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Creamy and cheesy au gratin potatoes are the perfect side dish to any comforting meal. Tender sliced potatoes baked in a rich and flavorful sauce with a golden layer of melty cheese on top. No one will be able to resist these heavenly potatoes.
These au gratin potatoes are a must for holidays and Sunday dinners. It’s the perfect side dish to accompany beef, poultry, or ham. Serve this alongside the best prime rib, tender chicken, or this classic honey glazed ham.
Homemade Au Gratin Potatoes
Thinly sliced potatoes covered in a creamy sauce made with heavy cream and melty cheeses. The shallots and garlic flavor the sauce to perfection. Every comforting bite leaves you wanting more! There is just something about homemade au gratin potatoes warm from the oven that gets your family running to the dinner table.
Potatoes are the holy grail of side dishes because they are so versatile. There are so many ways to prepare potatoes and every way is delicious. Try them roasted in the air fryer, mashed in the crockpot, or make this yummy hash brown casserole for your next side dish. I also have a scalloped potato recipe that is similar to these au gratin potatoes. The main difference is the added layers of extra cheese and the thicker slices of potatoes in this au gratin potato recipe.
Making these hearty and delicious au gratin potatoes doesn’t require many ingredients at all! Here’s everything you need, and hopefully you’ll have most of them on hand already. The exact measurements are in the recipe card below.
- Unsalted Butter: Grease the baking dish with softened butter.
- Russet Potatoes: Russet potatoes are perfect for baking.
- Heavy Whipping Cream: Helps thicken and adds richness to the sauce. If you prefer a slightly lighter version, substitute with half and half.
- Whole Milk: Whole milk creates a smooth and creamy sauce.
- Flour: Helps thicken the creamy sauce for your potatoes.
- Salt and Pepper: Potatoes ALWAYS need salt and pepper to taste.
- Garlic: Garlic adds a strong, savory, and delicious flavor. Use fresh garlic because your potatoes will have the best flavor!
- Shallot: I LOVE to use shallots instead of onions, but onions are also delicious.
- Parsley: Fresh parsley for flavor and garnish.
- Sharp Cheddar Cheese: Cheddar cheese is the best cheese for melting and is great in potato recipes.
- Parmesan Cheese: Freshly grated Parmesan cheese brings a sharp, nutty, and savory flavor to the dish. It forms a golden and crispy crust on top when baked, adding a delightful texture.
Au Gratin Potatoes Recipe
This au gratin potatoes recipe only takes 15 minutes of prep time and is easier than it looks. These are perfect for popping in the oven before a gathering with friends or family! Follow the exact instructions on the recipe card because I walk you through how to make au gratin potatoes.
- Preheat Oven and Grease Baking Dish: Preheat oven to 400 degrees Fahrenheit. Grease a 9 x 13-inch baking dish or casserole dish with the softened butter.
- Clean and Slice Potatoes: Scrub the potatoes thoroughly and thinly slice them. Use a mandolin if you have one.
- Combine Sauce Ingredients: In a large bowl combine the whipping cream, milk, four, salt, pepper, minced garlic and shallot, parsley, ½ cup of the cheddar cheese, and ½ cup of parmesan cheese. Whisk everything together well.
- Add Potato Slices to Sauce Mixture: Add the sliced potatoes then stir to evenly coat all the potatoes.
- Arrange Potatoes in Baking Dish: Add the cream-coated potatoes to the prepared baking dish, then arrange them in a uniform side-lying stack. Be sure to fill the pan completely.
- Top With Cheeses: Pour any excess cream mixture over the top of the potatoes then sprinkle the remaining cheeses on top of the potatoes.
- Cover and Bake: Cover the baking dish in aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20-30 minutes.
- Rest Potatoes and Enjoy: When the potatoes are finished baking, remove them from the oven. Allow them to rest for at least 20 minutes before garnishing and serving warm.
Helpful Tips and Variations
Although au gratin potatoes are fairly easy to make, here are a few extra tips to keep in mind so they turn out perfectly. Follow these tips below because you’ll be a pro at making the best potatoes!
- Uniform Slices: The potatoes need to be sliced nice and thin. It’s also important that they are all cut to the same width. Using a sharp knife will help with this. If you have some thick slices and some thin slices, the potatoes will bake unevenly. The thicker slices won’t be cooked through, but the thinner slices could cook too much and turn into mashed potatoes.
- Use a Mandolin Slicer: If you have one of these on hand it will make the slicing process fly by quickly, just be careful with your fingers.
- Switch Up the Cheese: Take the cheesy flavors to the next level by using Gruyere cheese or smoked gouda in place of the cheddar. Talk about YUMMY!
- More Mix-Ins: Make these potatoes your own! Try adding bacon, chives, green onions, or other herbs like fresh thyme or rosemary.
Leftovers Callout Title
Prepare these potatoes ahead of time then bake them when you’re ready so they’re nice and warm. Au gratin potatoes also make great leftovers for lunch or dinner the next day! Just let them cool down completely then transfer them to an airtight container. Leftovers won’t last long because they are just that good!
- In the Refrigerator: Store leftovers in the refrigerator in an airtight container for up to 4 days.
- To Reheat: Reheat potatoes in the microwave until warmed through, or in the oven for about 10 minutes at 350 degrees Fahrenheit.
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- 2 tablespoons unsalted butter, softened
- 4-5 large russet potatoes, washed
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon freshly chopped parsley
- ¾ cup shredded sharp cheddar cheese, divided
- ¾ cup shredded parmesan cheese, divided
- Fresh parsley for garnish
Preheat oven to 400 degrees Fahrenheit. Grease a 9 x 13 inch baking dish with the softened butter.
Scrub the potatoes thoroughly and thinly slice them. Use a mandolin if you have one.
In a large bowl combine the whipping cream, milk, four, salt, pepper, minced garlic and shallot, parsley, ½ cup of the cheddar cheese and ½ cup of the parmesan cheese. Whisk the ingredients together.
Add the sliced potatoes then stir to evenly coat all the potatoes.
Add the cream coated potatoes to the butter lined baking dish. Arrange them in a uniform side-lying stack, filling the pan completely.
Pour any excess cream mixture over the top of the potatoes. Sprinkle the remaining ¼ cup of cheddar and ¼ cup parmesan cheese on top of the potatoes.
Cover the baking dish in foil and bake for 30 minutes. Remove the foil and bake uncovered for 20-30 minutes.
When the potatoes are finished baking, remove them from the oven. Allow them to rest for at least 20 minutes before garnishing and serving.
Calories: 311kcalCarbohydrates: 24gProtein: 10gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 821mgPotassium: 536mgFiber: 2gSugar: 3gVitamin A: 774IUVitamin C: 8mgCalcium: 245mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.