Tender potato slices laced with sweet onions, smothered in a creamy cheese sauce with a hint of garlic. This potatoes au gratin recipe is the perfect side dish to any meal!
When you hear “Potatoes Au Gratin,” what comes to mind? How about Scalloped Potatoes?
Is it rich, velvety layers of tender potatoes smothered in creamy, melted cheese? Or do you flash back to chewy, over-processed slices from a boxed mix?
If you thought of the boxed version, you’re not alone. I grew up with them, too. Those convenient packages of powdered cheese and dehydrated potatoes. They were quick and easy, sure. But let’s be honest: the taste (and texture) was never quite right. Some bites were creamy, others were like chewing plastic. Yikes!
But everything changed once I tried making homemade Potatoes Au Gratin from scratch.
What Makes This Potatoes Au Gratin Recipe So Delicious
This easy Potatoes Au Gratin recipe is a game-changer. With just a few basic ingredients, you can create a dish that’s comforting, flavorful, and so much better than anything from a box. Plus, you don’t really need any fancy gadgets, just a good knife and a little bit of patience. The recipe card at the end of this post lists the full ingredient list with measurements.
- Thinly Sliced Potatoes layered to perfection.
- Sweet Onions (optional but highly recommended)
- A Creamy Garlic Cheese Sauce made from real cheddar
- Golden, bubbly top that adds irresistible texture
Customize It for Your Family
When I made this recently, I prepared two versions, one with onions and one without, for my stepson and grandson. If you or someone else in your family does not like onions, feel free to leave them out. But if your family loves that extra layer of flavor, don’t skip them!
Some recipes style the potatoes standing upright in the baking dish, and while that makes a beautiful presentation, I’m all about flavor. Classic layering still delivers the best taste and doesn’t take as long to present.
How To Make This Homemade Potatoes Au Gratin Recipe
This classic side dish comes together very easily. You don’t have to have any fancy gadgets to cut the potatoes—a knife works just as well as any gadget. Alright, there is a long 60 to 90-minute cook time, but believe me, this recipe for potatoes au gratin is well worth the wait. The tender potato slices are laced with sweet onions and smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin make a perfect side dish for any meal.
This side dish transforms a regular meal into something unforgettable. And yes, while it takes 60 to 90 minutes to bake, it’s worth every single minute!
- Preheat the Oven: Warm the oven to 400 degrees F and butter a 2-quart dish.
- Layer Potatoes and Onions: Season each layer with salt and pepper to taste.
- Make the Sauce: Melt butter, stir in flour and salt, whisk in milk, and cook until thick. Add cheese and garlic powder. Pour the sauce over the potato and onion slices.
- Bake: Cover with foil and bake for an hour. Then uncover and bake for an additional 30 minutes until golden and tender.
- Cool & Serve: Let cool for 10 minutes before serving. Sprinkle on some fresh parsley for presentation and added flavor, and enjoy!
Recipe Tips
- Slice Potatoes Evenly: Aim for slices about ⅛ inches thick for uniform cooking. Use a Mandoline Slicer if you have one, but a sharp knife works just fine.
- Onions: for added flavor, but feel free to omit them for picky eaters.
- Season Each Layer: Don’t forget to season each layer with salt and pepper to taste.
- Good Melting Cheese: Use any cheese or combination of cheeses that melt well. Sharp Cheddar, Gruyère, Gouda Cheese or Fontina. Avoid pre-shredded cheese, which contains additives that affect melting.
- Thicken the Sauce Fully: The roux should be cooked at least a minute before adding the milk. The sauce should coat the back of a spoon before adding cheese.
- Tenderize the Potatoes: Bake this dish covered for at least an hour, then uncover to brown the top.
- Cooling: Cool for 10 minutes before serving to allow the sauce to set.
The Ultimate Comfort Food
I could eat potatoes any way you serve them: mashed, roasted, fried, or baked. But Potatoes Au Gratin holds a special place in my heart. It’s creamy, cheesy, comforting, and totally satisfying. This dish is perfect for:
- Weeknight indulgence
- Holiday dinners
- Sunday family meals
I love cheese, and I don’t think there is a way you prepare a potato that I wouldn’t eat. Potatoes are so versatile, and they are the best all-time classic side dish for that very reason.
