Au Gratin Potatoes Recipe

Golden, bubbling, and irresistibly creamy, Au Gratin Potatoes are the epitome of comfort food with a French bistro twist. Paper-thin potato slices soak up a rich, velvety cheese sauce, baking into layers of savory perfection.

The nutty depth of Gruyère, the silkiness of cream, and a crisp, golden crust create a satisfying contrast of textures.

Paired with Smoked Salmon for an elevated brunch twist or a Whiskey and Coke cocktail for a bold, smoky balance, these potatoes shine in any meal.

Whether served at a holiday feast or a casual Sunday dinner, they bring a touch of indulgence to the table. This recipe invites creativity, making it as fun to experiment with as it is to eat.

Behind the Recipe

This version comes from a mix of memories, my grandmother made a version with plenty of onions, and my first apartment version used nothing but potatoes and cheese because that’s all I could afford at the time.

Over the years, I found a balance: a simple based sauce for creaminess, enough cheese to make it comforting, and thinly sliced potatoes that bake into soft, buttery layers. It’s still budget-friendly, but it feels like something you’d serve at a holiday table.

What Makes This Recipe Special?

• Layers of creamy, cheesy perfection – Each forkful melts in your mouth, with just the right touch of golden crisp on top.
• Versatile and crowd-pleasing – Whether it’s a holiday side or a cozy weeknight treat, it fits any occasion.
• Pairs beautifully with bold flavors – The richness balances well with smoky meats or a refreshing Potion Punch.
• A lesson in French technique – Slicing, layering, and broiling it’s simple but elevates your cooking skills.
• Endlessly adaptable – Try different cheeses, a hint of garlic, or even a spicy twist for a personalized touch.

These au gratin potatoes were absolutely amazing! Creamy, cheesy, and baked to golden perfection—just how I like them. Made them for Sunday dinner and even the picky eaters cleaned their plates. Super simple to follow and the flavors were spot on. Can’t wait to make them again!

— Laura Bennett, Michigan

Chef’s Pro Tips for Perfect Results

1. Slice potatoes very thinly so they cook evenly (use a mandoline if possible).
2. Don’t skip the roux — it prevents the milk from separating in the oven.
3. Layer onions between potatoes for better flavor distribution.
4. Cover the dish with foil and bake for 45 minutes.
5. Remove foil and continue baking for another 45 minutes until bubbly and golden.
6. If the top browns too quickly, loosely tent with foil.

Equipment

1. 2-quart casserole dish
2. Sharp knife or mandoline slicer
3. Medium saucepan
4. Whisk
5. Measuring cups and spoons
6. Aluminum foil

Ingredients For this Recipe

• salt and ground black pepper to taste
• 4 medium russet potatoes, thinly sliced
• 2 cups milk
• 3 tbsp butter
• 1 medium onion, sliced into rings
• 1½ cups shredded Cheddar cheese
• 3 tbsp all-purpose flour
• ½ tsp salt

Ingredient Substitutions

• Russet potatoes: Yukon gold potatoes for a buttery texture.
• Cheddar cheese: Gruyère, Swiss, or Monterey Jack.
• Milk: Half-and-half for richer sauce, or a mix of broth and milk for a lighter version.
• Onion: Shallots for milder sweetness.
• Flour: Use gluten-free flour if needed.

Ingredient Spotlight

Russet Potatoes:
Their high starch content allows them to soak up the creamy sauce and turn soft and tender without falling apart. This gives the gratin its signature layered texture.

Cheddar Cheese:
Sharpness adds depth, and its melting qualities create that irresistible golden top.

Instructions for Making This Recipe

Step 1: Arrange half of the sliced potatoes in the dish. Season with salt and pepper and scatter half of the sliced onions evenly over the top.

Step 2: Layer the remaining potatoes and onions, seasoning again lightly with salt and pepper.

Step 3: In a saucepan over medium heat, melt the butter, whisk in flour and salt, and cook for about a minute until the raw flour taste is gone.

