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 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 cheese is a great economical choice.
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
- 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 Gruyere or mozzarella cheese
- Fresh parsley for garnish
- Preheat oven to 375 degrees
- Spray a 9x13 baking dish with cooking spray.
- In a medium-sized saucepan, melt butter over medium heat add onions and garlic, saute 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 heat and set 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 10 minutes. Garnish with fresh parsley
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.