Classic au gratin potatoes feature thinly sliced potatoes baked in a rich, creamy cheese sauce made with sharp cheddar and nutty Gruyère. This comforting side is a family-favorite, prep ahead dish for holidays and Sunday suppers.
It’s cozy, dependable, and always a crowd-pleaser, especially alongside pineapple glazed ham, roast chicken, or beef tenderloin.
Table of Contents
Before You Get Started
A few simple steps make the difference between “good” and “great” au gratin potatoes. Here’s how to set yourself up for success:
- Slice evenly. Cut the potatoes about ⅛ inch thick. A mandolin works best so all the slices cook evenly.
- Pick the right potato. Russets or Yukon Golds have the perfect amount of starch to thicken the sauce naturally.
- Thicken the sauce first. Let the milk and cream mixture bubble and thicken before layering. That’s what keeps it smooth and creamy in the oven.
- Bake covered first. Keep the dish covered for most of the bake time to prevent drying.
- Let it rest. After baking, let the potatoes sit for 10-15 minutes. The sauce will set and you’ll get clean, creamy slices.
** Tip: A little patience goes a long way here. The rest time is when the magic happens; it helps the sauce firm up just enough to serve neatly.
Scalloped vs. Au Gratin Potatoes
People often use the names interchangeably, but there’s a small difference.
- Scalloped potatoes are usually baked in a creamy milk-based sauce without cheese in the mix. The result is lighter and more casserole-like.
- Au gratin potatoes include cheese both in the sauce and on top, creating that indulgent, golden crust.
- Dauphinoise potatoes, the French cousin, skip the flour and rely only on cream and garlic for richness.
In short, au gratin potatoes are the creamier, cheesier version we love for holidays and special dinners.
How to Make Au Gratin Potatoes
This recipe comes together in just a few easy steps.
Step 1: Make the Sauce
Melt butter in a skillet, then whisk in flour and garlic to create a smooth base. Gradually add milk and cream, cooking until thickened. Stir in thyme, salt, pepper, nutmeg, and half of both cheeses.
** Tip: Cook the flour for about a minute before adding the liquid to get rid of the raw flour taste.
Step 2: Layer the Potatoes
Arrange half the sliced potatoes in the greased baking dish, season lightly with salt, and pour half of the sauce on top. Add the remaining potatoes, another sprinkle of salt, and the rest of the sauce.
** Optional Addition: For more flavor, scatter in a handful of finely diced onions or bits of diced ham between layers.
Step 3: Bake Until Tender
Cover the dish and bake at 400°F for 50-60 minutes, until the potatoes are almost soft. Remove the cover, sprinkle with the remaining cheese, and bake another 15-20 minutes until golden and bubbling.
** Tip: Check for doneness by piercing the potatoes with a knife; they should be tender all the way through.
Step 4: Rest and Serve
Let the dish stand for 10-15 minutes before serving. This short rest gives the sauce time to thicken up for that perfect creamy consistency.
Troubleshooting
Even a simple recipe can have a few hiccups. Here’s how to fix common issues:
- Potatoes not soft? They may be sliced too thick, or the sauce wasn’t hot enough before baking.
- Sauce looks curdled or grainy? Make sure to cook the roux fully and use freshly grated cheese instead of pre-shredded.
- Watery texture? Don’t rinse the natural starches off the potatoes, make sure to use heavy cream (not a lower-fat alternative), ensure the dish is cooked long enough, and allow a short rest time before serving.
Frequently Asked Questions
What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes are made without cheese, while au gratin potatoes include cheese in the sauce and on top for a golden crust.
Can I make au gratin potatoes ahead of time?
Absolutely. Assemble the dish up to a day in advance, cover tightly, and refrigerate. Let it sit at room temperature for about 30 minutes before baking.
How do I keep the sauce from curdling?
Cook the roux fully, whisk constantly, and use gentle heat once the dairy is added. Avoid boiling the sauce once the cheese goes in.
What’s the best cheese to use?
A mix of sharp cheddar and Gruyère gives you the best flavor and melt. If you can’t find Gruyère, Swiss or extra cheddar works fine.
Can I slice the potatoes ahead of time?
Yes, just keep them submerged in cold water to prevent browning. Drain and pat dry before layering.
What to Serve with Au Gratin Potatoes
These creamy potatoes pair beautifully with a variety of main dishes:
Holiday Favorites
Everyday Dinners
Made this for dinner for my boys. We all loved it. Thanks for the recipe will make again.
– John
Storage, Make-Ahead & Reheating
- Make-Ahead: Assemble up to 24 hours before baking.
- Storage: Keep leftovers covered in the fridge for 3-4 days.
