Ultimate Creamy & Cheesy Potatoes Au Gratin: The Perfect Side Dish Recipe

Indulge in the classic comfort of Potatoes Au Gratin – thinly sliced potatoes lovingly layered with a rich, velvety cream sauce and crowned with golden, melted cheddar cheese. This incredibly flavorful and surprisingly easy-to-make side dish is a guaranteed crowd-pleaser for any meal, from weeknight dinners to festive holiday feasts.

Few dishes evoke such universal delight as cheesy potatoes. Whether they’re mashed, baked, or scalloped, the mere mention of this humble vegetable transformed into a creamy, cheesy masterpiece sparks excitement around the dinner table. While Loaded Twice Baked Potato Casserole offers a decadent twist with mashed potatoes, bacon, and a generous topping of cheese, our Potatoes Au Gratin recipe focuses on elegant, thinly sliced potatoes baked to tender perfection and enveloped in a luxurious, savory cheese blanket. It’s a testament to how simple ingredients can create extraordinary flavors.

What sets this Potatoes Au Gratin recipe apart is its remarkable simplicity. Despite its impressive appearance and gourmet taste, it requires just a few basic ingredients and minimal hands-on effort. The most labor-intensive step is slicing the potatoes, but even that becomes a breeze if you have a mandoline slicer. Achieving uniform slices is crucial for ensuring the potatoes cook evenly, resulting in that perfectly tender, melt-in-your-mouth texture that defines this classic dish.

What Makes Potatoes Au Gratin a Must-Try?

Potatoes Au Gratin stands out as a beloved side dish for several compelling reasons. Its unique charm lies in the harmonious combination of textures and flavors. Each thin slice of potato becomes incredibly tender and infused with the rich, aromatic cream sauce. The generous layer of melted cheese on top creates a delightful golden crust, adding a savory depth and irresistible gooeyness that perfectly complements the soft potatoes beneath. It’s a dish that feels sophisticated enough for special occasions, yet comforting enough for a cozy family dinner. The subtle hint of garlic and a touch of butter elevate the creamy sauce, transforming ordinary potatoes into an extraordinary culinary experience.

Beyond its delicious taste, Potatoes Au Gratin is also incredibly versatile. It pairs beautifully with a wide array of main courses, from roasted meats to elegant fish dishes. It’s a fantastic way to elevate any meal and offers a hearty, satisfying accompaniment that truly completes a plate. Plus, its ability to be prepared mostly hands-off makes it an ideal choice for busy cooks who still want to deliver a show-stopping dish.

Scalloped Potatoes vs. Au Gratin Potatoes: The Cheesy Distinction

This is a culinary debate that often arises when discussing creamy potato casseroles. While visually similar, the primary difference between scalloped potatoes and au gratin potatoes boils down to one key ingredient: cheese. Both dishes feature thinly sliced potatoes baked in a rich, savory cream sauce. However, traditional scalloped potatoes are typically prepared without a cheese topping, allowing the pure potato and cream flavors to shine through. The sauce for scalloped potatoes is often a simple béchamel, which thickens as it bakes.

Au Gratin Potatoes, on the other hand, are defined by their glorious, melted cheese crust. The term “au gratin” itself refers to a dish that is topped with breadcrumbs and/or cheese and baked until a golden-brown crust forms. In the case of potatoes, this almost always means a generous layer of cheese, often cheddar or Gruyère, which melts into a bubbly, delicious blanket during the final stages of baking. Both techniques yield incredibly tender potatoes and a luscious sauce, but the added dimension of melted cheese gives au gratin potatoes their distinctive richness and flavor profile. So, if you’re a cheese lover, au gratin is definitely the way to go!

The Best Potatoes for Potatoes Au Gratin: And Why

Choosing the right potato is fundamental to achieving the perfect Au Gratin texture. My top recommendation is **Russet potatoes**. These starchy potatoes are ideal because their high starch content breaks down beautifully during cooking, helping to naturally thicken the creamy sauce and create an incredibly smooth, luxurious consistency. As they cook, they absorb the flavors of the cream and seasonings, becoming wonderfully tender without turning mushy.

While Russets are my favorite, you do have other options. **Yukon Gold potatoes** are another excellent choice. They offer a slightly waxier texture and a naturally buttery flavor, which adds another layer of richness to the dish. Their medium starch content still allows for a creamy sauce, and they hold their shape well enough to create distinct layers. **Red potatoes** can also be used if you prefer a firmer texture, as they have less starch and tend to keep their shape more. However, they won’t contribute as much to the sauce’s creaminess. Whichever variety you choose, ensuring uniform slicing is key for even cooking.

