This potatoes au gratin recipe features thinly sliced potatoes baked in a rich and creamy cheese sauce that will have you craving more! This delicious casserole bakes beautifully in the oven where it forms a golden, cheesy crust on top, with gooey cheese layered underneath. Serve this casserole for family dinners, holiday meals, and more for a truly decadent and show-stopping side dish!
Potatoes are the perfect side dish to serve for holidays and gatherings because they are versatile and are typically easy to prepare. Potatoes can be roasted, mashed, smashed, or boiled to fit any taste buds or budget. No matter how you decide to serve them, potatoes are a crowd-favorite and complement any meal.
I love making potatoes au gratin each year during the holidays because that is when I truly get to indulge in all things cheese. If you follow my videos, then you know all about my love of cheese, and these potatoes au gratin are no exception! The thinly sliced potatoes are baked in a creamy bechamel sauce with hints of garlic and nutmeg are a superb side to serve at Easter, Thanksgiving, Christmas, or anytime.
Imagine how surprised your family and friends will be when you serve this casserole! Enjoy potatoes au gratin with roasted meats, grilled veggies, dinner rolls, or salads. If you are looking for more recipes, try my Honey Glazed Ham, Pan-Roasted Brussels Sprouts With Bacon, and Marinated Salmon recipes.
POTATOES AU GRATIN INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Potatoes – My go-to potatoes to use are Yukon gold potatoes. But, any potatoes work here, including red, white, and russets.
Milk & Cream – Used to make the silky, cream sauce
Onion – I have used sweet onions, and yellow and white onions over the years. Use what you have on hand already.
Garlic – a little fresh garlic goes a long way here.
Cheese – Gruyere and white cheddar give the cheese sauce a velvety texture with a bite!
HOW TO MAKE POTATOES AU GRATIN
Follow these simple steps to make this recipe:
- Prep the Potatoes: Butter and grease a baking dish, then arrange the potatoes in a single layer on the dish, overlapping the potatoes.
- Make the Cheese Sauce: In a medium saucepan, melt the butter, then add the diced onion. Cook for 3 minutes until the onion is soft and translucent. Add the garlic and cook for another 30 seconds. Stir in the flour and continue to stir for another two minutes. Whisk in the milk and heavy cream, and season with salt, white pepper, and nutmeg. Slowly bring the mixture to a boil until it has thickened, about 3 to 5 minutes. Once the mixture has thickened, turn off the heat and stir in the cheese until melted.
- Pour the Sauce over the Potatoes: Pour the cheese sauce over the potatoes and top with any left over cheese. You can also add a little grated parmesan on top.
- Bake: Cover with foil and bake in the oven for 45 minutes to 1 hour or until the potatoes are tender. Remove the foil and continue to bake for another 15 to 20 minutes or until golden.
POTATOES AU GRATIN PRO TIPS
- The potatoes. Avoid russet potatoes if you are worried about watery, flavorless potatoes. I have never had an issue with using russet potatoes personally, but if you do try another option.
- Grate the cheese. Pre-shredded cheese has additives in it that prevent the cheese from clumping together, allowing it to hold its shape, and preventing it from having a creamy melt. I recommend grating your cheese, if possible.
- Slice Uniformly. Slice your potatoes equally using a mandoline if possible. This will ensure that they will cook evenly and won’t end up with overcooked or undercooked parts.
- Leave the skins on. Leave some of the potato skins on for added texture and flavor. I love the contrast of the smooth potatoes and the crisp skin on potato casseroles like this one.
- Use what you have. Don’t be afraid to use what you already have. One of the best tips I could ever offer here would be to use the ingredients you already own. This especially includes the potatoes and cheese, so don’t run out and buy more ingredients if you don’t have to!
Creamy Potatoes Au Gratin
8
servings20
minutes1
hour30
minutes1
hour50
minutesKeep the screen of your device on
Ingredients
2 pounds potatoes, peeled, thinly sliced
1/4 cup onion, finely chopped
2 cloves garlic, minced
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1/2 cup heavy cream
pinch nutmeg
1 cup Gruyere cheese, freshly grated
1 cup white cheddar
salt and pepper to taste
fresh parsley, chopped
Directions
- Preheat the oven to 350°F ( 177°C).
- Butter and grease a 2 qt baking dish, then arrange the potatoes in a single layer on the dish, overlapping the potatoes.
- In a medium saucepan, melt the butter, then add the diced onion. Season with salt and pepper and cook for 3 minutes until the onion is soft and translucent. Add the garlic and cook for another 30 seconds or until the garlic is fragrant. Stir in the flour and continue to stir for another two minutes. Whisk in the milk and heavy cream, and season with salt, white pepper, and nutmeg. Slowly bring the mixture to a boil until it has thickened, about 3 to 5 minutes. Once the mixture has thickened turn off the heat and stir in the cheese until melted.
- Pour the cheese sauce over the potatoes and top with additional cheese if desired. Cover with foil and bake in the oven for 45 minutes to 1 hour or until the potatoes are tender. Remove the foil and continue to bake for another 15 to 20 minutes or until golden brown on top. Remove from the oven and let sit for 5 minutes.
- Garnish with chopped parsley and serve.
Notes
- Slice your potatoes equally using a mandoline if possible. This will ensure that they will cook evenly and won’t end up with overcooked or undercooked parts.
- Shred your cheese for a creamier cheese sauce.
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Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