- Reheating: Warm in a 350°F oven, covered with foil, for 20-30 minutes until heated through.
** Quick Tip: Leftover potatoes tend to absorb some of the sauce as they sit. Stir in a splash of milk or cream before reheating to bring back that creamy texture.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Au Gratin Potatoes Recipe
Equipment
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ teaspoons minced fresh thyme leaves (or ½ teaspoon dried thyme)
- Kosher salt and ground black pepper, to taste
- ⅛ teaspoon freshly-grated nutmeg
- ½ cup grated cheddar cheese
- ½ cup grated Gruyere cheese
- 2 ½ lbs. russet potatoes (about 5 medium), peeled and sliced ⅛-inch thick (or sub with Yukon Gold potatoes)
Instructions
- Preheat oven to 400°F. Grease a 2-quart baking dish; set aside.
- In a large skillet, melt the butter over medium heat. Whisk in the flour and garlic; cook for 1 minute. Gradually whisk in the milk and cream; cook, whisking, until thickened, another 2 minutes or so.
- Add the thyme, salt, pepper, nutmeg, half of the cheddar and half of the Gruyere. Whisk for about 1 more minute, making sure that all of the cheese is melted. Taste and season with additional salt and pepper, if necessary.
- Arrange half of the potatoes in the prepared baking dish. Season with a little bit of salt. Pour half of the sauce over top. Arrange the remaining potatoes on top, season with another pinch of salt, and pour the remaining sauce over all. Sprinkle with remaining cheese.
- Cover and bake for 50-60 minutes (or until the potatoes are just about tender), then uncover and bake until browned on top, an additional 15-20 minutes. Let rest for 10-15 minutes, then serve.
Notes
- Use russets or Yukon Golds for the creamiest texture.
- Slice potatoes to uniform 1/8-inch thickness for even cooking.
- Cook the sauce until thickened before layering the ingredients in the dish.
- Use freshly-grated cheese for smooth melting
- Cover during baking to prevent the dish from drying out.
- Uncover the dish towards the end for a golden brown top.
- Rest before serving so that the sauce can set.
- Add onions or diced ham for a heartier version.
- Assemble up to 24 hours in advance.
- Reheat gently with a splash of cream.
Nutrition
Originally published in March, 2021, this post was updated in November, 2025.
Made this for dinner for my boys. We all loved it. Thanks for the recipe will make again.
Awesome! They’re on our Christmas dinner menu. So glad that you enjoyed them, John! 🙂
Wondering if I could do this in the crock pot to free up the oven merry Christmas
Hi, Sandy! Yes, that should work, however, you won’t get that “browned on top” finish that you get in the oven by removing the cover at the end. You might also end up with a thinner sauce, since there’s more condensation in the slow cooker, which drips down into the dish. Long story short — it wouldn’t be my first choice, but it would probably work in a “pinch.” Merry Christmas!
Great recipe!
Thanks, Melissa!
Can’t wait to try these with our Easter ham. Looking forward to this recipe.
Happy Easter, Shery! Hope you enjoy!
How long would you cook these in the crock pot? I have limited oven space too. I’m making these with your brown sugar bourbon glazed ham, and that gets the oven. Can’t wait.
Hi, Shery! The slow cooker should work, however, you won’t get that “browned on top” finish that you get in the oven by removing the cover at the end. You might also end up with a thinner sauce, since there’s more condensation in the slow cooker, which drips down into the dish. Long story short — it wouldn’t be my first choice, but it would probably work in a “pinch.” I know that some folks suggest lining the lid of your Crock Pot with paper towels to absorb that extra moisture, so you might try that.
I haven’t tested the recipe in a slow cooker, so it’s hard for me to offer specific cooking times. I would try about 2-4 hours on HIGH, and just watch the potatoes so that you can turn it off once they are tender. You don’t want to overcook them and have them turn to mush. Hope that helps!
I even saw recipes where some started all the ingredients in a huge pan on the stove. Then when my ham, your ham, is done and resting, I could finish it in the oven for that browned top. Any thoughts on that? Happy Easter.
I think that would probably work even better than the slow cooker. If you have a cast iron pan, you could simmer it on the stovetop until the potatoes are tender (just like you would in the oven), and then transfer the whole dish to the oven to finish and brown on top like you suggested. Hope you have a wonderful holiday!
I do have a large cast iron pan that will work. And everything will be easy to mix in that pan. Thanks for a quick response, even on a holiday.
Delicious Flavor – I cooked, according to directions, and the potatoes didn’t get as tender as they should have. I will try again – such a WONDERFUL, creamy dish!
Every oven is different. So, they very well might have needed a little more time. We’re so glad you still enjoyed it, Sharon!