Potatoes Au Gratin

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Golden, bubbling, and irresistibly creamy—Potatoes Au Gratin is the epitome of comfort food done right. This dish layers thinly sliced potatoes in a velvety cheese sauce, baked until the top is perfectly browned and crisp. Whether served as a side dish for a holiday feast or the star of a cozy weeknight dinner, its richness and texture make every bite unforgettable.

What makes this version stand out is the balance of simplicity and indulgence. With just a handful of ingredients, you can achieve that classic, melt-in-your-mouth tenderness and cheesy flavor that keeps everyone coming back for seconds. This is one of those recipes where basic pantry staples transform into a show-stopping casserole.

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What Kind of Potatoes Should I Use?

For the best Potatoes Au Gratin, starchy potatoes like Russets or Yukon Golds are ideal. Their high starch content helps thicken the sauce naturally and gives you that soft, tender texture. Yukon Golds add a buttery flavor and hold their shape well, while Russets become ultra-creamy as they bake.

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Ingredients for the Potatoes Au Gratin

Potatoes: The star of the dish—thinly sliced for even cooking and layered to create that signature texture.

Butter: Used to create the roux for the cheese sauce, butter brings richness and flavor depth.

Flour: Just a bit to thicken the sauce and bind it to the potato layers.

Milk or Cream: The base of the cheese sauce. Use whole milk for a lighter dish or heavy cream for a more decadent result.

Cheese: Sharp cheddar is a classic, but you can mix in Gruyère or Parmesan for more complexity and melt.

Garlic: A clove or two adds an aromatic layer that elevates the sauce.

Salt & Pepper: Essential seasoning to enhance the flavor of the cheese and potatoes.

Nutmeg (optional): Just a pinch gives the sauce a subtle, warming note that pairs beautifully with cheese.

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How To Make the Potatoes Au Gratin

Step 1: Prep the Ingredients

Peel and thinly slice the potatoes (about 1/8-inch thick) using a mandoline for uniform thickness. Mince the garlic and shred your choice of cheeses. Preheat your oven to 375°F (190°C).

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Step 2: Make the Roux

In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for about 1-2 minutes, until the mixture is golden and bubbling.

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Step 3: Add the Milk and Cheese

Slowly pour in the milk or cream while whisking to prevent lumps. Bring to a gentle simmer, then stir in the shredded cheese, garlic, salt, pepper, and a pinch of nutmeg. Stir until the cheese melts and the sauce is smooth.

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Step 4: Assemble the Dish

Lightly grease a baking dish. Arrange a layer of potato slices on the bottom, slightly overlapping. Pour a portion of the cheese sauce over the top. Repeat the layering process until all the potatoes and sauce are used, ending with a final layer of sauce on top.

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Step 5: Bake to Perfection

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbling and the potatoes are tender when pierced with a fork.

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Step 6: Let It Rest

Remove the dish from the oven and allow it to rest for at least 10 minutes before serving. This helps the sauce set and makes slicing easier.

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Serving and Storing Potatoes Au Gratin

Potatoes Au Gratin is at its best straight from the oven, when the cheese is gooey and the top is crispy. It’s a natural companion to roast beef, baked ham, or a simple green salad for balance. You can also serve it as a vegetarian main with crusty bread.

To store leftovers, let the dish cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the oven at 350°F until warmed through. Avoid microwaving, which can make the texture gummy.

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Frequently Asked Questions

What’s the difference between Potatoes Au Gratin and Scalloped Potatoes?

Scalloped potatoes are typically baked in a cream sauce without cheese, whereas Potatoes Au Gratin includes a generous amount of cheese in the sauce and often on top.

Can I make this dish ahead of time?

Yes! Assemble the dish, cover, and refrigerate up to 24 hours in advance. Bake as directed when ready to serve.

What cheeses work best?

Sharp cheddar is a go-to, but Gruyère, Fontina, and Parmesan add great flavor and melting quality. A mix gives the best depth.

Can I freeze Potatoes Au Gratin?

It’s not recommended. The cream-based sauce tends to separate when frozen and reheated, affecting texture.

How do I get a crispier top?

Add a final layer of shredded cheese or even a sprinkle of breadcrumbs mixed with butter before baking uncovered.

Can I use plant-based ingredients?

Yes. Use non-dairy milk, vegan cheese, and plant-based butter to make a dairy-free version. Just make sure your alternatives melt and blend well.

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Want More Side Dish Ideas?

If you love these Potatoes Au Gratin, you’ll probably enjoy these other comforting favorites:

• Roasted Potatoes and Carrots for a rustic and flavorful combo.
• Cheesy Cauliflower Patties that are golden and crisp.
• Slow Cooker Garlic Butter Beef Bites & Potatoes for a hands-off hearty dinner.
• Green Olive and Feta Cheese Dip if you need a punchy appetizer on the side.
• Cinnamon Sweet Alabama Pecanbread when you want something a little sweet to close the meal.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add Gruyère or go all-cheddar? Did you pair it with steak or enjoy it solo?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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