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 –What Is the Difference?
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?
Au gratin potatoes are very simple to make but choosing the right potatoes is key. You want to select a potato that has a good amount of starch so that it both absorbs and thickens the sauce. This will prevent the sauce from running all over the plate. Avoid low starch/waxy potatoes like red potatoes which will result in something more akin to au gratin soup.
Russet potatoes have the highest starch content and will yield a very creamy sauce. The downside of Russets is that, being so high in starch, they fall apart easily. The next step down in starch content is something like a Yukon Gold potato. It has a moderate starch level so it will still thicken the sauce, though not as much as a Russet, but it won’t break down like the Russet and will hold its shape better. So it really comes down to personal preference. You can try both and see which you prefer. And if you choose to go with Yukon Gold or similar because you want the potatoes to hold their shape well you can always add a little more flour when you’re whisking up the base to ensure the sauce thickens up nicely.
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 Main Dish Pairs 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. Serve Au Gratin potatoes with poultry, beef, pork, or fish. And pretty much any vegetable pairs with au gratin potatoes as a second side.
This potatoes au gratin recipe is wonderfully creamy, cheesy and flavorful and has received tons of rave reviews over the years. Several of my friends and family members 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.
© Bhofack2 | Dreamstime
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 stock pot over medium-high heat, add the flour and whisk until smooth. Continue simmering and continually whisking the mixture for two minutes.
Add the milk, cream and salt and whisk until the mixture is smooth. Bring to a low simmer and continue whisking until the sauce is thickened.
Whisk in the cheese until it’s melted.
Add the onions and garlic.
Stir in the potatoes.
Pour the mixture into a 2 quart casserole dish. Sprinkle with some Parmesan cheese.
Cover with aluminum foil and bake in an oven preheated to 350 degrees F for about 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.
Enjoy!
© Bhofack2 | Dreamstime
For more delicious side dishes be sure to try our:
- ULTIMATE Green Bean Casserole
- Zucchini Au Gratin
- Cauliflower Gratin
- Mashed Potatoes with Parsnips and Horseradish
- Baked Endives with Ham and Bechamel
- Waldorf Salad
- 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 to high starch potatoes (see blog post for more info) , thinly sliced
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream (use full fat)
- 1 1/2 teaspoons salt
- 1 1/2 cups shredded Cheddar cheese (another fabulous option is half Gruyere/half Emmentaler)
- 1/4 cup grated Parmesan cheese divided in half
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a stock pot over medium-high heat. Add the flour and whisk until smooth. Simmer, whisking constantly, for 2 minutes. Add the onions and garlic and stir to combine. Add the milk, cream and salt and whisk until smooth. Bring to a simmer and whisk until thickened. Whisk in the Cheddar and half of the Parmesan cheese. Whisk until melted. Stir in the potatoes.
- Pour the potato mixture into a 2 quart casserole dish. Sprinkle with remaining Parmesan cheese.
- Cover with foil and bake for 1 hour or until the potatoes are soft. Remove foil and bake for another 20 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.
Notes
Nutrition
Originally published on The Daring Gourmet December 3, 2019
Wendy says
Was too soupy and began to separate. There are so many recipes for au gratin potatoes. I wouldn’t use this one.
I did like my substitution of shallots for onions.
Maggie Beers says
Hello
The written recipe is different than the notes written step by step. When do you add the onions and garlic?
Thank you
Kimberly Killebrew says
Hi Maggie, I’ve done it both ways and it makes no difference in the outcome.
Kait says
This was amazing. Added a total of 5 garlic cloves and did the Gruyere/half Emmentaler combo. I also added some pepper and freshly shredded and grated all the cheese myself. This was phenomenal! This will definitely be on the Easter menu and easily on our rotation!
Kimberly Killebrew says
That’s fantastic, Kait, I’m thrilled that you enjoyed it and that it will be a regular, thank you!
m00se says
I just made this with half and half and whole milk. I used about a Tbsp of Worcestershire sauce, a squirt of Dijon mustard, an onion sliced but not diced, and about 4 oz.of diced ham. I added about 6 oz. of cheddar and a leftover chunk of Mexican Blanco. Outstanding! Thank you!
