Golden, bubbling, and irresistibly creamy, Au Gratin Potatoes are the epitome of comfort food with a French bistro twist. Paper-thin potato slices soak up a rich, velvety cheese sauce, baking into layers of savory perfection.
The nutty depth of Gruyère, the silkiness of cream, and a crisp, golden crust create a satisfying contrast of textures. Paired with a smoky sausage dish or a bright, fruit-forward drink, these potatoes shine in any meal.
Whether served at a holiday feast or a casual Sunday dinner, they bring a touch of indulgence to the table. Like any great classic, this recipe invites creativity, making it as fun to experiment with as it is to eat.
What Makes This Recipe Special?
- Layers of creamy, cheesy perfection – Each forkful melts in your mouth, with just the right touch of golden crisp on top.
- Versatile and crowd-pleasing – Whether it’s a holiday side or a cozy weeknight treat, it fits any occasion.
- Pairs beautifully with bold flavors – The richness balances well with smoky meats or a refreshing Potion Punch.
- A lesson in French technique – Slicing, layering, and broiling—it’s simple but elevates your cooking skills.
- Endlessly adaptable – Try different cheeses, a hint of garlic, or even a spicy twist for a personalized touch.
Au Gratin Potatoes Recipe
Golden, cheesy, and irresistibly creamy, these au gratin potatoes are the ultimate comfort food. Thinly sliced potatoes are layered with onions, bathed in a velvety cheese sauce, and baked to bubbly perfection. Perfect for holidays or weeknight dinners, this dish pairs beautifully with roasted meats or vegetables.
Equipment
- 2-quart casserole dish
- Sharp knife or mandoline slicer
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients
- salt and ground black pepper to taste
- 4 medium russet potatoes, thinly sliced
- 2 cups milk
- 3 tbsp butter
- 1 medium onion, sliced into rings
- 1½ cups shredded Cheddar cheese
- 3 tbsp all-purpose flour
- ½ tsp salt
Instructions
- Preheat the oven to 400°F (200°C) and butter a 2-quart casserole dish.
- Arrange half of the sliced potatoes in the dish, season with salt and pepper, then layer the onion slices on top.
- Add the remaining potatoes and season again.
- In a saucepan over medium heat, melt the butter, whisk in flour and salt, and cook for about a minute until the raw flour taste is gone.
- Slowly add milk, about ¼ cup at a time, whisking constantly to prevent lumps.
- Cook until thickened, 3 to 5 minutes, then stir in the cheese until fully melted.
- Pour the cheese sauce over the layered potatoes, ensuring even coverage.
- Cover with aluminum foil and bake for about 1 ½ hours, until the potatoes are tender and the sauce is bubbling.
- Serve hot and enjoy.
Notes
- For even cooking, slice the potatoes no thicker than ¼ inch. A mandoline slicer ensures uniform slices.
- For extra richness, substitute half of the milk with heavy cream.
- Try using a mix of cheeses, like Gruyère and sharp cheddar, for added depth of flavor.
| Nutrition | Value |
| Calories | 43kcal |
| Carbohydrates | 49g |
| Fibre | 4g |
| Fat | 25g |
| Protein | 20g |
| Cholesterol | 77g |
Variations To Help You Customise This Dish!
- Garlic & Herb – Add minced garlic and fresh thyme or rosemary to the cheese sauce for extra depth of flavor.
- Loaded Au Gratin – Mix in crispy bacon bits, green onions, and a sprinkle of smoked paprika for a loaded baked potato-inspired twist.
- Spicy Kick – Stir in diced jalapeños or a pinch of cayenne pepper to the sauce for some heat.
- Extra Creamy – Replace half of the milk with heavy cream or add a dollop of sour cream for a richer, silkier texture.
- Different Cheeses – Swap cheddar for Gruyère, Swiss, Parmesan, or smoked gouda for a new flavor profile.
