My favorite Cheesy Potatoes Au Gratin Recipe! Delicious layers of thinly sliced potatoes smothered in homemade cream sauce, shredded cheese, and baked until soft, golden, and bubbly. Enjoy these creamy and comforting Au Gratin Potatoes with friends and family at your next holiday or family gathering.
Potatoes Au Gratin
I have enjoyed these potatoes – or some version of them – at every major holiday since the year I was born. Cheesy and extra creamy, potatoes au gratin is a classic and comforting potato casserole. Definitely not for anyone counting calories, I highly recommend skipping past the nutritional information and embrace every single bite of these beautiful cheesy potatoes.
So, what are au gratin potatoes? Potatoes au gratin are thinly sliced potatoes that are covered in a rich and creamy sauce that has been thickened with a roux. The roux (a mixture of butter and flour) helps make the cream sauce extra silky and prevents the milk from curdling. Cheese is added and the whole thing is baked. It is pure, delicious, comfort food.
Let’s start from the beginning.
What is the difference between Au Gratin and Scalloped Potatoes
Let’s take a quick sec to chat about the differences between potatoes au gratin and scalloped potatoes, because, they are not the same thing. I repeat, Scalloped and Au Gratin Potatoes are not the same thing.
What makes them different?
- Does it have cheese? If you answered yes, then you have yourself a pan filled with potatoes au gratin. If you answer no, then you have scalloped potatoes. Really, you guys, it’s that simple.
- How thick are the potatoes sliced? Although both scalloped and au gratin potatoes are sliced into thin rounds, it is noted that the potatoes for au gratin are often sliced a bit thinner than those for scalloped potatoes.
- Breadcrumbs? Breadcrumbs will typically be found topping the potatoes with cheese. This is only in au gratin potatoes.
Best potatoes for Au Gratin Potatoes
If you read about the different potato types and their uses you’ll be told that waxy potatoes (red or Yukon gold, for example) are best used in recipes such as casseroles or potato salads. This is because they hold their shape better even after cooking and resist turning mushy.
Starchy potatoes (russet potatoes), on the other hand, are fluffier, lighter and typically fall apart easier.
I made this recipe using russet potatoes and experienced no problems. My dad, who makes this recipe at least twice a year, often uses russet potatoes himself and it always turns out delicious.
If, however, you know that you really want your potatoes to hold together and not fall apart, you’re better off using a waxy potato like red or Yukon gold.
The easiest way to thinly slice potatoes
The easiest way to thinly slice potatoes is by using a mandolin slicer. You can find them available in stores and online to fit all budgets. Make sure you purchase one with a handguard (please, learn from my mistake!) and consider wearing special cut-resistant gloves as an extra precaution.
You may also use a sharp knife, but unless you have some serious knife skills, you may have a really hard time getting your potatoes thin enough. That said, my dad never used a mandolin slicer so I know it’s possible!
Ingredients in Potatoes Au Gratin
The ingredients needed to make this au gratin recipe include,
- Potatoes – As the name may suggest, potatoes are a necessary part of this recipe. I suggest 5 pounds of russet potatoes, but typically recommend buying slightly more just in case. Try to slice your potatoes approximately 1/8-inch thick.
- Butter – Butter is a must-have. You will need butter to make the roux which is what helps prevent the milk from curdling in the oven at such high temperatures (plus it tastes pretty good).
- All-purpose flour – When you whisk the flour with melted butter over low heat you get your roux. You will only need a quarter cup of flour but those starches are what help keep everything mixed, happy, and stable.
- Salt + Pepper – You’ll notice that there’s not a whole lot of spices or seasoning being added to this dish – except for salt and pepper. Don’t forget to add salt (and pepper)! Potatoes (even with cheese and a cream sauce) will turn out pretty bland if you don’t add plenty of salt.
- Milk – Once you have your roux made, milk is slowly whisked in to make your cream sauce. I added 2% milk as I knew I would be adding quite a bit of cheese. Feel free to use full-fat milk or even a mix of milk and cream, if you prefer a creamier, but decadent dish. I do not recommend using fat-free or 1% milk.
- Cheese – I added two different types of cheese, sharp cheddar and Gruyere. Gruyere is a flavorful medium-hard cheese that is great for melting. You’ll often find it in mac n cheese and French onion soup.
- Onion – Some people love adding onion to their potatoes. I find that just one onion chopped or sliced and added throughout the potatoes added enormous flavor.
How to make Potatoes Au Gratin
Step-by-step instructions for making potatoes au gratin,
- Preheat. Preheat oven to 350 degrees F. and grease a large baking dish. Set aside.
