These creamy & cheesy Au Gratin Potatoes are pure comfort food with Yukon Gold potatoes, sharp cheddar, Gruyere, and a touch of garlic. A cozy classic!
You ever have one of those dishes where just the smell makes you think of family dinners and cozy nights in? Yeah, for me, that’s Au Gratin Potatoes.
The first time I made these, I was hosting Thanksgiving for way too many people. My kitchen? Chaos. I’d already burned the rolls (twice!) and had a pie situation I won’t even get into. But these cheesy potatoes? They saved the meal. My aunt took one bite and said, “Okay, I’m stealing this recipe.” Which, let’s be honest, is the ultimate compliment.
Now, they’ve become my go-to for holidays—or when I’m craving comfort food on a Tuesday. The golden, bubbly top? The creamy layers of potatoes soaked in cheddar sauce? It’s one of those dishes that feels fancy but is secretly super easy.
Why You’ll Love This Au Gratin Potatoes Recipe?
If you’re wondering why this recipe deserves a spot in your life, let me break it down:
- That Golden, Crispy Topping: Gruyere + Parmesan = the most epic cheesy crust you’ll ever taste.
- Ultra Creamy Sauce: This isn’t just “melted cheese.” It’s a velvety cheddar sauce with garlic and a buttery finish.
- Crowd-Pleasing Goodness: Whether it’s a holiday table or a quiet family dinner, it always steals the show.
- Effortless Elegance: Layers of Yukon Gold potatoes with all that bubbly cheese? It looks gourmet but couldn’t be easier.
Ingredient Notes:
Simple ingredients, but when you put them together? Pure magic. Let me explain:
- Yukon Gold Potatoes: Buttery, slightly sweet, and perfect for baking. Slice them super thin—it makes all the difference.
Pro Tip: If you’ve got a mandoline, use it. If not, no stress—just grab your sharpest knife and go slow. - Sharp Cheddar Cheese: Bold, tangy, and gives the sauce real flavor. Pre-shredded? Meh. Freshly grated is way better here.
- Gruyere Cheese: Fancy, nutty, and slightly sweet. But hey, if you’re out, extra cheddar works too.
- Onion: I know, onions can be polarizing. But trust me, it adds just a hint of sweetness that balances the richness.
- Garlic Powder: You could use fresh garlic, but this is weeknight cooking—garlic powder keeps it easy.
- Milk: I used almond milk once when I was out of regular milk, and it worked like a charm! But any milk you have on hand will be fine.
How To Make Au Gratin Potatoes?
Let’s break it down so you can feel like a total pro in the kitchen (even if you’re juggling a million things).
- Preheat & Prep: Crank your oven to 375°F (190°C). Grease a 2-quart baking dish. Trust me, you don’t want cheesy potatoes welded to the pan.
- Slice the Potatoes: Grab those Yukon Golds and slice them thin. Like, “paper-thin, almost see-through” thin. Layer them up with sliced onions in the dish like you’re making a cheesy potato lasagna.
- Cheese Sauce Magic: Melt butter in a saucepan. Whisk in the flour (think paste-like) and slowly pour in the milk while whisking like your life depends on it. No lumps here! Once it thickens, stir in sharp cheddar, garlic powder, salt, and pepper.
Taste test time! Need more salt? A pinch of pepper? This sauce should make you want to lick the spoon. - Assemble the Dish: Pour that dreamy cheese sauce all over the layered potatoes. No dry spots allowed.
- First Bake: Cover the dish with foil (keeps things steamy) and bake for 45 minutes. The smell alone? Incredible.
- Golden Topping Time: Remove the foil, sprinkle Gruyere and Parmesan on top, and back in the oven it goes for another 30-45 minutes. Want extra crispiness? Broil it for 2-3 minutes at the end.
- Cool & Serve: Let it sit for a few minutes before diving in. I know, waiting is hard, but the cheese needs a second to settle.
