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By: Becky Hardin
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Au Gratin Potatoes are a stunning side dish that deserve a spot on your holiday lineup! Thinly sliced potatoes and onions baked in a rich, creamy sauce with a delicious cheesy crust will have the whole family smitten.
Table of Contents
What’s in this Potatoes Au Gratin recipe?
This au gratin potatoes recipe uses simple household ingredients and will go from kitchen to table in just a few easy steps!
- Potatoes: We use Yukon gold potatoes in this recipe. They hold their shape wonderfully and don’t need to be peeled, making prep time a breeze.
- Onion: Yellow onions work best, since they have a natural sweetness that compliments the rest of the dish.
- Butter: Unsalted butter is best to avoid a salty taste. However, salted butter may be used if preferred.
- Garlic: Fresh garlic is best, but pre-minced can be used in a pinch.
- Flour: All-purpose flour works best. For gluten-free au gratin potatoes, swap the all-purpose flour for an equal amount of gluten-free 1:1 flour.
- Whole Milk: Try not to substitute this with any other dairy product! Whole milk helps to create the best cheesy, decadent consistency.
- Salt and Pepper: Add more to taste if you’d like. Also, keep in mind that freshly cracked black pepper yields the best flavor.
- Cheddar, Gruyere and Parmesan Cheese: Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
Pro Tip: Don’t pack in the potatoes and onions too tightly. You want to leave enough space for the cheese to penetrate all the way through.
Variations on Au Gratin Potatoes
- You can use red potatoes in place of Yukon Gold.
- Feel free to switch up the cheese. Some other great cheeses include Swiss, fontina, Havarti, gouda, or mozzarella.
- Try adding 6-8 ounces of chopped cooked bacon or ham!
- Try adding 1-2 teaspoons of fresh herbs to the cheese sauce.
- Try topping your casserole with breadcrumbs or crumbled Ritz crackers.
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What’s the difference between scalloped and au gratin potatoes?
Au gratin potatoes are a much more decadent version of scalloped potatoes because they include the addition of cheese! Scalloped potatoes are baked in a basic cream sauce, while au gratin potatoes are made with cheese both in between the layers and on top!
What is potatoes au gratin?
Potatoes au gratin is a luscious side consisting of thinly-sliced potatoes and onions layered with a creamy cheese sauce and topped with crispy, bubbly cheese!
Why are they called au gratin potatoes?
“Au gratin” basically means covered with breadcrumbs or grated cheese and browned. It refers to the bubbly, crispy cheese topping!
How to Store and Reheat
Store leftover au gratin potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven covered with foil for about 20 minutes, or until hot.
How to Freeze
Freeze au gratin potatoes in individual portions in airtight containers for up to 2 weeks. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Potatoes au gratinare the ultimate side dish for Thanksgiving, Christmas, Easter, or any holiday. They pair nicely with Thanksgiving turkey, Easter ham, beef tenderloin, or any other holiday main dish you serve.
Recipe
Au Gratin Potatoes Recipe
5 from 2 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 15 minutes minutes
Serves8
Print Rate
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These homemade au gratin potatoes are baked in a rich, creamy sauce and make for the perfect side dish for this year's holiday table!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 3 pounds Yukon Gold potatoes thinly sliced (about 12 potatoes)
- ½ yellow onion thinly sliced
- 4 tablespoons unsalted butter (½ stick) plus more for greasing the pan
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup freshly shredded cheddar cheese
- 1½ cups freshly shredded gruyere cheese divided
- ½ cup freshly grated Parmesan cheese
Recommended Equipment
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter.
Layer the potatoes and onions in the baking dish. Set aside.
3 pounds Yukon Gold potatoes, ½ yellow onion
In a medium saucepan, melt the butter over medium heat. Add in the garlic and cook until fragrant.
4 tablespoons unsalted butter, 2 cloves garlic
Sprinkle over the flour and whisk until smooth and the flour is golden, about 1 minute.
¼ cup all-purpose flour
Slowly pour in the milk while whisking, making sure to quickly whisk out any lumps. Bring to a simmer.
1½ cups whole milk
Remove from the heat and whisk in the salt, pepper, cheddar, and ¾ cup gruyere until melted. Pour over the potatoes.
1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup freshly shredded cheddar cheese, 1½ cups freshly shredded gruyere cheese
Cover with foil and bake for 45-60 minutes, or until the potatoes are tender when pierced with a knife in the center of the baking dish.
Remove the foil and sprinkle on the remaining gruyere and parmesan cheese. Bake for 15-20 minutes until the cheese is melted and bubbly.
½ cup freshly grated Parmesan cheese
Optional: To brown the cheese, broil for 1-2 minutes.
Garnish with herbs and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Take care to slice the potatoes into even ⅛-inch thick slices; use a mandoline or food processor for easy even slices!
- Don’t pack in the potatoes and onions too tightly. You want to leave enough space for the cheese to penetrate all the way through.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
Storage:Store au gratin potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
Nutrition Information
Calories: 413kcal (21%) Carbohydrates: 37g (12%) Protein: 18g (36%) Fat: 22g (34%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 67mg (22%) Sodium: 698mg (30%) Potassium: 848mg (24%) Fiber: 4g (17%) Sugar: 4g (4%) Vitamin A: 684IU (14%) Vitamin C: 34mg (41%) Calcium: 488mg (49%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Holiday Side Dish Recipes We Love
- Parmesan Creamed Potatoes
- Butternut Squash Stuffing
- Chantilly Potatoes
- Crockpot Green Bean Casserole
- Instant Pot Sweet Potato Casserole
- Roasted Butternut Squash
- Loaded Scalloped Potatoes
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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