Au Gratin Potatoes (with VIDEO)

Creamy Au Gratin Potatoes are an easy, impressive Thanksgiving or Christmas side dish that we make every year. Thinly sliced layers of potatoes are tossed in a rich and flavorful gruyere cheese sauce and baked until bubbly and golden. Every bite is delicious!
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This Au Gratin Potatoes recipe is a showstopping potato side dish that I like to make for the major holidays because it tastes and looks so special. Pair this with Baked Ham and Roasted Carrots for a memorable Easter feast! This potato casserole is absolutely holiday-worthy, but simple to prepare, especially with our quick method for thinly slicing the potatoes (see below).
Au Gratin Potatoes Video Watch Natasha make these creamy and cheesy au gratin potatoes. These potatoes are so luxurious, yet so easy to make!
Au Gratin vs Scalloped Potatoes?The two are very similar and often used interchangeably, but technically, scalloped potatoes are made from sliced potatoes baked in a simple mixture of milk and heavy cream. Meanwhile, “au gratin” (also called Gratin Dauphinois) is a French cooking technique that involves baking the potatoes in cream along with decadent layers of grated gruyere cheese.
Ingredients for Potatoes Au GratinThe secret to making the perfect au gratin potatoes is in this recipe’s simple yet flavorful ingredients. Below is an overview of what you’ll need, with the full details available in the recipe card.

Butter and Flour – You’ll whisk together melted butter and flour to form a roux, which is the base for the cream sauce.

Milk and Heavy Whipping Cream – Using cream will prevent the cream from curdling or breaking, and adding milk prevents it from becoming too heavy.

Seasoning – We season the cream sauce with onion powder, garlic powder, salt, and pepper.

Gruyere Cheese – Gruyere (pronounced “groo-yehr”) is a hard Swiss Alpine cheese made from cow’s milk. It’s smooth and great for melting. If you don’t have Gruyere, use grated sharp white cheddar cheese or a blend of mozzarella and parmesan cheese instead.

Potatoes – We love using Yukon gold potatoes for this au gratin recipe, but other starchy potatoes, like russet potatoes, will also work. You can peel the potatoes or leave them unpeeled, it’s up to you. Pro Tip:I found that Costco had the best pricing for Gruyere cheese (photographed above), but it’s available in the cheese section of most grocery stores. I’ll buy Gruyere by the block and then shred it with the large holes of my box grater.
3 Ways to Thinly Slice PotatoesThe key to having the au gratin potatoes cook through evenly is to evenly and thinly slice the potatoes. to 1/8″ thick Below are our tried-and-true methods to achieve perfect, thinly sliced potatoes for this recipe:

Knife – We love our santoku for slicing potatoes. It has handy grooves that keep the potatoes from sticking to the knife.

Food Processor – The food processor is our favorite method for thinly sliced potatoes. It’s definitely the fastest and most efficient and feels a little safer since you aren’t getting close to the blade. We use Level 1 on our Cuisinart, which has an adjustable blade. 

Mandolin Slicer – I recommend using the food holder that comes with a mandolin, as well as a safety glove to protect your fingers, as those blades can be sharp! Begin by slicing off one end of the potato to create a flat surface for the holder to grab onto, and make sure to follow the manufacturer’s instructions when slicing.How to Make Au Gratin Potatoes

Make the Cheese Sauce – Start by making the roux – whisk butter and flour in a large pot or dutch oven until golden. Whisk in the milk and cream, then season to taste and continue to stir until the sauce has thickened. Once the pot is off the heat, stir in about half of the shredded Gruyere.

Slice the Potatoes –  Slice your peeled or unpeeled potatoes into rounds about ⅛” thick (see above).

Combine – Toss the potato slices in the cream mixture until well coated, then transfer the potatoes to a buttered casserole dish. Cover everything in a generous layer of the remaining grated cheese.

Bake – Cover the potatoes with foil and bake at 350ºF for 1 hour then uncovered for 15-30 minutes until tender. For even more browning on top of your au gratin potatoes, set the oven to broil for the final minute or two, but don’t let it burn!How to Serve Au Gratin Potatoes?We love to serve these au gratin potatoes with a sprinkle of fresh chives, as a satisfying Thanksgiving or Christmas side dish or with family meals throughout the colder months. Here are some ideas to build your menu:

Turkey – Serve as a holiday side dish with Juicy Roast Turkey with Turkey Gravy.

Roasts – Roasted Beef Tenderloin, Prime Rib or  Spatchcock Chicken.

Veggies – Pair with Oven-Roasted Broccoli and Roasted Cauliflower.

Salad – As a tasty side next to a fresh Beet Salad or Cobb Salad.Make-Ahead & StorageThis cheese-filled potato bake is perfect to make ahead, and easy to store for delicious leftovers.

Make-Ahead: I recommend baking the casserole completely, then cooling to room temperature, covering, and refrigerating. When you’re ready to serve, reheat per the instructions below.

To Refrigerate Leftovers: Once the baked casserole has cooled, cover and store in the refrigerator for up to 4-5 days.

Freezing: Baked and cooled gratin potatoes can be wrapped tightly and frozen for up to 2 months. Thaw the potatoes in the fridge before reheating.

To Reheat: Reheat baked au gratin potatoes in the oven covered in foil, at 350ºF for about 25 minutes or until hot throughout.Hearty homemade Au Gratin Potatoes are the best comfort food. We’re sure that you’re going to love making these this holiday season, and all winter long!


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