Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes - a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood.

This recipe is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

Jump to:

• Ingredients
• Instructions
• Tips
• FAQ
• Easy Potato Recipes
• Easy Creamy Dinner Recipe
• Creamy Au Gratin Potatoes

There is a skip-to-recipe button in the top left corner + table of contents below for those who like to get straight to the recipe. And for you who like to get full info with tips and tricks, read on!

Luxuriously creamy and cheesy potato slices are baked until perfectly soft and topped with plenty of cheese and a hint of thyme.

If you love easy potato recipes (basically best comfort food ever!) please don't forget to check out my other potato recipes: Mashed Potatoes With Cream Cheese And Garlic, Sweet Potato Fries with Truffle Oil, Twice Baked Cheesy Potatoes, Homemade Parmesan Truffle Fries.

Whenever it’s steak night at our house these creamy potatoes au gratin is a must on the dinner table. What’s your go-to side dish of all time?

For the recipe, there are two ways of making these baked potato slices. The first method - making the sauce base with heavy cream, cheese, and butter, and the second is making a flour-based roux and adding milk and cheese. 

But today we are going to make it with a gluten-free flour base and lots of cheese. The sauce is creamy, thick, and enough to cover the potatoes for a very luxurious creamy flavor.

P.S. Don't have time now? CLICK HERE TO PIN this post to your Pinterest Board and save for later!

Ingredients

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing and deep frying. 

• The best cheese for potatoes au gratin - choose any good melting cheese like Mozzarella, Colby jack cheese or Cheddar types.

See all the ingredients in the recipe card below this post.

Instructions

Start by making the sauce (depending on how confident you are in the kitchen you can slice the potatoes before making the sauce). The key here is to preserve the precious starch in the potatoes, so for this recipe, you’ll need to wash and rinse the potatoes properly, then pat dry with a kitchen towel. After slicing them, I wouldn’t recommend adding them in a bowl of water like I usually do, but if you feel it’s taking longer to make the sauce, feel free to place the potato slices in a bowl of milk or cream.

Slicing the potatoes - I found that the best method is to use a food processor, the slices come out not very thin and not too thick, just perfect (about ⅛ inch thick). 

Alternatively, you can always use a mandolin or cut by hand (will take a while to cut to even-sized slices!).

For meal prep -  make the potatoes au gratin ahead, by keeping potato slices submerged in the cream and milk mixture the night before to prevent browning, all you’ll need to do the next day is the sauce and bake.

Preheat oven to 350 F.

Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.

Stir in the milk slowly and whisk vigorously.

Finally add in the cheddar and whisk until the cheese is fully melted and set aside.

Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.

Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.

Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

Tips

• Salt - in this recipe I added 1 teaspoon however for every person it’s different!

I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final-cooked dish I can always add a little extra if needed so. And for that, I usually love adding (crushed) sea salt flakes instead of the regular salt!

Feel free to bump the salt to 2 teaspoon if in doubt.

• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 

• Paprika - sprinkle smoked or regular paprika powder over the potatoes just before adding the sauce. 

• Toppings - if you're in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon slices between the potatoes along with the onion slices.

• If you are like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the au gratin potatoes.

FAQ

• Can you freeze potato gratin? Best to be stored refrigerated, tightly sealed in a glass food container for up to a week tops. When ready to use, reheat in the oven (about 375 F for 20-40 min or less) until soft and creamy again. This creamy potato au gratin doesn't freeze really well, however, if you do need to freeze this, you can do so by transferring them in an airtight container and keep in the freezer for up to 2-3 weeks. 

• How do you keep potatoes au gratin from becoming watery? As I mentioned above, it is important to choose more starchy potatoes for this recipe as they hold their shape, don’t become watery, and are perfect for baking. 

• For the milk - use a full fat milk, nut milk or cooking cream for best results. 

Easy Potato Recipes

ALL SIDE DISH recipes.

Easy Creamy Dinner Recipe

• Potato, Pumpkin And Spinach In Creamy Coconut Curry Sauce

• Creamy Chicken Enchilada Casserole

• Creamy Chicken Taquitos (Baked Taquitos)

• Creamy Chicken Tacos

I hope you enjoy this creamy au gratin potatoes as much as I do,

Thank you,

Julia

I hope you enjoy this Creamy Au Gratin Potatoes recipe, please let me know what you think in the comments section!

Thank you,

Julia