Dad’s Famous Creamy & Cheesy Au Gratin Potatoes
When I was growing up, holidays were made incredibly special thanks to my Dad’s family; they had the best get-togethers, which included a massive array of food, and I was always excited to get on my best dress and make an appearance.
Typically at these big gatherings filled with laughter, you’d find my aunt cooking both ham and turkey (try my delicious turkey recipe!), creamy mashed potatoes sprinkled with paprika, green bean casserole, at least 4 different kinds of pies from Baker’s Square (try my french silk pie, cherry or apple!), and of course, my Dad’s cheesy, creamy au gratin potatoes recipe filled with layers of thinly sliced potatoes, cheese, onions, and a crispy cheesy topping. Always, always one of my favorite things to go overboard and load up on during the holidays!
Today I’m re-sharing the recipe inspired by my Dad, who passed away just over 15 years ago. He was the best cook, and I know his love of food needs to be shared with all of you. I hope you make these — we love them for Thanksgiving dinner and Easter brunch, but they’re also perfect for Sunday dinners with roasted chicken or my maple glazed salmon. Pure nostalgic love in this pan of creamy, cheesy potatoes.
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Everything you’ll need to make au gratin potatoes
These cheesy potatoes au gratin use super simple ingredients and are easy to customize with your favorite cheeses. Here’s what you’ll need:
- Yukon gold potatoes: the base of these au gratin potatoes is, of course, potatoes! I like to use yukon gold potatoes in this recipe for the best buttery flavor.
- Onion: we’re adding a little savory element to these au gratin potatoes with sliced onion. The onion gets delicious and slightly caramelized while the potatoes bake. Plus, the cheese sauce infuses with incredible onion flavor.
- For the cheese sauce: you’ll make a cheese sauce using salted butter, all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work), unsweetened almond milk (regular, skim or whole milk will also work), and sharp cheddar cheese, gruyere cheese & grated parmesan cheese. Very important to use sharp cheddar cheese here for optimal flavor!
- To season: you’ll add garlic powder, salt & black pepper to the cheese sauce to give it the perfect flavor.
- For topping: add a little fresh chopped parsley for a hint of green on top!
What’s the difference between scalloped and au gratin potatoes?
Classic au gratin potatoes usually have cheese sauce between each layer of thinly sliced potatoes and breadcrumbs on top. Scalloped potatoes often use a cream sauce made of butter & broth and sliced potatoes. Truth be told, it doesn’t really matter what you call them!
In this au gratin potatoes recipe, we’re skipping the breadcrumbs and heavy cream, adding some savory onions, and making them extra cheesy with three types of cheese.
How to make au gratin potatoes
These potatoes au gratin may look fancy, but they couldn’t be easier to make:
- Prep your pan. Preheat the oven to 375 degrees F and grease a 2-quart square pan or casserole dish.
- Add your potatoes. Place sliced potatoes in three tight slanted rows as indicated in the photos.
- Make your sauce. Melt butter in a pan, whisk in some flour, and slowly alternate between milk and flour. Once it’s nice and thick, you’ll add your cheeses and seasonings.
- Cover & bake. Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking. Then cover with foil and bake!
- Cheese, bake & serve. After they’ve baked for about 45 minutes and the potatoes are nice and tender, sprinkle with more cheese and bake again until nice and golden brown on top and the potatoes can be pierced with a fork. Garnish with fresh chopped parsley and enjoy!
Tips for the best au gratin potatoes
- Evenly slice your potatoes. Do your best to make sure your potato slices are even and about 1/8 inch thick so that they cook evenly. A mandolin makes this super easy!
- Don’t squish them. You don’t want the sliced potatoes to be overly tight, so make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically, wherever you can fit them.
- Shred the cheese. Do this by hand instead of using pre-shredded. It will melt much better!
- Season as needed. When you’re done mixing together your cheese sauce, be sure to taste it and add more salt and pepper as you see fit. Everyone has a slightly different preference for saltiness, so you be the judge and remember it’s coating lots of potatoes.
Customize this dish
- Add bacon or ham. You read that right! Make them super savory and delicious by adding 6-8 ounces of cooked, chopped bacon or ham to the cheese sauce or onto the potatoes before pouring the sauce.
