Au Gratin Potatoes ~ easy classic recipe for tender sliced potatoes blanketed in layers of creamy, cheesy sauce and a golden, slightly crispy top.
If you’ve already started planning your Easter menu a big high five to your organizational skills. To the rest of us frantically scrolling through Pinterest the day before the holiday, we’re kindred spirits. We’re not alone and I have us all covered.
There’s no better sidekick to that Easter ham than pretty much anything blanketed in layers of creamy, über cheesy sauce. Enter: Au Gratin Potatoes or if you got an instant pot for Christmas and are still waiting to take it for a spin, how about the BEST Mac and Cheese.
Even though these potatoes take a little more time, they’re well worth the effort and go with pretty much anything, like:
Au Gratin Potatoes are always a crowd-pleaser too and who doesn’t need a little applause for all their heavy lifting?
What’s the difference between scalloped and au gratin potatoes?
Cheese! What the two share in common is potato deliciousness, but while Scalloped Potatoes consist of thinly sliced potatoes layered in a casserole dish with milk or cream, Au Gratin Potatoes have gooey, melted cheese surrounding every bite making Au Gratin Potatoes a more indulgent dish.
Au Gratin Potatoes Ingredients:
- softened butter
- russet potatoes
- white cheddar cheese grated
- smoked gouda cheese grated
- flour
- whole milk
- lemon zest
- grated garlic
- fresh thyme
- onions
- salt and pepper
Instructions:
Preheat the oven to 375° then butter a 2 quart baking dish using 1 tablespoon of the butter, softened. Butter keeps the Au Gratin Potatoes from sticking to the pan and adds another level of flavor.
Peel and thinly slice the potatoes then set them aside. Combine the two cheese in a bowl and set that aside as well.
Reduce the heat and stir in 1 1/2 cups of the cheeses.
Place half of the potatoes in the buttered baking dish overlapping them, then pour half of the cheese sauce over the top.
Repeat with a second layer of overlapped potatoes and the remaining cheese sauce then sprinkle the remaining grated cheese on top.
Bake uncovered 45-60 minutes or until the potatoes are tender and lightly golden. NOTE: Line a baking sheet with aluminum foil to catch any spills.
Au Gratin Potatoes go really well with almost anything ~ beef, turkey, chicken or ham. Need more potato inspiration? Try these Brown Butter Mashed.
Enjoy!
If you tried this Au Gratin Potato recipe or any other on the blog, I’d love to hear from you with a comment or star rating!
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Au Gratin Potatoes
Ingredients
- 4 tablespoons butter divided
- 4 cups russet potatoes thinly sliced
- 3 tablespoons flour
- 2 cups whole milk
- 1 teaspoon lemon zest
- 2 cloves garlic grated
- 1 teaspoon fresh thyme minced
- 1/2 cup onions finely chopped
- salt and pepper to taste
- 1 cup white cheddar cheese grated
- 1 cup smoked gouda grated
Instructions
- Preheat the oven to 375 degrees then butter a 2 quart baking dish using 1 tablespoon of the butter, softened.
- Peel and thinly slice the potatoes then set aside. Combine the two cheese in a bowl and set it aside.
- In a small sauce pan melt the remaining butter then stir in the flour and cook 1 minute. Pour in all of the milk, lemon zest, grated garlic, thyme, onions, salt and pepper. Simmer about 5 minutes, stirring occasionally letting the sauce thicken.
- Reduce the heat and stir in 1 1/2 cups of the cheese blend.
- Place half of the potatoes in the buttered baking dish overlapping them, then pour half of the cheese sauce over the top.
- Repeat with a second layer of overlapped potatoes and the remaining cheese sauce then sprinkle the remaining grated cheese on top.
- Bake uncovered 45-60 minutes or until the potatoes are tender and lightly golden. NOTE: Line a baking sheet with aluminum foil to catch any spills.
Mary says
Absolutely love potatoes and these “scream my name”…delicious recipe! This could be my whole meal and any leftovers for breakfast! Pinned. Thanks for sharing. Chat soon
Bernie says
Hey there – I’m with you, friend – a whole meal of Au Gratin Potatoes! Thanks for stopping by. Enjoy the rest of the day!
Aubrey says
Can you make this ahead of time and bake day of?
Bernie says
Hi Aubrey – yes you can assemble it a day ahead. After assembly, cover the dish tightly with plastic wrap, pressing the plastic wrap right onto the potatoes so you get a good seal. This will help with discoloration. Refrigerate the dish, then bring it to room before baking (about 15 minutes on the counter). You may see a little discoloration when you bring it out of the refrigerator but it won’t be noticeable after baking.
Barbara says
You had my attention at gouda!!
Bernie says
Yes Barbara! We are kindred spirits 🙂 – Gouda on anything makes it better. Love to hear from you if you try the recipe! Enjoy the day.
Jennifer says
Can you use heavy cream instead of whole milk?
Bernie says
Hi Jennifer – yes – you can sub in heavy cream for the whole milk. You’ll have a much richer sauce for the potatoes – it’s personal preference what you’re looking for. 🙂
Julie L. says
Ok, I REALLY wanted to make this, bit due to current crazy conditions, I had to settle for medium cheddar, monterey jack and no lemon. Otherwise I followed the recipe. It was WONDERFUL! I will definitely make again and hopefully next time the store will have gouda!
Rose says
How do you measure sliced potatoes? Does anyone know how many pounds would render 4 cups?
Bernie says
Hi Rose – it takes about 2 to 2 1/2 pounds of potatoes to make 4 cups sliced. Hope this helps – thanks for stopping by 🙂
Michele says
Mine came out way too salty. Could it be the type of cheese? I didn’t have regular cheddar or gouda, so used some WSU cheddar we had on hand, which is a rich sharp.
Bernie says
Hi Michele – yes, it could definitely be the change in cheese. The blend offers a milder taste – rich, sharp cheddar will have a bolder, saltier flavor.