Classic Au Gratin Potatoes Recipe – Creamy Cheesy Perfection

Classic Au Gratin Potatoes bring tender, thinly sliced potatoes to life in a rich, bubbly cheese sauce that clings to every bite. This timeless side dish delivers pure comfort with golden edges and creamy layers, perfect for holidays or weeknight dinners alongside steak, ham, or roast chicken.

Why choose this recipe? It uses a foolproof roux-based sauce that stays velvety without curdling, Yukon Gold potatoes for the ideal creamy texture, and simple steps that work every time. Ready in about 90 minutes for 8-10 servings, each portion clocks in around 350 calories with balanced indulgence. Let’s dive into the details so you can create restaurant-worthy results at home.

Ingredients

Gather these pantry staples for success. Freshly grated cheese melts smoother than pre-shredded, and Yukon Golds hold their shape without turning mushy.

Ingredient	Amount	Notes
Yukon Gold potatoes	2.5 lbs (about 6 medium)	Peeled; best for creaminess and structure
Heavy cream	2 cups	For richness; half-and-half works in a pinch
Whole milk	2 cups	Adds lightness to the sauce
Unsalted butter	4 tbsp	Divided for roux and greasing
All-purpose flour	4 tbsp	Thickens without lumps
Sharp Cheddar cheese	2 cups shredded	Freshly grated
Gruyere cheese	1 cup shredded	Nutty depth
Parmesan cheese	1/2 cup grated	For crispy top
Garlic	2 cloves minced	Or 1 tsp powder
Onion powder	1 tsp	Subtle savoriness
Fresh thyme	1 tsp chopped	Or 1/2 tsp dried
Kosher salt	1.5 tsp	Adjust to taste
Black pepper	1/2 tsp	Freshly ground
Nutmeg	1/8 tsp	Optional, warm note

This lineup yields bubbly perfection. Scale up for crowds by adding one more potato and 1/2 cup each liquid/cheese.

Instructions

Prep Time: 25 minutes. Cook Time: 75 minutes. Total Time: 100 minutes (plus 10-minute rest).

Follow these numbered steps for fork-tender results. Use a mandoline for even 1/8-inch slices, but a sharp knife works too, just aim for uniform thickness.

1. Preheat and Prep. Set oven to 350°F. Grease a 9×13-inch baking dish with 1 tbsp butter. Peel potatoes and slice into 1/8-inch rounds. Place in a bowl of cold water to prevent browning; drain and pat very dry with towels. Dry potatoes absorb sauce better.
2. Make the Roux Base. In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook 2 minutes until bubbly and golden, stirring constantly. This cooks out the raw flour taste.
3. Build the Sauce. Slowly pour in milk while whisking vigorously to avoid lumps. Add cream, garlic, onion powder, thyme, salt, pepper, and nutmeg. Bring to a gentle simmer, whisking often, until thickened enough to coat a spoon, about 5-7 minutes.
4. Melt the Cheese. Remove from heat. Stir in Cheddar and Gruyere until fully melted and smooth. Taste and adjust salt. The sauce should be luxurious and pourable.
5. Layer the Casserole. Arrange one-third of the potato slices in the dish, slightly overlapping. Pour one-third of the sauce evenly over top, then sprinkle one-third of the Cheddar. Repeat layers twice more, ending with sauce and a heavy sprinkle of Parmesan on top.
6. Bake Covered. Cover tightly with foil and bake 60 minutes. Potatoes should feel tender when pierced with a knife.
7. Finish Golden. Remove foil, increase oven to 400°F, and bake 15-20 more minutes until top is bubbly and browned. For extra crisp, broil 1-2 minutes, watching closely.
8. Rest and Serve. Let sit 10-15 minutes. This sets the layers for clean slices. Garnish with thyme or parsley.

Pro tip: Test doneness by sliding a fork easily through the center. If soupy, bake uncovered longer.

Expert Tips for Perfection

Achieve flawless texture every time with these tweaks.

• Potato Perfection: Yukon Golds strike the balance, medium starch for creaminess without gumminess. Russets absorb more sauce but can dry out; reds stay firm but make thinner sauce.