- Prepare potatoes. Scrub potatoes under cold water with a vegetable brush. Use a mandolin slicer to slice potatoes into evenly sliced rounds (approximately 1/8-inch). Place sliced potatoes into a large bowl filled with cold water to prevent discoloration (they will turn into a reddish-orange color). Repeat until all potatoes have been sliced.
- Make sauce. Melt the butter in a large saucepan over medium-high heat. Gradually whisk in the flour, creating a thick, evenly combined, paste. Still whisking, slowly add the milk, salt, and pepper. Continue to whisk until completely combined. Bring just to a boil and reduce heat too low. Simmer for 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and stir in 1 cup of the cheddar cheese and half of the Gruyere.
- Add the potatoes and onion. Drain the potatoes from the cold water bath and dry thoroughly with a paper towel. Add the potatoes and onion to the prepared sauce and mix to coat.
- Assemble. Transfer potatoes to the prepared baking dish and pour any remaining sauce over the top.
- Bake. Cover with foil and transfer to the oven. Bake for 45 minutes before uncovering and baking for an additional 30 minutes. Remove from the oven, sprinkle with remaining cheese, and continue to cook for an additional 45-60 minutes, or until cheese is melted and potatoes are tender.
Tips and Tricks
- You may choose to layer your potatoes in overlapping rows (more traditional) or long columns (like stacked poker chips) as I did. Cooking time will be the same. Stacking as I did (shown in the images) is:
- More time consuming (but quite pretty) and,
- Results in crispy edges on the top (which you may or may not enjoy).
- Remember to cover your baking dish with foil. This will help protect the top of your potatoes from the heat.
- Make your potatoes au gratin super garlicky by adding a few minced garlic cloves to the cream sauce.
- Slice your potatoes into thin, equal-sized rounds. This helps ensure equal cooking.
- This is a slow-cooking recipe. There will be a lot of sauce and a lot of potatoes, but the sauce will reduce and the potatoes will bake. It will all be worth it – promise!
Can you freeze Potatoes Au Gratin?
I have not tried freezing au gratin potatoes personally, so I can’t give you my own personal opinion on the results. Additionally, after digging around the internet, I found mixed reviews. That said, here’s what I found,
- If you plan on freezing, it’s recommended that you use a waxier potato (Yukon gold or red potato) compared to starchy potatoes (russet potatoes). Starchy potatoes will result in a grainer mixture once it’s thawed.
- Have reasonable expectations. In other words, it will not be the same as when you first made it. The cheese mixture will likely separate a little and you will probably have to do some gentle stirring.
- Make sure to cook your potatoes before freezing, otherwise, they will turn black.
- Are potatoes au gratin gluten-free? No.
More side dish recipes,
- Roasted Brussels Sprouts
- Perfect Baked Potato (How to Bake Potatoes)
- Roasted Asparagus Recipe
- Roasted Cauliflower Recipe
- Peas and Pancetta- Easy Holiday Side
- Butternut Squash
If you try making these potatoes au gratin recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Potatoes Au Gratin Recipe
Ingredients
- 5 pounds Russet potatoes - thinly sliced (approximately ⅛-inch)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 tsp salt
- 1/2 tsp pepper
- 2 cups milk - (2% or whole milk)
- 2 cups cheddar cheese - shredded
- 1 cup Gruyere cheese - shredded
- 1 small onion - thinly sliced or diced
Instructions
- Preheat. Preheat oven to 350 degrees F. and grease a large baking dish. Set aside.
- Prepare potatoes. Scrub potatoes under cold water with a vegetable brush. Use a mandolin to slice potatoes into evenly sliced rounds (approximately 1/8-inch). Set potatoes aside into a large bowl filled with cold water to prevent discoloration.
- Make sauce. Melt the butter in a large saucepan over medium-high heat. Gradually whisk in the flour, creating a thick, evenly combined, paste. Still whisking, slowly add the milk, salt, and pepper. Continue to whisk until completely combined. Bring to a boil and reduce heat too low. Simmer for 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and stir in 1 cup of the cheddar cheese and half of the Gruyere cheese.
- Add the potatoes and onion. Drain the potatoes from the cold water bath and dry thoroughly with a paper towel. Add the potatoes and onion to the prepared sauce and mix to coat.
- Assemble. Transfer potatoes to the prepared baking dish and pour any remaining sauce over the top.
- Bake. Cover with foil and transfer to the oven. Bake for 45 minutes before uncovering and baking for an additional 30 minutes. Remove from the oven, sprinkle with the remaining cheese, and continue to cook for an additional 45-60 minutes, or until cheese is melted and potatoes are tender.
Notes
- More time consuming (but quite pretty)
- And results in crispy edges on the top (which you may or may not enjoy).
Nutrition
