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.
Serve these creamy and cheesy potatoes alongside balsamic brussels sprouts, maple pecan sweet potatoes or baked asparagus.
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🥔 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📖 Recipe
Homemade Cheesy Au Gratin Potatoes
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.
- Prep Time: 30 minutes
- Resting Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds yukon gold potatoes
- 3 Tablespoons unsalted butter
- 1 Tablespoon chopped garlic, approximately 3 cloves
- 3 Tablespoons all purpose flour
- 2 cups half and half
- 1 cup whole milk
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
Instructions
- Preheat the oven to 375° and grease a 9x13" baking pan or 3 quart casserole dish with butter or baking spray.
- Melt the butter in a large skillet or pan on the stovetop over medium heat. Add the garlic and cook for 1 minute, stirring continuously.
- Sprinkle the flour over the butter and whisk while cooking for 1 minute.
- Slowly pour in the half and half and whole milk, while whisking, until it is completely incorporated with the flour mixture.
- Continue to cook for 3-5 minutes, while whisking occasionally, until the sauce starts to thicken.
- Remove the sauce off of the heat and whisk in the salt, pepper, and paprika.
- Using a mandolin slicer or a sharp knife, slice all of the potatoes into approximately ⅛ inch thick rounds.
- Place the sliced potatoes in small stacks on their sides, in alternating directions, in the prepared baking dish.
- Sprinkle the cheddar cheese over the sliced potatoes and then pour the prepared cream sauce over the potatoes and cheese.
- Using a spoon, gently spread the sauce over the potatoes, so it covers it completely and starts to seep down into the crevices. Sprinkle the top of the sauce with the parmesan cheese.
- Bake the potatoes in the preheated oven for 60-65 minutes until potatoes are fork-tender and browned on top. Let the potatoes sit for 15 minutes before serving.
Notes
- 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.
Substitutions and Variations
- Potatoes - Yukon gold potatoes are best for these au gratin potatoes because of their soft, creamy texture. Red potatoes or russet potatoes can 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. Alternatives that could be used include, gruyere, pepper jack or smoked gouda.
- 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.
Make Ahead Instructions
To prepare 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 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
Leftovers 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. Refrigerated or thawed potatoes can be reheated in the oven or in the microwave.
Keywords: homemade au gratin potatoes, cheesy au gratin potatoes, best au gratin potatoes
Jen Vinuya says
My family really loved it!
Amanda says
I'm so happy to hear that!
Michaela Graham says
The perfect side dish for over the holidays 🙂
Amanda says
Agreed 🙂
Lindsay Howerton-Hastings says
Definitely making these as a Thanksgiving side dish!
Amanda says
Awesome, can't wait to hear how it turned out for you!
Catherine says
These were so good!!
Amanda says
Thank you! I'm so glad you enjoyed it.
Sabrina says
Love potato gratin. This cheesy version is extra good! Thanks
Amanda says
Absolutely - thank you for trying the recipe!
Angela says
This recipe is total comfort food for my family. I made it for my dad and he loved it.
Amanda says
So happy to hear that!
Kristina says
Came out great.
Amanda says
Awesome, glad to hear it!
Sue says
I am loving the cheesy goodness in these potatoes!
Amanda says
Thank you!