Potatoes Au Gratin Recipe

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Golden, bubbling, and irresistibly creamy, Potatoes Au Gratin is the kind of comfort food that wraps you up like a warm blanket. Each forkful delivers thinly sliced potatoes bathed in a rich, cheesy béchamel sauce, then baked to a perfectly crisp top. It’s a decadent dish that transforms humble spuds into something elegant and indulgent.

Ideal as a side for roasts or a standalone vegetarian main, this timeless recipe bridges the gap between rustic and refined. Whether you’re planning a family dinner or a special gathering, Potatoes Au Gratin brings hearty satisfaction and plenty of flavor to the table.

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Ingredients for this Potatoes Au Gratin Recipe

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups shredded Gruyère cheese (or sharp cheddar)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

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Step 1: Prepare the Potatoes

Preheat your oven to 375°F (190°C). Peel and slice the Yukon Gold potatoes into thin, even rounds—about 1/8-inch thick. A mandoline helps for consistent thickness, which ensures even cooking.

Step 2: Make the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbly but not browned. Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Simmer until the sauce thickens, about 5 minutes. Season with salt, pepper, and nutmeg.

Step 3: Assemble the Dish

Lightly grease a 9×13-inch baking dish. Arrange half of the sliced potatoes in overlapping layers. Pour half of the sauce over them, then sprinkle with half of the Gruyère cheese. Repeat with the remaining potatoes, sauce, and cheese. Finish with a generous sprinkle of Parmesan.

Step 4: Bake Until Golden

Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 25 to 30 minutes, or until the top is golden and bubbly and the potatoes are tender.

Step 5: Let It Rest and Garnish

Remove from the oven and let it rest for 10 minutes before serving. Garnish with chopped parsley and serve warm.

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Frequently Asked Questions

Can I make Potatoes Au Gratin ahead of time?

Yes! Assemble the dish up to a day in advance, cover, and refrigerate. When ready to bake, add 10-15 minutes to the cooking time if starting from cold.

Can I use different cheeses?

Absolutely. Sharp cheddar, Swiss, or a mix of Gruyère and Fontina all work beautifully in this recipe.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes usually don’t include cheese and are made with a simpler milk or cream sauce. Au Gratin always includes cheese in the sauce and often on top.

Can I add onions or garlic?

Yes! Thinly sliced onions or minced garlic can be layered with the potatoes for extra depth of flavor.

How do I prevent curdling in the sauce?

Make sure your béchamel is smooth before layering and bake at moderate heat. Avoid using low-fat milk, which can separate more easily.

Is it gluten-free?

Not as written, since the sauce includes flour. But you can substitute with a gluten-free flour blend to keep the texture intact.

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