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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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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Comments

  1. We absolutely loved this!! I made with smoked pork chops and my boyfriend said this meal was amazing.5 stars

  2. Tried this and not being very good in the kitchen. It turned out wonderful. Easy and Delish. Added a side salad and dinner was done. I did add crumbled bacon bits as my meat serving.
    Family loved it!

  3. This is the best au gratin potatoes ever. Cook and enjoy the taste
    I used the gruyere cheese. Fabulous5 stars

  4. if all you want to taste is mustard, this recipe is for you. i tried to salvage it by adding more cheese, it didn’t work. such a waste of ingredients. one star for the idea of microwaving the potatoes and onions to soften them to cut down on bake home.1 star

    1. Sorry to hear that, Melissa! Make sure you are only using one teaspoon of dry mustard powder in this recipe. But you can also reduce it if you are finding that the flavor is still too strong for your liking.

  5. Even though this dish is time consuming, it’s absolutely worth every second you put in. I had family over tonight that I was cooking for the first time and this dish was an absolute hit! I only made very small alterations (most of which were suggested somewhere on the page like adding garlic and thyme). If you’re having people over you want to impress, look no further my friends. Give yourself plenty of time to prep. Slicing the potatoes and onions and then stacking them is more tedious than I expected. Don’t worry, all your hard work will pay off when you see how quickly this dish disappears. I’ll be saving this recipe for the rest of my life haha. It’s creamy, cheesy, and dreamy y’all. Another reviewer said it right… potato HEAVEN5 stars

    1. So happy your guests loved this recipe, Sara! To help speed this recipe up we love using a mandoline to prep the potatoes and onions.

  6. Company just cancelled 1.5 hours before arrival due to illness. Potatoes all made but not cooked yet. Can I freeze for another day?

    1. Hi Cathy, that’s too bad! 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!

  7. Perfect as written! The subtle touch of dry mustard is a plus, as well as everything about the recipe!5 stars

  8. I used sharp cheddar and that white cheese
    . After baking for an hour I uncovered it to discover a thick layer of oil on top. I still baked for another half hour to try to brown it but didn’t because of the oil. Why did I get so much oil? Also how can I fix that?

    1. Hi Brad, we recommend shredding your own cheese for this recipe to help prevent that. Preshedded cheeses have added preservatives that can cause them to be a bit on the oily side. You could try dabbing the oil with a paper towel to absorb some off the top and then browning it.

  9. These are absolutely the most delicious potatoes I’ve ever eaten…. And I grew up on a potato and dairy farm!! I used extra sharp cheddar, Gruyère and half and half! Probably a little extra cheese…. I cooked as written and they were just amazing… labor intensive, but worth every minute!!! I wish I could use my photos!!5 stars

  10. Hi, just a quick question. Can these be mae in the slow cooker? I’d like to make them for Easter but have limited oven space. Thank you for your time.