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Best Creamy Au Gratin Potatoes Recipe

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5 from 7 reviews

Best Creamy Au Gratin Potatoes Recipe is an indulgent side dish or main course. The creamy sauce infuses the tender potatoes with a rich, savory flavor that’s perfectly complemented by the melted cheese. The potatoes remain tender and soft, with a slightly crispy edges. The dish has a wonderful balance of flavors and textures!

  • Total Time: 1 hr 35 min
  • Yield: 6-8 servings 1x


Units Scale
  • 67 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds)
  • 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
  • 1/2 teaspoon salt
  • 2 cups whole milk (can use 2%)
  • 1 cup shredded fontina cheese, more for topping
  • 1/2 cup shredded gruyere cheese (or mild white cheddar), more for topping
  • 1/2 cup shredded parmigiano cheese, more for topping
  • Fresh thyme, rosemary, or fresh parsley for garnish


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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! 


Top tips

    1. 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.

    1. 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.

    1. 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.

    1. 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.

    1. 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.

    1. 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.

  • Author: Elena
  • Prep Time: 15 min
  • Cook Time: 1 hr 20
  • Category: Savory
  • Method: Italian
  • Cuisine: American