Potatoes Au Gratin, cheesy

Cheesy Au Gratin Potatoes should be comforting, creamy, and cheesy, and this recipe checks every box. No shortcuts, no bland sauce, a tried-and-true method that comes out exactly, golden, and melty how you hoped it would.

We've tested a lot of au gratin potatoes over the years. Some with heavy cream, some with shortcuts, and some that promised to be “a house favorite”, but ended up bland or dry. This is the version we always come back to. It’s the kind that reminds us of Sunday suppers and holiday tables growing up.

It’s made with real cheese, no canned soup, and it actually turns out creamy and rich every time. It has buttery layers of soft potatoes, creamy cheese sauce, and that golden bubbly top. It’s honestly, reliable, and cozy the one we make any time we want to serve cozy comfort without stressing.

If you’re into that saucy, cheesy goodness, be sure to try our Baked Mac and Cheese Too!

Why Recipe For Au Gratin Potatoes stays in the rotation

1. They’re cheesy and starchy and filling, and it ranks among the ultimate comfort foods.
2. An absolute classic and always a guaranteed table favorite.
3. The memorable from-scratch flavor is so much better than box versions like Betty Crocker or the Aldi potato gratin.
4. Well-balanced for holidays, Sunday dinners, or any day that ends in “Y”.

Au Gratin vs. Scalloped Potatoes

Though these terms have become almost synonymous, there are in fact key differences in these sliced potato casserole recipes.

The first major difference is that unlike au gratins, traditional scalloped potatoes do not actually contain cheese.

Scalloped potatoes are made with an herbed cream reduction.

These days however amateur and even professional chefs alike often use the term interchangeably. So if you want to say you made cheesy scalloped potatoes, we see no problem with it.

Ingredients For Cheesy Au Gratin Potatoes

• Yukon gold potatoes – thinly sliced (about 1/8th of an inch thick)
• Unsalted butter – if you only have salted butter, omit the salt from the recipe and taste the sauce before adding any.
• All purpose flour
• Milk
• Sharp cheddar cheese, grated (we do not recommend pre-shredded)
• Garlic powder
• Coarse kosher salt
• Ground black pepper
• Grated gruyere cheese
• Grated parmesan

Best Cheese For Au Gratin Potatoes

Traditionally, shredded cheddar cheese is used. But not any shredded cheddar will do. You want to use freshly grated cheddar from a block, not prepackaged cheddar shreds.

Packaged cheese shreds contain an anti-caking ingredient that helps the cheese not stick together. Because the cheese doesn’t want to stick together, you end up with a less creamy, slightly grainier end result.

You can also use a variety of fresh cheeses in this recipe. Think of the key flavors you’re going for and match the bouquet of various cheeses.

We always like to use cheddar as our base and supplement some smoky cheeses in as well.

There are those who say Velveeta will melt a house favorite. But you want to use fresh cheese for a house favorite from-scratch au gratin potatoes recipe.

If you liked the velvety Velveeta scalloped potatoes when you were a kid, then you will come back to this cheese sauce. It has that same beautifully creamy texture.

How to cook From-scratch Au Gratin Potatoes

It may seem like there’s a lot going on here, but this is a straightforward recipe to pull together.

1. Preheat the oven to 375ºF.
2. Spray a 9×13 baking dish with avocado oil spray and set it aside.
3. Add the butter to a saucepan over medium heat. Once the butter has melted, add the flour and whisk until it becomes smooth and makes a roux.

1. Keep whisking and slowly begin adding the milk, whisking continuously to keep it smooth. Be sure to whisk out any clumps fully.

