With a homemade cream sauce, and layers of parmesan and cheddar cheese, these Potatoes Au Gratin are SO rich and creamy!
Potatoes are a staple when it comes to side dishes, and this Potatoes Au Gratin recipe proves it! They are perfect with most main dishes, just like our Roasted Red Potatoes, Scalloped Potatoes, and Funeral Potatoes.
homemade Au Gratin Potatoes
I love a good side dish. Especially when the holidays roll around, I am all about the tasty sides! I love loading my plate with all the goods – from Mashed Potatoes to Stuffing, to Sweet Potato Casserole.
This delicious Potatoes Au Gratin recipe is perfect for your holiday table (or for any other time you need a delicious side!) It’s easy to make, and incredibly cheesy and delicious!
The phrase “Au Gratin” makes these potatoes sound like super fancy gourmet potatoes, doesn’t it? Although it sounds fancy (and tastes like a million bucks in my opinion), this recipe is actually really simple!
“Au Gratin” is French, and it literally means “by grating”. So you’ll see Au Gratin recipes topped with either bread crumbs, shredded cheese, or both – and then browned.
Au gratin or scalloped potatoes: Americans typically use the term interchangeably for sliced potatoes baked in a creamy sauce. If you want to get technical, au gratin potatoes have cheese, whereas scalloped potatoes traditionally don’t.
How to make Au Gratin Potatoes
POTATOES. Start by slicing your potatoes thinly (use a mandolin or chef’s knife). Spread them in a baking dish. I like to do the whole process in layers so I can maximize the amount of cheesy goodness.
PREP. Preheat the oven to 350°F. Spray a 9 x 9 baking dish with cooking spray and set aside.
CHEESE SAUCE. In a medium saucepan, melt the butter. Whisk in the flour, and cook 3-4 minutes, until golden brown. Slowly add the milk and cream, whisking constantly to prevent lumps. Cook an additional 5-6 minutes, or until thickened. Remove from heat. Stir in the salt, pepper, and one cup of the cheddar cheese.
LAYER Layer one third of the potato slices, as evenly as possible, in the prepared baking dish. Pour one third of the sauce over the potatoes, spread to cover. Sprinkle ⅓ of the parmesan cheese, and ⅓ of the remaining cheddar cheese over the top. Repeat the layers twice more.
BAKE. Cover with foil, and bake for one hour. Remove foil and bake for an additional 20-30 minutes, or until golden brown, and bubbling on top. Let cool 15-20 minutes before serving.
It’s a good idea to let them sit before serving so the sauce can thicken up a little bit, so also account for 10-15 minutes of cool time after they come out of the oven.
LAYER + COOK. Layer the potatoes, sauce, and cheese in the crockpot. Cook on high for 3-4 hours, or on the low setting for 6-8 hours.
This may yield a slightly different texture. It won’t have a crunch on the top like it would get from being in the oven, but the taste will be the same.
These au gratin potatoes are unbelievably delicious! They’re a little too rich to eat on a daily basis, but they’re perfect for a holiday or special dinner. They’re so tasty that you’ll be craving them constantly. 🙂
Recipe Notes + Tips
Potatoes. I used red potatoes for this dish. They are waxier, and keep their shape really well. You also don’t need to peel them. Other types of potatoes can also be used such as russets and yukon golds. If you use russets, be sure to peel them first.
Purple Potato Slices are not harmful to eat, it simply looks a little off. The reason potatoes take on a purple hue is due to being exposed to air for a long period of time.
If you have sliced your potatoes in advance, simply put them in a bowl of cold water, and keep them in the fridge. This will keep them from coloring. Drain and pat dry before finishing the recipe.
Flavor. These cheesy potatoes only need some salt and pepper, but if you wish to add extra flavor:
- Add onions, garlic, thyme, rosemary, parsley, or even nutmeg.
- Top with scallion for more flavor.
- Use gruyere cheese, jack cheese, or even asiago cheese.
- Add cooked protein such as cubes of ham, shredded chicken, or bacon bits to make this delicious side dish into a main meal.
Doneness. When you think the dish is done, test a couple different areas by stabbing the potato with a fork. If the potatoes are tender, and it slides through without resistance, the dish is done.
If the top is browning, but it still needs more time to bake, tent a piece of tin foil over the dish to keep it from burning.
Make ahead of time. Assemble this dish the day before. Be sure to cover with plastic wrap, pressing the top of the casserole. Store in the fridge and bake according to directions.
STORE leftovers in an airtight container in the fridge for 2-3 days.
Bake and FREEZE. Whether you are making them ahead of time, or have leftovers, freeze baked Au Gratin for up to 1 month. Keep in mind the texture of potatoes do change when frozen.
Smaller portions are easy to reheat in the microwave, whereas larger portions should be reheated in the oven. Thaw in the fridge overnight. Set the oven to 325°F and heat for about 40 minute until warm throughout.
For even more potato side dishes, check out:
- Easy Twice Baked Potatoes
- Funeral Potatoes
- Brown Sugar Glazed Red Potatoes
- Cheesy Hasselback Potatoes
- Cheddar Mashed Potato Casserole
- Garlic Mashed Red Potatoes
Potatoes Au Gratin Recipe
- 6 medium red potatoes sliced thinly
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy whipping cream
- 2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cheddar cheese divided
- 1/2 cup freshly grated parmesan cheese
- Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray and set aside.
- In a medium saucepan, melt the butter. Whisk in the flour, and cook 3-4 minutes, until golden brown. Slowly add the milk and cream, whisking constantly to prevent lumps. Cook an additional 5-6 minutes, or until thickened. Remove from heat and stir in the salt and pepper and one cup of the cheddar cheese.
- Layer one third of the potato slices as evenly as possible in the prepared baking dish. Pour one third of the sauce over the potatoes and spread to cover. Sprinkle ⅓ of the parmesan cheese and ⅓ of the remaining cheddar cheese over the top. Repeat the layers twice more.
- Cover with foil and bake for one hour. Remove foil and bake for an additional 20-30 minutes, or until golden brown and bubbling on top. Let cool 15-20 minutes before serving.
I love potato dishes & these look amazing! Thank you Alicia for sharing! For more delicious recipes from Alicia, check out, The Baker Upstairs.
I don’t think I’ve ever made au gratin potatoes before, but now I definitely want to try! These look so delicious! I just have to be careful using my mandoline slicer, because I have sliced both a thumb and a finger before! But these potatoes just might be worth it 🙂
Can i use russet potatoes?
Sure can 🙂 Enjoy!!
hi Lil’ Luna is the cream heavy cream? or sour cream? or what type of cream?
My Mother-In-Law makes these all the time, so good!
If i double the recipe, how do i adjust cooking time?
You would need to add a few more minutes. I don’t have a specific time, but I would start checking it maybe 5 min later & you can add a couple min at a time. Enjoy!
My hubby’s favorite way to eat potatoes!! They are worth the time! Super cheesy & tasty!
What a wonderful side dish!! These will be perfect for the holidays or anytime of the year. They’ll be great with so meals!
It wouldn’t be a holiday dinner without this side dish on the table. So cheesy and delicious!
This is really amazing!! Such an impressive side dish! Thanks for the recipe!
Cheesy potatoes? Yes please! Potatoes are my favorite side and I love all the different recipes on you or site.
I love au gratin potatoes. I love that there cheesy and different that mashed potatoes but have that same great taste.
This was the best recipe ever! I made them for Easter in 2021 and I’m going to make them for Christmas this year. I used Gruyer instead of cheddar and added 1/2 tsp. Of mustard powder to the cream sauce and topped with fresh chives. Thank you for a great recipe!