Cheesy Potatoes Au Gratin Recipe (2024)

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This Potatoes Au Gratin Recipe is made with delicious layers of thinly sliced potatoes smothered in homemade cream sauce, shredded cheese, and is baked until tender, golden, and bubbly. The ultimate comfort food, enjoy these creamy and comforting Au Gratin Potatoes with friends and family at your next holiday or family gathering.

Cheesy Potatoes Au Gratin Recipe (1)

The Best Cheesy Potatoes Au Gratin

I have enjoyed these thinly sliced potatoes – or some version of them – on every major holiday since the year I was born. Christmas, Thanksgiving, Easter, these potatoes are always a favorite and one of the first things to disappear from the table.

Cheesy and extra creamy, potatoes au gratin is a classic potato casserole and the ultimate comfort food. Definitely not for anyone counting calories, I highly recommend skipping past the nutritional information and embrace every single bite of these beautiful cheesy potatoes.

Anyway, let’s start from the beginning.

What are au gratin potatoes?

Potatoes au gratin is a classic potato side dish made with thinly sliced potatoes covered in a rich and creamy sauce that has been thickened with a roux. The roux (a mixture of butter and flour) helps make the cream sauce extra silky and prevents the milk from curdling. Cheese is added and the whole thing is baked. It is pure, delicious, comfort food, and loved by everyone.

What’s the Difference Between Au Gratin Potatoes and Scalloped Potatoes?

Let’s take a quick sec to chat about the difference between potatoes au gratin and scalloped potatoes.

  • Potatoes au gratin: the potatoes are traditionally cut into thinner rounds, approximately 1/8-inch thick, cheese is added to the recipe (this is the most defining difference), and breadcrumbs are often sprinkled over the top for added crunch.
  • Scalloped potatoes: the potatoes are cut into thicker rounds, approximately 1/4-inch thick. The potatoes are layered and baked in a cream saucewithout the addition of cheese or breadcrumbs.

Check out this recipe for scalloped potatoes!

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Ingredients in Potatoes Au Gratin

The ingredients needed to make this easy potato dish include,

  • Potatoes
  • Butter
  • All-Purpose Flour
  • Salt and Black Pepper
  • Milk
  • Cheese
  • Yellow Onion (optional)

The butter and milk are responsible for making the roux. The roux is what stabilizes and helps prevent the milk from curdling at such high temperatures in the oven. It also helps thicken your sauce.

How much salt is needed? This will vary from one cook to another, but keep in mind that, even with cheese and cream, potatoes will taste pretty bland. I recommend adding at least 1-2 teaspoons salt.

Best melting cheese for potatoes au gratin?

  • Gruyere cheese – a flavorful medium-hard cheese that is great for melting. You’ll often find it in mac n cheese and French onion soup.
  • Cheddar cheese – I prefer adding sharp cheddar cheese as it has better flavor.
  • Parmesan cheese – not a good melting cheese, but the flavor is great.

Best Potatoes for Au Gratin Potatoes

There are two main types of potatoes, waxy potatoes vs starchy potatoes.

Waxy potatoes, which include Yukon gold potatoes and red potatoes, hold their shape even after cooking and are less likely to turn mushy. Starchy potatoes, which include russet potatoes, are fluffy, light, and typically fall apart easier.

For this recipe, I used russet potatoes. Yukon gold would have been an equally delicious option.

Learn more:Waxy vs. Starchy Potatoes: Which One to Use?

What’s the Best Way to Slice Potatoes for Au Gratin?

The easiest way to thinly slice potatoes is by using a mandolin slicer. You can find them available in stores and online to fit all budgets. Make sure you purchase one with a handguard (please, learn from my mistake!) and consider wearing special cut-resistant gloves as an extra precaution.

You may also use a sharp knife, but unless you have some serious knife skills, you may have a really hard time getting your potatoes thin enough. That said, my dad never used a mandolin slicer so I know it’s possible!

