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A close-up shot of the finished cheesy scalloped potatoes in the glass baking dish on the white marble cooktop. The top is crispy and golden, while gooey cheese oozes between the tender potato layers. A serving spoon is ready to scoop a warm, cheesy portion onto a plate.

Au Gratin Potatoes Recipe

This Au Gratin Potatoes recipe is a creamy, cheesy, and comforting classic. Thinly sliced potatoes are layered with onions, bathed in a rich Cheddar cheese sauce, and baked to golden perfection!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine French
Servings 4
Calories 499 kcal

Equipment

  • Cutting board
  • Sharp knife
  • 9x13-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.
    A close-up shot of a glass baking dish sitting on a white marble cooktop, lightly greased and ready for layering. In the background, the oven is preheating to 375°F (190°C), preparing for a deliciously cheesy au gratin potatoes dish.
  • Layer the potatoes and onions in the dish, seasoning with salt and black pepper.
    A close-up shot of the glass baking dish on the white marble cooktop, with thinly sliced russet potatoes and delicate onion rings carefully layered. A hand sprinkles a pinch of salt and freshly ground black pepper over the layers, ensuring even seasoning.
  • Make the cheese sauce by melting butter in a saucepan, whisking in flour and salt, then slowly adding milk until smooth.
    A close-up shot of a shiny stainless steel saucepan on the white marble cooktop, with butter slowly melting over low heat. A wooden spoon is poised to stir, while a small bowl of flour and salt sits nearby, ready to be added to create a smooth roux.
  • Stir in the Cheddar cheese and mix until fully melted and creamy.
    A close-up shot of the same stainless steel saucepan on the white marble cooktop, with milk being slowly poured and whisked into the butter and flour mixture. The sauce thickens into a smooth, creamy consistency, forming the perfect base for a rich cheese sauce.
  • Pour the cheese sauce evenly over the layered potatoes and onions.
    A close-up shot of the saucepan on the white marble cooktop, with shredded Cheddar cheese being stirred into the creamy sauce. The cheese melts completely, creating a velvety, golden mixture that will coat the potatoes perfectly.
  • Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes until golden brown.
    A close-up shot of the glass baking dish on the white marble cooktop, as the thick, rich cheese sauce is poured evenly over the layered potatoes and onions. A hand carefully holds the saucepan, ensuring every layer is generously coated for maximum creaminess.
  • Let it cool for a few minutes before serving. Enjoy!
    A close-up shot of the finished cheesy scalloped potatoes in the glass baking dish on the white marble cooktop. The top is crispy and golden, while gooey cheese oozes between the tender potato layers. A serving spoon is ready to scoop a warm, cheesy portion onto a plate.