Mastering the Creamy Sauce for Unforgettable Flavor

The heart of any exceptional Potatoes Au Gratin lies in its rich, flavorful cream sauce. This isn’t just any sauce; it’s what infuses every potato slice with moisture, flavor, and a silky texture. Our recipe uses a combination of heavy cream and milk, which provides the perfect balance of richness without being overly heavy. The addition of all-purpose flour acts as a thickening agent, creating a light roux when combined with the dairy that ensures the sauce adheres beautifully to the potatoes and achieves that desirable consistency as it bakes.

But the true magic comes from the seasonings. Freshly minced garlic adds a pungent, aromatic base that complements the potatoes perfectly. Salt and black pepper are essential for seasoning, but don’t hesitate to adjust them to your taste. A pinch of nutmeg can also be a wonderful addition, offering a subtle warmth that enhances the dairy flavors. When preparing the sauce, make sure to whisk the flour thoroughly into the cold milk and cream mixture before heating to prevent lumps. This simple step ensures a smooth, homogeneous sauce that will evenly coat your potato layers and bake into a magnificent, creamy casserole.

How to Make the Best Potatoes Au Gratin: Step-by-Step

Creating this delicious side dish is simpler than you might imagine. Follow these detailed steps for perfect results every time:

1. **Potato Preparation is Key:** Begin by preheating your oven to 400°F (200°C) and generously greasing a large baking dish with non-stick spray or butter. Next, thinly slice your potatoes. This is where a **mandoline slicer** truly shines. It ensures uniform slices, which are vital for even cooking and a beautiful presentation. If you don’t own one, consider investing in an inexpensive model (often found for under $20 at Amazon); it’s a game-changer for dishes like this. Aim for slices roughly 1/8-inch thick.
2. **Artful Layering:** Once sliced, arrange the potatoes in the prepared casserole dish. Don’t just stack them haphazardly; take a moment to layer them slightly overlapping, like shingles. This not only makes for a more appealing dish but, more importantly, creates pockets and spaces between the slices. These gaps are essential for the creamy sauce to seep into, ensuring every single potato slice is thoroughly coated and infused with flavor.
3. **Crafting the Cream Sauce:** In a liquid measuring cup or a medium bowl, combine the heavy cream and milk. Gradually whisk in the all-purpose flour until there are no lumps. Then, stir in the minced garlic, salt, and black pepper. Whisking the flour in before it hits heat prevents clumping and ensures a silky-smooth sauce. This flavorful mixture will be the backbone of your au gratin.
4. **Drenching in Deliciousness:** Carefully pour the prepared cream sauce over the arranged potatoes in the baking dish. Tilt the dish gently to help the sauce distribute evenly, ensuring it reaches all the open areas and covers as much of the potato surface as possible. Dot the top of the potato-sauce mixture with small pieces of diced unsalted butter. As it melts, it will add a rich, golden hue and extra depth of flavor.
5. **The Baking Process:** Cover the baking dish tightly with aluminum foil. This initial covered baking period is crucial, allowing the potatoes to steam and cook through without drying out or burning. Bake for 60 minutes. After this time, remove the foil. The potatoes should be tender when pierced with a fork. Continue baking uncovered for another 20 minutes to allow the top to lightly brown and the sauce to thicken further.
6. **The Cheesy Finale:** Finally, sprinkle the shredded sharp cheddar cheese evenly over the top of the potatoes. Return the uncovered dish to the oven for another 5-10 minutes, or until the cheese is beautifully melted, bubbly, and golden-brown.
7. **Serve with a Flourish:** Once out of the oven, let the dish rest for a few minutes to allow the sauce to set slightly. Garnish with thinly sliced green onions for a fresh pop of color and a mild oniony bite before serving.

Homemade au gratin potatoes are so much easier to create than their gourmet appearance suggests. They are the quintessential side dish, perfect for your next holiday gathering, a comforting Sunday dinner, or any occasion that calls for something special. While they do require a good amount of baking time, the majority of this is hands-off, leaving you free to focus on other aspects of your meal. These cheesy potatoes are also wonderfully adaptable; if you have leftover ham from a holiday feast, simply dice it and mix it in when layering the potatoes for an absolutely delicious and hearty addition!