Dodi says
Has anyone used canned sliced potatoes for this recipe? What modifications would I need if using pre sliced canned potatoes. Those potatoes are already fairly tender
Valerie says
Can I make this dish 2 days ahead and par cook it and put it in the fridge. Your blog says I can do it one day ahead but just checking about 2 days ahead. I make this often and love it. Just trying to get a head start on Xmas dinner. Thank you. Valerie
Kimberly Killebrew says
Hi Valerie, two days is probably fine as long as it’s par-cooked.
Valerie says
Thank you!
Amanda says
Hello I am going to make this for thanksgiving I currently have a block of gouda/parmesean cheese its a blend I got from Costco my question is do you think I need to add third cheese?
Thanks in advance!
Kimberly Killebrew says
Hi Amanda, no, those two cheese will yield plenty of yumminess. Happy cooking and happy Thanksgiving!
Valerie Walton says
I have not tried this dish as of yet, I have no cream but I do have coconut cream, would that work seeing as I cannot have dairy cream, too heavy and effects me. I am ok with a little milk, but not dairy cream.
Suzie says
I have made this dish for years but knowing how brilliant YOUR recipes always are I tried your version. Absolutely streets ahead and my husband asks for it often. In fact it is SO good we often have just this with added smoked lardons for supper in front of the telly and a good film. You make simple things spécial and you can do no wrong chez nous!
Kimberly Killebrew says
Suzie, you’re an absolute gem, thank you! :)
Amy Culbert says
WOWWIE wowser.. What a great recipe. A helpful hint when making this…having everything measured out & cheese grated before starting. It’s difficult doing it while stirring as the cream mixture thickens.
The Gruyere really makes this dish!! I didn’t what was called for so I used a bit of Gouda & Muenster as well.. but the Gruyere stands out. The next time I make it. I’m going to use a lot less salt. Usually the potatoes help soak up the salt but this was a tad too much for us.
Thank you for posting this. I’m glad I chose this one over the other 80 billion that popped up. :)
Kimberly @ The Daring Gourmet says
Thanks so much, Amy, I’m thrilled you enjoyed it and appreciate the feedback!
Jennifer Hughes says
I made this for a BBQ. OMG absolutely delicious and gourmet.
Even better the next day. I used gruyere and a parmesan cheese.
I added two extra garlic cloves.
Thank you
Kimberly @ The Daring Gourmet says
Thank you, Jennifer, I’m so happy it was a hit!
Kim Flynn says
I doubled this recipe and cubed the potatos . I also addied 1/8 tsp cayenne pepper for a little more kick. It was not hot but I could’ve added a 1/4tsp instead. Thank you for this wonderful creamy delicious Au Gratin potato recipe. It was a hit at our family cabin!
Kimberly @ The Daring Gourmet says
Thank you, Kim, I’m so glad it was a hit!
Andrea says
How long did you bake for when you doubled?
Anna Marie Swick says
It says if you double the recipe it takes one hour and twenty minutes 😉
Patty says
These were the best au gratin potatoes I’ve ever made. My whole family loved them. I followed your suggestion and used half cheddar and half gruyere cheese. I used my food processor to slice the potatoes. My husband asked me when I was making again. Thanks so much for the recipe!
Kimberly @ The Daring Gourmet says
That’s wonderful, Patty, I’m so happy they were a family hit, thank you! <3
Josef Davis says
If I add cubed cooked ham to your recipe, how much should I add and do I omit any liquid becauce of the adding of ham?
Kimberly @ The Daring Gourmet says
Hi Josef, no other adjustments are necessary and how much you add is just personal preference. I would probably aim for 1/2 to 3/4 cup diced ham.
Kathy Hartung says
I have one question about this wonderful recipe, the picture shows some little green specs but nothing in the ingredients appear therefore I was wondering if these are bits of green onion tops or peas. Can anyone help me with an answer? Thank you
Kimberly @ The Daring Gourmet says
Hi Kathy, it’s some chopped flat leaf parsley for aesthetics.