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!
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.
The Best Kind of Potato to Use for Potatoes au Gratin
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!).
Scalloped potatoes vs Potatoes au Gratin
So what is the difference between the scalloped potatoes and au gratin potatoes? They’re both very similar containing potatoes (and often onions) baked in a creamy sauce. Au Gratin is defined as covered with breadcrumbs or cheese, scalloped refers to “bake with milk or a sauce”.
In the case of this recipe, the difference is the cheese. That being said, the term scalloped potatoes is still often still used if there is cheese within the dish!
How to make Potatoes Au Gratin
Potatoes Au Gratin has tender potatoes in a creamy, cheesy sauce for a dish that everyone loves.
1. Prepare potatoes and onions by thinly slicing. For even thin slices, I use an inexpensive mandoline. You can find them for under $20 it and saves a lot of time.
2. Make the cheese sauce per the recipe below with flour and butter. Add in a little bit of milk to make a white sauce and finally lots of cheese. If desired other additions such as garlic and fresh thyme or herbs can be added.
3. Assemble the gratin. Stack the potato slices and onions in little piles and then stand them on their sides in your casserole dish (instead of laying them flat like a traditional gratin). This is easy to do and makes this potatoes au gratin recipe really pretty!
It adds both extra flavor and texture with the crispy edges on the potatoes (and who doesn’t love the crispy yummy cheesy bits)!! Sprinkle a little bit of extra cheese on top if desired.
Bake these Potatoes Au Gratin for about 90 minutes and garnish with parsley.
Time Saving Tip
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!
Make-Ahead
This dish can be made 24 hours in advance. Ensure the potatoes are completely covered in the sauce as any exposed bits of potatoes will discolor slightly. Cover tightly with plastic wrap and refrigerate.
Remove from the fridge at least 30 minutes before baking. You may need to add 10 minutes to the baking time.
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.
More Classic Potato Dishes
-
- Scalloped Potatoes Recipe – Classic.
- The BEST Mashed Potatoes
- Mashed Sweet Potatoes
- Twice Baked Potatoes – Make ahead and freeze.
- Easy Oven Roasted Potatoes
- Perfect Baked Potatoes – Simple and easy.
Did you try this recipe? Be sure to leave a rating and comment below!
Potatoes Au Gratin
Equipment
Ingredients
- 2 ½ pounds red potatoes
- 1 onion
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon dry mustard powder
- 2 cups milk
- 1 cup cheddar cheese shredded
- ½ cup gruyere cheese shredded
- salt & pepper to taste
Instructions
- 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 2.5qt to 3qt dish.
- Melt butter & flour in a saucepan 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. Cool 15 minutes before serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American, French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Great!
delicious! I added fresh thyme and some garlic for extra flavor. I will be making these again!
Simple recipe to follow and was so delicious! I added fresh thyme and some garlic for extra flavor. I will be making these again!
This tasted very bland. It needed a lot more seasoning. Next time I will season the potatoes, and just add more seasoning overall
Thanks for trying this recipe, Ryan.
Made it and thought there would be leftovers . Nope !! Will definitely be my go to for pot luck dinner next week .
I made this today. I love onions but not in this dish. the dish is very good but I felt like it was missing something. maybe garlic or some bacon.
We recently moved back to my hometown to be near family, and my husband loves this style of potato, so I ran with a new recipe for our inaugural debut spread. I got all excellent reviews from my 79-year young father all the way down to my 5-year old niece. I did a double batch and was a little worried, but baked it in a lasagna pan and baked an extra 10 minutes on the front side, and it turned out great! My husband wants more sauce next time, and that’s an easy fix. It makes a large dish, so I will just shorten the potatoes by a few ounces.
Delicious!
So happy to hear that, KJ! That’s the perfect debut ❤️
I prepared this dish as suggested. We broke the madelin, but luckily I had newly sharpened knives and was able to complete the recipe easily. The red potatoes were really easy to slice. I couldn’t find my round dish, but my rectangular dish worked perfectly. I added about a fourth of a cup of melted butter to the dish just before serving (it didn’t need it!} but my husband loves butter! The dish was beautiful and equally delicious! I promised my son I will make it again!
Thank you Holly!
This recipe, although a little labor intensive, is delicious. My husband really enjoyed them… one of his favorites. I do t typically like potatoes prepared this way, but did really like this recipe. Thank you.
Wow, amazing. The first time I’ve made these and the potatoes are cooked! I used a mandolin, that is the trick. I added 3/4 tsp garlic powder. No salt was added. This is definitely being saved. Next time I will add chopped bacon and jalapenos! Thank you thank you thank you.
These au gratin red potatoes “rocked our world”! I had some medium red potatoes for smashed potatoes, which we always love, but I wanted to try something different. They’re a little extra work, but worth the effort, for sure! Delish! Used my mandolin to slice – a must for easier prep. Thank you for this recipe! I will be using it for Holiday dinners too!
I used pepper cheese & instant potatoes to thicken my cheese sauce. I poured said cheese sauce over pre-cooked (red potatoes) I had leftover in the fridge. Added 1/2 Vadalia onion and 1/2 cup chopped green onions & covered everything in nearly expired sliced American cheese (12 slices). The coup de gras was chopped up deli ham meat over the cheese. 400° for 40 minutes was perfect. Delicious meal !!!
Sounds wonderful Joseph!
the absolute BEST gratin i’ve ever made! we subbed out the gruyère for swiss and it tasted stellar! never had this dish with onions but i will only be making it this way from now on.
Had a dinner party of 10 people and 10 out of 10 loved these potatoes. Need I say more???
This is fabulous!
Easy and I love the fact that it can be made a day ahead.
Varied the cheese to 1 C white sharp cheddar, 1/2 C Gruyere and 1/2 C Colby Jack and added minced garlic to the rue. I will definitely be making this again!
If I wanted to make a truffled version of this could I put a tablespoon or so in the cheese sauce? Wondering if others thought this would go well with the recipe
I haven’t tried it so I can’t say for sure Cheesy, but I think that sounds wonderful! If you try it I would love to hear how it turns out!
It’s spelled roux
This recipe was easy, tasty, and versatile! The cheese can be different, and it can be seasoned in a variety of ways. It is indeed easy and cheesy… :-)
I’m the cook that needs a recipe and hope it turns out, mostly does. I followed this as written and so impressed with this dish, yhe flavors were so good, my husband raved about it.