- Switch up your cheeses. No stress if you don’t have gruyere; feel free to add extra cheddar or even mix it up with a smoky gouda or even a spicy cheese.
- Add breadcrumbs. If you want a little crunchy topping, add some breadcrumbs or even crushed up Ritz crackers to the top after pouring the cheese sauce.
- Use sweet potatoes. This recipe would be delicious with sweet potatoes as well, or you can try my chipotle gouda scalloped sweet potatoes!
Can they be made ahead of time?
You can absolutely make these cheesy au gratin potatoes up to three days ahead of time! Simply:
- Pour the sauce over the potatoes as directed.
- Cover the pan with foil and, instead of baking, place in the fridge until ready to bake.
- Please note that they may take a bit longer to bake, likely an additional 15-20 minutes, as the sauce will be cold.
How to store potatoes au gratin
- To store: simply store these au gratin potatoes in the refrigerator in individual, airtight containers or cover the entire pan and placing it in the refrigerator. They’ll stay good for up to 5 days.
- To reheat: reheat individual portions in the microwave or place the pan back in the oven until heated through.
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I hope you love my dad’s cheesy, creamy au gratin potatoes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Dad’s Creamy & Cheesy Au Gratin Potatoes
by
Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad’s famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!
Ingredients
- 2 ½ pounds Yukon gold potatoes (6 to 7 medium potatoes), sliced into ⅛-inch-thick rounds
- ½ medium yellow onion, thinly sliced
- Sauce:
- 3 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk or unsweetened almond milk
- 8 ounces sharp Cheddar cheese (2 cups)
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon garlic powder
- Freshly ground black pepper
- Toppings:
- 2 ounces shredded Gruyere cheese (½ cup)
- 2 ounces grated Parmesan cheese (½ cup)
- Chopped fresh chives or parsley
Instructions
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Preheat the oven to 375°F. Spray a 9-inch square baking dish with cooking spray.
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Make the potatoes: Place the potatoes in the prepared dish in three or four rows, depending on how wide the potatoes are. You don’t want them to be tight; make sure you leave enough space so the potato slices are slightly slanted. Add the onion slices in between and on top of potatoes (basically wherever you can fit them).
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Make the sauce: In a medium pot, melt the butter over medium heat. Whisk in the flour and cook, whisking consistently, until a paste forms, about 30 seconds. Slowly stream in the milk, continuing to constantly whisk away any lumps, until smooth and combined. Raise the heat to medium-high, bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and resembles a creamy gravy, about 5 minutes. Reduce the heat to low and stir in the Cheddar, salt, garlic powder, and a few grinds of pepper. Taste and add more salt and pepper, if necessary.
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Bake the potatoes: Pour the sauce evenly over the potatoes and onions and cover the pan with foil. Bake for 45 minutes.
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Top and serve: Remove the foil and sprinkle the potatoes with the Gruyére and Parmesan. Return to the oven and bake, uncovered, until the potatoes can be easily pierced with a fork and the top is nice and golden brown, 30 to 45 minutes. (If you’d like an extra crispy, golden topping, switch the oven to the broiler setting on high and broil for 1 to 2 minutes, watching closely to prevent burning.) Allow to cool for 10 minutes, then top with chives and serve warm.
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To store: Keep any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second intervals until heated through.
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To make ahead: Assemble the au gratin as directed, but before baking, cover the dish with foil, and place it in the fridge for up to 1 day before serving. When you’re ready to serve, bake as directed, adding 10 to 15 minutes to the baking time if needed.
Recipe Notes
Dad’s ham & cheese au gratin potatoes: Add 1/2 cup of chopped cooked bacon or ham over the potatoes before adding the cheese sauce. Or stir the chopped bacon or ham into the cheese sauce.
Nutrition
Serving: 1serving (based on 8)Calories: 256calCarbohydrates: 24gProtein: 13.2gFat: 12.6gSaturated Fat: 7.3gFiber: 3.5gSugar: 1.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 9th, 2020, republished on November 22nd, 2021, republished on April 11th, 2022, republished on November 1st, 2022, republished December 18th, 2024, and republished on November 8th, 2026.
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