Cheesy Au Gratin Potatoes: Golden, Creamy, and Baked to Perfection

Cheesy Au Gratin Potatoes are the ultimate side dish—layers of tender, thinly sliced potatoes bathed in a velvety, garlicky cheese sauce and baked until bubbling and golden brown. Whether you’re hosting a holiday feast or looking for a cozy addition to a weeknight dinner, this dish delivers luxurious comfort with every forkful.

Unlike scalloped potatoes, which are simply baked in cream, au gratin potatoes feature a rich cheese sauce that transforms them into something truly special. With their crispy top, creamy center, and bold flavor, they’re a guaranteed crowd-pleaser.

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Ingredients Overview

Each ingredient in this dish plays a key role in creating that signature creamy texture and golden finish.

Potatoes

• Yukon Gold: Buttery and tender, they hold their shape well and don’t get mushy.

• Russets: Higher starch content makes for a softer, melt-in-your-mouth texture.

• Thinly sliced (⅛-inch) using a sharp knife or mandoline for even layers and consistent baking.

Cheese

What separates au gratin from scalloped potatoes is cheese—and lots of it.

• Sharp Cheddar: Melty with a bold, savory flavor.

• Gruyère: Nutty, rich, and the traditional choice for French gratins.

• Parmesan (optional): For extra saltiness and a crisp top layer.

Avoid pre-shredded cheese, which contains anti-caking agents that can affect sauce texture.

Cream Sauce

The backbone of this dish is a silky, cheesy béchamel:

• Butter & flour: Create a roux for thickening.

• Milk or half-and-half: Gives a luscious mouthfeel.

• Seasonings: Garlic, black pepper, salt, and a pinch of nutmeg add depth and aroma.

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Step-by-Step Instructions

This dish takes some layering and baking, but it’s surprisingly easy with a few smart steps.

1. Preheat the Oven

Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.

2. Prepare the Potatoes

• Peel and slice 2½ lbs of potatoes into ⅛-inch rounds.

• Keep slices in a bowl of cold water to prevent browning while you make the sauce.

3. Make the Cheese Sauce

In a saucepan over medium heat:

1. Melt 4 tbsp butter, then whisk in ¼ cup flour.

2. Cook for 1–2 minutes until bubbling (don’t let it brown).

3. Slowly add 2 cups whole milk or half-and-half, whisking constantly to prevent lumps.

4. Bring to a simmer and cook 5–6 minutes until thickened.

5. Remove from heat and stir in:

   • 1½ cups shredded sharp cheddar

   • 1 cup shredded Gruyère

   • 1 tsp salt

   • ½ tsp black pepper

   • ¼ tsp ground nutmeg

   • 1 garlic clove, minced (or ½ tsp garlic powder)

Stir until cheese is melted and sauce is smooth.

4. Assemble the Dish

• Drain and pat dry the potato slices.

• Layer half the potatoes in the baking dish.

• Pour half the cheese sauce evenly over the potatoes.

• Repeat with remaining potatoes and sauce.

• Sprinkle ½ cup shredded cheddar or Parmesan over the top for a crispy finish.

5. Bake

• Cover with foil and bake for 40 minutes.

• Remove foil and bake an additional 25–30 minutes until bubbling and golden brown.

• For extra crispness, broil for 2–3 minutes at the end (watch closely).

6. Rest and Serve

Let the dish rest for 10–15 minutes before serving. This allows the sauce to set and makes slicing easier.

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Tips, Variations, and Substitutions

Pro Tips:

• Use a mandoline for uniform slices that cook evenly.

• Don’t skip resting—it keeps the dish creamy, not runny.

• Add a little pasta water to loosen leftover servings before reheating.

Flavor Variations:

• Herbed: Add thyme, rosemary, or chives to the sauce or sprinkle over the top.

• Spicy: Stir in a pinch of cayenne or smoked paprika.

• Garlic lovers: Rub the baking dish with a cut garlic clove before layering.

Ingredient Substitutions:

• Cheese: Use Swiss, mozzarella, white cheddar, or smoked gouda for different profiles.

• Milk: Substitute part with cream for a richer dish.

• Gluten-free: Use cornstarch (2 tbsp) instead of flour to thicken.

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Serving Ideas & Occasions

Pairs Perfectly With:

• Roast beef or prime rib

• Baked ham or turkey

• Grilled or roasted chicken

• Seared salmon or pork chops

Add a Side:

• Light salad with vinaigrette

• Steamed green beans or asparagus

• Sautéed spinach or kale

Ideal For:

• Holiday meals: Thanksgiving, Easter, Christmas

• Sunday dinners

• Potlucks and family-style gatherings

• Leftover-friendly lunches

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Nutritional & Health Notes

Cheesy Au Gratin Potatoes are rich, but packed with whole ingredients and simple carbs that can be adjusted to suit different needs.

Per serving (about 1 cup):

• Calories: 350–400

• Protein: 10–12g

• Carbs: 30–35g

• Fat: 22–28g

Make it Lighter:

• Use low-fat milk or light cream

• Use reduced-fat cheese

• Add layers of zucchini or cauliflower for fewer carbs

Still want comfort but want to cut back? Reduce cheese by 25%—you’ll still get the flavor without sacrificing too much texture.

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Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Let sit at room temperature for 30 minutes before baking, or bake fully and reheat when ready.

2. Can I use pre-shredded cheese?

You can, but it’s not ideal. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredded cheese melts better and gives a creamier sauce.

3. What’s the difference between au gratin and scalloped potatoes?

Scalloped potatoes are typically baked in cream or milk with no cheese. Au gratin potatoes always include cheese, especially on top, which forms a crust when baked.

4. Can I freeze au gratin potatoes?

It’s not recommended. The texture of the potatoes and cheese sauce may change after freezing and reheating, becoming grainy or watery.

5. How do I reheat leftovers?

Reheat in a 350°F oven covered with foil for 15–20 minutes or until hot. Add a splash of milk or cream if the sauce has thickened too much.

6. How do I get the top extra crispy?

Uncover for the last 30 minutes of baking and broil for 2–3 minutes at the end. You can also top with breadcrumbs mixed with butter and Parmesan.

7. Can I add meat or vegetables?

Yes! Add cooked bacon, diced ham, or caramelized onions between layers. For veggies, try sautéed spinach, mushrooms, or thinly sliced zucchini.

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