Irresistibly Cheesy Potatoes Au Gratin Recipe for Comfort Meals

Golden, creamy potatoes au gratin have been my comfort food since childhood.

Memories of crispy cheese edges dance through my mind whenever I slice these tender spuds.

Layers of smooth cheese and soft potato slices create magic in a simple baking dish.

Rich dairy blends perfectly with delicate potato textures, making this classic side irresistible.

Comfort arrives in each perfectly browned, bubbling bite of this traditional French-inspired recipe.

Cheese lovers and potato enthusiasts will absolutely adore this mouthwatering dish that promises warmth and satisfaction.

Grab a fork and let the deliciousness begin!

Potatoes Au Gratin Ingredient Essentials

• Potatoes: Starchy vegetables that create the hearty base of this classic French-inspired dish.
• Onions: Sweet and aromatic vegetable that adds depth of flavor to the potato layers.
• Cheddar Cheese: Sharp and flavorful cheese that provides a rich, tangy taste to the sauce.
• Gruyere Cheese: Nutty Swiss cheese that melts beautifully and adds complexity to the dish.

• Butter: Provides a rich, creamy foundation for the cheese sauce.
• Flour, Mustard Powder: Help thicken and enhance the flavor of the cheese sauce.
• Milk: Creates a smooth and creamy base for the cheese sauce.

• Salt, Pepper: Essential seasonings that balance and enhance the overall flavor of the dish.

How to Make Potatoes Au Gratin

Step 1: Fire Up the Oven

Crank your oven to a toasty 375°F (190°C) to get ready for some serious potato magic.

Step 2: Slice and Dice

Grab your sharpest knife and thinly slice the potatoes and onions into delicate, nearly transparent rounds.

Step 3: Create Cheese Sauce Base

In a saucepan over medium heat, melt the butter until it’s smooth and golden.

• Flour
• Mustard powder

Keep whisking until the mixture looks silky and lump-free.

Step 4: Build the Creamy Sauce

Slowly pour in the milk, stirring constantly.

Watch the magic happen as the sauce transforms and thickens into a velvety smooth consistency.

Step 5: Cheese It Up

• Cheddar cheese
• Gruyere cheese

Keep stirring until the cheese melts completely.

Sprinkle in salt and pepper to boost the flavor.

Step 6: Layer the Deliciousness

• First layer of potato and onion slices
• Pour half the cheese sauce
• Repeat the layers

Step 7: Bake to Perfection

Cover the dish with foil and slide into the preheated oven.

Bake for 45 minutes.

Then uncover and bake for another 15 minutes until the top turns golden and bubbly with irresistible crispy edges.

Tips for Dreamy, Cheesy Potatoes

• Use a mandoline or sharp knife to cut potatoes into even, thin slices for consistent cooking and better texture.
• Whisk flour and milk slowly to create a smooth roux, avoiding lumps and ensuring a creamy, silky sauce.
• Mix different cheese varieties like sharp cheddar and nutty gruyere for a more complex, rich taste profile.
• Let the dish sit for 10-15 minutes after baking to allow sauce to set and make cutting and serving easier.
• Replace dairy milk with almond or oat milk for lactose-free version, and use gluten-free flour for a celiac-friendly recipe.

Au Gratin Potato Variations to Try

• Vegan Potato Gratin: Replace dairy cheese with nutritional yeast, cashew cream, and plant-based milk. Use vegan butter or olive oil instead of regular butter.
• Low-Carb Cauliflower Gratin: Substitute potatoes with thinly sliced cauliflower. Keep the cheese sauce and baking method the same for a keto-friendly version.
• Herb-Infused Potato Bake: Add fresh thyme, rosemary, and sage to the cheese sauce. Sprinkle chopped chives on top before serving for extra flavor.
• Spicy Southwest Potato Casserole: Mix in diced green chilies, jalapeños, and replace some cheddar with pepper jack cheese. Top with crispy bacon bits for added crunch.

Best Ways to Serve Potatoes Au Gratin

• Cozy Comfort Meal Companion: Pair this creamy potatoes au gratin with roasted chicken or herb-crusted pork tenderloin for a hearty dinner experience.
• Elegant Side Dish Showcase: Serve alongside a crisp green salad with light vinaigrette to balance the rich, cheesy potato layers and add fresh contrast.
• Weekend Brunch Star: Complement this dish with poached eggs and crispy bacon for a luxurious weekend breakfast that feels like a special occasion.
• Wine Pairing Delight: Choose a medium-bodied white wine like Chardonnay or Pinot Grigio to enhance the creamy, cheesy flavors and cut through the richness.

