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
Potatoes Au Gratin
- 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