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.
📋 You can find the full ingredient list in the Recipe Card below the article.
Julia's Note:
I like to start with the sauce first, but if you’re confident multitasking, you can slice the potatoes while the sauce comes together.
To keep the potatoes’ natural starch intact (a must for creamy gratin), wash and rinse them well, then pat dry with a kitchen towel.
Unlike other recipes where I’d recommend soaking the potato slices in water, here I suggest skipping it—unless you need extra time for the sauce. In that case, place the slices in a bowl of milk or cream instead of water.
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
- Make the sauce: Preheat your oven to 350°F. Melt butter in a skillet over medium heat, then stir in garlic.
- 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.
- Assemble and bake: Butter or spray an 8x12 or 9x13-inch baking dish. Layer the potato slices with thinly sliced onion in between.
- 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.
- Remove the foil, sprinkle with mozzarella, and return the dish to the oven.
- 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!
Meal prep Option: If you’re prepping ahead, submerge the potato slices in a cream-and-milk mixture the night before. This prevents browning, and all you’ll need to do the next day is make the sauce and bake.
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
Recipe Card
Creamy Au Gratin Potatoes
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INGREDIENTS
For Potatoes
- 2 pounds starchy potatoes (I like Golden), cut into â…› 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.Â
- 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.Â
- Paprika - sprinkle the smoked or regular paprika powder over the potatoes just before adding the sauce.Â
- 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.Â
ADD YOUR OWN PRIVATE NOTES
Note:Â Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Suzanne
Do I need full fat milk, or can I use fat free lactaid (that's all I have in the house right now)?
Julia | The Yummy Bowl
Full fat is preferred, but totally fat free I wouldn't recommend as we need the fat in this recipe for the sauce to thicken.
Dina
Thank you for this. It was delicious ! I used to make the box and your way is easier. Looking forward to more easy recipes
Julia | The Yummy Bowl
Thank you Dina, I'm very glad you liked this recipe!
Dave
I tried it, very basic bechamel cream sauce. Nothing new, been making it for 25 years
Do something that is interesting. Dried Chiles,are a great addition. Parmesan is a staple to any cheese sauce, aged asiago shredded, or something.way too boring. You should be ashamed...
Julia
I am sharing easy and simple recipes with simple ingredients that everyone can afford, nothing to be ashamed of here. If you are looking for something ''not too boring'' then probably this recipe or the blog is not for you. Thanks for the feedback though.
Diane
Shame on you Dave
Bintu | Recipes From A Pantry
These sound so creamy and delicious! Potatoes are one of my favourite side dishes so will definitely be giving these a try!
Julia
Thank you Bintu, i’m sure you’ll love this!
Gina
This is so decadent it could replace dessert! We love this recipe especially garnished with some fresh chives 🙂
Julia
Oh yes, you are so right 😉 thank you!
Danielle Wolter
This was an awesome recipe! I love how easy it was to make and it was so rich and delicious.
Julia
Thank you Danielle, so glad to hear this!
Sandhya
What a delicious dinner recipe. Perfect, when I want to make something totally hands off!
Julia
True that! So easy and flavorful, thank you Sandhya!
HEATHER PERINE
I love au gratin potatoes but rarely make it! So glad I tried it...absolutely delicious. And thanks for the tips on what potatoes to use!
Julia
Thank you Heather, hope you’ll make this more often 😉
Julia
Enjoy this easy and super creamy mashed potato recipe!