Go Back
+ servings
Golden cheesy potatoes au gratin in a white casserole dish.
4.62 from 13 votes

Potatoes Au Gratin Recipe

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.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side Dish
Cuisine: American, French
Servings: 12 servings
Calories: 330kcal


  • 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


  • 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.


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).
Either way, the results will be delicious!


Calories: 330kcal | Carbohydrates: 39g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 602mg | Potassium: 888mg | Fiber: 3g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 324mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.