1. Turn off the heat and add the cheddar cheese, garlic powder, salt, and pepper.

1. Whisk until the mixture is smooth and creamy.

1. Place a layer of sliced potatoes across the bottom of the prepared baking dish. You’ll want to use 1/3 of the potatoes. They can overlap slightly, but try not to have them directly stacked on each other. That way the cheese can get on all of the potatoes.
2. Pour 1/3 of the cheese sauce over the top of the potatoes and spread it evenly.
3. Top the cheese layer with another single layer of potatoes.
4. Top that layer of potatoes with another 1/3 of the cheese sauce.
5. Add the final layer of potatoes and pour the remaining cheese sauce on top, spreading evenly.
6. Sprinkle/spread the gruyere and parmesan cheeses evenly across the top.
7. Cover the baking dish tightly with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20-30 minutes. Until the potatoes are cooked through and the top begins to become golden brown.

Cheese Sauce for Scalloped Potatoes

This is obviously the most important part of the recipe. You have to get the cheese sauce right. You don’t want it clumpy or too runny.

You want to make sure it has the proper amount of flavor before being adding it to the potatoes. That way the flavor fully bakes in. (Instead of adding it to the surface after.)

Let’s take a closer look at making the cheese sauce for these cheesy potatoes au gratin.

1. You want to melt the butter in a saucepan over medium heat. Melt the butter, but don’t let it scorch.
2. Once the butter has melted fully you can then add the flour. Whisk until it becomes smooth and makes a roux. Sifting the flour beforehand can decrease the chance of lumps in your roux.
3. Keep whisking as you slowly, SLOWLY, add the milk. This method of pouring the milk in slowly while you are whisking decreases the chance of clumps. That will keep your sauce smooth.
4. Keep whisking continuously to keep it smooth. Be sure to whisk out any clumps fully.
5. Turn off the heat and add the cheddar cheese, garlic powder, salt, and pepper.
6. Whisk until the cheese sauce mixture is smooth and creamy.

Variations of Cheesy Potatoes Au Gratin

These plain additions and substitutions can change up how you use these versatile

• This batch is excellent topped with chopped, crispy bacon.
• There are a variety of options to use in au gratin potatoes rather than heavy cream. You can use whole milk, like this recipe does, or you can also use evaporated milk.
• You can treat these like loaded mashed potatoes or twice baked potatoes. Top them with sour cream, chopped bacon, and chives.
• Chopped or shredded ham is a tremendously satisfying addition mixed into the cheese sauce. Add about 8 ounces of cooked chopped ham in with the cheese sauce when you’re making your layers.
• Smoked gouda would make an excellent topping. You can have it alongside or rather than the options listed in the ingredients for a little extra smoky flavor. Smoked chili cheddar would also be good. It would give a smoky taste to the cheddar while also adding a little spicy heat throughout.

Cook ahead Instructions for au gratin potatoes

Follow the recipe all the way up until covering it with foil, before you would place the baking dish into the oven.

Place in the refrigerator rather than the oven until ready to bake. Make sue the foil is tight or the potatoes might oxidize and turn gray or purple.

When you’re ready to bake them, let them come to room temp while the oven preheats. Follow the remainder of the instructions and bake as directed.

You may need a few extra minutes if everything is still cool when you put it in the oven.

Tips For Making This Recipe For Au Gratin Potatoes

• Again, we recommend using freshly grated block cheese for a house favorite results. Pre-shredded cheese has an anti-caking agent on it so it will not stick together in the packaging. But that anti-caking ingredients also doesn’t give as smooth of a texture as freshly grated cheese will.
• You can test to see if the potatoes are done cooking by piercing the center with a fork. It should slide into the potatoes easily. If the potatoes still feel at all firm, let them continue to cook for a few more minutes.
• Alternating layers of potatoes and cheese sauce will make sure that all of the potatoes are coated in cheese sauce. You won’t be left with regular old plain potatoes. That’s why it’s important to make sure the potatoes aren’t all stacked right on top of each other before pouring the cheese on top.
• It’s important to evenly slice your potatoes. Evenly sliced potatoes cook evenly. We like to use a mandolin slicer to achieve this (be careful if you do!).
• Taste your cheese sauce! Some people might like a little extra salt in there.

