I bring a comforting, cheesy twist to tender Yukon gold potato slices layered with savory onions and three types of cheese, all baked in a creamy sauce until golden and bubbly.
Why You’ll Love This Recipe
I love how this recipe transforms simple potatoes into an indulgent side dish perfect for holidays or cozy dinners. The combination of sharp cheddar, gruyère, and Parmesan creates a rich, layered flavor. Plus, the creamy sauce infused with garlic and onions gives every bite a warm, savory depth. It’s elegant enough for a special occasion yet easy enough for a weeknight.
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
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6–7 medium Yukon gold potatoes, thinly sliced (~3 lb)
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½ white or yellow onion, sliced
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For the sauce:
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2 Tbsp salted butter
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¼ cup all‑purpose flour (or wheat/gluten‑free 1:1)
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1½ cups unsweetened almond milk (dairy milk works too)
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8 oz sharp cheddar cheese (about 2 cups shredded)
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½ tsp garlic powder
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¾ tsp salt (plus more to taste)
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freshly ground black pepper
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For topping:
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½ cup gruyère (or extra cheddar)
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¼ cup grated Parmesan
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To garnish:
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fresh chopped parsley
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Directions
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Preheat oven to 375 °F and grease a 2‑quart square or 8×12 baking dish.
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Arrange sliced potatoes in three slightly slanted rows; tuck onion slices in between and on top.
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Make the sauce: melt butter over medium heat, whisk in a small amount of flour, then gradually add milk and flour alternately until smooth and thick like gravy; bring to a simmer.
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Lower heat, stir in cheddar, garlic powder, salt, and pepper; taste and adjust seasoning.
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Pour sauce evenly over potatoes and onions.
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Cover with foil and bake for 45 minutes.
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Remove foil, sprinkle gruyère and Parmesan, then bake 30–45 minutes more until potatoes are fork‑tender and top is golden.
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Garnish with parsley before serving and enjoy immediately.
Servings and timing
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Servings: 8
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Prep time: 30 minutes
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Cook time: 1 hour 15 minutes
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Total time: 1 hour 45 minutes
Variations
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Add bacon or ham: I sometimes stir in 6–8 oz cooked chopped bacon or ham into the sauce or layer it in between the potatoes.
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Cheese swaps: If I’m out of gruyère, I’ll use extra sharp cheddar, smoked gouda, or even spicy cheese.
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Crunchy topping: For a crispy finish, I sprinkle breadcrumbs or crushed Ritz crackers over the cheese layer before baking again.
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Sweet potato alternative: I’ve made this with sweet potatoes using sharp cheddar or gouda—equally delicious.
Storage/reheating
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Make‑ahead: I assemble up to 3 days in advance, cover and refrigerate; when baking cold, I add 15–20 minutes to the bake time.
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Store: I keep leftovers in an airtight container or covered baking dish in the fridge for up to 5 days.
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Reheat: I warm individual servings in the microwave or reheated the whole dish in the oven until hot and bubbly.
FAQs
What’s the difference between au gratin and scalloped potatoes?
I learned that au gratin features cheese between layers and often a crisp topping, while scalloped potatoes are usually just layered with cream or milk and no cheese—though these definitions overlap.
Can I use regular milk instead of almond milk?
Yes—I use regular, 2%, or whole milk interchangeably with almond milk, no change to texture or flavor.
Can I freeze leftovers?
I avoid freezing because the dairy sauce doesn’t hold up well after thawing, becoming grainy.
How do I make the potato slices evenly thin?
A mandolin works great for 1/8‑inch even slices so they cook uniformly and layer neatly.
Can I make it gluten‑free?
Yes—I substitute the all‑purpose flour with a 1:1 gluten‑free blend and proceed as usual.
Conclusion
I find this au gratin potatoes recipe to be my go‑to for when I want something comforting yet impressive. It’s rich, cheesy, and endlessly adaptable—from bacon add‑ins to cheese swaps, it always comes together beautifully. Whether I’m welcoming guests or craving nostalgia, this dish never disappoints.
Print
Creamy & Cheesy Au Gratin Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
Creamy, cheesy, and irresistibly golden—this classic au gratin potato dish layers tender potatoes with a rich garlic-cheese sauce, perfect for holiday dinners or cozy family meals.
Ingredients
2 lb (about 1 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1¼ cups whole milk
¾ cup heavy cream
1 teaspoon Dijon mustard
1 /1 teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 ¼ cups sharp cheddar cheese, shredded
½ cup Gruyère cheese, shredded
2 tablespoons fresh chives, chopped (optional garnish)
Instructions
Preheat oven to 375 °F (190 °C). Grease a 9×9-inch (23×23 cm) baking dish with butter.
In a medium saucepan over medium heat, melt butter. Add garlic and sauté 1 minute until fragrant.
Stir in flour and cook for another minute, whisking constantly to form a roux.
Gradually whisk in milk and cream until smooth. Bring to a gentle simmer, then whisk in Dijon mustard, salt, and pepper.
Remove sauce from heat and stir in 1 cup of the cheddar and half of the Gruyère until the cheeses melt into the sauce.
Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
Add the remaining potato slices, then pour the rest of the sauce on top.
Sprinkle the remaining cheddar and Gruyère evenly over the top layer.
Cover with foil and bake for 30 minutes. Remove foil and bake 15–20 more minutes, until golden and bubbling and potatoes are tender when pierced with a fork.
Let rest 5 minutes before serving, then garnish with fresh chives if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