Storage Options:
Let’s be real—leftovers are rare with these potatoes. But if you do manage to save some:
Want To Save This Recipe?
- Fridge: Store in an airtight container for up to 4 days. Reheat in the oven so the top stays crispy.
- Freezer: Yep, you can freeze it! Portion it out and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F.
Variations and Substitutions:
Here’s where you can make this dish totally your own:
- Cheese Swap: No Gruyere? No problem. Swiss, smoked Gouda, or even Monterey Jack will work.
- Spicy Kick: Love heat? Toss a pinch of cayenne or red pepper flakes into the cheese sauce.
- Extra Veggies: Thin layers of zucchini, mushrooms, or even cooked bacon can take this up a notch.
- Gluten-Free Option: Swap the flour with a gluten-free 1:1 blend. Works perfectly—I’ve tried it!
What to Serve with Au Gratin Potatoes?
This dish steals the spotlight, but it plays well with others too:
- Roast Chicken or Turkey: Total classic.
- Steak Night: Imagine a juicy steak next to a pile of these potatoes. Enough said.
- Simple Salad: A crisp green salad with a lemony vinaigrette balances out all the richness.
- Grilled Veggies: Asparagus, green beans, or Brussels sprouts add color and crunch.
Frequently Asked Questions:
Can I Make This Ahead of Time?
Absolutely! Assemble the entire dish, cover it, and stash it in the fridge for up to 24 hours. When you’re ready to bake, just add 10 extra minutes to the cook time.
What’s the Difference Between Scalloped and Au Gratin Potatoes?
Great question! Scalloped potatoes skip the cheese and stick with a cream sauce. Au Gratin Potatoes, on the other hand, are all about that rich cheese sauce and the golden topping.
How Do I Avoid Watery Potatoes?
Slice the potatoes thin, use starchy varieties like Yukon Gold, and thicken your cheese sauce properly before baking.
There you have it—the ultimate cheesy, comforting, golden-topped Au Gratin Potatoes recipe. Whether you’re hosting a big holiday meal or just want some cozy comfort food, this dish delivers.
So, what’s your go-to comfort food? Let me know if you give these a try—I’d love to hear how they turn out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy & Cheesy Au Gratin Potatoes
Ingredients
For the au gratin:
- 6-7 medium Yukon Gold potatoes thinly sliced into 1/8th inch rounds (about 3 pounds)
- 1/2 white or yellow onion thinly sliced
For the sauce:
- 2 tbsp. salted butter
- 1/4 cup all-purpose flour whole wheat, all-purpose, or gluten-free 1:1 flour can be used
- 1 1/2 cups unsweetened almond milk or your choice of milk
- 8 ounces sharp cheddar cheese approximately 2 heaping cups shredded
- 1/2 tsp garlic powder
- 3/4 tsp salt plus more to taste
- Freshly ground black pepper
For topping:
- 1/2 cup gruyere cheese or more sharp cheddar
- 1/4 cup grated parmesan
To garnish:
- Fresh chopped parsley
Instructions
- Preheat the oven to 375°F (190°C). Make sure to grease a 2 baking dish.
- Arrange the sliced potatoes and onions, in layers within the dish.
- In a saucepan melt some butter over medium heat. Then whisk in flour, gradually adding milk while whisking to prevent any lumps from forming. Let it simmer until it thickens nicely.
- Now add cheddar cheese, garlic powder, salt and pepper to the sauce. Taste it. Adjust the seasoning according to your preference.
- Next, pour this cheese sauce over the layered potatoes and onions in the baking dish.
- Cover the dish with foil. Bake it for 45 minutes.
- After that time has passed, remove the foil from the dish. Sprinkle some gruyere and parmesan on top of everything and continue baking for 30 to 45 minutes until you achieve a golden brown color.
- Finally, once you take it out of the oven garnish with parsley, for an added touch of freshness. Now you can sit back. Enjoy this dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
