Name: Cheesy Au Gratin Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 3 lbs Yukon Gold potatoes (thinly sliced, about 12 potatoes); ½ yellow onion (thinly sliced); 4 tbsp unsalted butter (½ stick, plus more for greasing the pan); 2 cloves garlic (minced); ¼ cup all-purpose flour; 1½ cups whole milk; 1 tsp kosher salt; ½ tsp ground black pepper; 1 cup freshly shredded cheddar cheese; 1½ cups freshly shredded gruyere cheese (divided); ½ cup freshly grated Parmesan cheese

There's something irresistibly comforting about golden, bubbling cheese nestled between tender slices of potato and onion. This Cheesy Au Gratin Potatoes Recipe is exactly that—classic, creamy, and utterly satisfying. It’s the kind of dish that turns a simple dinner into a celebration of flavors and textures.

The image shows a close-up of a white baking dish filled with scalloped potato casserole. The dish has several layers: the bottom layer is thin, pale yellow potato slices, followed by creamy white sauce with small green herb pieces mixed in. The top layer is golden brown and bubbly melted cheese with some darker brown spots and sprinkled green herbs for color. A wooden spoon held by a woman's hand is scooping out some soft, creamy potato slices covered in sauce, showing the smooth texture of the sauce and tender potatoes underneath the crispy top crust. The dish is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Au Gratin Potatoes Recipe
Top Tip
How to Serve Cheesy Au Gratin Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Au Gratin Potatoes Recipe

Why You'll Love This Recipe

I’ve made countless potato dishes over the years, but nothing quite hits the spot like this Cheesy Au Gratin Potatoes Recipe. It nails that perfect balance of cheesy richness and tender, melt-in-your-mouth potatoes that your family and guests will rave about.

Rich and Creamy: The combination of cheddar, gruyere, and parmesan cheeses creates an ultra-flavorful sauce that’s smooth and indulgent.
Simple Yet Elegant: Despite looking like something from a fancy restaurant, it uses everyday ingredients and straightforward steps.
Perfect for Holidays or Weeknights: It’s a showstopper for festive dinners but comforting enough for a cozy night in.
Customizable and Crowd-Pleasing: Tweaking cheese types or adding herbs makes it easy to tailor this recipe to your taste.

Ingredients & Why They Work

Each ingredient in this Cheesy Au Gratin Potatoes Recipe plays a vital role: potatoes provide that hearty base, cheeses bring depth and creaminess, and the sauce binds it all perfectly. Here’s a quick look at why I choose each one and some tips to get the best results.

Flat lay of thinly sliced Yukon Gold potatoes arranged in a neat stack, half of a yellow onion thinly sliced in a delicate fan, two whole uncracked brown eggs with clean shells, two cloves of fresh garlic beside a small white ceramic bowl filled with finely minced garlic, a pat of unsalted butter on a white ceramic dish, a small white bowl containing all-purpose flour, a small white bowl with whole milk, a small white bowl holding kosher salt crystals, a small white bowl with ground black pepper, a small white bowl filled with freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded creamy gruyere cheese, a small white bowl with freshly grated Parmesan cheese, all ingredients perfectly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yukon Gold Potatoes: Their creamy texture and buttery flavor hold up beautifully when sliced thin and baked, giving you tender layers without falling apart.
Yellow Onion: Adds a subtle sweetness and depth, balancing the richness of the cheese sauce.
Unsalted Butter: Helps control saltiness and adds a luscious mouthfeel to the sauce and to greasing the pan.
Garlic: Infuses a gentle aromatic punch without overpowering the dish.
All-purpose Flour: Thickens the creamy sauce so it clings perfectly to the potato slices.
Whole Milk: Generates a rich, smooth base for the cheese sauce; I avoid lower-fat milks here for creaminess.
Kosher Salt and Ground Black Pepper: Season everything perfectly and enhance the natural flavors.
Cheddar Cheese: Brings sharpness and a familiar cheesy comfort to the dish.
Gruyere Cheese: Adds nuttiness and luxurious meltiness; divided use helps build flavor layers.
Parmesan Cheese: Offers a salty, savory kick for topping—don’t skip on this final sprinkle!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Cheesy Au Gratin Potatoes Recipe quite a bit, and honestly, it invites customization. You can make it a bit lighter, add some herbs or spices, or swap cheeses to suit your personal cravings or dietary needs.

Variation: I often swap out part of the cheddar for mozzarella when I want a milder, creamier flavor that stretches beautifully.
Herbs: Adding fresh thyme or rosemary in between the potato layers gives a lovely aromatic boost.
Dietary modification: For a lighter version, use half-and-half instead of whole milk and reduce the amount of cheese slightly.
Spicy Kick: Try mixing in a pinch of cayenne or smoked paprika to the sauce for a subtle heat.