Potato Type	Texture	Best Use	Tip
Yukon Gold	Creamy hold	Everyday au gratin	Top choice
Russet	Absorbs fast	Hearty sides	Soak longer
Red	Firm slices	Lighter bake	Peel optional

• Sauce Troubleshooting: Too thick? Whisk in 1/4 cup warm milk off heat. Soupy dish? Extend uncovered bake or rest 20 minutes.
• Ultra Crispy Top: Mix panko with Parmesan for the final layer; dot with butter.
• Make-Ahead Magic: Assemble fully up to 24 hours ahead, cover, and refrigerate. Add 15 minutes to initial bake time. Freezes well unbaked for 2 months; thaw overnight before baking.

These adjustments ensure success, even for beginners.

Delicious Variations

Customize to your crowd without losing classic appeal.

• Ham and Au Gratin: Layer in 1.5 cups diced cooked ham between potato layers for a hearty main.
• Loaded Style: Add cooked bacon crumbles and green onions with the cheese.
• Garlicky Upgrade: Double garlic and saute thinly sliced onions in the roux for depth.
• Crock Pot Ease: Layer in a 6-quart slow cooker. Cook low 4-6 hours until tender; broil top for crisp.
• Vegan Twist: Use oat milk, vegan butter, nutritional yeast, and cashew-based cheese.
• Lightened Up: Swap half the cream for chicken broth; use low-fat cheese.

Each keeps the bubbly core while adding flair.

Nutrition Information

Per serving (1/10th recipe): Balanced indulgence for special meals.

Nutrient	Amount	% Daily Value
Calories	350	18%
Total Fat	22g	28%
Saturated Fat	14g	70%
Cholesterol	70mg	23%
Sodium	550mg	24%
Total Carbs	30g	11%
Dietary Fiber	3g	11%
Protein	12g	24%

Pairs beautifully with grilled steak, roasted turkey, or salmon. One serving satisfies without overwhelming.

Storage and Reheating

Keep leftovers tasting fresh.

• Fridge: Covered up to 4 days. The sauce thickens; stir in a splash of milk before reheating.
• Freezer: Portion in airtight containers up to 2 months (avoid glass). Thaw overnight; reheat as below.
• Reheat: Oven at 350°F covered with foil 20-25 minutes, adding milk if dry. Microwave single portions loosely covered, stirring midway. Avoid high heat to prevent separation.

Crisps up nicely for round two.

Frequently Asked Questions

What potatoes are best for au gratin?
Yukon Gold for creamy layers that hold shape. Russets work but soak extra to remove starch.

Au gratin vs scalloped potatoes?
Au gratin features cheese in a cream sauce; scalloped uses just milk or broth, no cheese.

Can I make au gratin potatoes ahead?
Yes, assemble 1-2 days early. Bake from cold, adding 15 minutes covered.

How do I prevent soggy au gratin potatoes?
Pat slices very dry, use thickened sauce, bake uncovered to evaporate liquid, and rest 10+ minutes.

Gluten-free au gratin potatoes?
Swap flour 1:1 with gluten-free blend or arrowroot powder in the roux.

Can I use pre-shredded cheese?
Yes, but fresh grates melt silkier due to no anti-caking agents.

Why is my cheese sauce grainy?
High heat or pre-shredded cheese. Melt off heat slowly next time.

Instant Pot au gratin potatoes?
Layer in pot with 1 cup broth. Pressure high 1 minute, quick release, then broil top.

Add ham to au gratin potatoes?
Dice 1.5 cups cooked ham; layer between potatoes.

Low-carb au gratin potatoes?
Slice thin; use cauliflower or turnips for half the potatoes.

Vegetarian?
Already is; use veggie broth if desired.

These answers cover every angle for confident cooking.

Classic Au Gratin Potatoes transform simple ingredients into a showstopping side that draws rave reviews. The creamy layers, cheesy pull, and customizable options make it a forever favorite. Share your results or tweaks in the comments, and pin this for your next gathering. Updated January 2026.

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