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
- 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.
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mmmm chese
What kind of cheddar is preferred? White cheddar? Orange cheddar? Sharp etc…
Thank you in advance. I like to follow recipes to a T
I like to use a sharp cheddar. Enjoy!
I made these for Thanksgiving and they were a HIT! Added some chopped fresh thyme and rosemary to the cheese sauce, otherwise followed the recipe exactly. The cooking times and helpful instructions were spot-on. Will definitely make again – thanks for the recipe!
Making this for Thanksgiving dinner at boyfriends request. I made it a few months ago and it was delicious.
Hi! Can you do it without the onions?
Hi JP, it will slightly change the flavor but will still be delicious! Enjoy!
this recipe is delicious. I have made it several times.
Made these for dinner tonight and it’s so good! Best potatoes au gratin recipe I’ve tried!
Definitely will be making this again! I used what I had – Sharp cheddar, Colby Jack and russets – and it was delicious! Everything else followed your recipe even using to “10 minute microwave tip”. Thank you for a new family favorite that’s so much better than the box.
What baking time would you recommend if I wanted to turn these into potato stacks in a muffin tin?
I’ve made the original recipe, omitted dry mustard just because I didn’t have any, turned out great.
I have not tried it Lindsay so I can’t say for sure. I would still preheat the oven to 400°F and check them after about 25 minutes. If you try them I would love to hear how they turn out!
Really delicious recipe with clear-cut instructions. A sure-fire crowd pleaser!
We absolutely loved this!! I made with smoked pork chops and my boyfriend said this meal was amazing.
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!
So glad to hear how much you love these potatoes Debbie! Bacon makes everything better!
This is the best au gratin potatoes ever. Cook and enjoy the taste
I used the gruyere cheese. Fabulous
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.
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.
Can I take out the dry mustard?
You can leave the dry mustard out and while it will slightly affect the flavor, will still be delicious. If you try it I would love to hear how it turns out!
Did you use dry mustard? You can barely taste it in my sauce
Never had that problem before. Very subtle in my sauce.
Are you sure you only added ONE Teaspoon of DRY mustard? There is no way that anyone could taste mustard at all with that small amount. Not trying to be rude or anything. I’ve misread instructions before and F’ed up a recipe. lol…..
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 HEAVEN
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.
Company just cancelled 1.5 hours before arrival due to illness. Potatoes all made but not cooked yet. Can I freeze for another day?
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!
Perfect as written! The subtle touch of dry mustard is a plus, as well as everything about the recipe!
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?
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.
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!!
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.
That should work well. I would follow the cooking instructions on this cheesy scalloped potatoes recipe. Enjoy!