Potatoes Au Gratin

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Potatoes Au Gratin are a dinnertime staple around here! Tender potato and onion slices smothered in a quick cheesy sauce and baked until golden.

Au Gratin Potatoes is a family favorite recipe in my home! This side comes together easily and creates a cheesy and creamy dish that is unbelievably yummy!

closeup of Au Gratin Potatoes with browned cheese garnished with parsley

I love cheese! It is no secret that I can’t resist it! Even better when it’s smothering my fave potatoes!  This is the perfect dish to serve next to a perfectly cooked pork tenderloin or even with a delicious Easter Ham!

Potatoes Au Gratin satisfy my need for creamy, cheesy goodness and creates a side dish that your entire family will love! The recipe comes together very easily!

  • Thinly slice potatoes and onions (I use a simple inexpensive mandoline, it’s under $20 and saves tons of time).
  • Stack the potatoes in little piles and then stand them upright in your casserole dish (instead of laying them flat like a traditional gratin). This is easy to do and makes this potatoes au gratin beautiful! It adds both extra texture and flavor with the crispy edges on the potatoes (and who doesn’t love the crispy yummy cheesy bits)!!
  • A simple and silky homemade cheese sauce loaded with flavor smothers these potatoes.
  • Bake these Potatoes Au Gratin for about 90 minutes.

While we most often eat these as a side, I sometimes make Potatoes Au Gratin with ham by including slices or diced leftover ham (from our favorite Crock Pot Ham) before baking.

closeup of Au Gratin Potatoes with browned cheese

I’ve tested countless varieties to figure out what is the best cheese for potatoes au gratin… and they are cheeses that have lots of flavor.  You’ll want to select varieties with a sharper flavor such as a sharp cheddar or gruyere (or swiss) or even sprinkle in some feta.  The gruyere cheese I use adds a rich flavor to the Au Gratin Potatoes that truly cannot be matched; if you can get it, I highly recommend that you do! If gruyere isn’t available a mild provolone or swiss can be substituted for a similar flavor!

If you’re a little short on time, set the potatoes and onions in the dish as directed and cover with plastic wrap.  Microwave on full power for about 10 minutes (be careful, it will be hot when removing the plastic wrap).  Add the cheese sauce and bake as directed below for about 45-55 minutes.  Equally delicious… just a little bit quicker!

closeup of pouring cheese over uncooked Potatoes in a dish

You may be wondering, What is the difference between scalloped potatoes and au gratin potatoes? They’re both very similar containing potatoes (and often onions) baked until tender in a creamy sauce. Au Gratin is defined as covered with breadcrumbs or cheese where as according to the dictionary, scalloped refers to “bake with milk or a sauce”.  In the case of this recipe, the difference is the cheese within the sauce. Truthfully, I think the term scalloped potatoes is often still used if there is cheese within the dish!

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Potatoes Au Gratin baked
4.95 from 233 votes
Review Recipe

Au Gratin Potatoes

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Author Holly Nilsson
Potatoes are a dinnertime staple for good reason! They are versatile and there are so many ways to prepare them! Au Gratin Potatoes is a family favorite recipe in my home! This side comes together easily and creates a cheesy and creamy dish that is unbelievably yummy!


  • 2 ½ pounds red potatoes
  • 1 onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • 2 cups milk
  • 1 cup cheddar cheese
  • ½ cup gruyere cheese
  • salt & pepper to taste

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  • Preheat oven to 400°F.
  • Wash potatoes and slice into ⅛" thin slices. Slice onion as thin as possible.
  • Layer potatoes and onions in little stacks. Place stacks upright in a greased casserole dish.
  • Melt butter & flour in a sauce pan and cook 2-3 minutes. Add seasonings and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
  • Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.

Recipe Notes

To reduce baking time, wrap casserole dish in plastic wrap before adding the cheese sauce and microwave on full power for about 10 minutes (be careful, it will be hot when removing the plastic wrap). Add the cheese sauce and bake as directed below for about 45-55 minutes. Equally delicious... just a little bit quicker!

Nutrition Information

Calories: 268, Carbohydrates: 29g, Protein: 11g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 205mg, Potassium: 774mg, Fiber: 2g, Sugar: 5g, Vitamin A: 475IU, Vitamin C: 13.2mg, Calcium: 278mg, Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword gratin potatoes, Potatoes Au Gratin
Course Side Dish
Cuisine American

Repin this Delicious Casserole

Au Gratin Potatoes with writing

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Hello! I am planning on making this to take camping next week. Do you think I could freeze it after putting the cheese sauce on before baking? Or should partially bake it then freeze it? Thanks!

    1. That sounds like a delicious camping meal, Becky! I have never tried freezing this recipe, so if you do please let us know how it turns out. It would probably be best to prebake this recipe or at least partially bake before freezing but let us know how it turns out for you!

  2. The microwave tip was brilliant!
    Great recipe and I’ve added it to my collection of staples. Thanks!5 stars

  3. The the flavor and presentation were terrific. Unfortunately my potatoes never completely softened. I put them back in the oven for a total cook time of 2 hours and 30 minutes. I used my food processor to slice the potatoes so I’m not sure what happened. I will try it again and hope for better results next time.3 stars

  4. I usually try to do my recipes by weight to be more precise. Might not matter too much in this recipe, I do a lot more baking than cooking… Is 1 cup of shredded cheese the same by weight (i.e. 8 oz)? Or would it be less?

  5. I would like to make these potatoes for Easter. However my ham needs to bake at 250 degrees and the potatoes at 400 degrees. Can I bake these at a lower temperature for a longer time and finish under the broiler to get the crunchy bits? How long would the take?

    1. I can’t say for sure because I haven’t baked them at 250F, but I would think they’d take about 2-2 ½ hours, plus the time at the end uncovered at the higher temperature (while the ham rests). You’ll have to check them for doneness. Let us know how it works for you if you try it Angela.

    2. I have made this recipe the last few Easters. I actually par bake or fully bake the day before and then just re heat (or finish baking) them with the ham. Just be sure to add a bit of extra milk prior to reheating and cover tightly with foil5 stars

  6. Do you use whole milk or evaporated milk?? I plan to make for Easter dinner 2021. They look so delicious!!

  7. The regular directions say to cook covered for 60 then remove the tin foil and cook longer. When you are cooking in the microwave to cut down on time, do you ever take the foils off in the oven or leave it on for the 45-55 minutes?

  8. These are still baking, I can’t wait! Please add “sharp cheddar” to your ingredient list. It’s only mentioned further down the recipe so I bought mild cheddar. :-/ I was grocery shopping off the list of ingredients… thank you!!!5 stars