Look no further for the BEST au gratin potatoes recipe! Perfectly creamy, cheesy and flavorful, this recipe continually gets rave reviews and is destined to become your go-to from now on!
One of the cardinal rules of good potatoes au gratin is that it cannot be dry. The cheesy cream sauce needs to ooze out. Not run out all over the plate in a big wet mess, but just slowly oooooze out. Here is a classic creamy potatoes au gratin recipe at its very best!
I don’t think I’ve ever met a person who doesn’t like potatoes. I’ve met plenty of picky eaters, but even the pickiest will eat potatoes in one form or the other. However they’re prepared, they’re the perfect comfort food. And combined with cream and cheese, they’re simply heavenly.
Au Gratin Potatoes vs. Scalloped Potatoes
The two have come to be confused and are often used interchangeably as any online search will show. But they are two different dishes. Similar but different. The primary difference lies in the addition of cheese. Au gratin potatoes include cream and cheese whereas scalloped potatoes are simpler, featuring only cream.
One way to look at it is that with au gratin you get everything scalloped has plus more – deliciously more! Au gratin potatoes are always my first choice.
Which Potatoes Are Best For Au Gratin Potatoes?
Many recipes call for Russet potatoes. My favorite is the Yukon Gold potato and I’ll tell you why. You want to select a potato that has a moderate amount starch in it so that it both absorbs and thickens the sauce. This will prevent the sauce from running all over the plate. Potatoes that are very low in starch, like some varieties of fingerlings and red potatoes, will have a hard time absorbing the liquid which increases the risk of ending up with something more akin to au gratin soup (though this can be mitigated by adding a little more flour and/or increasing cooking time). You also want a potato that will to some extent hold its shape and doesn’t fall apart and turn to mush. And that’s the challenge with using Russets for things like au gratin potatoes and scalloped potatoes. Russets Potatoes are really high in starch and as a result do not hold their shape. That’s why they’re not a good option potato salads and it’s for that same reason that they’re really not ideal for au gratin potatoes. Yukon Golds, having a moderate amount of starch are a great choice. They’re not so low in starch that they won’t absorb the liquids and they not so high in starch that they’ll fall apart. In other words, they’re kind of a “Goldilocks” variety of potatoes, which is why they’re so versatile in use.
In the picture below are some lovely Yukon Golds from my garden.
Can You Make Au Gratin Potatoes Ahead of Time?
YES! Au gratin potatoes are the perfect make ahead potato side dish! Simply assemble the dish a day ahead of time, cover it tightly with plastic wrap and then bake it the next day. Increase the baking time a little to account for the dish being cold. You can also set it out on the counter and let it sit at room temperature for about an hour before baking while you’re prepping other things. And don’t worry if the potatoes are a little discolored, you won’t notice it once the potatoes are cooked.
For even better results we recommend par-baking the dish first. That means you’ll bake it 3/4 of the way, remove it from the oven, let it cool completely, cover and refrigerate, and then bake it the rest of the way the following day. The potatoes will absorb more of the liquid but you can mitigate this by adding about 1/4 cup extra cream.
What to Serve With Au Gratin Potatoes
Au Gratin potatoes makes a great versatile side dish that can be served with just about anything. And of course it’s practically a staple at the holiday dinner table. Here are things you can serve au gratin potatoes with:
- Roast Chicken, Turkey, Pork, Beef or Lamb
- Ham
- Steak
- Pork Chops
- Salmon or other fish
- Grilled Portabello Mushroom Steaks
- Grilled or Roasted Vegetables
- Green Salad
This potatoes au gratin recipe is wonderfully creamy, cheesy and flavorful and has received tons of rave reviews over the years. Several of our friends and family make this every year on holidays and other occasions and have passed the recipe on to their friends who usually request it after tasting it.
Au Gratin Potatoes Recipe
Let’s get started!
Dice the onions, mince the garlic, and thinly slice the potatoes. You can slice the potatoes by hand or you can use a kitchen mandolin to do the slicing. It makes the job faster and easier and ensures they’re sliced the same width. THIS ONE is the same one I bought in Germany and took back to the States with me – I love it. It’s also Cook’s Illustrated’s “Top Choice”.
THIS ONE is about half the cost and will also do the job just fine.
Heat the butter in a large saucepan over medium-high heat and add the onions and cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
Add the flour and stir to combine. Cook for a minute or two.
Add the milk and cream, stirring continually to prevent clumping. Slowly bring to a boil, reduce the heat and simmer until slightly thickened.
Add the cheddar cheese, parmesan cheese and salt and stir until melted.
