Print

Homemade Cheesy Au Gratin Potatoes

white plate with a serving of cheesy au gratin potatoes with a fork

5 from 8 reviews

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. 

Ingredients

Units Scale
  • 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 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • 1 cup shredded parmesan cheese

Instructions

  1. Preheat the oven to 375° and grease a 9x13" baking pan or 3 quart casserole dish with butter or baking spray.
  2. 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. 
  3. Sprinkle the flour over the butter and whisk while cooking for 1 minute. 
  4. Slowly pour in the half and half and whole milk, while whisking, until it is completely incorporated with the flour mixture.
  5. Continue to cook for 3-5 minutes, while whisking occasionally, until the sauce starts to thicken.
  6. Remove the sauce off of the heat and whisk in the salt, pepper, and paprika.
  7. Using a mandolin slicer or a sharp knife, slice all of the potatoes into approximately 1/8 inch thick rounds. 
  8. Place the sliced potatoes in small stacks on their sides, in alternating directions, in the prepared baking dish.
  9. Sprinkle the cheddar cheese over the sliced potatoes and then pour the prepared cream sauce over the potatoes and cheese. 
  10. 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.
  11. 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 1/8 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