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
Lisa Ancheta-Echols says
I made your potatoes for Easter – They were so amazing – Just wondering with the warm weather approaching any thoughts or suggestions on possibly microwaving this dish.
Kimberly @ The Daring Gourmet says
Thanks, Lisa! Theoretically that’s possible but I haven’t tried it so I can’t recommend a time length. You would just need to test the potatoes with a fork every few minutes to determine doneness.
SharonA says
I needed way more milk in this recipe. I was serving it for Easter for 12+ and I did double it. Doubling always causing some issues I know. but after the prescribed cooking time, potatoes were still not as tender as one would like. (I par-baked the night before for an hour, and knew the potatoes were not fully cooked at that point–and an hour and a half the next day cooking still did not create the best texture. I think I’ll stick to mac & cheese for the au gratin experience, and scalloped potatoes for the layered potato experience…
Peggy says
Have you ever added dry mustard to this recipe? For some reason I have a memory of a recipe that included that in the sauce portion. Any suggestions or ideas? Thanks
Kimberly @ The Daring Gourmet says
Hi Peggy, yes, you can add some dry mustard if you like – I’d probably go with 1/2 teaspoon.
sherri says
I was wondering if it’s ok to use regular baking potatoes,or do they lose their shape?
Kimberly @ The Daring Gourmet says
Hi Sherri, regular potatoes (e.g., russets) will not hold their shape as well and tend to get mushy. Firmer, waxy potatoes like Yukon Gold’s are definitely preferable.
Anonymous says
Thanks for such a fast response on my baking potato question! I meant to ask about regular white potatoes,but I’m sure they won’t work either.( I already had 10 lbs for Easter dinner) yes, I have to make 10 lbs..Wish me luck!
Beth says
If I double this recipe and use a 2 1/2qt. dish, how long should I cook it for. Or is this not a good idea?
Kimberly @ The Daring Gourmet says
Hi Beth, doubling it is perfectly fine and as long as it all fits in a 2 1/2 qt dish that should be fine as well, though you want to avoid the potatoes being too close to the top or the liquid may bubble over. If you have a larger baking dish I’d go with that. You may need to cook it a little longer but check after an hour to see if the potatoes are done to determine if they need some more time.
David says
Kimberly, is the addition of heavy cream a must? We like to stay away from it in our cooking. Can you recommend a substitution for it?
Kimberly @ The Daring Gourmet says
Hi David, you can use all milk instead. Milk doesn’t thicken the same way that heavy cream does, so you may just need to add a tad bit more flour and you’ll be all set.
Suzanne says
David, you might try substituting skim evaporated milk for the cream or even all the milk. It always bakes well (no curdling) and might still provide the creaminess you are looking for without the milk fat. I haven’t tried it in this recipe but I do substitute with evaporated milk often when something calls for cream and I don’t want to make a run to the store.
BTW, we love this recipe, Kimberly!
Kimberly @ The Daring Gourmet says
Thanks, Suzanne! :)
Taylor says
Just wondering what the ingredient ratio would be for a 3qt casserole dish?
Kathleen says
I just found your recipe today. It’s in the oven now. I made just a few adjustments, used half cream and half milk, used a little more parmesan, and added red chile flakes. I have to say, the sauce was absolutely delicious. I could eat that by itself. With the sauce so good, there is just no way the potatoes can be anything but that. Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
Awesome, thank you, Kathleen!
Patricia says
Kimberly the person who posted comment on prep & refrigerate potatoes au gratin, the day before, did the potatoes get discolored after baking? Would someone please help? I need to prep tomorrow for a New Year brunch.Thanks & Happy New year.
Kimberly @ The Daring Gourmet says
Hi Patricia, we’ll see if they can offer some input but I would think that as long as the potatoes are submerged in the liquid they won’t discolor because it’s exposure to air that does that. Happy New Year!
Patricia says
Thanks for the prompt reply Kimberly.
Carol Thomas says
Can these be prepared in a crockpot? If so, how long should they cook?`
Kimberly @ The Daring Gourmet says
Hi Carol, I haven’t tried it before but perhaps some of our readers can offer input.
