Potatoes Au Gratin
Potatoes Au Gratin is definitely a weakness of mine when it comes to holiday side dishes. Basically, if it has carbs and cheese, it’s a favorite of mine 🙂
You wont believe how easy Potatoes Au Gratin are to make and for some reason they’re always viewed as a little more special at our house than just regular mashed potatoes or another potato side dish. They go with pretty much any meat and vegetable and the ingredients are usually things you already have on hand, including potatoes, cheese, butter, flour, milk, cream and spices.
Russet potatoes are the best and most common type of potatoes to use for au gratin potatoes. Gruyere cheese is also most commonly used, but I like to use cheddar cheese, or half gruyere and half cheddar since my family likes that flavor better.
How to make homemade Potatoes Au Gratin:
Slice russet potatoes into very thin slices (even thinner than 1/4 inch thick). You can peel the potatoes or leave the potato skin on.
Next, melt butter in a saucepan. Stir in the flour until smooth and cook for a minute or two. Slowly stir in milk, garlic, dried onions, salt, and pepper and cook on low until boiling. Stir in the cheese.
Place half of the sliced potatoes in the bottom of your casserole dish and pour half of the sauce over them. Add the second layer of potatoes, then remaining sauce, and sprinkle shredded cheese on top.
Cover the dish with tinfoil and bake at 35o degrees for 30 minutes. Remove the tinfoil and bake for an additional 20-30 minutes, or until the potatoes are cooked and the cheese is bubbly.
What is the difference between Scalloped Potatoes and Au Gratin potatoes?
Scalloped potatoes and potatoes au gratin are often confused, and for good reason since they are very similar. The most common difference is that scalloped potatoes are cooked in cream and au gratin potatoes are baked with cheese. These Au Gratin potatoes are covered with a cheese sauce and shredded cheese on top and baked in the oven.
To make Potatoes Au Gratin ahead of time, prepare up until baking. Cover with tinfoil and refrigerate overnight. Allow them to rest on your counter for 20 minutes before baking.
What to Serve with Au Gratin Potatoes:
- Easy, No Fuss Prime Rib
- Baked Ham
- Chicken Cordon Bleu
- Oven roasted Turkey
- Flank steak
- Ham Asparagus Rolls
Potatoes Au Gratin made with thinly sliced potatoes, a creamy cheese sauce and topped with shredded cheddar and gruyere cheese.
- 6 medium russet potatoes
- 6 Tablespoons butter
- 6 Tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 2 cloves garlic , minced
- 1 1/2 teaspoons dried onion flakes
- salt and freshly ground black pepper , to taste
- 3 cups freshly grated sharp cheddar cheese ,or Gruyere, or half of each)
Peel the potatoes if you'd like. Slice the potatoes into very thin 1/8'' slices.
In a small saucepan over medium heat, melt butter and stir in flour until smooth. Cook 1-2 minutes, stirring constantly.
Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 2 cups of shredded cheese until melted and smooth. Tastes sauce and add additional salt, pepper, garlic or onion flakes, if desired.
Place half of the sliced potatoes in a lightly greased 8x8 inch (or similar size) casserole dish. Pour half of the cheese sauce over potatoes.
Layer the remaining potatoes on top. Spoon the remaining cheese sauce over the potatoes. Sprinkle remaining cheese on top.
Cover with tinfoil and bake at 350 degrees F for 30 minutes.
Remove tinfoil and continue baking, uncovered, for another 20-30 minutes more or until potatoes are cooked, cheese is browned and sauce is bubbly.
To make ahead:
To make Potatoes Au Gratin in advance, prepare the recipe up until baking. Cover with tinfoil and refrigerate overnight. Allow them to rest on your counter for 20 minutes before baking.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe December 2013. Updated December 2018.