Potatoes au gratin is the ultimate comfort food. Thinly sliced potatoes covered in a creamy cheese sauce and baked until soft and tender.
These homemade potatoes au gratin are so simple to make. A delicious addition to any weeknight meal or holiday dinner.
Difference between scalloped potatoes and au gratin potatoes
Scalloped potatoes are traditionally thicker and covered in a cream sauce. Au gratin potatoes are sliced thinner and covered in a cream sauce and smothered in cheese.
Tips for making Potatoes au gratin!
- I use Russet potatoes but Yukon Golds will also work and no need to peel those.
- A mandoline slicer makes life much easier. It ensures uniform thickness for even cooking.
- You could boil the potatoes for 8-10 minutes to cut back on the baking time.
- This is a perfect make-ahead dish and place in the refrigerator until ready to use
Can I use different cheese?
Potatoes au gratin is generally made with Gruyere cheese. It can be a little pricey mozzarella or freshly grated sharp cheddar cheese is a great economical choice. Or a half n half combination of both.
Looking for more easy comfort food recipes?
- Sausage Green Bean Potato Bake
- Deep Dish Pizza
- Slow Cooker Cajun Pork Tenderloin
- Easy Shephard's Pie
- Bacon-Wrapped Meatloaf
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Potatoes Au Gratin
Potatoes au gratin has thinly sliced potatoes layered with a creamy sauce and cheese. Delicious comforting side dish
- 3 pounds potatoes (I use Russet)
- 3 tablespoons butter
- ½ medium white onion diced
- 4 cloves garlic
- 1 tablespoon all-purpose flour
- 3 cups heavy whipping cream (or half n half)
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 2 teaspoon fresh thyme (or 1 teaspoon dried)
- 2 ½ cups Gruyere or freshly grated cheddar cheese *See note
- Fresh parsley for garnish
- Preheat oven to 425 degrees
- Spray a 9x13 baking dish with cooking spray.
- In a medium-sized saucepan, melt butter over medium heat add onions and garlic, saute for 2-3 minutes. Add flour and whisk for 30 seconds to let the flour cook a bit.
- Reduce heat to low and pour in the cream, salt, pepper, and thyme, whisk and let come to a simmer. Keep whisking it so it doesn’t scorch. After 3-4 minutes the sauce should thicken nicely. Turn off the heat and set it aside.
- Peel potatoes and using a sharp knife or mandoline slicer cut potatoes about 1/8 inches thick.
- Place a layer of potatoes in a prepared baking dish. Followed by 1/3 of the sauce. And 1/3 of the cheese. Repeat but don’t add the last layer of cheese. Cover with aluminum foil.
- Bake for 1 hour. Remove foil and add the rest of the cheese. Bake an additional 15-20 minutes or until golden and bubbly.
- Remove from the oven and let sit for 10 minutes. Add more salt and pepper to taste and garnish with fresh parsley
I like to use Gruyere cheese but it can be pricey. You can use Mozzarella cheese it melts really well but doesn't have as much flavor. Cheddar cheese is also another good choice or even a half n half mixture.
Amount Per Serving Calories 659Total Fat 48gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 15gCholesterol 152mgSodium 604mgCarbohydrates 41gFiber 4gSugar 5gProtein 18g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
one of my favourite dishes