This post may contain affiliate links. For more information, please see our affiliate policy.
Au Gratin Potatoes are ubiquitous at parties, potlucks, and holiday dinners across the Midwest. Rich and hearty, they are always the first side dish to disappear. This from-scratch version is made with lots of potato slices and a quick homemade cheese sauce.
Au Gratin Potatoes Recipe Notes
Like many meat-and-potato families, Au Gratin Potatoes were a staple in my house growing up. When I finally went to culinary school and received my classical French training, I finally appreciated how the simple elements of this dish come together to make something so wonderful.
Keep things simple with a homemade cheese sauce made with a roux, then layer with plenty of thin potato rounds to soak up all that sauce.
Au Gratin Potatoes are the ideal side dish for a holiday meal like Christmas or Easter, especially if you’re serving brunch. I also love them on weekends and for any gathering where people want to eat cozy, delicious recipes.
Table of Contents
Au Gratin Potato Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Potatoes: Starchy russets are the best potatoes for Au Gratin potatoes.
- Cheese: A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
What is a mandoline slicer?
A mandoline slicer can be super helpful to quickly get uniform potato slices for Au Gratin Potatoes. In our roundup of the best mandoline slicers, I included the Progressive International Slicer that I’ve used for years as the top pick. It’s stable, can stand on its own, and can even make waffle shapes! I love it, and you can get it on Amazon for $59.89.
How to Make Homemade Au Gratin Potatoes
- Preheat oven to 350 degrees. Coat a 1-quart casserole dish with nonstick spray. In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute.
- Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened.
- Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , ½ teaspoon pepper, and a dash of cayenne).
- Layer half the sliced potatoes in bottom of prepared casserole dish. Top with half the cheese sauce. Layer the second half of potatoes and top with remaining cheese sauce.
- Add remaining ½ cup cheese on top and sprinkle with paprika, fresh thyme, or chives.
- Bake uncovered until heated through and the cheese and melted and browed, about 1 hour. Let stand 10 minutes before serving.
Potatoes Au Gratin Recipe Tips
- Yield: This recipe makes 8 servings of Au Gratin potatoes, ½ cup per serving.
- Make ahead: This recipe can be assembled, covered, and refrigerated (unbaked) up to 1 hour in advance. Bake as directed in the recipe. If you make the recipe further in advance than one hour, you may have a lake of grainy gray or brown liquid in the pan. This isn’t harmful but may look unappetizing. If this happens to you, just drain off the liquid and proceed with the recipe as directed.
- Mix up your mix-ins: For a heartier side dish that verges on main course, layer in thinly sliced ham between the potatoes or crumble cooked bacon over the top of the casserole. Thinly sliced onion, leeks, or sliced garlic cloves can be added to the layers of potatoes for a little extra flavor.
- Garnishes: Garnish your potatoes au gratin dish with fresh thyme, fresh chives, fresh parsley, Parmesan cheese, paprika, or coarse kosher salt.
How to Store Au Gratin Potatoes
Store leftovers covered in the refrigerator for up to 4 days.
Can you freeze potatoes au gratin?
Yes, au gratin potatoes freeze well. I suggest partially-baking them until the potatoes begin to brown but aren’t fully cooked. Wrap in a double layer of plastic wrap, label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake at 350 degrees until a thermometer reaches 165 degrees in the middle.
Frequently Asked Questions
If you need valuable oven space and have the extra time, this recipe is easy to make in a crock pot or slow cooker. Just prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours. They don’t get as toasty or crispy on the top, but they’ll still taste delicious.
To pre-bake the Au Gratin Potatoes, bake them according to the recipe, then cool completely to room temperature. Cover tightly with foil and refrigerate. Reheat the casserole (covered with foil) at 350 degrees for 30 minutes, or until warmed through.
More dinner ideas
Chicken and Turkey Recipes
Perfect Roast Turkey
Pork, Ham, and Lamb Recipes
Glazed Ham Recipe
Main Dishes
Pork Roast
Beef Recipes
Roast Beef Tenderloin
Join Us
Best Recipe for Au Gratin Potatoes
Ingredients
- 2 pounds potatoes thinly sliced (see note 1)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- 1 dash cayenne pepper
- 1 1/2 cups sharp cheddar cheese grated, divided (see note 2)
- paprika for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 1-quart casserole dish with nonstick spray.
- In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened.
- Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , ½ teaspoon pepper, and a dash of cayenne).
- Layer half the sliced potatoes in bottom of prepared casserole dish. Top with half the cheese sauce. Layer the second half of potatoes and top with remaining cheese sauce.
- Add remaining ½ cup cheese on top and sprinkle with paprika, fresh chives, or thyme. Bake uncovered until heated through and the cheese and melted and browed, about 1 hour. Let stand 10 minutes before serving.
Notes
- Potatoes: Starchy russets are the best potatoes for Au Gratin potatoes.
- Cheese: A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
- Yield: This recipe makes 8 servings of Au Gratin potatoes, ½ cup per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow Cooker: Prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours. They don’t get as toasty or crispy on the top, but they’ll still taste delicious.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.