Julie Clark
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Potatoes Au Gratin
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Potatoes Au Gratin are a classic potato side dish that you can make more easily than you may think! Creamy homemade white sauce made with half and half and melted cheddar make these cheesy potatoes a recipe the family will love.
Cheesy potatoes are one of those comforting side dishes that I could eat just about every day. Our easy Potatoes Au Gratin with half and half are extra creamy thanks to the cream and cheese. They go with just about any main dish, from an Easter ham to casual French dip sandwiches, making them extremely versatile.
What is the difference between potatoes au gratin and scalloped potatoes?
The main difference between au gratin potatoes and scalloped potatoes are the addition of cheese. Potatoes au gratin usually have Gruyere cheese. This cheese can sometimes be expensive and hard to find, so we often use cheddar cheese as a substitute. Sometimes au gratin potatoes are topped with bread crumbs, but the key is that lightly browned cheese that tops them.
You can also make “au gratin” recipes with vegetables other than potatoes. Think broccoli au gratin, carrots au gratin….you get it. Just add cheese and breadcrumbs if you’d like.
What is the best type of potato to use for au gratin potatoes?
Use Russet potatoes potatoes for au gratin or scalloped potatoes. They are both a high-starch potato and will hold their shape well while cooking. Plus, they’ll help to thicken the sauce.
Ingredients Needed
- Thin sliced potatoes. Use a mandoline slicer to quickly slice the potatoes. Use the glove for safety!
- Half and Half. This au gratin potatoes recipe has half and half, making it extra creamy. It is divided, which is why the photo above shows it two times.
- Flour and butter. Flour and butter is the base of the roux which is the base of the homemade sauce.
- Sharp cheddar cheese. Buy a block of cheese and shred it at home for the creamiest results.
✨ For full ingredients and amounts, jump to the recipe card below. ✨
How do you make potatoes au gratin?
This from-scratch recipe is easier than you may think!
- Prepare the white sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk until combined. Cook and stir constantly for 2-3 minutes. Slowly stir in 1 cup of cream (or milk) and whisk until smooth. Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes. Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove.
- Slice the potatoes. The potatoes should be thinly sliced. You can peel the potatoes, or if you’re lazy like I am, leave them on.
- Layer half of the potatoes, chopped onion and half of the cheese sauce in a baking dish. Then add the rest of the potatoes and cheese sauce.
- Cover the casserole dish and bake in the preheated oven for 40 minutes. Then remove the cover, sprinkle with remaining cheese and bake again until the potatoes are soft and the top is golden brown. It will take about 15 minutes or so.
Why are my au gratin potatoes watery?
There can be several reasons why your potatoes may be watery.
- Potatoes not starchy enough: Some types of potatoes, like Yukon Gold or waxy red potatoes, have less starch, which can prevent the dish from thickening as it bakes. Russet potatoes are best because they release starch, helping the sauce thicken.
- Not baking long enough: Potatoes need time for the liquid to cook down and the starches to thicken the sauce. Be sure to bake them long enough—usually about an hour or more—until they are bubbly and the sauce has thickened.
- Not letting the dish rest: After baking, the potatoes need a few minutes to sit and cool slightly, which will allow the sauce to thicken up. If you serve them right away, the sauce may still be too loose.
- Layering the potatoes incorrectly: If the potatoes aren’t layered evenly, the liquid may not cook down uniformly. Try to ensure the layers are evenly distributed so everything cooks at the same rate.
What to Serve with Au Gratin Potatoes
Here are a few meal ideas!
- Roast Chicken: A classic pairing, the tender, juicy chicken complements the creamy, cheesy potatoes perfectly.
- Garlic Butter Steak: The heartiness of steak is a great match for the richness of the potatoes, especially if you’re looking for a more indulgent meal.
- Pork Chops: Grilled pork chops, baked pork chops, or pan-seared pork steak all pair well with the cheesy potatoes.
- Ham: The potatoes are often served alongside ham at holiday meals like Easter or Christmas ham, making it a natural combo.
- Salad or Steamed Vegetables: For a lighter side to balance the richness, go with a fresh green salad, roasted asparagus, or steamed broccoli.
Easy Potatoes Au Gratin
Easy Potatoes Au Gratin are a classic potato side dish that you can make more easily than you may think! Creamy homemade white sauce with melted cheddar make these cheesy potatoes a recipe the family will love.
Servings 8
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3 cups half and half cream (or whole milk)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups cheddar cheese, divided (or Gruyere cheese)
- 6 cups thinly sliced potatoes (about 2 ½ pounds)
- 1/4 cup diced onion
- 1 tablespoon freshly snipped parsley
Instructions
- Melt the butter in a saucepan over medium heat. Add the flour and whisk until combined. Cook and stir constantly for 2-3 minutes. 3 tablespoons salted butter, 2 tablespoons all-purpose flour
- Slowly stir in 1 cup of cream (or milk) and whisk until smooth. 3 cups half and half cream
- Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes. 1 teaspoon salt, ½ teaspoon ground black pepper
- Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove. 3 cups cheddar cheese, divided
- Preheat the oven to 400º Fahrenheit. Spray a 9×13" baking pan with cooking spray.
- Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce. 6 cups thinly sliced potatoes, ¼ cup diced onion
- Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
- Cover the pan with foil and bake for 40 minutes.
- Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
- Top with fresh parsley, if desired. Serve warm. 1 tablespoon freshly snipped parsley
Video
Notes
The calories shown are based on the recipe serving 8 people, with 1 serving being about 1 cup of potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 426kcal | Carbohydrates: 26g | Protein: 17g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 644mg | Potassium: 817mg | Fiber: 4g | Vitamin A: 875IU | Vitamin C: 19.1mg | Calcium: 449mg | Iron: 5.5mg
Easy to make. I had some coconut milk left from another recipe added with lactose free milk. Tasted delicious yummy 😋
Followed the directions and my sauce broke 😭😭😭
Really great recipe. I did not have cream so I used 2 c skim 1 c heavy whipping cream (just what I had in fridge(. Cane out amazing. I used my Kitchen Aid to slice the potatoes. Very fast and easy with a quick rule. Really creamy and delicious. My dish only took about 55 mins in oven because the potatoes were very thin. Family devoured it. Will make again
After step 2, I cooked the butter and flour for a good 5 min to avoid the floury taste
These are **AMAZING**
Highly recommend this recipe!!
Prep time for me was 30 minutes rather than 10 but well worth the time and effort. My family raved!!
So good! My family loved it!
How thick do you slice the potatoes? 1/4” seems to be common
Someone suggested adding some ground nutmeg to sauce. Your thoughts?
This is a spectacular recipe turned out perfect!
How many potatoes for the above recipe???
Can these be made in advance and frozen?
Why did my sauce curdle? ????
What temperature should the oven setting be at?
There aren’t very many things that are better than cheesy, creamy slices of potatoes. Just thinking about these is making me want them now. These sound so delicious!