au gratin potatoes recipe
The Best au gratin potatoes recipe
What I appreciate most about this dish is how balanced it is. Potatoes are packed with potassium and fiber, and when you pair them with a little cheese and milk, you get a good dose of calcium and protein too. I always use sharp cheddar because it gives the best flavor without needing a ton of extra salt, and I like to throw in a little garlic powder or onion powder for depth. It’s one of those dishes that feels indulgent but doesn’t leave you feeling weighed down afterward. Plus, it reheats beautifully, so I almost always make extra—leftovers are just as good the next day.
Classic Au Gratin Potatoes
Creamy, cheesy, and comforting, these au gratin potatoes are a perfect side dish for any meal. Thinly sliced potatoes are layered with a rich cheese sauce and baked until golden and bubbly.
🥘Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs (optional for extra crunch)
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
2
Peel the potatoes and slice them thinly (about 1/8-inch thick). Place the slices in a large bowl of cold water to prevent browning while you prepare the sauce. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux (do not let it brown). -
4
Gradually pour in the warmed milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. -
5
Remove the saucepan from heat and stir in the salt, pepper, garlic powder, nutmeg (if using), and shredded cheeses until fully melted and smooth. Set aside. -
6
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potatoes in the prepared baking dish, slightly overlapping them. Season lightly with salt and pepper. -
7
Pour half of the cheese sauce over the first layer of potatoes. Repeat with the remaining potatoes and sauce, ensuring the top layer is well-coated. -
8
In a small bowl, mix the Parmesan cheese and panko breadcrumbs (if using). Sprinkle evenly over the top of the potatoes. -
9
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. -
10
Let the au gratin potatoes rest for 10 minutes before serving to allow the sauce to thicken slightly.
🔧Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Aluminum foil
- Cheese grater
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Au Gratin Potatoes Works
❓ Frequently Asked Questions About Au Gratin Potatoes
1. Can I make au gratin potatoes ahead of time?
Yes! You can assemble the au gratin potatoes up to 24 hours in advance. Cover the dish tightly with foil and refrigerate until ready to bake. When you’re ready to cook, let the dish sit at room temperature for about 30 minutes, then bake as directed (you may need to add 10-15 extra minutes if it’s cold from the fridge).
2. What’s the best cheese for au gratin potatoes?
A mix of cheeses works best for rich, creamy flavor. Sharp cheddar is a classic choice, but you can also use Gruyère, Swiss, or Parmesan for depth. For extra creaminess, add a little mozzarella or Monterey Jack. Avoid pre-shredded cheese—it contains anti-caking agents that can make the sauce grainy.
3. Why did my au gratin potatoes turn out watery?
Watery potatoes usually happen if the dish wasn’t baked long enough or if the potatoes weren’t sliced thinly enough. To prevent this, slice the potatoes no thicker than ⅛ inch, let them drain briefly after slicing, and bake until the top is golden and bubbly. You can also parboil the slices for 5 minutes before layering to remove excess starch.
4. Can I use milk instead of heavy cream?
Yes, but the texture will be lighter. Heavy cream gives au gratin potatoes their signature richness, but you can substitute whole milk or half-and-half for a lighter version. For extra thickness, add a tablespoon of flour or cornstarch to the milk mixture before combining it with the cheese.
5. How do I get a crispy top on my au gratin potatoes?
For a perfectly crispy top, broil the dish for the last 2-3 minutes of baking (watch closely to avoid burning). Sprinkling breadcrumbs or extra grated cheese on top before baking also helps. Make sure the dish isn’t overcrowded with liquid—too much sauce can prevent browning.