What do you think? Comment below!
Potatoes Au Gratin
Ingredients
- 4 large russet potatoes sliced into ⅛-inch slices
- ½ onion thinly sliced into ⅛ to ¼-inch rings (optional, but highly recommended)
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 teaspoons garlic powder
- 1 cup extra-sharp cheddar cheese shredded
- fresh parsley for garnish, (optional)
Instructions
- Preheat oven to 400 degrees F. Butter a 2-quart casserole dish.¼
- Add potato and onion slices to the casserole dish and toss so that they layer with each other, but lay flat. Season with salt and pepper, to taste.
- In a medium-size saucepan over medium heat, melt butter until it just begins to foam. Mix in the flour and season with salt, to taste, while stirring constantly for one minute, with a wooden spoon. After one minute, stir in the milk. Switch to a whisk and continue to stir and cook until the mixture is smooth and has thickened.
- When the sauce is thick and bubbling, it should coat the back of a spoon, and leave a space when pulling your finger through the sauce. Stir in cheese and garlic powder all at once, until melted.
- Pour cheese over the potatoes and onions, and cover the dish with aluminum foil. Bake covered for about an hour. After 60 minutes, uncover and check for tenderness. Continue to back uncovered, until potatoes and onions are tender and the cheese sauce begins to brown around the edges, about 30 minutes.
- Remove and allow to cool about 10 minutes before serving. Top with fresh parsley if desired.
Notes
- Slice Potatoes Evenly: Aim for slices about ⅛ inches thick for uniform cooking. Use a Mandoline Slicer if you have one, but a sharp knife works just fine.
- Onions: for added flavor, but feel free to omit them for picky eaters.
- Season Each Layer: Don’t forget to season each layer with salt and pepper to taste.
- Good Melting Cheese: Use any cheese or combination of cheeses that melt well. Sharp Cheddar, Gruyère, Gouda Cheese or Fontina. Avoid pre-shredded cheese, which contains additives that affect melting.
- Thicken the Sauce Fully: The roux should be cooked at least a minute before adding the milk. The sauce should coat the back of a spoon before adding cheese.
- Tenderize the Potatoes: Bake this dish covered for at least an hour, then uncover to brown the top.
- Cooling: Cool for 10 minutes before serving to allow the sauce to set.
Debbie - Mountain Mama says
Once again, a killer recipe from my mountain sister!! I have so many of your recipes pinned, my friend, and I adore au gratin potatoes – can’t wait to try these!
The Mountain Kitchen says
Thank you my sweet Mountain Sister. I hope you enjoy them all! ?
cookingwithauntjuju.com says
I love these potatoes! My mom always cubed hers and she never did use the boxed variety. However, a sister has and they are not too bad but nothing takes the place of fresh potatoes and good cheese!
The Mountain Kitchen says
I think cubes would be good too! Yum!
Diane says
These potatoes look so good! Would love some!! Cutting back on cheese, but maybe once or twice a year we can have these. My mouth is watering!!
The Mountain Kitchen says
Thanks Diane. Life’s too short not to enjoy foods like this from time to time. ?
Dana @ IveGotCake says
Always a classic, especially on the holidays (ugh, don’t remind me that it’s already October!) when I eat cheese and happily fart for hours 😀
The Mountain Kitchen says
Lol Dana! Well, better now than at the holidays, right?!?
CakePants says
The first thing I think of when you say potatoes au gratin is “Mmmm…yes, please!” These look like such a treat – perhaps they’ll have to make an appearance on my Thanksgiving table this year!
The Mountain Kitchen says
Thanks Mara. I hope you and your family will enjoy them!
Cindy Jones says
Fantastic recipe. It’s perfect for 2 people with leftovers. I will use additional onion next time. I’ll be making this frequently.
The Mountain Kitchen says
Awesome, Cindy. Enjoy! <3