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Potatoes Au Gratin – thinly sliced potatoes layered with a deliciously thick cream sauce and topped with cheddar cheese. Such a great side dish for any type of meal and so much easier to make than you think!
Cheesy potatoes are one of those foods that everyone loves. It doesn’t matter what form they are in, when you say that is what is for dinner people get excited. Loaded Twice Baked Potato Casserole is a version that has mashed potatoes with cheese and bacon and is over the top amazing. These Au Gratin Potatoes are thinly sliced and then topped with cheese that gets all melty and delicious.
I love this potatoes au gratin recipe because of how simple it is. It really is just a few ingredients and not much work. The hardest part is slicing the potatoes. If you have a mandoline this is the time to break it out! You want the potatoes sliced as close to the same thickness as possible, so they cook at the same rate.
Scalloped Potatoes vs Au Gratin Potatoes
This is the big question that gets asked every time one of these recipes is made. The main difference comes down to the cheese. Scalloped potatoes are cooked in a very similar cream sauce they are just not topped with cheese. Au Gratin Potatoes always have melted cheese on top. Both use thinly sliced potatoes that are arranged in a casserole dish and baked until soft and tender.
The Best Potatoes for Potatoes Au Gratin
Russet potatoes are my favorite to use. They contain the most starch, so as they cook down it makes for the creamiest sauce. You can use red potatoes as well if you have them, but russets are my favorite.
How to Make Potatoes Au Gratin
- Thinly slice the potatoes. This is the time to break out your mandoline slicer. If you don’t have one, you can get a relatively inexpensive one for under $20 at Amazon. Trust me, it is worth the investment even if you only break it out a couple times a year.
- Arrange the potatoes in a casserole dish. You don’t want to just stack them tall, you want to have space between them and make them somewhat pretty. In addition to appearance, it allow the sauce to get into all the open areas and really cover the potatoes.
- Cover with the delicious cream sauce. You just pour over the potatoes trying to make sure that everything is covered.
- Bake – these do take awhile to bake. I start with them covered so that potatoes can actually cook without burning. Then cover with cheese to finish baking.
Homemade au gratin potatoes are so much easier to make than they appear. They are perfect for your next holiday meal or even Sunday dinner. They do take awhile to bake, but really most of the time involved is hands off. These are perfect to make if you have leftover ham from the holiday, just mix it in when you layer the potatoes and it will blend with everything and be absolutely delicious!
What to Serve with Potatoes Au Gratin
More Great Potato Side Dish Recipes
- Scalloped Potatoes
- Oven Roasted Potatoes
- Jalapeno Cheddar Mashed Potatoes
- Loaded Baked Potatoes
- Instant Pot Mashed Potatoes
- Baked Potato Casserole
Perfect Potatoes Au Gratin
Ingredients
- 1 Tablespoon unsalted butter, diced into small pieces
- 4 medium russet potatoes
- 1 cup heavy cream
- 1 cup milk
- 2 Tablespoons all-purpose flour
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup sharp cheddar cheese, shredded
- 2 green onions, thinly sliced
Instructions
- Preheat the oven to 400º F. Spray a large baking dish with non stick spray.
- Thinly slick potatoes, and arrange in the bottom of the baking dish. Best to use a mandolin to get even slices.
- In a liquid measuring cup combine milk and cream. Whisk in flour, garlic, salt and pepper.
- Pour over potatoes. Spread diced butter over the top of the mixture.
- Cover, and bake for 60 minutes. Uncover, and bake for 20 more minutes.
- Sprinkle with cheese, and return to oven until the cheese is melted.
- Garnish with green onions to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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this looks incredible, and only 1 tbsp of butter. WOW! I’ve eaten a very loaded version of this, but I’ve been wanting to make it with less fat… a roux is really the only way to do that. Great blog. 🙂
What a great dish and perfect for Easter! My hubby could probably eat half that dish – one of his favs!
I made this recipe last night. I used 3 small/medium garlic cloves and I feel it was a bit strong. I used 2% milk instead of skim. I also used a 9 x 13 pan but next time I think I will try to use a 9 x 9. Not as gooey as I would have liked. I think it was because the pan was too big. Decent recipe but I will be making adjustments. Will try a mixture of cheese instead of just cheddar next time.
I am loving all the cheesy goodness in this dish! Looking forward to enjoying this for dinner tonight; looks too good to pass up!
Just so happens I have everything I need for this dish! This sounds like a perfect side for dinner tomorrow!
This would be a perfect side dish for my Sunday dinner!
This would be a great side dish for Easter dinner this year! 🙂
Such a great side dish! Easy, delicious and even a winner with my picky eaters!
What a great side dish! Love all that cheese!
One of my favorite ways to eat potatoes! So cheesy and delicious. I love eating the leftovers (if we have any) for lunch. 🙂