Creamy au Gratin Potatoes
These au gratin potatoes are my husband’s favorite — he considers it a special occasion every time I make them! The creamy cheese sauce and tender potatoes in this classic French dish make a delicious flavor combination. Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad.
There’s nothing like au gratin potatoes to take any meal over the top. The creamy, decadent, and oh-so satisfying recipe is sure to please everyone at your table.
Au Gratin Potatoes Ingredients
These are the ingredients you’ll need to make this top-rated au gratin potatoes recipe:
- Potatoes: This recipe starts with thinly sliced Russet potatoes. You can substitute Yukon gold, if you like.
- Onion: Slice one onion into rings to layer with the potatoes.
- Seasonings: These creamy au gratin potatoes are simply seasoned with just salt and pepper.
- Butter and flour: The cheese sauce starts with a roux made with butter and all-purpose flour.
- Milk: Make sure you slowly whisk in the milk to create the creamiest consistency.
- Cheese: Because isn’t everything better with shredded Cheddar?
How to Make Au Gratin Potatoes
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these creamy potatoes au gratin:
- Assemble the casserole: Layer half of the potatoes in the bottom of the prepared baking dish. Season. Layer onion slices over top, then top with remaining potatoes. Season again.
- Make the sauce: Melt the butter in a saucepan. Gradually whisk in flour and salt and cook for about 1 minute. Gradually whisk in the milk. Cook, whisking constantly, until the mixture has thickened. Stir in the cheese.
- Bake the casserole: Pour the sauce over the potatoes. Cover the dish with foil and bake in the preheated oven until the potatoes are tender and the sauce is bubbling.
Au Gratin vs. Scalloped Potatoes
Au gratin potatoes and scalloped potatoes are both creamy, rich, and starchy side dishes. But they’re not quite the same thing: Au gratin potatoes are usually sliced slightly thinner than their scalloped counterparts. Also, scalloped potatoes traditionally don’t include cheese (but more modern recipes can incorporate cheese into the mix).
How to Serve Au Gratin Potatoes
Some reviewers say they like to serve these au gratin potatoes alone as a complete meal (and there’s certainly nothing wrong with that). Of course, it makes a great side dish for so many of your favorite meals — and it would be a great addition to any holiday table. Explore these recipe collections for mouthwatering pairing inspiration:
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How to Store Au Gratin Potatoes
Store your leftover potatoes au gratin in a shallow, airtight container in the refrigerator. Reheat, covered with foil, in an oven preheated to 375 degrees F until heated through and bubbly.
Can You Freeze Au Gratin Potatoes?
We don’t recommend freezing au gratin potatoes, as it’s extremely dairy-rich. Dairy products, like milk and cheese, tend to separate during the freezing and thawing process.
Allrecipes Community Tips and Praise
“This was great,” raves Amanda T. “Used Vidalia onions since they’re in season and it turned out perfect! Will make it once a week.”
“Fantastic,” according to Dianna P. “The entire family enjoyed it and asked for it to be a regular! I doubled the recipe and added leftover diced ham. No other substitutions needed!”
“We LOVE this recipe,” says becs. “I microwaved the potatoes to cut down on oven time, added some garlic and Cajun seasoning (we like some kick) and it was awesome! I have used this sauce for mac and cheese and it was great!”
Editorial contributions by Corey Williams
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, sliced into rings
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1 ½ cups shredded Cheddar cheese
Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.
Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.
For best results, slice the potatoes into 1/4-inch (or thinner) slices. Use a mandolin if you have one.
Experiment with different cheeses for variety.
Nutrition Facts (per serving)