Recommended Products

Mandolin slicer

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Foil

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How to Serve Cheesy Potatoes Au Gratin

Everybody knows to pull this recipe out for the holiday, but this cheesy au gratin potatoes recipe is great any time of the year! Hear us out here.

1. Burgers – we know, we know. It doesn’t seem right at first, but trust us. Try them with this Smoked Hamburger Recipe for a memorable flavor combination. When you get down to it, these cheesy sliced potatoes are a slightly healthier and fancier form of their close cousin cheese fries.
2. They make a meal great with some Boneless Chicken Wings And Plain Roasted Frozen Green Beans. We also like the boneless wings and cheesy potatoes in a wrap for a quick lunch.
3. Everyone always serves these cheesy scalloped potatoes with ham. Do yourself a favor and try them with some brisket or these Pit Boss Ribs.
4. Follow it up with a dessert like Cherry Crisp with Fresh Cherries.

FAQs

How to keep This Recipe For Au Gratin Potatoes

Allow any leftover potatoes to cool completely. Seal them in an air-tight container for up to 3 days in the refrigerator.

Freeze leftovers in a well-sealed airtight container for up to 3 months. Individual portion sizes are best.

How to Reheat Cheesy Au Gratin Potatoes

We're going to say it. We don’t like the way microwaves often overheat cheese.

They shrink cheese shreds to a hard texture and scorch cheese sauce.

We recommend reheating these cheesy sliced potatoes in the oven to get a house favorite results. This also helps keep a consistently creamy cheese sauce.

Place the potatoes in an oven safe dish and cover with a lid or aluminum foil. Add a small amount of milk or water.

Reheat at 300-325°F for 20-25 minutes until the potatoes are warmed through.

Prep 10 minutesCook 1 hourTotal 1 hour 10 minutesMakes 10

Ingredients

• 6 medium yukon gold potatoes thinly sliced (about 1/8th of an inch thick)
• 2 tablespoons unsalted butter
• 1/4 cup all purpose flour
• 1 1/2 cups milk
• 8 ounces sharp cheddar cheese grated (I do not recommend pre-shredded)
• 1 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup gruyere cheese grated
• 1/4 cup parmesan grated

Method

1. Preheat the oven to 375°F.
2. Spray a 9×13 baking dish with avocado oil spray and set aside.
3. Add the butter to a saucepan over medium heat.
4. Once the butter has melted, add the flour and whisk until it’s smooth and makes a roux.
5. Slowly begin adding the milk, whisking continuously to keep it smooth. Be sure to whisk out any clumps.
6. Turn off the heat and add in the cheddar cheese, garlic powder, salt, and pepper.
7. Whisk until it’s smooth and creamy.
8. Place a layer of sliced potatoes across the bottom of the prepared baking dish. You’ll want to use 1/3 of the potatoes. They can overlap slightly, but try not to have them directly stacked on each other so that the cheese can get on all of the potatoes.
9. Pour 1/3 of the cheese sauce over the top of the potatoes and spread it evenly.
10. Top the cheese layer with another single layer of potatoes.
11. Top that layer of potatoes with another 1/3 of the cheese sauce.
12. Add the final layer of potatoes and pour the remaining cheese sauce on top, spreading evenly.
13. Top with the gruyere and parmesan.
14. Cover the baking dish tightly with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 20-30 minutes. Until the potatoes are cooked through and the top begins to become golden brown.
16. Enjoy!

Notes

• Pre-shredded cheese has an anti-caking agent on it so it will not give as smooth of a texture as freshly grated cheese. You can test if the potatoes are done by piercing the center with a fork. It should slide in easily.
• Alternating layers of potatoes and cheese sauce will make sure that all of the potatoes are coated in cheese sauce and you aren’t left with plain potatoes. That’s why it’s important to make sure they aren’t directly stacked on top of each other before pouring the cheese on top.
• It’s important to evenly slice your potatoes. We like to use a mandolin for this (be careful if you do!). This will make sure that the entire dish cooks evenly.
• Taste your cheese sauce! Some people like a little extra salt in there.