Au Gratin Potatoes
Updated
Updated
With thinly sliced potatoes, onions, and two kinds of cheese, I make these simple Au Gratin Potatoes all the time—they’re the perfect side for my holiday ham or turkey, and just as good with weeknight pork chops or steak. I also love that I can prepare them ahead of time, which makes dinner so much easier.
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Easy & Cheesy Au Gratin Potatoes
This au gratin potatoes recipe is one of those side dishes that sounds a bit fancy, like something you’d order at a restaurant, but is quite simple to make. All you need is potatoes, onions, cheese, and a few pantry staples. I really am fascinated by how these basic ingredients can result in such an impressive dish.
Though very similar, au gratin potatoes and scalloped potatoes are terms that are often used interchangeably; both dishes are made with sliced potatoes and onions, though au gratin potatoes are sometimes considered “fancier” and are typically topped with breadcrumbs or cheese, while scalloped potatoes usually have a cream sauce.
I love to serve these au gratin potatoes as a holiday side dish, but they are simple enough to make for a regular weeknight dinner, too. Sometimes, I’ll fancy them up and add diced cooked ham or bacon crumbles. Oh, and did I mention they can be assembled in advance? Well, they can, which is perfect for those busy evenings.
Au Gratin Potatoes
Ingredients
- 6 medium russet potatoes, peeled
- 1 small onion, sliced thin
- ¼ cup butter
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 2 cups freshly shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ½ cup shredded Gruyère cheese, or use more cheddar
- fresh chopped chives or parsley, for garnish
Instructions
- Preheat your oven to 375°F. Spray a 2-quart casserole pan with nonstick spray.
- Thinly slice the potatoes to no more than ⅛ inch thick. I highly recommend slicing the potatoes using a mandoline.
- Arrange half the potatoes in the casserole pan and top with the onions. Top the onions with the remaining potatoes.
- In a medium saucepan, melt the butter. Slowly stir in the flour and cook for 2 minutes until no white streaks remain, stirring the entire time. Slowly whisk in the milk until well combined. Mix in the cheddar cheese, garlic powder, salt, and pepper until the cheese has melted.
- Pour the cheese sauce over the potatoes.
- Cover the pan tightly with aluminum foil and bake for 45 minutes.
- Uncover the casserole dish and sprinkle the Gruyere cheese over the top. Bake for an additional 35-45 minutes until it is golden brown and bubbling.
- Let rest 15 minutes so the sauce thickens and it's easier to cut, garnish with fresh chopped parsley or chives, then slice and serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Au Gratin Potatoes Step by Step
Gather ingredients and prepare a baking pan: Gather all your ingredients. Preheat your oven to 375°F and coat a 2-quart casserole pan with nonstick spray.
Slice the potatoes: Use a mandoline to slice the potatoes to no more than 1/8″ thick.
Layer the potatoes: Layer half of the potatoes in the pan, top with onions, and then finally add the remaining potatoes.
Make the sauce: Melt ¼ cup of butter, then slowly stir in ¼ cup of flour and cook for 2 minutes. Slowly whisk in 1½ cups of milk until all the ingredients are combined, then add 2 cups of cheddar cheese, 1 tsp garlic powder, 1 tsp salt, and 1 tsp pepper. Pour the sauce over the potatoes and onions.
Bake: Cover the pan with aluminum foil and bake at 375°F for 45 minutes.
Add the cheese: Uncover the pan and top with ½ cup of Gruyere cheese. Bake for 35 to 45 minutes more, or until golden brown and bubbling.
Enjoy: Let the potatoes rest for 15 minutes so the sauce can thicken, and then garnish with fresh chopped parsley or chives, then slice and serve!
How to Store
To prepare in advance, I like to assemble the potatoes and then store them in the refrigerator until I want to cook them. Let the dish warm up on the counter for 15-20 minutes before you try to throw it in the oven.
Any leftover au gratin potatoes should be stored in an airtight container in the refrigerator for up to 4 days.
You can reheat the pan, covered, in the oven or individual servings in the microwave.
What to Serve With Au Gratin Potatoes
I find that au gratin potatoes make a wonderful holiday side dish next to spiral ham and roasted turkey. They’re also easy enough to whip up for any weeknight dinner and pair just as well with a hearty steak, these easy-to-make pork chops, and baked chicken breast.
Aloha Amy! This was a big hit at my Thanksgiving luncheon yesterday! Thank you so much for sharing it with us all👏🏽👏🏽👏🏽 I haven’t yet checked your other recipes. But I will surely be doing that today🥰
Mahalo (Thank you)!
Dwyna Potter
Hawaii
Yes, I made them about three weeks ago. Everyone raved about the consistency and flavors. I plan to serve them again tomorrow for lunch. Thanks!
This is so good. We added bacon to ours and it was like baked potato.
Had this tonight and it was a big hit all around! Thank you, I’ll be making it again soon!
My son in law made this for Easter and they are delicious!!
Best au gratin potatoes I’ve ever made! I see heavy cream instead of milk
Can I use gluten free flour?
I’ve never tested this recipe using gluten free flour, so I can’t vouch for results, but you could try it.
My son in law made this for Easter and they are delicious!! He used GF flour too
This was such a delicious addition too our Thanksgiving meal, thanks for sharing!