Keeping Potatoes Au Gratin Fresh

• Transfer cooled potatoes au gratin to an airtight container and store in the refrigerator for up to 3-4 days. Cover tightly with a lid to prevent moisture loss and absorption of other food odors.
• Wrap the dish securely in plastic wrap and aluminum foil, then freeze for up to 2 months. Place in a freezer-safe container to prevent freezer burn and maintain quality.
• Thaw frozen potatoes in the refrigerator overnight. Preheat oven to 350F, cover with foil to prevent drying, and warm for 20-25 minutes until heated through. Remove foil for the last 5 minutes to restore crispy top.

FAQs

• What type of potatoes work best for au gratin?

Russet or Yukon Gold potatoes are ideal because they have high starch content and hold their shape well during baking, creating a creamy and tender texture.

• Can I make this dish ahead of time?

Yes, you can prepare the potatoes au gratin up to a day in advance. Assemble the dish, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.

• Is it necessary to use both cheddar and gruyere cheese?

While you can use just one type of cheese, the combination of cheddar and gruyere provides a richer, more complex flavor profile. Cheddar offers sharpness, and gruyere adds a nutty, creamy element.

• How thin should I slice the potatoes?

Dive into Creamy, Cheesy Potato Layers (Au Gratin Magic)

• Savor Creamy Comfort: Dive into a luxurious dish that wraps you in cheesy, velvety goodness with every single bite.
• Master Easy Cooking Techniques: Learn a simple yet impressive recipe that transforms basic ingredients into a restaurant-worthy side dish anyone can make.
• Perfect for Gatherings: Wow your family and friends with a crowd-pleasing recipe that looks and tastes like you spent hours in the kitchen, but actually comes together quickly.
• Versatile Crowd-Pleaser: Pair this rich, cheesy potato dish with roasted meats, grilled vegetables, or enjoy it as a satisfying standalone meal that works for weeknight dinners or special occasions.

Potatoes Au Gratin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy, cheesy Potatoes au Gratin deliver pure comfort with layers of golden potato slices melted beneath a rich, bubbling cheese sauce. Crisp edges and smooth interior make this classic French side dish a crowd-pleasing favorite you’ll crave at every gathering.

---

Ingredients

Scale 1x2x3x

Potatoes

• 2.5 pounds (1.1 kilograms) red potatoes
• 1 onion

Cheese and Dairy

• 1 cup cheddar cheese, shredded
• 1/2 cup gruyere cheese, shredded
• 2 cups (480 milliliters) milk
• 3 tablespoons (45 grams) butter

Seasonings and Thickeners

• 3 tablespoons all-purpose flour
• 1 teaspoon dry mustard powder
• Salt to taste
• Pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oven to 375F (190C) and generously grease a ceramic baking dish to prevent sticking.
2. Using a sharp mandoline or knife, create translucent, uniform slices of potatoes and onions approximately 1/8 inch thick.
3. In a medium saucepan, melt butter over moderate heat, then whisk in flour and mustard powder until a smooth, pale roux forms without browning.
4. Slowly stream milk into the roux, continuously whisking to eliminate potential lumps and create a silky, thickening sauce.
5. Remove sauce from heat and incorporate cheddar and gruyere cheeses, stirring until completely melted and achieving a glossy, uniform consistency.
6. Season the cheese sauce with salt and freshly ground black pepper, tasting to ensure balanced flavor.
7. Arrange a single layer of potato and onion slices across the bottom of the prepared baking dish, slightly overlapping for even coverage.
8. Drizzle half the cheese sauce evenly over the first layer, ensuring all potato and onion surfaces are coated.
9. Create a second identical layer with remaining potatoes, onions, and finish with the remaining cheese sauce.
10. Cover the dish tightly with aluminum foil and bake for 45 minutes to allow potatoes to become tender.
11. Remove foil and continue baking for 15-20 minutes until the top develops a golden, crispy crust and edges are bubbling.

Notes

• Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most melt-in-your-mouth texture that absorbs cheese sauce perfectly.
• Slice potatoes uniformly using a mandoline slicer to ensure even cooking and consistent layers throughout the dish.
• Rinse potato slices in cold water to remove excess starch, which helps prevent them from sticking together and creates a lighter, fluffier gratin.
• For a lighter version, substitute half-and-half or whole milk with low-fat milk and use reduced-fat cheeses without compromising rich, comforting flavor.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 40 mg