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How to make Potatoes Au Gratin

1. Preheat your oven to 350 degrees F. and grease a large baking dish with non-stick cooking spray. Set aside.

2. Thoroughly wash each potato under cold water and dry thoroughly. Use a sharp knife or a mandoline slicer to slice potatoes into thin slices (approximately 1/8-inch). Transfer the sliced potatoes to a large bowl filled with cold water to prevent discoloration (they will turn into a reddish-orange color). Repeat until all potatoes have been sliced.

3. To make the bechamel sauce, melt butter in a large saucepan over medium heat. Gradually whisk in the flour, creating a thick, evenly combined, paste. Still whisking, slowly add the milk, salt, and pepper. Continue to whisk until completely combined. Bring just to a boil and reduce heat to low. Simmer for 2-3 minutes, or until the sauce has thickened slightly.

4. Remove from heat and stir in 1 cup of the cheddar cheese and half of the Gruyere.

5. Drain the potato slices from the cold water bath and dry thoroughly with a paper towel. Add the potatoes and onion to the prepared sauce and gently mix to coat.

6. Transfer potatoes to the prepared baking dish and pour any remaining creamy cheese sauce over the top.

7. Tent with foil and transfer to the oven. Bake for 45 minutes before uncovering and baking for an additional 30 minutes. Remove from the oven, sprinkle with the remaining cheese, and continue to cook for an additional 45-60 minutes, or until cheese is melted, golden brown and potatoes are tender.

Cheesy Potatoes Au Gratin Recipe (4)

Tips and Tricks

  • How you arrange the potato slices is up to you. Layer your potatoes in overlapping layers or long columns (like stacked poker chips) as I did. The total cooking time will be the same. Keep in mind that stacked columns are more time consuming (but quite pretty) and, results in crispy edges on the top (which you may or may not enjoy).
  • Remember to cover your baking dish with foil for the first half of cooking. This will help protect the top of your potatoes from the heat.
  • Make your potatoes au gratin super garlicky by adding a few minced garlic cloves to the bechamel sauce.
  • Slice your potatoes into equally thick rounds. This helps ensure even cooking.
  • This is a slow-cooking recipe. There will be a lot of sauce and a lot of potatoes, but the sauce will reduce and the potatoes will bake. It will all be worth it – promise!
  • To make this recipe gluten-free, use gluten-free all-purpose flour.
  • For best results, use whole milk or half 2% milk with heavy cream or half-and-half.

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Can you Freeze Potatoes Au Gratin?

I have not tried freezing au gratin potatoes personally, so I can’t give you my own personal opinion on the results. Additionally, after digging around the internet, I found mixed reviews. That said, here’s what I found,

  • If you plan on freezing, it’s recommended that you use a waxier potato (Yukon gold or red potato) compared to starchy potatoes (russet potatoes). Starchy potatoes result in a grainer mixture after thawing.
  • Have reasonable expectations. In other words, it will not be the same as when you first made it. The cheese mixture will likely separate a little and you will probably have to do some gentle stirring.
  • Make sure to cook your potatoes before freezing, otherwise, they will turn black.

More Potato Recipes,

Easy Twice Baked Potatoes Recipe

Perfect Baked Potato (How to Bake Potatoes)

Warm German Potato Salad Recipe

Mashed Potatoes Recipe (How to Make Mashed Potatoes)

Garlic Roasted Potatoes

If you try making potatoes au gratin recipe, please leave me a comment and let me know!I always love to hear your thoughts.