Step 4: Slowly add milk, about ¼ cup at a time, whisking constantly to prevent lumps.

Step 5: Cook until thickened, 3 to 5 minutes, then stir in the cheese until fully melted.

Step 6: Pour the warm cheese sauce evenly over the layered potatoes, making sure it seeps down between the layers.

Step 7: Bake for about 1 ½ hours, until the potatoes are tender and the sauce is bubbling.

Step 8: Serve hot and enjoy.

Nutrition Facts (Approximate per serving, 4 servings)

Nutrition	Value
Calories	430kcal
Carbohydrates	49g
Fibre	4g
Fat	25g
Protein	20g
Cholesterol	77g

Texture & Flavor Secrets

• Thin slices ensure soft, delicate layers.
• Roux-based sauce prevents grainy texture.
• Onions cook down into sweetness that blends with the cheese.
• Resting time helps create clean slices and better presentation.

Cooking Tips & Tricks

• Use freshly shredded cheese, pre-shredded doesn’t melt as smoothly.
• Add garlic powder or fresh thyme for extra flavor.
• Stir in a handful of cheese into the sauce for added creaminess.
• If potatoes seem dry halfway through baking, add ¼ cup warm milk to the dish.

What to Avoid

1. Don’t use cold milk in the roux, it may cause lumps.
2. Avoid slicing potatoes too thick or they won’t cook through.
3. Don’t use low-fat milk; it won’t create a creamy sauce.
4. Not letting the dish rest can cause runny layers.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 Hour

Make-Ahead and Storage Tips

• Assemble up to 24 hours ahead and refrigerate (add cheese just before baking).
• Store leftovers for 3–4 days in an airtight container.
• Reheat covered at 300°F for about 15 minutes.
• Freezing is not ideal, dairy sauces may separate, and potatoes can become grainy.

What To Serve With The Tasty Recipe

• Tropical Cucumber Mango Slaw
• Sesame Carrot Cucumber Salad
• Fennel Kimchi
• Fennel Orange Salad
• Asian Cucumber Carrot Slaw

Creative Leftover Transformations

• Pan-fry slices for crisp edges.
• Turn into a cheesy potato soup by adding broth.
• Use as a base for breakfast casseroles.
• Serve with fried eggs for a hearty morning meal.

Additional Tips

• Add a pinch of nutmeg to the sauce for classic French flavor.
• Layer cheese between potato layers for extra richness.
• If using Yukon Golds, peel is optional — it adds texture.

Make It a Showstopper

Serve in a white ceramic baking dish to highlight the golden top, sprinkle fresh herbs like thyme or chives, and let the crispy edges show. A light dusting of pepper adds a rustic, homey finish.

Variations to Try

1. Garlic Parmesan Gratin: Replace cheddar with parmesan and add fresh garlic.
2. Loaded Potato Gratin: Add bacon, chives, and extra cheese.
3. Three-Cheese Version: Mix cheddar, Swiss, and Gruyère.
4. Creamier Style: Use half-and-half instead of milk.
5. Herb Gratin: Add thyme, rosemary, or parsley to each layer.

FAQs

1. Can I use a different type of potato?
   Yes, Yukon Golds work beautifully.
2. Can I add more cheese?
   Absolutely, gratins are forgiving and extra cheesy versions are delicious.
3. Why is my sauce lumpy?
   The milk may have been added too quickly or was too cold.
4. Can I slice potatoes ahead of time?
   Yes, but keep them in cold water and dry well before layering.
5. Can I use heavy cream?
   Yes, it makes an even richer gratin.
6. Can I make it without onions?
   Yes, the recipe still works without them.
7. Why are my potatoes still firm?
   They may have been sliced too thick or need more baking time.
8. Can I add garlic?
   Absolutely, fresh or powdered both work.
9. Can I freeze leftovers?
   Not recommended, texture changes.
10. What cheese melts best?
    Cheddar, Gruyère, and Monterey Jack.