Potatoes Au Gratin is an easy cheesy favorite potato recipe! Thinly sliced potatoes and onions are smothered in a quick cheesy sauce and baked until golden.

Au Gratin Potatoes are a family favorite recipe and perfect for Sunday supper or as a make-ahead holiday side dish!

potatoes au gratin in a baking dish with a forkView Post

This Potatoes au Gratin recipe makes easy cheesy potatoes, similar to scalloped potatoes but loaded with rich cheesy flavor. They are the perfect holiday dish next to a baked ham or even Roast Beef Tenderloin or pork tenderloin!

Cheese for Potatoes au Gratin

What is the best cheese for potatoes au gratin?  When making Gratin potatoes, choose cheeses that have lots of bold flavors.  Our top choices are varieties with a sharper flavor such as sharp cheddar, parmesan, and/or Gruyere (or swiss).

Gruyere cheese adds a rich flavor to au gratin potatoes that truly cannot be matched; if you can get it, I highly recommend that you do! If Gruyere isn’t available use provolone or swiss for a similar flavor!

PRO TIP: For a smooth sauce and best results, shred your own cheese from a block. Pre-shredded cheeses will work but don’t melt as nicely.

ingredients for potatoes au gratin


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About the author

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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  1. Well Miss Holly! Thank you so much for this Au Gratin Potato recipe. I had not planned ahead to make this. It was Hubby request to have with the Ham. So I had most of the ingredients, but not enough milk, and being 13 or 17 miles from the nearest store, I had to substitute. Used 1 can of No MSG Cream of Mushroom soup and completed the milk to the 2 cups with Organic Half and Half. (oh how rich and calorie laden. Yummy.) The Ground Mustard, how unique. I have in the past, just threw all the ingredients together in the casserole dish. But, I made the cheese sauce per your instructions and much prefer Your way . I also had a 3rd of an Orange Bell Pepper and a hand full of Parsley that I HAD to use before it went on the edge and have to be fed to the resident Opposum that shows up at night with it’s pointed face self when the temperatures are about 20° (North Cental Minnesota) looking for scraps of food or empties the bird feeders. Used the Sharp Cheddar and Gruyere.
    Anyway, The dish is in the oven and smelling Great! It is not Beautiful like yours, I had to just go for function (too big a hurry for the Artistic expression Hahaha! or… too lazy. Ha!).
    Looking forward to checking out some of your other Recipes now. You’re a Good cook! Thanks for working so hard to Share!!! Appreciate it.5 stars

  2. I followed the instructions to a T I even used the tip to shred my own cheese. I just didn’t like this recipe and neither did my family. :/
    It had a strong onion taste and not a lot of any other flavor. Plus it felt like there wasn’t enough sauce. I bought a 5lb bag if potatoes and used half so I had the right measurements.

    Ended up making a different recipe a few days later using a combo of this recipe and that one. melting butter and sautéing a few garlic cloves, adding the flour and then adding 1.5 cups of heavy cream and a half cup of whole milk, melting in the 1c sharp cheddar and .5c Gruyère with 1.5 tap salt and a bunch of pepper, a tsp of bouillon and some onion powder and left out the onions. It was amazing.

    Sorry I didn’t like the original but stealing some of the instructions and applying them to a different recipe helped make something I loved.2 stars

  3. I halved the recipe and it made a delicious, comforting lunch for my husband and me, along with a nice glass of chardonnay. I used Jarlsberg and parmesan, and added some thyme. Wonderful recipe, thank you!5 stars