Tips for the Perfect Potatoes Au Gratin

• **Don’t Rush the Slices:** As mentioned, uniform slices are paramount. A mandoline is best, but a sharp knife and a steady hand work too. Aim for consistent thickness to ensure even cooking.
• **Preventing Dryness:** Ensure your potatoes are fully submerged in the cream sauce or that the dish is covered for the initial baking period. This locks in moisture and helps the potatoes cook through without becoming dry.
• **Cheese Choices:** While sharp cheddar is classic, feel free to experiment with other cheeses like Gruyère, Parmesan, Fontina, or a blend of your favorites for different flavor profiles.
• **Make Ahead:** You can assemble the dish (without the final cheese topping) a day in advance, cover it, and refrigerate. Let it come to room temperature for about 30 minutes before baking, then proceed with the recipe instructions, adding an extra 10-15 minutes to the covered baking time if needed.
• **Add-ins and Variations:**
  • **Herbs:** Fresh thyme, rosemary, or chives can be added to the cream sauce or as a garnish.
  • **Bacon:** Cooked and crumbled bacon bits can be layered with the potatoes or sprinkled on top.
  • **Onions:** Sautéed onions or shallots can add a lovely caramelized sweetness.
  • **Spicy Kick:** A pinch of cayenne pepper or a dash of hot sauce in the cream sauce can add a subtle heat.

What to Serve with Potatoes Au Gratin

Potatoes Au Gratin’s rich and comforting profile makes it an ideal accompaniment for a variety of main courses. Its creamy texture and savory flavor beautifully complement roasted meats and poultry, providing a satisfying balance to any meal:

• Tangerine Glazed Ham: The sweet and tangy glaze of a ham offers a delightful contrast to the savory potatoes.
• Best Meatloaf Recipe: A classic pairing, the hearty meatloaf finds its perfect match in creamy potatoes.
• Roasted Turkey: A holiday staple, turkey and au gratin potatoes are a match made in culinary heaven.
• Easy Prime Rib: The richness of prime rib is perfectly complemented by the luxuriousness of au gratin.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers (though they rarely last long!), proper storage and reheating can ensure you enjoy them just as much the second time around. Allow the Potatoes Au Gratin to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, you can place individual servings in the microwave, though this might make the cheese a bit softer. For best results, reheat in the oven at 300°F (150°C) until warmed through, loosely covered with foil to prevent drying out. If you want to crisp up the cheese again, uncover for the last few minutes.

More Great Potato Side Dish Recipes to Explore

Potatoes are incredibly versatile, offering endless possibilities for delicious side dishes. If you love this Au Gratin recipe, be sure to check out some of these other fantastic potato preparations:

• Classic Scalloped Potatoes
• Crispy Oven Roasted Potatoes
• Spicy Jalapeno Cheddar Mashed Potatoes
• Hearty Loaded Baked Potatoes
• Quick Instant Pot Mashed Potatoes
• Comforting Baked Potato Casserole

Perfect Potatoes Au Gratin

By

Erin Sellin

Potatoes Au Gratin – thinly sliced potatoes layered with a deliciously thick cream sauce and topped with cheddar cheese. Such a great side dish for any type of meal and so much easier to make than you think!

Prep:

10 minutes
mins

Cook:

1 hour
hr

Total:

1 hour
hr
10 minutes
mins

Servings:
8

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Ingredients

• ▢ 1 Tablespoon unsalted butter, diced into small pieces
• ▢ 4 medium russet potatoes
• ▢ 1 cup heavy cream
• ▢ 1 cup milk
• ▢ 2 Tablespoons all-purpose flour
• ▢ 3 garlic cloves, minced
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 3/4 cup sharp cheddar cheese, shredded
• ▢ 2 green onions, thinly sliced

Instructions

1. Preheat the oven to 400º F (200°C). Spray a large baking dish with non-stick spray or lightly grease with butter.
2. Thinly slice potatoes (about 1/8-inch thick) and arrange them in the bottom of the baking dish, overlapping slightly. Using a mandoline slicer will help ensure even slices for uniform cooking.
3. In a liquid measuring cup or a medium bowl, combine milk and heavy cream. Whisk in flour, minced garlic, salt, and black pepper until well combined and smooth.
4. Pour the cream mixture evenly over the arranged potatoes. Dot the top with the diced unsalted butter pieces.
5. Cover the baking dish tightly with aluminum foil and bake for 60 minutes. Then, remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the sauce has thickened.
6. Sprinkle the shredded sharp cheddar cheese over the potatoes. Return to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is beautifully melted and bubbly.
7. Allow to rest for a few minutes before serving. Garnish with thinly sliced green onions.

Notes

Adapted from The Pioneer Woman. For best results, ensure potatoes are sliced uniformly for even cooking.

Nutrition

Serving:
1g
|

Calories:
418kcal
|

Carbohydrates:
46g
|

Protein:
13g
|

Fat:
20g
|

Saturated Fat:
12g
|

Polyunsaturated Fat:
6g
|

Trans Fat:
1g
|

Cholesterol:
61mg
|

Sodium:
477mg
|

Fiber:
3g
|

Sugar:
2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Erin Sellin

Prep Time:

10 minutes
minutes

Cook Time:

1 hour
hour

Total Time:

1 hour
hour
10 minutes
minutes

Course:
Side Dish Recipes

Cuisine:
American

Servings:
8

Calories:
418

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