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
Josete says
I wanted to use your recipe because it sounds and looks super creamy. I was wondering instead of putting in the oven i could put in a crock pot and if so would you know for about how long i would need to cook it.
Becca says
I’ve been making your recipe the past 3 years and it’s always a hit, thank you!
Rose says
I will be making this recipe for about 25 people for Christmas dinner. How would I prepare that? Should I just double the recipe for 1 batch, then double for another batch. I figure I may have to use 2 separate casserole dishes…I’m really not sure what to do. Can you help please…I’m stressing out! This will be my first time hosting Christmas dinner and I want it to go well.
Kimberly @ The Daring Gourmet says
Hi Rose, yes, that’s probably what I would do, make two double batches in two large casserole dishes. They may need a bit longer to bake so check them after the prescribed time (stick a fork in the potatoes to check for doneness) to determine if they need to bake a bit longer.
Genevieve says
If I need to make a larger batch of this (say using 4 or 5lbs of potatoes) can I simply double the other ingredients? Would the cooking time change? I am still a kitchen novice but your blog is helping me a great deal.
Kimberly @ The Daring Gourmet says
Hi Genevieve, yes, simply double everything. The cooking time will depend on the casserole dish you’re using. If you’re using a larger casserole dish with a larger surface area then the cooking time will be about the same. If the casserole dish is deeper then you may have to bake the potatoes a bit longer. I’d bake it for the time noted and then stick a fork in the potatoes to check for doneness.
Teryl says
Thoroughly delicious! The perfect amount of sauce and the flavor is fabulous!
Candace Nielson says
THE BEST au gratin potatoes!! I’ve tried several recipes and this is my favorite and the one I’ve been making for the past 3 years. It’s taken me that long to finally tell you, but thank you, Kimberly!
Sharon says
I am sorry for asking so many questions!
If the flour is exchanged for cornstarch in these potatoes will it change the taste or texture? I have some gluten free people in my family. Was thinking it would not be that much flour for gluten free people but now I am having second thoughts. Thank you for your answer.
Kimberly @ The Daring Gourmet says
Hi Sharon, no problem! Yes, you can substitute cornstarch but without testing it I’m not sure how much you’d need. You’d just dissolve it in a little water first and then add it, bring it to a simmer until thickened, etc.
Anonymous says
I made these last night and used 3 tablespoons gluten free flour, a brand that is a one to one substitute for gluten free flour and they came out perfect! So happy that being Gluten free I am able to eat these yummy potatoes.
Sharon says
Would it work if I cooked them the day prior to the event and then heated them in a crock pot the next day? How long would that take? Maybe they would be too much like mashed potatoes by heating them in the crock pot.
Kimberly @ The Daring Gourmet says
That would work, Sharon. And in that case I would use Yukon Gold potatoes because they’re firmer and hold their shape better.
Sharon says
To make this recipe ahead of time using Yukon’s, would it work to parboil the potatoes so they don’t turn black? then put the recipe together, refrigerate, then bake the next day? I don’t have time to make everything the day of the event.
Kimberly @ The Daring Gourmet says
That’s a good question, Sharon, let’s see if any of our readers have tried that and can comment. You can also bake it completely the day before and simply reheat it the day of, though the potatoes will have absorbed more of the liquid that way.
Loretta says
Kim using this recipe for work can I cook it in the oven and carry it to work in a crock pot to keep it hot.
Kimberly @ The Daring Gourmet says
Hi Loretta, yes, you sure can!
Becky says
Kimberly could I substitute onion powder for the onion? My family does not like onions:/ First timer here :) Will be doubling recipe today for a party of 14!
Kimberly @ The Daring Gourmet says
Hi Becky, yes, feel free to omit them and give it a bit of an onion flavor boost with onion powder – I’d use just under a teaspoon.
Cole says
I made this recipe today. Everytime i make a cheese sauce and add flour, the potatoes never get cooked enough. So i followed the directions and ended up cooking 20 mins longer and i thought they were still hard. The true test is cutting through them with a fork and this recipe just didnt cut it for me. I thought the amount of salt was perfect, but the potatoes were hard.
Its like no matter what i do, au gratin potatoes never come out the way i want them which is fork tender and flavorful. Adding cheese and garlic just doesnt give me the right flavor im looking for. Its never creamy. Its always pieces of cheese that look curdled. Ive been cooking for a while and have yet to find a recipe for au gratin that i like.
Kim says
To the person who said the potatoes never get done… ether not slicing them thin enough or need to cook longer even though did that but still need to keep cooking until soft. Or turn up the temperature. My sis and I combined a Scalloped and Augratin recipe that uses Evaporated Milk and it always takes longer. Sometimes we turn up the temperature of the oven. Are you putting it towards the top of the oven?
Shandelle says
Can you use half and half instead of the heavy cream or milk ?
Kimberly @ The Daring Gourmet says
Hi Shandelle, yes you can.
Anonymous says
Thank you ! Would I just replace the heavy milk with the same amount ?
Kimberly @ The Daring Gourmet says
Yes.
Rita Dawson says
need to make gluten free …corn starch is recommended …does it get blended in with butter to form the roux before adding liquid?
Kimberly @ The Daring Gourmet says
Hi Rita, the cornstarch would be dissolved in water and then stirred into the milk. 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.
Deeelicious! says
This recipe was perfect! I made it for my husband’s birthday dinner when he requested potatoes au gratin. He was expecting the boxed kind but I surprised him with this instead! I didn’t have to add any seasoning or change it at all. It was a big hit! The potatoes cooked completely and the sauce was delicious. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad it was a hit, thank you!