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These easy Potatoes Au Gratin are made with thinly sliced Yukon Gold potatoes baked in a rich, garlicky white cheddar sauce until tender, bubbly and golden. My from-scratch au gratin potatoes recipe is surprisingly simple, easy to make ahead and one of my favorite potato side dishes for holidays, Sunday dinner and entertaining.
Table of Contents
- Kellie’s Note This Spuds For You
- Why You’ll Love My Potatoes Au Gratin
- Ingredients for My Potatoes au Gratin
- What Are the Best Potatoes for Au Gratin?
- How To Make Potatoes au Gratin
- Tips for the Best Potatoes Au Gratin
- Which Cheese To Use for Potatoes au Gratin
- Can You Make Potatoes Au Gratin Ahead of Time?
- The Difference Between Au Gratin and Scalloped Potatoes
- How to Store and Reheat Potatoes Au Gratin
- What to Serve With Potatoes Au Gratin
- More Easy Potato Recipes
- Potatoes Au Gratin Recipe
Kellie’s Note
This Spuds For You
I’m ready to dive headfirst into all the comfort dishes! Anything in a casserole dish, covered with cheese and swimming in heavy cream is fair game and so this easy Potatoes Au Gratin recipe is instantly on repeat.
I grew up eating cheesy potatoes but, most of the time, they were from a box. Which is totally OK in my book, I’m not judging anyone if you have ever made box potatoes but these are amazing and completely from scratch.
I mean, seriously, what’s better than paper thin potato slices baked in a rich creamy sauce of butter, garlic and cream with tons of cheese tossed in for good measure. Comfort food doesn’t get any better than this my friends. It’s so good we even include them for a special occasion and on the holiday table.
Why You’ll Love My Potatoes Au Gratin
- Creamy without being soupy. Cornstarch thickens the sauce so it coats every potato slice.
- Extra cheesy. White cheddar melts into the sauce and creates a bubbly golden top.
- Easy to prep. A mandoline makes quick work of the potatoes.
- Make-ahead friendly. Assemble the casserole before guests arrive and bake when you’re ready.
- Perfect for holidays. It’s right at home next to Easter ham, Thanksgiving turkey or Christmas beef tenderloin.
Ingredients for My Potatoes au Gratin
- Potatoes – I love to use Yukon Gold potatoes because they’re buttery and light. You can substitute yukon golds with russet potatoes or another variety of starchy potatoes, the starch in the potato helps thicken the creamy cheese sauce. Red potatoes are waxy potatoes and will not work well for this recipe.
- Garlic – The sauce is made with simple ingredients so we used a fresh garlic clove, or three, to infuse the cream sauce with mellow flavor.
- Cornstarch – Cornstarch helps the sauce thicken while keeping the recipe gluten free. If you prefer to substitute the cornstarch with flour, that will work, as well.
- Milk – We used low fat milk to create the recipe but whole milk, heavy cream and half and half all work well.
- Cheese – I love a white cheddar cheese for the meltability but sharp cheddar, provolone or even Swiss cheese are all fabulous choices for the cheesy sauce.
For a full ingredient list and instructions see the recipe card below.
What Are the Best Potatoes for Au Gratin?
I prefer Yukon Gold potatoes because they’re naturally buttery, become tender without completely falling apart and have enough starch to help the sauce thicken.
Russet potatoes also work if that’s what you have. They’ll become softer and a little more delicate during baking.
I don’t recommend waxy red potatoes for this recipe because they don’t release as much starch and won’t give the sauce quite the same creamy texture.
How To Make Potatoes au Gratin
- Make the sauce. Melt the butter, add the garlic and cook for 1 minute. Whisk in the cornstarch, salt and pepper.
- Thicken. Slowly whisk in the milk and bring to a boil. Cook for 2–3 minutes, stirring constantly, until thickened.
- Add the cheese. Remove from the heat and stir in 1 1/2 cups of cheddar until smooth.
- Add the potatoes. Fold the 1/8-inch potato slices into the cheese sauce until evenly coated.
- Bake covered. Transfer to a greased 2-quart baking dish, sprinkle with the remaining cheese, cover with foil and bake at 350°F for 30 minutes.
- Finish uncovered. Remove the foil and bake another 30–45 minutes, until golden and bubbling and a thin knife slides easily through the potatoes in the center.
- Rest. Let the potatoes stand for 10 minutes before serving so the sauce has time to settle and thicken.
How Thin Should Potatoes Be for Au Gratin?
Slice the potatoes approximately 1/8-inch thick. Even slices are more important than absolute perfection because potatoes that are the same thickness cook at the same rate.
A mandoline is the easiest way to do this, but you can also use the slicing blade on a food processor or a sharp chef’s knife.
Tips for the Best Potatoes Au Gratin
- Keep the slices even. Thick or uneven potatoes can stay firm even when the top looks done.
- Grate your own cheese. It melts more smoothly into the sauce.
- Let the sauce thicken first. It should lightly coat the whisk before you add the cheese.
- Keep the casserole covered during the first bake. The trapped steam helps soften the potatoes.
- Test the middle. A thin knife should slide easily through the potatoes in the center of the dish.
