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 seafood.

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

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

Creamy au Gratin Potatoes

As someone who loves simplifying classic recipes, I know au gratin potatoes can feel a bit intimidating.

But with my experience (of plenty of trial and error) in the kitchen, I’ve refined this recipe to ensure your dish turns out creamy and flavorful on the first try—no flops here!

Whether you’re new to cooking or a seasoned pro, I’ll guide you through making a luscious cheese sauce that coats every potato slice perfectly. Let’s make this timeless side dish a success together!

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Au Gratin vs. Scalloped Potatoes?

Au gratin potatoes are layered with cheese and sometimes breadcrumbs for a rich, cheesy finish, while scalloped potatoes are baked in a creamy sauce without cheese, offering a simpler, more traditional flavor.

Both are comforting classics, but au gratin feels more indulgent.

Ingredients

Gratins are an easy and delicious side dish for any occasion, from my spinach gratin, butternut squash, or broccoli bake, just a few of our family's favorites!

• Potatoes - Use starchy potatoes like Yukon, 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.

How To Slice Potatoes?

Use a Food Processor: This is my go-to method! The slicing attachment creates perfectly uniform slices, about ⅛ inch thick—not too thin, not too thick. It’s quick and saves you so much time.

Mandoline Slicer: If you don’t have a food processor, a mandoline is the next best option. Be sure to use the guard to protect your fingers, and aim for slices that are around ⅛ inch thick.

How To Make Creamy au Gratin Potatoes

1. Make the sauce: Preheat your oven to 350°F. Melt butter in a skillet over medium heat, then stir in garlic.
2. Gradually add flour, whisking constantly until a smooth roux forms. Slowly pour in milk while whisking vigorously to avoid lumps. Once the sauce thickens, add cheddar cheese and stir until fully melted. Set the sauce aside.
3. Assemble and bake: Butter or spray an 8x12 or 9x13-inch baking dish. Layer the potato slices with thinly sliced onion in between.
4. Season each layer with salt, pepper, and dried thyme. Pour the cheese sauce evenly over the top, making sure every slice is coated. Cover the dish with foil and bake for 1 hour and 15 minutes.

5. Remove the foil, sprinkle with mozzarella, and return the dish to the oven.
6. Bake until the cheese is melted, bubbly, and slightly golden. If you’re using the broiler, keep a close eye on it—cheese can go from golden to burnt in seconds.

And there you have it—perfectly creamy and indulgent potato gratin every time! Let me know how yours turns out!

Tips

• How do you keep potatoes au gratin from becoming watery? As I mentioned above, choosing more starchy potatoes for this recipe is important as they hold their shape, don’t become watery, and are perfect for baking. 
• Salt. I use 1 teaspoon in this recipe, but everyone’s taste is different! Personally, I’m working on reducing my salt intake, so I prefer to add less during cooking and adjust afterward with some crushed sea salt flakes—my favorite finishing touch. If you’re unsure, start with 2 teaspoons.
• For a fun flavor twist, try my celery salt instead of a regular one.
• Thyme. I like using thyme for its subtle flavor, but dried rosemary or a few fresh sprigs work too—just remember to remove them before serving. Not into herbs? Skip them altogether; the dish will still be delicious!
• Paprika. A sprinkle of smoked or regular paprika before adding the sauce brings a warm, earthy twist.
• Toppings. For a little indulgence, I sometimes add crispy bacon pieces during the final bake or tuck small uncooked bacon slices between the potato layers with onions.
• Heat Lovers.lIf you’re like me and enjoy a bit of spice, stir 1 teaspoon of chili flakes into the sauce before pouring it over the potatoes. It’s a simple way to add a kick!

Storing Leftovers

• To Store. Allow the au gratin to cool completely, then transfer to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 3-4 days.
• To Reheat. Preheat the oven to 350°F. Cover the dish with foil and bake for 20-25 minutes, adding a splash of cream or milk if needed to prevent dryness. For a faster option, microwave individual portions on a microwave-safe plate, covered with a damp paper towel, in 30-second intervals until heated through.

Easy Potato Recipes

ALL SIDE DISH recipes.

Easy Creamy Dinner Recipe

• Creamy Chicken Enchilada Casserole

• Baked Taquitos

Recipe Card

Creamy Au Gratin Potatoes

Julia

Creamy Au Gratin Potatoes are the ultimate cheesy side dish, perfect for pairing with pork, beef, poultry, or seafood. Easy to make with simple ingredients, this classic French recipe is comfort food at its best.

4.95 from 17 votes

Print SaveSaved! Pin

Prep Time 7 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 32 minutes mins

Course Side Dish

Cuisine French

Servings 6 side portions

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INGREDIENTS

  

1x2x3x

For Potatoes

• ▢ 2 pounds starchy potatoes (I like Golden), cut into ⅛ inch thick slices
• ▢ 1 medium brown or red onion, cut into thin circles

For Cheesy Sauce

• ▢ 3 tablespoon butter
• ▢ 5 tablespoon all purpose flour, or gluten-free flour blend
• ▢ 1 cup milk, plant-based nut milk like almond is perfect
• ▢ ½ cup veggie or meat broth, or bio bouillon cube dissolved in hot water according to instructions
• ▢ 1 ½ cup sharp cheddar cheese, shredded
• ▢ 2 large garlic cloves, minced or paste
• ▢ ½ teaspoon dried thyme, (or dried rosemary)
• ▢ 1 ½ teaspoon kosher salt, or add to taste up to 2 tsp
• ▢ ¼ teaspoon ground black pepper

Top with:

• ▢ ½ cup mozzarella cheese, shredded
• ▢ 1 teaspoon fresh parsley, for garnish
• ▢ fresh thyme sprigs, for garnish

INSTRUCTIONS

 

• 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.
  3 tablespoon butter, 2 large garlic cloves, 5 tablespoon all purpose flour
• Stir in the veggie broth, milk slowly and whisk vigorously.
  ½ cup veggie or meat broth, 1 cup milk
• Finally, add in the cheddar and whisk until the cheese is fully melted and set aside.
  1 ½ cup sharp cheddar cheese
• 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.
  2 pounds starchy potatoes (I like Golden), ½ teaspoon dried thyme, 1 ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 medium brown or red onion
• 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.
  ½ cup mozzarella cheese, fresh thyme sprigs, 1 teaspoon fresh parsley

VIDEO

NOTES

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing, and deep-frying. 
• Salt - in this recipe I added 1 teaspoon however for every person it’s different and some people like their food to have enough salt all the time. I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final ready-cooked dish I can always add a little extra if needed so. Feel free to bump the salt to 2 teaspoon to be sure.
• 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 the smoked or regular paprika powder over the potatoes just before adding the sauce. 
• Toppings - if you 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 or ham slices between the potatoes along with the onion slices.
• If you're like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the potatoes au gratin. 

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.