Add the potatoes and stir until thoroughly combined.
Pour the mixture into a 2 quart casserole dish. Sprinkle with the remaining Parmesan cheese. Cover with foil.
Bake for 1 hour or until the potatoes are tender (time can vary depending on thickly the potatoes are sliced).
Uncover and bake for another 20 minutes or until the top is lightly browned.
Let sit for about 5 minutes before serving. Sprinkle with some chopped parsley for garnish if desired.
Enjoy!
For more delicious side dishes be sure to try our:
- ULTIMATE Green Bean Casserole
- Zucchini Au Gratin
- Cauliflower Gratin
- Creamed Spinach
- Waldorf Salad
- Mashed Potatoes with Parsnips and Horseradish
- Baked Endives with Ham and Bechamel
- Rotkohl (German Braised Red Cabbage)
- Old Fashioned Baked Beans
- Loaded Colcannon
- Ultimate Corn Pudding
- Pea Salad
- Broccoli Salad
PERFECT Au Gratin Potatoes
Ingredients
- 2 pounds moderate starch potatoes like Yukon Gold , thinly sliced (Russets are high starch and get mushy/do not hold their shape)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic minced
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black or white pepper (optional)
- 1 1/2 cups shredded Cheddar cheese (do not use pre-shredded, it's dusted with cellulose and doesn't melt as well; another fabulous option is half Gruyere/half Emmentaler)
- 1/3 cup grated Parmesan cheese divided in half
- chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees F.Heat the butter in a large saucepan over medium-high heat and add the onions and cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute. Add the flour and stir to combine. Cook for a minute or two. Add the milk and cream, stirring continually to prevent clumping. Slowly bring to a boil, reduce the heat and simmer until slightly thickened. Add the cheddar cheese, parmesan cheese and salt and stir until melted. Add the potatoes and stir until thoroughly combined.
- Pour the mixture into a 2 quart casserole dish. Sprinkle with the remaining Parmesan cheese. Cover with foil. Bake for 1 hour or until the potatoes are tender (time can vary depending on how thickly the potatoes are sliced).Uncover and bake for another 20 minutes or until the top is lightly browned.Let sit for about 5 minutes before serving. Sprinkle with some chopped parsley for garnish if desired.
Notes
Nutrition
Originally published on The Daring Gourmet December 3, 2013
CINDY HARTER says
I have made this several times and it is so delicious, we love it! sometimes I add diced ham to serve it as a main dish, always a hit! I was wondering if anyone might know the nutrition info for this recipe?
Kimberly @ The Daring Gourmet says
Thanks, Cindy, and the addition of ham sounds perfect! For nutrition info there are a number of sites (caloriecount.com and fitday.com are two) where you can enter in the ingredients and quantities and it calculates the complete nutritional profile for you in a couple of seconds.
Karen says
Amazing! I usually make this with just cream poured over the potatoes, and have never been happy with the result. This was absolutely amazing, and everyone at the table had seconds! Can’t wait to make it again. 💜
Kimberly @ The Daring Gourmet says
Fantastic, Karen, thanks so much!
Kim says
What kind of potatoes do you use? Russet? Yukon? Thanks!
Kimberly @ The Daring Gourmet says
Hi Kim, you can use either (I have) and it just comes down to personal preference. Yukons hold their shape a bit better and aren’t mealy, but many also like the flavor of Russets and because they’re mealy they’ll absorb a little more of the liquid. I’ve also known people who use a combination of the two. Really, you can’t go wrong with either.
Denise says
I needed an Au Gratin potato recipe for Thanksgiving this week, and did a trial run with this one today. IT WAS AWESOME!!! Thank you so much!!!
Kimberly @ The Daring Gourmet says
Fantastic, Denise, thank you!
Nikisha Morris says
I just went out and got ingredients for this receipt. Looking forward to making this for my family tomorrow!! Thanks in advance!
Kimberly @ The Daring Gourmet says
Wonderful, Nikisha, happy cooking and please let us know what you think!
Angie | Big Bear's Wife says
I can’t wait to make this for Thanksgiving!
Anonymous says
I made these twice the only inconsistency is in the picture directions it says to put the onions and garlic in after the milk and cream and the directions on the bottom say to cook the onions and garlic with the butter and all-purpose flour but both times I made it turned out pretty excellent thanks for the recipe you made me a star in my own kitchen
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad to hear that, thank you! Yes, as you can see I’ve made it both ways myself and both turn out great. Cooking the onions and garlic may give it a slight edge but one that probably most people wouldn’t even notice. So I usually just opt for the quicker route.
