner and everyone loved them so much they begged me to make them the next Sunday as well!
So happy everyone loved them. They are always a hit!
I also made these potatoes for Easter dinner and what a hit they were! I just bought a new Mandoline so slicing was a breeze. Easy recipe to make and absolutely delicious. I will make these over and over. I used fresh raw full fat milk from a local farm. Yum!
Yay!! Happy everyone loved them as much as we do here. They are a big hit at any gathering. I love that you used fresh raw milk.
Elena, thank you for posting this incredibly delicious recipe. I followed it as written with Yukon Gold potatoes and used your substitution idea of half cream and half whole milk. I whisked the sauce for the stated time and added fontina, gruyere and parmesan. This dish was a hit at Easter dinner. I knew that if it tasted half as good as it smelled while baking, it would be delicious. It exceeded all expectations, and I received glowing compliments that I pass on to you. Thank you, again, for your contribution to our family gathering. The hostess was thrilled. I recently started following you on Instagram @cucinabyelena, and I received your email newsletter. I’m looking forward to trying more of your delicious recipes. P.S. I love the quality of your apron and pasta utensil I purchased from your website.
What a wonderful compliment! I am thrilled you loved the recipe and are loving the timeless products. Here’s to many more recipes. Enjoy.
Mmmm! Loved this au gratin. The cheeses were perfect. I did a little of it with sweet potatoes (and omitted the onions). Fantastic.
Wow- I love the addition of sweet potatoes. I want to try it.
Made these potatoes for Easter. Everyone loved them!
Hi Grace! Thrilled they were a hit with everyone 🙂
I made this recipe for Easter dinner and it was delicious.
Thank you! They are always a crowd-pleaser!
This recipe was a hit for Easter! Everyone loved it. I had never made my own cheese sauce etc before and directions were easy to follow. Loved the tips for cheese substitutions as I couldn’t find one of the main ones mentioned. Also did the half heavy cream half milk tip. I found the cooking time/temp to be perfect. Will definitely make again.
I made it in the AM and put it in the fridge until about 15 minutes before putting it in the oven. Prep wasn’t as long as I thought either.
Yay! I am glad the extra recommendations were helpful. It is an easy recipe to customize. I love to make it ahead of time like you did when I am making a large meal for a holiday.
Can you give instructions for making this ahead of time? Ty
Yes, make the entire casserole up to 24 hours ahead and store in the fridge. Take out 1 hour before baking then bake as directed. Enjoy!