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These Au Gratin Potatoes are the ultimate potato side dish. They're creamy, cheesy and incredibly delicious! A great side dish the entire family is going to go crazy over!
This easy side dish is going to be a new favorite addition to your dinner table. It's superb for family dinners, holiday get togethers and any occasion in between. Who doesn't love a good potato side dish? It's always a winner on our table!
Au Gratin Potatoes Ingredients
- Russet Potatoes
- Salted Butter
- All Purpose Flour
- Garlic Powder
- Onion Powder
- Black Pepper
- Heavy Cream
- Shredded Cheddar Cheese
- Russet Potatoes: Russet is the best kind of potato for this recipe because they're starchy and the creamy sauce adheres well to the potatoes. Yukon gold will also work.
- Salted Butter: Unsalted butter can be used but I would add an additional ¼ teaspoon of salt to the sauce. Potatoes love and need salt.
- Heavy Cream: The cream is what makes this dish creamy and delicious. Half and half is the only substitute I would use, but honestly cream is the best.
- Shredded Cheddar Cheese: You want to use a cheese that gives a great punch of flavor. Sharp cheddar gives the best cheddar flavor with all the other decadent creaminess happening in this dish, as well as gruyere or swiss.
How to Make Easy Au Gratin Potatoes
- First step is to prepare your potatoes. Peel the potatoes, rinse them and then thinly slice them about ⅛ inch thick. A mandoline works very well for this.
- Next, make the cheese sauce. Melt the butter in a large sauce pan over medium heat, then whisk in the flour, garlic powder, onion powder, salt and black pepper, and cook for a minute.
- Slowly whisk in the cream, followed by the milk. Cook until the sauce has thickened, about 3-4 minutes.
- Whisk in ¾ cup of the shredded cheese until smooth and remove from heat.
- Layer half of the sliced potatoes in a greased 9x13 deep casserole dish.
- Pour half of the sauce over the potatoes.
- Layer the remaining sliced potatoes and pour the remaining sauce over.
- Drizzle with ½ cup of heavy cream and top with remaining shredded cheese.
- Cover with aluminum foil and bake in a preheated 375°F oven for 1 hour and 15 minutes.
- Uncover and bake for another 15 minutes or until potatoes are soft and fork tender.
- Cool and rest for 10 minutes before serving.
Storing Au Gratin Potatoes
Storing: Store any leftovers in an air tight container in the fridge for up to 4 days.
Reheating: Reheat leftovers in the microwave until warmed through.
How to Tell When Potatoes are Done
You'll know the potatoes are done and fully cooked when a fork or pairing knife pierces through the center of the potatoes easily. The edges will also be bubbly and browned.
Tips for Easy Au Gratin Potatoes
- Use the right potato and slice them thin. I like to use a starchy potato that has less water content, like russet potatoes. Slice the potatoes no more than ⅛ inch thick. Using a mandoline makes it so much easier and faster.
- Use a pungent flavored cheese. Cheese is an important part of au gratin potatoes so you want to use one that packs a punch of flavor. Sharp cheddar, gruyere or swiss are great cheeses to use that are big on flavor.
- Layer the dish for even baking. Layer the potatoes and cheese sauce in the casserole dish so everything can evenly bake.
FAQs About Au Gratin Potatoes
Biggest difference is the cheese. Scalloped potatoes have no cheese and au gratin potatoes do.
Gratin dauphinoise is a similar dish meaning potatoes baked in cream, milk and cheese.
Au gratin potatoes are a great side dish to any protein. Roast chicken, pork tenderloins, seared steaks, and pork chops. Add a salad or green veggie and your dinner plate is complete.
Other Yummy Potato Side Dishes:
- Instant Pot Mashed Potatoes
- Crispy Oven Fries
- Scalloped Potatoes
- Oven Roasted Potatoes
- Ranch Roasted Potatoes
- Instant Pot Baked Potatoes
- Smashed Potatoes
Au Gratin Potatoes
- Peel potatoes and thinly slice them ⅛ inch thick.
- Preheat oven to 375°F.
- Melt butter in a large sauce pan over medium heat.
- Whisk in the flour, garlic powder, onion powder, salt and black pepper. Cook for a minute.
- Slowly whisk in 2 cups of the cream, followed by the milk.
- Cook until thickened about 3-4 minutes. Whisk in ¾ cup of the shredded cheese then remove from heat.
- Layer half of the potatoes in a greased 9x13 deep casserole dish.
- Pour half of the cheese sauce over the potatoes.
- Layer the remaining potatoes over the cheese sauce and then top with the rest of the cheese sauce.
- Drizzle remaining ½ cup of cream over the entire casserole and top with the remaining shredded cheese.
- Cover with aluminum foil and bake for 1 hour and 15 minutes.
- Remove foil and bake an additional 15 minutes until the potatoes are fork tender and the edges are bubbly and browned.
- Let rest for 10 minutes before serving.