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. followed recipe to the letter- potatoes were severely under-done (and I know my oven temp is accurate). I sliced yukon golds to 3mm thickness (you can see light through them) with the mandoline. They needed an additional 30 minutes beyond the additional 20 minutes the recipe indicated to brown them. Check your potatoes – pull one from the middle before you serve them to make sure they’re cooked.2 stars

  2. Simple recipe to follow and was so delicious! I added fresh thyme and some garlic for extra flavor. I will be making these again!5 stars

  3. This tasted very bland. It needed a lot more seasoning. Next time I will season the potatoes, and just add more seasoning overall2 stars

  4. Made it and thought there would be leftovers . Nope !! Will definitely be my go to for pot luck dinner next week .5 stars

  5. 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.4 stars

  6. 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!5 stars

  7. 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!5 stars

  8. 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.5 stars

  9. 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.5 stars

  10. 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!5 stars

  11. 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 !!!5 stars

  12. 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.5 stars

  13. 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!5 stars

  14. 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 recipe5 stars

    1. 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!

  15. 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… :-)5 stars

  16. 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.