The Best Potatoes Au Gratin
Rich, creamy and very cheesy….this is the Best Potatoes Au Gratin recipe around. Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
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The holiday season is really around the corner and……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.
Potatoes Au Gratin
I grew up eating cheesy Au Gratin 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 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.
How To Make It
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, or half and half, 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.
Remove from the oven and allow to stand 5-10 minutes before serving.
This recipe calls for cheddar but sometimes I like to make my Potatoes au Gratin with gruyere for an extra sharp and swiss cheesy bite. I believe the Potatoes au Gratin Ina Garten makes use gruyere and cheddar…..the more cheese, the better if you ask me!
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.
You can assemble your potatoes in advance, cover, store in the refrigerator and bake it just before serving, it’s perfect for entertaining!
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.
Sometimes, I’ll even throw some leftover ham in there to make it a total one pot dinner like I did with these easy Scalloped Potatoes with ham!
You know you have a winner recipe when the family begs you to make a recipe and homemade Au Gratin Potatoes show up on our table over and over again. They’re fantastic with my Oven Fried chicken, too!
More Easy Potato Recipes
Talk about a comfort dinner….and if you want to get a little fancy make THIS truffled potatoes au gratin to really wow your friends and family.
Want something a little less creamy but just as dreamy, we LOVE these easy Lyonnaise Potatoes!
Get the Recipe: The Very Best Potatoes Au Gratin Recipe
- 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
- baking dish
- 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.
- Remove from the oven and allow to stand 5-10 minutes before serving.