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. This is an outstanding recipe. I have never written a recipe review before, despite looking up and cooking hundreds of recipes. Use the best cheese you can buy. The stand on its side style presentation is delightful. I sprinkled Parmesan on top after removing the foil. Do not leave in the oven or the sauce will separate…still spectacular, but less pretty. I have printed this recipe in 4 sizes for 4,8, 12 and 16 servings

  2. Yummy. I think I thickened the sauce a bit too much and missed out on more crispy edges as they were coated with cheese sauce. Next time I will add some cayenne to give it a little kick too. Despite time it took, will try again!5 stars

  3. These are wonderful and I’ve made many potato au gratin recipes. My son-in-law who loved anything potato rates these as the best ever.
    I agree. The dish looks so pretty too. Never thought of stacking that way.
    Marvelous!5 stars

  4. wonderful au gratin potatoes and lots of great tips and tricks… really enjoyed reading it all!!5 stars

    1. I haven’t tried cilantro so I can’t say for sure, but it would change the flavor of this dish. If you try it I would love to hear how it turns out Karlene!

  5. Recipe Rating
    I am not a cook and frankly do not enjoy cooking. Once a week, I have my daughter and her family over for dinner, usually after a sporting event. Desperate for recipes that are vegetarian, delicious, and easy, I happened upon this version of potatoes au gratin. It was fun stacking the potatoes and onions. The suggestion to arrange the stacks on their sides made presentation very pretty. It was a hit with everyone.5 stars

  6. Delicious potatoes. I used a combination of cheeses that I had: about 1/3 Swiss and the remainder was an easy melt type that was mostly Cheddar. The only thing I would change is the stated prep time. Even using a food processor to slice the potatoes (which took less than 5 minutes), it took me much longer to get this in the oven. Another keeper from Holly!5 stars

    1. If halving, the cook time will likely need to be reduced. When your dish is lightly browned and your potatoes are cooked, it will be ready to serve!

  7. If you’re using russets do NOT do these ahead of time. They got gross. They turned black. They tasted fantastic. So we put some more cheddar on top baked them some more. Made mashed as a back up but no one ate them. We said close your eyes and eat. Best I ever had.5 stars

  8. These were FANTASTIC!!! Served at Easter dinner and the whole family loved them. I love how they looked with the potatoes standing upright. Thanks for the recipe5 stars

  9. I made this for Easter. It tasted really good!! The only change I made was adding a little cream cheese and sour cream to the cheese sauce (because I only had skim milk and wanted a creamier and richer sauce – I believe this defeats the use of skim milk, lol!).

    I did follow the overnight instructions; unfortunately some of my potatoes still turned browned, even with plenty of sauce on top. Next time, I’ll try microwaving the potatoes and onions 1st (like instructed above), then put on sauce and refrigerate.

    Thx for this recipe; and I’ve enjoyed many other recipes from this website!5 stars

    1. I have used rice flour as a substitute for all purpose flour in homemade cheese sauces with good results.

    1. I have never tried freezing it so I can’t say for sure. If you try it I would love to hear how it turns out!

  10. Hello! Has anyone omitted the onions and used onion powder instead? If so, how much did you use? I’m not sure if the kiddos at Easter would like the texture of the onions in the casserole. Btw, I’ve previously made this recipe as is, and it’s delish!5 stars

    1. I haven’t tried that Lisa but I think it should work just fine! I would use 2-3 teaspoons of onion powder. If you try it I would love to hear how it turns out!

    2. I omitted the onions (because of my daughters food sensitivity’s) and added 1 teaspoon of onion powder and 1 teaspoon garlic powder, it came out delicious!5 stars

  11. Made these fo supper tonight. Made 1/2 the recipe as just two of us. They were great. Thanks for the recipe5 stars

  12. 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

  13. 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

  14. 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