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cheesy and creamy potato au gratin in a white rectangular baking dish

Creamy Au Gratin Potatoes

Julia | The Yummy Bowl
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!
4.91 from 11 votes
Prep Time 7 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 32 mins
Course Side Dish
Cuisine French
Servings 6 side portions


For Potatoes

  • 2 lb starchy potatoes cut into ⅛ inch thick slices
  • 1 medium brown or red onion cut into thin circles

For Cheesy Sauce

  • 3 tablespoon butter
  • 5 tablespoon 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 thyme dried (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 chopped
  • Thyme sprigs


  • 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 veggie broth, 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.



  • 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. 


Keyword cheesy potato bake, gratin dauphinoise, potatoes au gratin
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