Deborah says
Looks just like what I’m looking for.
You call for cheddar. Doesn’t it get oily or grainy?
That has been my experience so I use Colby.
The Parmesan is a must!
Looking forward to trying it! 😊
Kimberly @ The Daring Gourmet says
Hi Deborah! No, I’ve never had it turn out oily or grainy but you can certainly use any cheese of your choice here. Happy cooking!
Susan Ramkhelawan says
I tried this and it was by far the best potato au gratin recipe. It was easy to make and so very delicious. It’s become a part of my family recipe box
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Susan, thank you!!
Sharon says
I made this and sprinkled cayenne pepper on it before baking. My husband likes his food hot and this dished his day.
Kimberly @ The Daring Gourmet says
Hi Sharon, that sounds like a good solution for your heat-loving husband. Glad it was a hit!
Caroline Poh says
Thanks for sharing your recipe on how to make creamy au gratin potatoes. I’ll definitely will look into your tips when making this dish next time.
Lynne says
Perfect. Doing the prep work and assembling IS all the work anyway….it’s no bother to simply put in the oven the next day! hopefully as long as potatoes are covered with liquid they won’t turn color.
Thank you.
Kimberly @ The Daring Gourmet says
Exactly, keeping those potatoes covered will hopefully prevent that. Let us know how it turns out with the day-ahead assembly!
Lynne says
May I bake this dish a day ahead of time and reheat day of party???
Kimberly @ The Daring Gourmet says
Hi Lynne, my guess is that baking it in advance and reheating it will cause the potatoes to absorb more of the liquid so it may be a little on the dry side. I’d probably recommend instead assembling it a day ahead and then baking it the day of the party.
Laura Migliore says
This looks like a great recipe, but has anyone found it a little salty, I always think cheese has so much salt in it already. I haven’t tried it yet, so I am just asking for your opinion. So happy to find this website, can’t wait to try some of these recipes.
Kimberly @ The Daring Gourmet says
Hi Laura, thank you, and welcome! Like beans, potatoes need a good dose of salt. I’ve gotten a ton of positive feedback about this recipe and no mention of saltiness, but then salt is always something that comes down to personal preference. And of course you can do a taste test of the sauce before adding the salt to make sure it’s to your liking. I’m looking forward to your feedback once you’ve had the chance to try some other recipes! Best, Kimberly
Cheryl says
I will tell you one thing I love this recipe and I an going to fix your pork chops now. I will let you know how that comes out. Delish!
Kimberly @ The Daring Gourmet says
That’s awesome, Cheryl, thank you! Happy cooking and looking forward to hear how it went!
Maureen says
My recipe is nearly the same as this and I make it way too often. I just love it and then I can’t stop eating it until it’s gone. Lovely dish.
Kimberly @ The Daring Gourmet says
Too true, Maureen, it’s very difficult to stop eating this. But that’s all too often how it works, isn’t? It’s always the highest carb/fat/calorie dishes that lure us in and won’t let us go! ;)
Sue Drexler says
Hi,
Potatoes au gratin recipe sounds great. Can it be made ahead?
Kimberly @ The Daring Gourmet says
Hi Sue, it’s generally recommended not to because the potatoes can become discolored. I’ve heard of people making it the morning of without any problems though, but wouldn’t recommend doing it as early as the night before. Unless you parbake it…assemble the au gratin and bake it half to three-quarters of the way and then bake it to completion the following day.
Kelly says
Hi Kimberly: Thought I would share my experience with this. I decided to try this dish for a work pot luck. It was already baking in the oven the night before when I read the comments regarding whether it would work for a make ahead recipe.
As the comments have been that the exposed potatoes can discolour, in the last 15 mins when the foil was off for browning the top I sprinkled some shredded cheddar and mozzarella cheese to cover the potatoes. The colour combination was great and the extra melted cheese was delicious. The following day of the pot luck I simply reheated them thoroughly in the microwave so they were hot and bubbly all the way through. I don’t know if they were any different from same day as I hadn’t made them before any other other way but they were a huge hit. I overheard comments around the table… These potatoes are to die for, was one. One request for the recipe was that my colleague’s daughter doesn’t like potatoes but she would love these. Thank you so much! I would not hesitate to make these ahead this way in the future. Beautiful recipe!
Kimberly @ The Daring Gourmet says
I am so happy to hear that, Kelly, thanks so much for the helpful feedback!
Donna caray says
Maureen in thsrecipe you make how many people will this serve ? Thanks