Michele says
Can I use cornstarch or GF FLOUR to make GF?
Kimberly @ The Daring Gourmet says
Hi Michele, some GF flours gum up when attempted to use as thickeners so I’d use cornstarch. The general guideline for cornstarch is 1 tablespoon of cornstarch dissolved in 1 tablespoon of water per 1 cup of liquid. So that would mean about 2 1/2 tablespoons of cornstarch dissolved in 2 1/2 tablespoons of water and then stirred into the milk as soon as it’s added.
Jacqueline Wagner says
Hi, kind of a cooking novice myself so I read recipes to a t. I need a potatoe side for Christmas but there will be about 15 to 17 people. If triple recipe and use 3 different dishes, do you think I can bake all at the same time? Thanks in advance. I don’t really want to have to resort to crock pot. I want that crunchy top layer.
Kimberly @ The Daring Gourmet says
Hi Jacqueline, it really depends on your particular oven. Some ovens are efficient at being able to evenly heat foods on different racks at the same time, others aren’t. An alternative is to cook each separately in advance and then reheat them.
Philip says
I am making BOTH this au gratin potato recipe AND the Ultimate Green Bean casserole recipe on your site for Christmas. QUESTIONS (forgive me…I’m a novice): I’ll be doubling both recipes.
1> Should I use a double-sized casserole dish called for in each recipe or spread the ingredients across two casserole dishes? If one larger dish, does that change the cook times at all?
2> I would like to overlap the baking of the two dishes (i.e. put in the green bean dish while the au gratin is also baking and remove it in time to allow it to stand for the 30 minutes suggested). Will this affect cooking times at all to have it in the oven simultaneously?
Much thanks!
Kimberly @ The Daring Gourmet says
Hi Philip, if the casserole dish is double-sized in depth but not any bigger in diameter, then it may require a little longer baking time but you’ll just need to test it for doneness at the end of the cooking time and determine if it needs to to bake a little longer. For question #2, that really depends on your oven more than anything. Some ovens are very efficient in evenly cooking things on two different racks, others are not. Happy cooking and Merry Christmas!
Philip says
Much thanks Kimberly – I’ll give it a whirl and will reply after Christmas to say how it went over with the family!
Ruth says
When doubling potatoes, what should ratio of other ingredients be?
Kimberly @ The Daring Gourmet says
Hi Ruth, I would double everything. Happy cooking!
Kim says
Hi Kimberly,
One more question! Can this be made a day ahead? Or even two days?
Kimberly @ The Daring Gourmet says
Hi Kim, I haven’t tried it but most people say that au gratin potatoes reheat nicely. The only thing is that it will have absorbed most of the liquid so when you prepare the dish I would make the liquid a bit thinner than normal.
Scott says
I’m going to make this for our family Christmas dinner this weekend but need to prepare a day in advance. I’m thinking another 1/2 cup of cream or milk (tending toward cream because yum cream, to account for the extra absorption) do you think this is reasonable or should I use even more to thin? I’m going to have to bake, then travel, then reheat. Any suggestions/thoughts on if the extra liquid should be milk or cream? Thanks in advance for what looks like a fantastic recipe.
Kimberly @ The Daring Gourmet says
Hi Scott, that sounds like a good plan and you can use whichever you prefer. Happy cooking and let us know the result of the advanced preparation and reheating!
Anonymous says
Hi Kimberly, just an update for you. As you know I had to assemble a day ahead, then the following day bake, travel then reheat. Using red potatoes, it would have been perfect without the extra 1/2 cup of cream. They traveled and reheated without incident. I was worried the sauce might break from reheating but it didn’t. The sauce was just a touch to thin but that didn’t matter they were still delicious. For others who might be in the same position I was in, I recommend just following the directions as they are. Thank you for all the work you put into your blog.
Kimberly @ The Daring Gourmet says
Thank you so much for that update, I really appreciate that! This will be very helpful info to anyone else wanting to make this in advance. Thanks again!