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PERFECT Au Gratin Potatoes

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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!

au gratin potatoes recipe best homemade scalloped creamy cheese

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.

The Best Potatoes 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.

garden fresh potatoes the daring gourmet
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.

Serving Suggestions

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 best homemade scalloped creamy cheese

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”.

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.

cooking onions and garlic in saucepan

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.

adding flour milk and cream

Add the cheddar cheese, parmesan cheese and salt and stir until melted.

adding cheese and salt

Add the potatoes and stir until thoroughly combined.

adding potatoes

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.

transferring potato mixture to casserole dish

Let sit for about 5 minutes before serving.  Sprinkle with some chopped parsley for garnish if desired.

Enjoy!

au gratin potatoes recipe best homemade scalloped creamy cheese

For more delicious side dishes be sure to try my:  

au gratin potatoes recipe best scalloped homemade creamy cheese

PERFECT Au Gratin Potatoes

Perfectly creamy, cheesy and flavorful, these are au gratin potatoes at their very best!
4.67 from 248 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 397 kcal

Equipment

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

*Make Ahead: See section in blog post about making this dish ahead of time.

Nutrition

Calories: 397kcalCarbohydrates: 28gProtein: 16gFat: 26gSaturated Fat: 16gCholesterol: 83mgSodium: 837mgPotassium: 793mgFiber: 4gSugar: 4gVitamin A: 915IUVitamin C: 18.6mgCalcium: 407mgIron: 5.3mg
Keyword Au Gratin Potatoes
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet December 3, 2013

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.67 from 248 votes (181 ratings without comment)

227 Comments

  1. Very good! Of course I used more cheese though. Definitely needed to cook longer …or par boil….may try russets next time.

  2. I made this for Easter and my entire family raved about it. So creamy and delicious, this is my go-to au gratin potato recipe from now on!

  3. I’ve been using this recipe for at least 6 years and will be making it again this weekend for our Easter dinner. Just wanted to let you know that your recipe is a favorite in our home. Thank you so much!

  4. Absolutely perfect!! We’ve had and made many different au gratin recipes and this one is by far the best! Cabot extra sharp cheddar worked very well!

  5. This recipe was indeed different from the old family recipe, it was easier and smells amazing, still in the oven. Can’t wait for dinner and to share them with a few neighbors for their Thanksgiving dinner.

  6. Hello . I am planning on making this for thanksgiving. There are going to be about 19 people . I hit the 3x ingredients . Is this correct? How many potatoes is that 🤦🏽‍♀️.. I’m sorry I’m so not a cooker but I’m going to be confident!!

    1. Hi ILIA, yes those quantities are correct. There’s now way to say how many potatoes that is because potatoes are all different sizes. If you don’t have a kitchen scale at home I recommend weighing them at the grocery store. You’ve got the right attitude and you can do this!! <3

    2. It’s me again lol .. so I don’t want to use onions or the bacon … so I have to for the desired taste ? Or can I substitute?

  7. Hi! I have not made this yet, but plan on surprising my husband with it this year for thanksgiving. My problem is I only have one oven, I don’t want the turkey to sit for the hour that it’s going to take to do the potatoes. Would I be able to make this the day before and then reheat in the microwave? Or would you suggest a different method?

  8. This is our family favorite. Used it for Easter and Thanksgiving dinners. Of course I doubled the recipe so it took longer to cook – up to an hour longer. I did use red potatoes as that is what we had on hand. The texture of the dish is perfect, not the least bit soupy. Plus it warmed up great in the oven the next day with an even better crust on top.

    Great flavor. You can prep everything in the food processor in minutes. I did the cheese first with the metal blade (makes for a crumb not fine grate) then the garlic and onion. Used the slicing blade for the potatoes.

    1. What size pan did you use when you doubled the recipe? I was planning on doubling it and using a 9*13 but I don’t really want to have to cook it for 2.5 hours.

  9. What kind of potatoes do U use???
    I usually use russets.
    Love your recipe, I don’t keep heavy cream around & don’t drive. Is it a must or what can I use instead??? Thanks again for all your recipes
    YUMMO😋😋😋

    1. Hi Marcella, it depends on your texture preference. Russets are probably the most popular because they get very soft and creamy. You can also Yukon Golds if you prefer potatoes that hold their shape better and still retain a slightly firmer texture (they don’t absorb as much of the liquid initially so I usually let it bake a little longer and I let it sit out longer after baking to allow the potatoes to absorb the liquid). You can’t go wrong either way. Cream is of course better but you can get away with milk (or even better half and half) if necessary. Happy cooking!