Cheesy Potatoes Au Gratin Recipe (6)

RECIPE CARD

Cheesy Potatoes Au Gratin Recipe (7)

Potatoes Au Gratin Recipe

4.77 from 46 votes

AuthorAuthor: Cheesy Potatoes Au Gratin Recipe (8)Jessica Randhawa

My favorite Cheesy Potatoes Au Gratin Recipe! Delicious layers of thinly sliced potatoes smothered in homemade cream sauce, shredded cheese, and baked until soft, golden, and bubbly.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Casserole, Side Dish

Cuisine American, French

Servings 12 servings

Calories 330 kcal

Ingredients

  • 5 pounds Russet or Yukon Gold Potatoes - thinly sliced (approximately ⅛-inch)
  • 4 tablespoon butter
  • 4 tablespoon all-purpose flour
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups milk - (2% or whole milk)
  • 2 cups cheddar cheese - shredded
  • 1 cup Gruyere cheese - shredded
  • 1 small onion - thinly sliced or diced

Instructions

  • Preheat. Preheat oven to 350 degrees F. and grease a large baking dish. Set aside.

  • Prepare potatoes. Scrub potatoes under cold water with a vegetable brush. Use a mandolin to slice potatoes into evenly sliced rounds (approximately 1/8-inch). Set potatoes aside into a large bowl filled with cold water to prevent discoloration.

  • Make sauce. Melt the butter in a large saucepan over medium-high heat. Gradually whisk in the flour, creating a thick, evenly combined, paste. Still whisking, slowly add the milk, salt, and pepper. Continue to whisk until completely combined. Bring to a boil and reduce heat too low. Simmer for 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and stir in 1 cup of the cheddar cheese and half of the Gruyere cheese.

  • Add the potatoes and onion. Drain the potatoes from the cold water bath and dry thoroughly with a paper towel. Add the potatoes and onion to the prepared sauce and mix to coat.

  • Assemble. Transfer potatoes to the prepared baking dish and pour any remaining sauce over the top.

  • Bake. Cover with foil and transfer to the oven. Bake for 45 minutes before uncovering and baking for an additional 30 minutes. Remove from the oven, sprinkle with the remaining cheese, and continue to cook for an additional 45-60 minutes, or until cheese is melted and potatoes are tender.

Jessica's Notes

  • You may choose to layer your potatoes in overlapping rows (more traditional) or long columns (like stacked poker chips) as I did. The cooking time will be the same.
  • To make this recipe gluten-free, use gluten-free all-purpose flour.
  • Check out the full post for all my tips and tricks!

Originally published on September 16, 2019

Nutritional Information

Calories: 330kcal | Carbohydrates: 39g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 602mg | Potassium: 888mg | Fiber: 3g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 324mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Au Gratin Potatoes, Potatoes au Gratin

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Cheesy Potatoes Au Gratin Recipe (2024)

FAQs

What's the difference between scalloped potatoes and au gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why does my cheese curdle in scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why are my au gratin potatoes watery? ›

My sauce is watery

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

Why should the potato slices for the gratin not be soaked in water before adding to the cream? ›

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Why are my scalloped potatoes still crunchy? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

Why are scalloped potatoes called funeral potatoes? ›

It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names.

Why did my au gratin potatoes turn GREY? ›

Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.

How to thicken up scalloped potatoes? ›

Flour: The flour provides the initial thickening for the potatoes' sauce. The potatoes' starch and evaporation in the oven provide much rest.

How do you thicken creamy potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Why do you put vinegar in potato water? ›

The starch in potatoes is held together by pectin. When that pectin breaks down too quickly in the boiling process, mushy potatoes result. Adding vinegar to the water fixes that problem because, as López-Alt explains, “pectin breaks down much more slowly in acidic environments.”

Why do chefs soak potatoes in water? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

What is the cooking technique used in gratin? ›

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy.

Why are they called au gratin potatoes? ›

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

Are boxed scalloped potatoes good? ›

The taste blends beautifully with an Easter ham and not nearly the work as peeling and cutting all your own spuds for a large family meal. Good for a package product. We attend a lot of pot luck dinners and it never fails that they are on work nights. These potatoes are a big hit and easy to make.

What does au gratin mean in French? ›

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

What is the best choice scalloped potatoes? ›

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.

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