When I want something creamy, cheesy, and comforting, I make these Cheesy Au Gratin Potatoes. Thin slices of tender potato are baked in a rich cheese sauce that tastes like pure indulgence. They’re easy enough for a cozy weeknight meal yet special enough to shine on the Thanksgiving dinner table or at any holiday gathering. This simple recipe always wins compliments and never leaves leftovers!
Everything you’ll need to make them:
- 6 medium Yukon Gold potatoes (about 2 pounds, peeled and sliced thin) – I like these potatoes because they stay tender but hold their shape when baked.
- 1 onion, minced – adds a sweet, savory depth to the cheesy sauce.
- 3 cloves garlic, minced – gives the dish a warm, aromatic flavor I love.
- 3 tablespoons butter – I melt this to start my sauce; it makes everything rich and creamy.
- 3 tablespoons flour – helps thicken the sauce so it’s perfectly smooth.
- 2 cups whole milk – I use whole milk for a creamy, luscious sauce.
- 1 ½ cups extra sharp cheddar cheese, shredded (½ cup set aside) – I fold most into the sauce and save some to sprinkle on top for a golden crust.
- 1 cup Gruyere cheese, shredded – adds a nutty, melty richness that pairs beautifully with the cheddar.
- 1 teaspoon smoked paprika – I love the subtle smoky flavor it brings to the dish.
- Salt – I season to taste so the flavors really shine.
- Pepper – fresh cracked is my go-to for a little kick.
What is the difference between scalloped and au gratin potatoes?
I think of scalloped potatoes as creamy layers of thin-sliced potatoes baked in a simple milk or cream sauce. Au gratin potatoes are similar but add plenty of cheese and a crispy, golden topping, so they’re a bit richer and more indulgent than classic scalloped potatoes.
WHY I LOVE THIS RECIPE
- I love that these Cheesy Au Gratin Potatoes are the ultimate creamy potato side dish—rich, cheesy, and comforting in every bite.
- They’re simple enough for a weeknight dinner but also make a show-stopping Thanksgiving potato recipe that everyone raves about.
- Every layer of tender potato baked in melty cheese makes this my go-to easy holiday side dish for both everyday meals and festive gatherings.
How to make Homemade Au Gratin Potatoes?
- The first step is to mince the onion. I used my Cuisinart Mini-Prep to mince the onion and garlic or you can use a cheese grater.
- Next, melt the butter in a saucepan over medium heat. Then add the onions and garlic and cook until they are soft.
- Whisk in the flour to create a roux and whisk in the milk. Mix it well to try to avoid lumps.
- Add in the cheese and smoked paprika, and stir until the cheese is melted. Taste the cheese sauce and add salt and pepper as needed.
- Preheat your oven to 350 degrees F. In a well-greased casserole dish layer using a mandoline thinly sliced potatoes on the bottom. Salt and pepper the potatoes as you layer them. Pour half of the cheese sauce on these potatoes.
- Repeat with the last three potatoes and pour the remaining cheese sauce on top.
- Cover the baking dish with aluminum foil and place in the oven for one hour. After one hour remove the foil top with the 1/2 cup cheddar cheese and bake for an additional 30 minutes. The top of the au gratin potatoes will become golden brown.
- Serve immediately.
FAQ – FREQUENTLY ASKED QUESTIONS:
Absolutely! I often prep the potatoes a day ahead and keep them covered in the fridge. I bake them the next day, and they come out just as creamy and cheesy.
I usually peel them for a smooth, classic texture, but if I want a more rustic feel, leaving the skins on works fine.
I like to uncover the dish for the last 5–10 minutes of baking so the cheese and edges get nice and bubbly.
I’ve tried using light cream or plant-based milk with vegan cheese. It’s not quite as rich, but it still makes a tasty easy holiday side dish.
What to serve with potatoes au gratin?
I love serving Cheesy Au Gratin Potatoes with classic holiday mains like roasted turkey or glazed ham—they’re the ultimate Thanksgiving potato recipe. They also pair beautifully with weeknight favorites such as baked chicken or a juicy pork roast. Add a crisp green salad or simple steamed veggies on the side and you’ve got a comforting, creamy potato side dish that works for both everyday dinners and festive holiday meals.
HOW TO STORE AND REHEAT LEFTOVERS?
I let the Cheesy Au Gratin Potatoes cool a bit, then cover the dish or tuck the leftovers into an airtight container and pop them in the fridge. They keep well for about 3 to 4 days. When it’s time to enjoy them again, I warm them in a 350°F oven, covered with foil, until hot and bubbly—about 20–30 minutes—then uncover for a few minutes so the top gets crispy. If I’m short on time, I’ll reheat a portion in the microwave or gently on the stovetop, just until they’re nice and hot.
CAN THIS BE FROZEN FOR LATER?
Yes, you can freeze them! I let the Cheesy Au Gratin Potatoes cool completely, then wrap the dish tightly in plastic wrap and a layer of foil or portion them into freezer-safe containers. They keep well for about 2 months. When I’m ready to serve, I thaw them overnight in the fridge and reheat in a 350°F oven until hot and bubbly.
LOOKING FOR MORE POTATO SIDE DISHES? TRY THESE!
Simple Garlic Herb Roasted Potatoes
Oven-Baked Crispy Crust Mashed Potatoes
FINAL THOUGHTS
These Cheesy Au Gratin Potatoes are my favorite comfort food that works for weeknights and the Thanksgiving dinner table alike. I hope you enjoy how creamy, cheesy, and flavorful they turn out. If you give this recipe a try, leave a comment below and let me know how your creamy potato side dish turned out!
Cheesy Au Gratin Potatoes
Equipment
- Oven Safe Baking Dish
- Mandolin
Ingredients
- 6 Med Potatoes Yukon Gold (peeled and sliced thin) (about 2 pounds)
- 1 Onion (minced)
- 3 Cloves Garlic (minced)
- 3 tbsp Butter
- 3 tbsp Flour
- 2 Cups Whole Milk
- 1 ½ Cups Cheddar Cheese Extra Sharp (shredded) (½ Cup Set Aside)
- 1 Cup Gruyere Cheese (shredded)
- 1 tsp Smoked Paprika
- Salt
- Pepper
Instructions
- The first step is to mince the onions and garlic. I used my Cuisinart Mini-Prep to mince the onion or you can use a cheese grater.
- Next, melt the butter in the saucepan over medium heat. Then add the onions. garlic, and cook until they are soft.
- Whisk in the flour to create a roux and whisk in the milk. Mix it well to try to avoid lumps.
- Add in the cheese and stir until the cheese is melted and add in the smoked paprika. Taste the cheese sauce and add salt and pepper as needed.
- Preheat your oven to 350 degrees F. In a well-greased casserole dish layer three thinly sliced potatoes on the bottom. Salt and pepper the potatoes as you layer them. Pour half of the cheese sauce on these potatoes.
- Repeat again with the last three potatoes and pour the remaining cheese sauce on top.
- Cover the baking dish with aluminum foil and place in the oven for one hour. After one hour remove the foil, top with the reserved ½ cup cheddar cheese, and bake for an additional 30 minutes. The top of the au gratin potatoes will become bubbly and golden brown.
- Serve immediately.
