Potatoes Au Gratin

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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

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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. Made this for dinner tonight. I didn’t change anything, I happen to have a white sharp cheddar waiting for this dish! I also used gold Yukon potatoes. My husband and I both had seconds. It was delicious!!

  2. I have made these three times. I use russet potatoes. They turn out perfectly every time. Everyone loves them! Just remember they take a while.5 stars

  3. I have made these three times. I use russet potatoes. They turn out perfectly every time. Everyone loves them!5 stars

  4. These were superb! I did microwave the potatoes/ onions for 5 minutes, since my work had been interrupted. I really liked the result of standing the slices, rather than layering flat as usual

  5. I made this last night for Christmas Eve dinner today when I took it out the liquid came out of the potatoes. Is this okay? I’m nervous because this is a staple in our dinner tonight I won’t be baking it for a few hours so I want to make sure I don’t need to remake the whole thing while I have time!

    1. I have made this ahead before and haven’t had it be runny so I can’t say for sure why it’s watery. If there is a little bit of liquid, it should be fine as some will evaporate in the oven. If there is a lot of liquid separated on top you might like to drain a little bit of it. Hopefully, it turns out perfectly for you. Merry Christmas.

    1. Hi Miranda, I would let the casserole sit to warm up while the oven preheats and then bake it according to the recipe instructions.

      1. Yes it can. You can find this information in the post as well:

        Just like when making scalloped potatoes, the best potatoes for gratin are red-skinned or Yukon gold potatoes. These two waxy potatoes can hold their shape well and because they’re thin-skinned, they do not require peeling (extra bonus!).

        While russet potatoes or baking potatoes taste good, they’re more starchy. They do not hold their shape as well and the dish can become mushy, they’re more suited to mashed potatoes.

  6. I’ve tried several of your recipes on my family and we have loved everyone of them our favorites are anything with cheese.
    Thank you so much for all the great food recipes.5 stars

  7. I rarely write reviews but I have to give this one five stars, I’ve made it several times over the last six months or so, and it comes out amazing each time. I’m making this again to bring to my family’s Thanksgiving dinner! Thanks for a great recipe!5 stars

    1. That will be a delicious addition to Thanksgiving Dinner, Hattie! So happy to hear you are enjoying this recipe!