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These Cheesy Au Gratin Potatoes are a great side dish for Sunday dinner or the Holidays. Thinly sliced potatoes are layered with two types of cheese, then baked until creamy on the inside and crispy on top!
These cheesy au gratin potatoes are a staple in our house when it comes to holiday dinners or special occasions.
They are perfect with a Glazed Spiral Ham for Easter, Roasted Thanksgiving Turkey, or Italian Beef Braciole for Christmas.
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Notes About the Ingredients
- Potatoes - Hands down, my favorite potatoes for this recipe are Yukon Gold. They are the perfect combination of tender and creamy.
- Cheese - When testing this recipe, cheddar and parmesan cheese were the winners. Medium cheddar adds a mild, creamy flavor, and Parmesan cheese adds a salty, crispy component. If you want to experiment with other options, I would try Gruyere, Pepper Jack, or Smoked Gouda.
Other Variations to Try
- Onions - A small white onion can be sliced thin or diced small. Layer it with the potatoes and cheddar.
- Meat - Add chopped ham or bacon for an extra savory and smoky flavor.
- Spicy - Dice up a jalapeno or two and layer it with the potatoes!
How to Make Creamy Au Gratin Potatoes
Start the Sauce - Melt butter in a skillet over medium heat, add the garlic, and cook for 1 minute. Whisk in the flour, then slowly add the half-and-half and milk.
Finish the Sauce - Continue whisking the sauce and cook it for 5 minutes to thicken it. Take it off the heat and season with salt, pepper, and paprika.
Slice and Layer Potatoes - Slice the potatoes into thin rounds and layer stacks in a greased casserole dish, alternating the direction.
Add Cheese and Sauce - Layer the cheddar cheese on top of the potatoes, then pour the sauce over the top. Spread the sauce over the potatoes, then top with the parmesan cheese.
Bake and Serve - Bake the potatoes for 1 hour at 375˚F until fork-tender and golden brown. Let the potatoes rest for 15 minutes, then serve!
Amanda's Expert Potato Tips
- Make the sauce before slicing the potatoes so they don't brown while you are making the sauce.
- Use a mandolin slicer (affiliate link) for evenly sliced potatoes! Not only will they look nice, but they will cook quickly and evenly.
- Let the potatoes sit for at least 15 minutes after cooking to set. This will make them easier to serve.
Frequently asked questions
Scalloped potatoes are sliced thicker and baked in a plain cream sauce, while au gratin potatoes are sliced thinner and layered with cheese and sometimes breadcrumbs.
Prepare the dish, then cover it in plastic wrap and store it in the refrigerator for 12-24 hours. Remove the dish while you preheat the oven, then cook as directed.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months. Thaw frozen potatoes in the refrigerator, then reheat in the oven or microwave.
Potato Side Dishes
If you loved this Cheesy Au Gratin Potatoes Recipe, check out these other potato side dishes that I know you will love too!
- Smashed Red Potatoes with Blue Cheese - Both Crispy and Creamy!
- Instant Pot Mashed Potatoes with Roasted Garlic - Perfect for the Holidays.
- Cheesy Mashed Potatoes - A delicious variation on the classic!
- Baked Cheesy Ranch Potatoes with Bacon - Crispy and Cheesy!
Recipe
Cheesy Au Gratin Potatoes
Ingredients
- 3 pounds yukon gold potatoes
- 3 Tablespoons unsalted butter
- 1 Tablespoon chopped garlic, approximately 3 cloves
- 3 Tablespoons all purpose flour
- 2 cups half and half
- 1 cup whole milk
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
Instructions
- Preheat the oven to 375°F and grease a 9x13" baking pan or 3 quart casserole dish with butter or baking spray.
- Melt the butter in a large skillet over medium heat on the stovetop. Add the garlic and cook for 1 minute, stirring continuously.
- Sprinkle the flour over the butter and whisk while cooking for 1 minute.
- Slowly pour in the half and half and whole milk, while whisking, until it is completely incorporated with the flour mixture.
- Continue to cook for 3-5 minutes, while whisking occasionally, until the sauce starts to thicken.
- Remove the sauce off of the heat and whisk in the salt, pepper, and paprika.
- Slice the potatoes ⅛-inch thick and place in small stacks on their sides, in alternating directions, in the prepared baking dish.
- Sprinkle the cheddar cheese over the sliced potatoes, then pour the cream sauce on top.
- Spread the sauce over the potatoes, then sprinkle with parmesan cheese.
- Bake the potatoes for one hour so they are fork-tender and browned. Rest for 15 minutes before serving.
Notes
- Cheese - Gruyere, pepper jack, or smoked gouda.
- Onions - Layer sliced white onion with the potatoes.
- Meat - Add chopped ham or bacon.
- Spicy - Add diced jalapeno with the potatoes.
Andrea
Made these for Sunday dinner, was a huge hit!
Amanda
Thanks Andrea, I'm so happy to hear that. Thank you for trying the recipe!