Some dishes have a way of stealing the spotlight, and Au Gratin Potatoes is one of them. With layers of tender, thinly sliced russet potatoes bathed in a velvety cheese sauce, this classic comfort food is pure indulgence. The golden, bubbly crust that forms on top? Absolutely addictive. Whether it’s a cozy family dinner or a festive holiday spread, this dish never fails to impress.
There’s something deeply satisfying about homemade Au Gratin Potatoes—the rich, buttery sauce clinging to each slice, the subtle sweetness of softened onions, and the sharp bite of melted Cheddar.
This recipe is a staple for Thanksgiving, Christmas, or any meal that calls for a little extra love. Pair it with a refreshing Cucumber and Onion Salad for a crisp contrast or a festive Christmas Punch to complete your holiday table.
What makes this recipe truly special is the from-scratch cheese sauce, made with just butter, flour, milk, and Cheddar. No shortcuts, no canned soup—just real, wholesome ingredients coming together in the most delicious way.
It’s no wonder cheesy potatoes have been a trending comfort food, especially in cooler months when we crave something warm and hearty. One bite, and you’ll see why this dish has stood the test of time.
Why You’ll Want to Make This Again and Again!
- Every bite is pure comfort – The creamy, cheesy layers melt in your mouth, making it impossible to resist seconds.
- Perfect for any occasion – Whether it’s a holiday feast or a simple weeknight dinner, this dish fits right in.
- Easy to customize – Swap out the Cheddar for Gruyère, add garlic for extra flavor, or toss in some crispy bacon bits.
- No complicated steps – If you can make a basic roux, you can master this dish.
- Crowd-pleaser – Seriously, who doesn’t love cheesy potatoes?
Au Gratin Potatoes Recipe
Equipment
- Cutting board
- Sharp knife
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Wooden spoon
- Oven
Ingredients
- 4 medium russet potatoes thinly sliced
- 1 medium onion sliced into rings
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1 ½ cups shredded Cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Layer the potatoes and onions in the dish, seasoning with salt and black pepper.
- Make the cheese sauce by melting butter in a saucepan, whisking in flour and salt, then slowly adding milk until smooth.
- Stir in the Cheddar cheese and mix until fully melted and creamy.
- Pour the cheese sauce evenly over the layered potatoes and onions.
- Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes until golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 499kcal |
| Carbohydrates | 49g |
| Protein | 20g |
| Fat | 25g |
| Sugar | 9g |
| Sodium | 683mg |
Next-Level Au Gratin Potatoes: Tips You Won’t Want to Miss!
- Use the right potatoes – Russet potatoes are ideal because they have a high starch content, which helps create a thicker, creamier sauce. Yukon Golds work too but will give a slightly firmer texture.
- Slice evenly for perfect cooking – If your potatoes are unevenly sliced, some will be undercooked while others turn mushy. Use a mandoline for uniform slices (about ⅛-inch thick).
- Warm the milk before adding – Cold milk can shock the roux (butter + flour mixture) and create lumps. Warm the milk slightly before whisking it in for a smoother, silkier sauce.
- Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the creamiest sauce, grate your own Cheddar fresh from the block.
- Bake uncovered at the end – The last 15 minutes without foil gives you that irresistible golden-brown crust. For extra crispiness, broil for 2-3 minutes at the end.
- Rest before serving – Let the dish sit for at least 10 minutes after baking. This allows the sauce to thicken slightly, preventing it from being too runny when served.
- Try a flavor boost – A pinch of nutmeg, a splash of Dijon mustard, or a handful of Gruyère cheese can add depth to the flavor without overpowering the classic creamy goodness.
- Make ahead for convenience – You can assemble the dish a day ahead, cover it, and refrigerate. Just bring it to room temperature before baking to ensure even cooking.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
