Au Gratin Potatoes Recipe (2024)

Published: Nov 6, 2023 · Modified: Nov 24, 2023 by Desarae

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Perfect tender potatoes in a creamy gourmet cheese sauce. This au gratin recipeis so easy yet flavorful you won't believe your taste buds. It's the perfect side dish all year round- with family gatherings, parties, holiday dinner or BBQ's. Such a crowd pleaser.

What are Au Gratin Potatoes?

AU GRATIN potatoes is a dish with thinly sliced potatoes and a cheesy cream sauce. The cheese typically is a gruyere cheese, which I use, plus a little cheddar. The difference between Au Gratin potatoes and Scalloped potatoes is scalloped is just a cream sauce with no cheese. But we LOVE cheese, so we're throwing that in there!

Why Au Gratin Potatoes Work

They are crowd pleaser. Potatoes plus cheese is a combination that very few people dislike. Its great to serve for everyone.
It's easy to make gluten-free! I show you how below.
It's a simple two step recipe yet it taste gourmet

Ingredients for this au gratin potatoes recipe

potatoes (russet or yukon gold, on the smaller side)
cheese (gruyere and sharp cheddar)
butter, milk and flour (for roux, can use GF flour and the entire meal will be gluten-free)
chives- you can use green onions, but I prefer chives because they are much smaller and milder in flavor.
parsley- fresh is best but use a dash of dried if you are in a pinch will do.
bacon

Where do I find Gruyere Cheese?

You will not find gruyere in the shredded cheese isle, it will be in the specialty cheese section of your grocery store. Often, in the US, this is by the Deli.

What can I sub for Gruyere Cheese?

If your store doesn't have gruyere cheese a few other options can be Parmesan cheese or Swiss cheese.

Creating an easy cheesy au gratin creamy cheese sauce.

We start by making a roux.

Melt your butter.
Whisk in your flour. Let it bubble for just a minute or two so the flour taste will cook out.
Add in your milk and bring to a boil so it will thicken.
Next add in your flavor. Bacon...

Can I make these gluten-free?

I have used gluten-free flour (cup-4-cup) and had great success! so yes! because it's only a small amount of flour I think most gluten-free 1 for 1 flour will work great.

Add in your flavor

While the pan is still hot (on medium heat, you don't want the milk to boil and scald), whisk in the milk. When the texture is smooth turn the heat down and add in your mix-ins

chives
parsley
bacon
cheeses

Prepare your potatoes

STEP ONE: scrub your potatoes nice and clean. If desired you can peel your potatoes too. I love the texture of potatoes skins so I choose to leave them on.

STEP TWO: thinly and evenly slice your potatoes. If you have a mandolin use it! Those are great for evenly, quickly cutting your potatoes. Otherwise using a sharp chef knife works great and helps you keep control of the large stiff potatoes.

How do I lay the potatoes?

Grease you pan, just to ensure your potatoes won't stick.

You can lay the potatoes two ways.

Lay them flat and create layers with the cream sauce.
Stand them up (as pictured)

Make sure the sauce is spread throughout the potatoes.

If you are laying your potatoes flat just layer a little sauce through the plates.

If you are standing your potatoes up, like pictured, I gently separate the potatoes to let the sauce seep in-between some of the potatoes.

Bake the potatoes and serve hot! Feel free to top with more chives, bacon and cheese. never too much cheese.

Top your potatoes with more bacon, cheese and herbs

Bake your au gratin potatoes

Because your potatoes are sliced very thin they don't take very long to bake! You will bake in the oven, covered with foil, for 25 minutes at 400. Remove foil and bake for an additional 15-20 minutes or until potatoes are cooked thru.

Can I make this ahead of time?

Yes, You can make this ahead of time but assembling and covering so it is air tight. Refrigerate if it will be more than a few hours. Before baking bring to room temp.

What do I do with leftovers?

Store leftovers in an airtight container for 7-10 days in the fridge.

What is the difference between scalloped potatoes and au gratin potatoes.

While the dishes are very similar the difference is scalloped potatoes have a cream sauce, while au gratin potatoes have a creamy cheese sauce.

What if my potatoes aren't cooked thru?

The biggest reason for your potatoes not cooking thru is that your potatoes are too thick, or your pan is packed too densely. You want to make sure your potatoes are ¼ inch thick or less, and make sure that there is sauce in between each potato slice.

I want to make these in the slow cooker so I can save oven space. Can I do that?

Yes! In your slow cooker - layer the potatoes and sauce. Line the lid of the slow cooker with paper towels to absorb some of the excess moisture. Cook on high for 3-4 hours or low for 4-6 hours or until potatoes are tender. Let sit 20 minutes before serving.

What should I serve these au gratin potatoes with?

These au gratin potatoes would go great with

pressure cooker ribs
smoked turkey breast
pressure cooker beef roast
BBQ Chicken

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Gourmet Au Gratin Potatoes

An indulgent, creamy and delicious potato au gratin. This easy side dish is great for any occasion made with gruyere cheese and topped with fresh herbs.

4.87 from 30 votes

Print Pin Rate

Course: Side Dish

Cuisine: French

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 202kcal

Author:

Ingredients

▢ 5 cups sliced thin Potatoes (¼ inch or thinner) about 5-6 medium potaotes
▢ 3 tablespoon butter
▢ 3 tablespoon flour can use gluten free flour
▢ 2 cup milk 2%
▢ 1 cup shredded Gruyere Cheese
▢ 1 cup sharp cheddar cheese ½ cup for sauce, ½ cup for topping
▢ ½ teaspoon Garlic salt
▢ 1 teaspoon salt
▢ ½ cup chopped fresh Parsley
▢ ½ cup chopped chives reserve a little for topping
▢ 5 pieces bacon cooked and crumbled, reserve about ¼ cup

Instructions

Scrub potatoes and cut out any impurities. Slice potatoes thinly, mandolins are handy for this. Make sure they are ¼ thickness or thinner.
In a sauce pan or skillet, melt butter and whisk in flour. Let bubble for 1-2 minutes on med heat.
Whisk in milk.
When sauce is smooth, add in ½ cup sharp cheese, all of the Gruyere cheese, salts, parsley, bacon, chives (if you want to top potatoes with bacon and chives reserve little bit for topping).
Grease a 9x13 baking dish. Place potatoes in. Pour sauce over. Slighty shift the potatoes to help cream evenly distribute and coat the potaotes. You want sauce in between each potato.
Top with ½ cup remaining cheese plus any bacon or chives you reserved.
Bake covered with foil at 400 degrees F for 25 mins. Uncover and bake for an addition 15-20 minutes until potatoes are cooked thru and cheese is bubbly.
Serve warm.

Video

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Notes