These Creamy Au Gratin Potatoes are a comforting and classic side dish choice. Thinly sliced Yukon gold potatoes and diced onions are baked with a rich and creamy cheese sauce until tender and golden brown.
These cheesy potatoes and my classic Scalloped Potatoes are perfect for a holiday menu or any special meal.
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Au gratin potatoes or potatoes au gratin – however you say it, this dish is probably the most comforting potato recipe of all time. Tender, creamy potatoes smothered in a cheesy, flavorful sauce. And, those golden, crispy edges!
They may be considered a side dish, but for me they are the main attraction whenever they’re on the menu.
Table of contents
These potatoes are just the thing to go with your Easter ham, Herb Roasted Turkey on Thanksgiving, or Roasted Beef Tenderloin on Christmas Eve.
Ingredients for Au Gratin Potatoes
- Potatoes – I use Yukon gold potatoes for this recipe. See more below on why they are the best choice.
- Lawry’s Seasoned Salt – The one and only! I just love this all-purpose seasoning.
- Onion – Diced sweet yellow onion.
- Bechamel sauce – The creamy sauce consists of butter, all-purpose flour, warmed milk, Dijon mustard, salt, black pepper, and garlic powder.
- Cheese – Both shredded sharp cheddar cheese and a little shredded Parmesan cheese melt into the bechamel to create the cheese sauce.
Best Potatoes for Au Gratin Potatoes
Yukon gold potatoes are a semi-starchy, semi-waxy potato and the perfect choice for Au Gratin Potatoes and a variety of other recipes. These all-purpose potatoes have a great flavor and hold their shape well when cooked. Thick-skinned russet potatoes are more starchy, less waxy, and more likely to fall apart when cooked. Russets also also lack the naturally creamy, buttery flavor you get from Yukon gold potatoes.
Do You Peel Potatoes for Au Gratin Potatoes?
One of the many benefits of using Yukon gold potatoes is the fact that they are thin-skinned and don’t require peeling. You can peel them if you’d like, but they can actually help the slices retain their shape when baked. Once the potatoes are thinly sliced, the skins are just barely visible but add a nice rustic quality.
How to Make Creamy Au Gratin Potatoes
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
How to Thinly Slice Potatoes
- Thinly slice the potatoes about ⅛-inch thick with a mandolin or sharp knife.
- Set them aside while you make the cheese sauce.
Pro Tip
Using a mandolin is the best way to ensure very thin, evenly sliced potatoes. A handheld mandolin is inexpensive and easy to store.
Make the Cheese Sauce
- Melt the butter in a large saucepan over low heat. Add the flour and cook, whisking, for about 3 to 4 minutes being careful that the butter/flour mixture (aka, the roux) does not brown.
- Gradually whisk in the warm milk, a little at a time, whisking as you add it to smooth out any lumps. Add the Dijon and continue to cook, whisking, for several minutes or until the bechamel is completely smooth and nicely thickened. Remove the pan from the heat and stir in the salt and garlic powder.
- Add the cheddar and Parmesan cheese.
- Stir until the cheese has melted.
Assemble the Au Gratin Potatoes
- Sprinkle half of the onions over the bottom of the prepared baking dish and drizzle with a little cheese sauce.
- Layer the sliced potatoes over the top in rows.
- Then, sprinkle with the remaining onion and the seasoned salt.
- Finally, pour the remaining cheese sauce evenly over the top, spreading it out with the back of the spoon so that all of the potatoes are covered. Bake, covered with foil, for 50 minutes. Remove the foil and continue to bake for an additional 30 to 35 minutes or until nicely browned and bubbly and the potatoes are fork tender.
Pro Tip
Spray the underside of the aluminum foil with nonstick cooking spray and place it coated side down when covering the dish. The oil will help prevent the cheese sauce from sticking to the foil when you remove it after baking.
Variations
- Cheese – There are many varieties of cheese that are delicious in Au Gratin potatoes. Try substituting part of the sharp cheddar with Gruyere or Monterey Jack cheese. Other good melting cheeses like Havarti or Gouda would also be delicious. Be sure to use freshly shredded cheese which melts much better than pre-shredded bagged cheese.
- Fresh herbs – Garnish the Au Gratin potatoes with fresh thyme leaves, minced parsley, or chives before serving.
Make-Ahead Au Gratin Potatoes
You can assemble the dish up to 24 hours in advance. Once the potatoes have been covered with the cheese sauce, cover the dish with aluminum foil as directed and transfer it to the refrigerator. Allow the dish to sit on the kitchen counter for 30 to 60 minutes before baking to take the chill off.
How to Reheat Au Gratin Potatoes
- Microwave – Reheat leftovers, uncovered, for 2 to 3 minutes, or until warmed through.
- Conventional Oven – For larger portions, cover the dish with foil and reheat at 375 degrees F for 20 minutes, or until warm.
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Creamy Au Gratin Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes, peeled or unpeeled (see Notes below)
- ½ teaspoon Lawry's Seasoned Salt
- 1 cup diced sweet yellow onion
- minced fresh herbs like parsley or thyme leaves, optional garnish
Cheesy Bechamel Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk, warmed in microwave for 1 minute
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 ½ cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
- Thinly slice the potatoes about ⅛-inch thick with a mandolin or sharp knife and set aside.
Make the Bechamel Cheese Sauce
- Add the butter to a large saucepan and place it over LOW heat. Allow the butter to melt, being careful it does not brown. Add the flour and cook, whisking, for about 3 to 4 minutes. Gradually whisk in the warm milk, a little at a time, whisking as you add it to smooth out any lumps. Add the Dijon and continue to cook, whisking, for several minutes or until completely smooth and nicely thickened. You can increase the heat a little to help it thicken if needed, but don’t let it boil. Remove from the heat. Stir the salt and garlic powder into the bechamel. Add the cheddar and Parmesan cheese and stir until melted.
Assemble the Au Gratin Potatoes
- Sprinkle half of the onions over the bottom of the prepared baking dish and drizzle with a little of the cheese sauce (not a lot – about ¼ to ⅓ of the sauce). Place the sliced potatoes over the top in rows and sprinkle with the remaining onion and the seasoned salt. Pour the remaining cheese sauce evenly over the top, spreading it out with the back of the spoon so that all of the potatoes are covered.
Bake
- Spray the underside of a large piece of foil with nonstick cooking spray and cover the dish. Bake for 50 minutes. Remove the foil and continue to bake for an additional 30 to 35 minutes or until nicely browned and bubbly and the potatoes are fork tender. Remove from the oven and let rest for 5 to 10 minutes. Garnish with fresh herbs, if desired, before serving.
Notes
- Cheese – There are many varieties of cheese that are delicious in Au Gratin potatoes. Try substituting part of the sharp cheddar with Gruyere or Monterey Jack cheese. Other good melting cheeses like Havarti or Gouda would also be delicious. Be sure to use freshly shredded cheese which melts much better than pre-shredded bagged cheese.
- Fresh herbs – Garnish the Au Gratin potatoes with fresh thyme leaves, minced parsley, or chives before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!This post was originally published on March 23, 2016. It has been updated with new text and images.
oh cheesy potatoes….I love thee so!
Oh Valerie, these potatoes look AMAZING! I could eat this as my meal! Hope you and your family have a great Easter!
I totally get that, Amy! I think potatoes are the best part of the meal 🙂 Happy Easter to you!