These Creamy Potatoes Au Gratin deserve a spot on your table this holiday season!
This decadent side dish features layers of thinly sliced potatoes, a cheesy bechamel sauce, and tons of freshly shredded cheese which all gets baked until perfectly golden and bubbly.
I’ve been making this easy but impressive dish for years and seriously can’t celebrate the holidays without it!
The dish requires only a few simple ingredients and is easily customizable but trust me when I say following this exact recipe will please everyone at your table.
This irresistible vegetarian side dish is easy to make ahead, pairs well with so many mains (my favorite is honey baked ham) and keeps well for leftovers.
Potatoes Au Gratin is a classic French dish made with potatoes, creamy cheesy sauce, and freshly shredded cheese all baked in a casserole style dish.
Au Gratin (also known as Gratin Dauphinois) refers to a French cooking technique that includes baking potatoes in a cream sauce along with layers of cheese.
The pronunciation for ‘Au Gratin’ can be broken down into sounds: [OH] + [GRAT] + [AN].
You may have heard of ‘Scalloped Potatoes’ which are similar to Potatoes Au Gratin but are not the same thing.
Scalloped potatoes are made from sliced potatoes baked in a cream sauce but do not include cheese.
Cheese is the main difference between the two dishes, and I know which one I prefer (Cheesy Potatoes Au Gratin, DUH).
Yukon gold potatoes – this is the best potato choice because you want the potato to hold its shape and have a moderate amount of starch so that it absorbs and thickens the sauce. This will prevent the cheesy sauce from running all over the plate. I like to peel the potatoes, but you can also leave them unpeeled.
Sharp cheddar cheese – the mix of freshly shredded sharp cheddar and gruyere is the star of these creamy potatoes au gratin. The two cheeses work perfectly together to create a rich and flavorful sauce.
Gruyere cheese – is the ‘secret ingredient’ which brings a sophisticated flavor to an otherwise simple dish. Freshly shredded is always best.
Butter – use a high-quality unsalted butter.
Garlic – mince or finely chop fresh garlic cloves.
Yellow onion – finely dice ½ a large or a whole small yellow onion.
Flour – all-purpose flour works best to create the roux.
Milk – any milk (whole, 2%, fat free) will work. Make sure to slowly add in the milk to create the smooth bechamel sauce.
Salt, Pepper, Nutmeg – adding just the right amount of these seasonings is necessary to draw out max flavor in the dish.
Fresh chives – using freshly chopped chives to garnish the dish not only looks incredible but tastes delicious.
This creamy, decadent, and satisfying recipe will turn out great every time by following just a few simple steps.
Step 1 – Shred gruyere and sharp cheddar cheese. Mince garlic cloves and dice yellow onion. Set aside.
Step 2 – Peel potatoes. Using a mandolin or sharp knife, slice potatoes into 1/8-inch-thick rounds.
Step 3 – Melt 4 tbsp butter in a large pot over medium heat. Add minced garlic and diced onion and cook until soft, about 5 minutes.
Step 4 – Sprinkle 1/4 cup flour over onions and cook for 2-3 minutes. Mixture should be clumpy.
Step 5 – Pour milk in gradually and stir continuously until thick (mixture should coat the back of a spoon). Add salt, pepper, nutmeg and stir to combine.
Step 6 – Turn off heat and stir in 1/2 cup shredded gruyere and 1/2 cup shredded sharp cheddar until combined.
Step 7 – Preheat oven to 400 F.
Step 8 – Spray a 9×13 or equivalent casserole dish with nonstick spray. Cover the bottom of the dish in overlapping layers of sliced potatoes (use 1/2 the potatoes for bottom layer).
Step 9 – Spread half of the cheese sauce in an even layer over the potatoes and sprinkle with half of the shredded gruyere and shredded cheddar.
Step 10 – Repeat by placing all remaining potatoes in overlapping layers and covering with the remaining cheese sauce. Top with remaining shredded gruyere and cheddar.
Step 11 – Cover the dish with foil and bake for 40 minutes. Remove foil and continue to bake until golden and bubbly, about 15 minutes more. Broil for 1-3 minutes for extra crispy golden top (optional).
Step 12 – Remove from oven and let rest for 10 minutes.
Step 13 – Chop fresh chives and spread over the top evenly. Serve warm.
The easiest way to get perfectly even and thin slices is to use a mandolin slicer.
This tool will not only save you a ton of time but will ensure the potatoes are evenly sliced for even cooking.
You can also use a sharp chef’s knife (like this one). Try to cut thin even rounds and watch your fingers.
Creamy Potatoes Au Gratin are a decadent and satisfying side dish that pairs well with many main dishes, but they can also be enjoyed alone as a complete meal.
This versatile dish can be served with just about anything!
Here are a few of our favorites:
There are many variations to creamy potatoes au gratin and so many ways to customize them to your liking. Below are just a few ideas!
Yes, you can make this dish up to 3 days ahead of time.
Prepare the creamy potatoes au gratin per recipe instructions but do not bake. Cover the dish with foil and place in the fridge until ready to bake.
When ready to bake, add an additional 15-20 minutes to cook time as the sauce will be cold.
Since this dish is extremely dairy rich, it is not recommended to freeze as it will not keep well. Milk and cheese tend to separate during the freezing and thawing process.
Yes, prepare dish per recipe instructions up to 3 days in advance but do not bake. Leave covered in the fridge until ready to bake and add 15-20 minutes to baking time.
Yukon gold potatoes are best due to their moderate amount of starch. These potatoes absorb and thicken the sauce as well as hold their shape.
Potatoes au gratin are made with a bechamel sauce as well as layers of cheese whereas scalloped potatoes only include a cream sauce.
Did you make this? Please RATE THE RECIPE below!
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Literally the best potatoes au gratin I’ve ever had! Will be making for thanksgiving this year thank you :)