- Give it time to rest. The sauce continues to thicken for several minutes after the casserole comes out of the oven.
Which Cheese To Use for Potatoes au Gratin
This recipe calls for cheddar but sometimes I like to make my Potato Gratin with gruyere cheese for an extra sharp and swiss cheesy bite. I believe the Potatoes au Gratin Ina Garten makes use gruyere and sharp cheddar cheese…..the more cheese, the better if you ask me!
Sometimes we even add a sprinkle of parmesan cheese to add more depth of flavor and make it the best potato side dish ever.
The Very Best Potatoes Au Gratin is just that…the very best…baked until bubbling like a cheesy lava pool with a golden brown crust on top, this is the perfect side dish to your Sunday prime rib dinner….or your Easter ham.
Can You Make Potatoes Au Gratin Ahead of Time?
Yes! That’s one reason I love this recipe for holidays and entertaining.
Assemble the potatoes in the baking dish, cover tightly and refrigerate for up to 24 hours before baking. When you’re ready to cook them, let the casserole sit at room temperature while the oven preheats. A cold casserole may need a few extra minutes in the oven.
You can also fully bake the potatoes ahead, cool and refrigerate them, then reheat covered at 350°F until hot. Remove the foil for the final few minutes to bring back the bubbly golden top.
We also love them with this Crock Pot Meatloaf recipe and this super simple Filet Mignon.
The Difference Between Au Gratin and Scalloped Potatoes
While the base of Scalloped Potatoes and Potatoes Au Gratin are, basically, the same….Au Gratin is commonly made with layers of cheese in between the layers of potatoes. Then, it’s commonly topped with a crispy crunchy topping of breadcrumbs or crackers (or not, it’s up to you) before baking to a cheesy, golden brown crust.
Scalloped potatoes, on the other hand, are usually just thinly sliced potatoes baked in cream without cheese, you can make your own homemade scalloped potatoes HERE.
How to Store and Reheat Potatoes Au Gratin
- Store leftover potatoes au gratin in an airtight container or tightly cover the baking dish and refrigerate for up to 3 days.
- For a larger portion, cover the casserole with foil and reheat at 350°F until hot throughout. Remove the foil for the last few minutes if you want to crisp the cheesy top again.
- Individual servings can be reheated in the microwave.
- I don’t recommend freezing potatoes au gratin because both the potatoes and creamy dairy sauce can change texture once frozen and thawed.
What to Serve With Potatoes Au Gratin
These cheesy potatoes are rich and creamy, so they’re especially good with roasted meats and a simple green vegetable or salad.
Serve them with beef tenderloin, prime rib, baked ham, roast turkey, roast chicken, pork chops or meatloaf. For holidays, add green beans, asparagus or a crisp salad to balance the richness.
They’re one of my favorite potato side dishes for Thanksgiving, Christmas and Easter because you can prep them ahead and bake them while the rest of dinner comes together.
More Easy Potato Recipes
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Potatoes Au Gratin Recipe
Equipment
- baking dish
Ingredients
- 3 ounces Butter
- 1 garlic clove, minced
- 4 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 cups low-fat milk
- 2 cups shredded white cheddar
- 5 cups thinly sliced yukon gold potatoes, about 5 potatoes, sliced into approximately 1/8-inch rounds
- Nonstick cooking spray
Instructions
- Preheat oven to 350°.
- In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
- Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
- Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
- Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling. A thin knife should slide easily through the potatoes in the center.
- Remove from the oven and allow to stand 10 minutes before serving.
Video
Notes
- Make Ahead: Assemble the casserole up to 24 hours in advance. Cover tightly and refrigerate. Let sit at room temperature while the oven preheats, then bake as directed. A chilled casserole may need additional baking time.
- Storage: Cover and refrigerate leftovers for up to 3 days.
- Reheating: Cover and warm in a 350°F oven until heated through, then uncover briefly to re-crisp the top.
- Freezing: Not recommended because the potatoes and dairy sauce may change texture after thawing.
- Doneness: Because potato thickness and baking dishes vary, use baking time as a guide. The casserole is ready when a thin knife slides easily through the center potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree!! these WERE delicious
Thank you so much!
I made these potatoes yesterday for Thanksgiving to go with ham and asparagus. I don’t really do these “rate the recipe” things but I felt that this one deserves it. The recipe pretty much starts out typically and where it changes is the sauce. I make my gravies, etc with a typical flour roux where this recipe uses cornstarch. I will be adding this recipe to my custom cookbook for future use again. Not only did everyone love the potatoes but because it’s made with cornstarch, the clean up is a little easier than what you have with a typical flour roux.
I’m so glad you liked it! I use cornstarch to keep it gluten free. Plus, I feel like it has a lighter texture.
Why white cheddar?
It’s personal preference. We love a sharp white cheddar but you can use your favorite.
Hi, can you use oil instead of butter and get the same result?
Hi! You can use oil, we just prefer the flavor of butter in this recipe. Most oil doesn’t have the richness of butter.
have yet to try this recipe- I will let you know how it turns out!
It’s our favorite! I hope you like it!