Step-by-Step: How I Make Cheesy Au Gratin Potatoes Recipe

A white rectangular baking dish filled with a golden brown baked potato casserole, showing a slightly crispy, bubbly cheese layer on top with hints of light and dark brown spots. Below the top crust is a thick layer of soft, creamy potato slices arranged evenly, visible on one slightly uncovered edge. The casserole is sprinkled with small bits of green herbs scattered lightly over the surface. The dish rests on a textured gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Potatoes and Onions

Start by preheating your oven to 350°F and buttering a 9×13-inch baking dish—generous butter here prevents sticking and adds flavor. Thinly slice your Yukon Gold potatoes and half a yellow onion. I use a mandoline to get consistent thickness, which helps everything cook evenly. Alternate layers of potatoes and onions in the dish—try to spread them out evenly for uniform tenderness throughout.

Step 2: Whip Up the Creamy Cheese Sauce

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Toss in the minced garlic and cook just until you catch that fragrant aroma—don’t let it brown or it might taste bitter. Sprinkle the flour over the butter and garlic, and whisk continuously for about a minute until it’s golden and forms a roux. This cooks the raw flour taste out.

Slowly pour in the milk while whisking hard to avoid lumps. Keep whisking as it thickens and comes to a gentle simmer. Once it’s smooth and slightly thickened, take the pan off heat. Stir in salt, black pepper, cheddar, and ¾ cup of the gruyere cheese until everything melts into a silky sauce that smells heavenly.

Step 3: Pour, Cover, and Bake

Pour that luscious cheese sauce right over your layered potatoes and onions, making sure it seeps to all the layers. Cover the dish tightly with foil—it traps steam to ensure the potatoes get tender. Bake for 45-60 minutes, then test by piercing the potatoes in the center; they should be soft but not mushy.

Step 4: Add More Cheese and Finish Baking

Remove the foil and sprinkle the remaining gruyere and parmesan cheese evenly across the top. Pop the dish back in the oven uncovered for 15-20 minutes so the cheese melts beautifully and gets bubbly.

Want that irresistible golden brown crust? Switch your oven to broil for just 1-2 minutes—watch carefully to avoid burning—until the top crisps perfectly.

Top Tip

My years of making this casserole taught me that timing and layering really make or break the dish. Here are some nuggets that’ll save you from common pitfalls and guarantee a wow-worthy result every time.

Consistency Counts: Slice your potatoes evenly, or they won’t cook uniformly—mandolines are your best friend here.
Sauce Thickness: Don’t rush adding milk when making the roux; pour slowly while whisking to prevent lumps and get that silky texture.
Don’t Skip the Foil: Covering traps steam so potatoes bake tender without drying out.
Browning Bonus: Broil only at the very end, and watch closely—cheese goes from perfect to burnt in seconds!

How to Serve Cheesy Au Gratin Potatoes Recipe

Cheesy Au Gratin Potatoes - Serving Suggestion

Garnishes

I love topping my au gratin with fresh chopped parsley or thyme right before serving—it adds a pop of color and a bright herbal note that lifts all that rich cheesy goodness. Sometimes I’ll grate a little extra parmesan on top just for extra flair and saltiness.

Side Dishes

This dish pairs beautifully with roasted or grilled meats like chicken, steak, or pork chops. I also enjoy serving it alongside a crisp green salad or steamed green beans to balance the richness.

Creative Ways to Present

For special occasions, I sometimes bake this in individual ramekins for an elegant personal touch. Another fun trick is layering thin slices of cooked ham or crispy bacon between the potatoes for a decadent twist that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftover au gratin potatoes keep well in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, though I recommend reheating gently so it doesn’t dry out.

Freezing

I’ve frozen this dish successfully by baking fully, cooling completely, then wrapping tightly in foil and placing in a freezer-safe container. It keeps for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat leftovers, I cover the baking dish with foil and warm in a 350°F oven until heated through, about 20-25 minutes. This gentle reheating preserves the creamy texture better than a microwave.

Frequently Asked Questions:

Can I use a different type of potato?

You can, but Yukon Gold potatoes are ideal due to their creamy texture and flavor. Russets can work but might become too mushy, while waxy potatoes like red or fingerlings won’t get as tender. Thin slicing is key regardless of type.

What if I don’t have gruyere cheese?

Gruyere adds nuttiness and meltiness, but if you don’t have it, Swiss cheese or extra mozzarella can be good substitutes. Just choose something that melts well and won’t overpower the dish.

How long does it take to make this recipe?

Prep usually takes about 15 minutes, mainly slicing and making the sauce, while baking takes around 60 minutes. So expect roughly 75 minutes from start to finish.

Can I prepare this ahead of time?

Yes! You can assemble the entire dish and refrigerate it covered for up to 24 hours before baking. Just add extra baking time if baking chilled, and always use foil during the initial bake for tender potatoes.

Final Thoughts

This Cheesy Au Gratin Potatoes Recipe has been my go-to comfort food and holiday side for years because it’s deceptively simple but endlessly satisfying. I encourage you to make it your own, share it with friends and family, and enjoy the warm, cheesy goodness that brings everyone to the table with a smile. It’s a classic that never disappoints!