A warm dish of thin potato slices baked in creamy cheese feels like a small hug on a plate.

INTRODUCTION

Potatoes Au Gratin is a simple, rich dish. It means potatoes that bake with cheese until they are soft and golden. This dish uses thin slices of potato mixed with a thick cheese sauce. You can make it for a family meal or bring it to a potluck.

This recipe gives you creamy layers with a golden top. It is easy to follow and uses things you likely have in your kitchen. If you want a small sweet side after the meal, a smooth butterscotch sauce can be a fun treat, though it is not part of the main dish.

WHY YOU WILL LOVE THIS RECIPE

It is creamy and rich, yet simple to make.
The sauce clings to each potato slice for a soft bite.
You can make it ahead and bake when guests arrive.
It goes well with roasted meats, green veg, or a simple salad.
The top turns golden and slightly crisp, while the inside stays soft.

HOW TO MAKE Potatoes Au Gratin

This section shows what to do in clear steps. You will make a smooth cheese sauce, coat the potatoes well, and bake until the dish is soft and golden. The dish uses common pantry items and a few fresh things. Read the full recipe and keep your tools ready. A simple plan makes this dish calm to make and tasty to eat.

EQUIPMENT NEEDED

9 x 13-inch baking dish, greased or buttered
Large pot for sauce
Whisk for mixing sauce
Sharp knife and cutting board for potatoes
Mandoline or slicer (optional) to get thin slices
Measuring cups and spoons
Oven mitts
Foil to cover dish while baking

Ingredients You’ll Need :

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 ounces sharp cheddar cheese, freshly shredded (about 3 cups), divided
3 pounds Yukon Gold potatoes, thinly sliced into 1/8-inch rounds (skins optional)
Fresh herbs, garnish (optional)

If you want to change the feel of the meal, try a hot cup of coffee or a warm mocha treat like a mocha sauce on a sweet side dish. This is not needed for the gratin, but it can pair with a dessert after the meal.

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 375 degrees F. Grease or butter a 9 x 13-inch baking dish and set aside.
In a large pot, melt butter over medium heat.
Whisk in flour and cook for 1 to 2 minutes, stirring constantly. This makes a roux and removes the raw flour taste.
Slowly pour in the milk and cream while whisking to prevent lumps. Keep whisking until smooth.
Add salt, pepper, garlic powder, and onion powder.
Bring to a simmer and whisk until smooth and thickened, about 3 to 5 minutes.
Remove from heat and stir in 2 cups of the shredded cheddar cheese until melted and smooth.
Add sliced potatoes into the cheese sauce and stir until well coated. Work fast so the sauce covers every slice.
Pour the mixture into the prepared baking dish, spread it evenly.
Sprinkle with remaining cheddar cheese on top.
Cover tightly with foil and bake for 60 minutes.
Remove foil and bake for an additional 15 to 20 minutes until the potatoes are fork-tender and the top is golden.
For a crispier top, broil for 2 to 3 minutes while watching closely to avoid burning.
Let rest for 5 minutes before serving. This helps the sauce set and keeps the layers from falling apart.

HOW TO SERVE Potatoes Au Gratin

Serve this dish warm. Spoon portions onto plates with a spatula so you keep the layers intact. Garnish with a little fresh chopped herb like parsley or chives for color. This dish pairs well with roasted chicken, grilled steak, or a pan-seared fish. It also goes with steamed green beans, a simple leaf salad, or roasted carrots.

STORAGE & FREEZING : Potatoes Au Gratin

To store in the fridge:

Cover tightly with foil or plastic wrap.
Keep for up to 3 to 4 days.
To reheat:
Warm in a preheated oven at 350 F until hot throughout, about 20 to 30 minutes.
You can microwave single portions, but the texture may change.
To freeze:
Bake as directed, cool completely, then wrap tightly with foil and plastic wrap.
Freeze for up to 2 months.
To reheat from frozen:
Thaw in the fridge overnight, then warm in a 350 F oven until hot all the way through.
If baking from frozen, increase the bake time and keep foil on for most of the time to avoid burning the top.

SERVING SUGGESTIONS

Add a green salad with a light vinaigrette to cut the richness.
Serve with roasted or grilled meat for a main meal.
Add a side of steamed green beans or roasted broccoli.
Offer pickled vegetables or a bright slaw to balance the creamy sauce.
A crisp white wine or a light red wine will pair well with the cheese.

VARIATIONS

Bacon and Onion: Fry chopped bacon until crisp. Sauté thinly sliced onion in the bacon fat until soft. Layer these with the potatoes and sauce for a smoky taste.
Gruyere Swap: Replace half the cheddar with Gruyere for a nutty, smooth flavor.
Herb Burst: Add a teaspoon of dried thyme or rosemary to the sauce for a fragrant touch.
Lighter Cream: Use all milk (skip the heavy cream) for a lighter sauce. The dish will be less rich but still tasty.
Veg Mix: Add thin slices of zucchini or leek to the layers for more veg and color.
Breadcrumb Top: Mix 1/2 cup breadcrumbs with 1 tablespoon melted butter and sprinkle on top before the final bake for extra crunch.
If you want a sweet side to finish the meal, you could also serve a dessert with a drizzle of butterscotch sauce over ice cream. It is not a usual pair, but it can be a fun sweet end to a warm, cheesy meal.

FAQs (minimum 4 FAQ)

Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes. Russets are starchy and will make the dish softer. Yukon Gold has a buttery texture that holds shape well.

Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for added texture and nutrients. Just wash them well.

Q: Can I make this without dairy?
A: You can try non-dairy milk and butter substitutes, but the sauce will not be as thick or rich. Use a non-dairy cream or add a little extra flour to help thicken.

Q: How thin should I slice the potatoes?
A: Aim for about 1/8 inch thick. Thin slices cook evenly and let the sauce soak into each layer.

Q: Can I assemble the dish ahead of time?
A: Yes. You can make it to the baking step, keep it covered in the fridge, and bake when ready. See the make-ahead tips below.

MAKE-AHEAD TIPS FOR Potatoes Au Gratin

Assemble the dish up to the point of baking. Cover tightly and refrigerate for up to 24 hours. When ready, let the dish sit at room temperature for 30 minutes and bake as directed. You may need to add 10 to 15 minutes to the bake time.
To freeze before baking, wrap the assembled dish tightly in foil and plastic wrap. Freeze for up to 1 month. Thaw in the fridge overnight before baking. Keep foil on for most of the bake time, then uncover to brown the top.
If you plan to reheat a fully baked dish, cover and warm in a 350 F oven until heated through. Adding a splash of milk before reheating can help refresh the sauce.