These homemade cheesy au gratin potatoes are a delicious layered side dish for dinner or the holidays. Yukon gold potatoes are sliced thinly and combined with both cheddar and parmesan cheeses and baked until crispy on top and creamy on the inside.
This post was originally published in November 2019 and has been updated for content.
These cheesy au gratin potatoes are a staple in our house when it comes to holiday dinners. They are warm, comforting and go perfectly with ham for Easter, turkey for Thanksgiving or with beef tenderloin on Christmas.
🥔 Ingredient notes
- Potatoes - I recommend using yukon gold potatoes when making au gratin. Their soft, creamy texture, lends itself best to this layered potato side dish. Red potatoes or russet potatoes can also be used, but cooking times may be a bit longer and the texture will not be as creamy.
- Cheese - Both cheddar and parmesan cheeses are used to layer and top these potatoes. The cheddar brings a mild creamy flavor while the parmesan provides a slight sharp taste to the potatoes. Alternative cheeses that could also be used include, gruyere, pepper jack or smoked gouda.
📋 Substitutions and variations
- Onions - Slice a small white onion thinly and layer it with the sliced potatoes and the cheddar cheese.
- Meat - Layer the potatoes with cooked chopped ham or bacon for an extra savory and smoky flavor.
- Spicy - Dice up a jalapeno or two and layer it with the potatoes for an extra zesty au gratin potato dish.
🔪 Step by step instructions
First, melt the butter in a skillet and cook the garlic in it for about a minute. Whisk in the flour to make a paste and then slowly add both the half and half and milk, while whisking, until it's completely combined.
Keep whisking the sauce while cooking it for another 5 minutes until it starts to thicken. Remove it off of the heat and stir in the salt, pepper and paprika.
Using a mandolin slicer or a sharp knife, carefully slice the potatoes into thin rounds. Place the thinly sliced potatoes into a greased baking dish in little stacks on their sides, alternating directions of the stacks.
Layer the cheddar cheese over the sliced potatoes and then pour the prepared cream sauce over the top. Use a spoon to gently spread the sauce over the potatoes so it starts seeping down in between the slices and then top the sauce with the parmesan cheese.
Bake the potatoes in a 375˚ oven for about an hour until they are fork tender and golden browned on top. Let the potatoes sit for about 15 minutes and then serve!
⭐ Expert tips
- Make the sauce before slicing the potatoes to prevent the potatoes from browning while you are making the sauce.
- When making the sauce, be sure to slowly add the half and half and milk while whisking continuously. This will help to make sure the sauce doesn't turn out lumpy.
- Use a mandolin slicer to help slice the potatoes evenly and into thin slices that are approximately ⅛ inch thick. Evenly, thin sliced potatoes will help everything to cook quickly and evenly.
- Let the potatoes sit for at least 15 minutes after cooking so that they don't run and slide everywhere when you are trying to serve them.
💭 Frequently asked questions
Scalloped potatoes are typically sliced thicker and baked in a plain cream sauce. Au gratin potatoes are sliced thinner and layered and topped with cheese and sometimes breadcrumbs.
⏲️ Make ahead instructions
To make these potatoes ahead of time, follow the instructions all the way up until before cooking time. Cover the dish in plastic wrap and store it in the refrigerator for up to 12 hours. Remove the dish from the refrigerator 30-60 minutes before cooking time to allow it to come to room temperature. Remove the plastic wrap and cook in the oven as directed.
🥡 Storage suggestions
These cooked au gratin potatoes will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for for up to 2 months. Frozen au gratin potatoes should be thawed in the refrigerator completely. Leftovers can be reheated in the oven or in the microwave.
🥔 More potato side dishes
If you loved these homemade cheesy au gratin potatoes, check out these other potato side dishes that I know you will love too!
- Smashed Red Potatoes with Blue Cheese
- Instant Pot Mashed Potatoes with Roasted Garlic
- Herb Roasted Sliced Potatoes
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.Print