If you have a soft spot for comfort food, the Creamy & Cheesy Au Gratin Potatoes Recipe is going to steal your heart and never give it back. Imagine tender Yukon Gold potatoes thinly sliced and baked in a luscious, velvety cheese sauce that’s bursting with sharp cheddar and melty Gruyere, all topped with a golden, crispy crust of Parmesan. This dish is the ultimate crowd-pleaser, perfect for family dinners or special occasions, bringing warmth, richness, and that irresistible cheesy goodness right to your table. It’s an heirloom-style recipe made approachable and utterly crave-worthy, sure to become a favorite that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet carefully chosen to create a perfect balance of flavors and textures. Each component plays its part: creamy milk and butter build the sauce’s richness, sharp cheddar and Gruyere add layers of cheesiness, while Yukon Gold potatoes offer the ideal tender yet firm texture once baked.
- 6–7 medium Yukon Gold potatoes (3 lbs): Thinly sliced for even cooking and creamy texture.
- ½ white or yellow onion: Adds a subtle sweetness and depth of flavor.
- 2 tablespoons salted butter: Essential for richness and a smooth roux.
- ¼ cup all-purpose flour (or gluten-free 1:1 flour): Thickens the cheese sauce to the perfect consistency.
- 1½ cups unsweetened almond milk (or regular/whole milk): Creates a creamy base for the sauce, with a lighter touch if using almond milk.
- 8 ounces sharp cheddar cheese (about 2 heaping cups, shredded): The star cheese that brings bold flavor and melty texture.
- ½ teaspoon garlic powder: Adds subtle savory warmth.
- ¾ teaspoon salt (plus more to taste): Enhances all the flavors throughout the dish.
- Freshly ground black pepper, to taste: A touch of spice for balance.
- ½ cup Gruyere cheese (or substitute with more sharp cheddar): Adds a nutty, sophisticated cheese layer on top.
- ¼ cup grated Parmesan cheese: Creates that signature crispy, golden crust.
- Fresh chopped parsley: For a fresh, bright finishing touch.
How to Make Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F. Preparing your baking dish is key—grease a 2-quart square dish or an 8×12-inch pan using nonstick spray, butter, or a splash of oil. This ensures your au gratin won’t stick and will slide out perfectly when it’s time to serve.
Step 2: Layer the Potatoes & Onions
Take your thinly sliced Yukon Gold potatoes and arrange them in three slanted rows inside your baking dish. Leave small gaps between slices so the cheese sauce can pool beautifully in all the nooks. Next, tuck in slices of onion between and over the potatoes to add delicate sweetness that will caramelize slightly during baking.
Step 3: Prepare the Cheese Sauce
In a saucepan over medium heat, melt your butter and gradually whisk in the flour, alternating with the milk to create a smooth and luscious base. Keep whisking as it simmers until the sauce thickens to a gravy-like texture. Reduce the heat, then stir in sharp cheddar cheese alongside garlic powder, salt, and pepper. Don’t hesitate to taste and adjust seasoning to make sure every bite sings with flavor.
Step 4: Assemble the Dish
Pour your creamy cheese sauce evenly over the layered potatoes and onions, making sure all slices are nicely coated. This step infuses the potatoes with the rich flavors and ensures every forkful is irresistibly creamy.
Step 5: Bake Covered
Cover your dish tightly with foil and pop it into the oven for 45 minutes. This gentle cooking allows the potatoes to soften perfectly as they soak up the cheesy sauce.
Step 6: Add Toppings & Finish Baking
Remove the foil and sprinkle the Gruyere (or extra cheddar) and Parmesan cheese over the top. Return to the oven, uncovered, for another 30 to 45 minutes. This transforms the dish as the top turns beautifully golden and crunchy while the inside stays soft and creamy. You’ll know it’s done when a fork slides easily through the potatoes.
Step 7: Garnish & Serve
Once out of the oven, sprinkle fresh chopped parsley over the dish for a bright, fresh contrast to the rich creaminess. Serve it hot and watch everyone swoon over the melty, golden layers of flavor in this comforting classic.
How to Serve Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or finely sliced green onions after baking brings a welcome pop of color and freshness that cuts through the richness. A little cracked black pepper on top adds a touch of bite, making each bite even more enticing.
Side Dishes
The richness of the Creamy & Cheesy Au Gratin Potatoes Recipe pairs wonderfully with roasted or grilled meats such as chicken, beef, or pork. For a lighter contrast, serve alongside steamed green beans, sautéed spinach, or a crisp garden salad dressed with a tangy vinaigrette to balance all those indulgent flavors.
Creative Ways to Present
Transform your classic au gratin potatoes into an elegant side by baking them in individual ramekins for a stunning presentation at dinner parties. Or, turn leftovers into a decadent breakfast hash by crisping up chunks in a skillet topped with a sunny-side-up egg. This recipe is versatile and always a highlight, no matter the occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy & Cheesy Au Gratin Potatoes Recipe is a dream as next-day comfort food. Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen, and reheating gently will bring back that creamy texture you adore.
Freezing
If you want to keep this dish on hand for longer, it freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. It will keep well for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
For best results, reheat au gratin potatoes in the oven at 350°F, covered with foil to prevent drying out. Warm for about 20–25 minutes until heated through and bubbly again. You can uncover for the last 5 minutes to refresh that golden crust.
FAQs
Can I use a different type of potato for this recipe?
While Yukon Gold are ideal for their creamy texture and ability to hold their shape, you can substitute Russets if needed. Just be mindful that Russets may be slightly fluffier and less waxy, which can affect the final dish’s consistency.
What cheese can I use if I don’t have Gruyere?
If you can’t find Gruyere, extra sharp cheddar is a perfect substitute. It melts well and offers plenty of flavor. For a nuttier twist, consider a mild Swiss or even a Havarti cheese.
Can I make this recipe dairy-free?
Yes! Using unsweetened almond milk as noted helps reduce dairy, and choosing a dairy-free cheese alternative will make this recipe friendly for dairy-free diets. Just check the melting properties of your cheese alternative to ensure similar results.
How thin should the potato slices be?
About 1/8-inch thick potato slices are best for tender, evenly cooked layers. Slices that are too thick may take longer to cook and won’t soak up the cheese sauce as well.
Is it necessary to cover the dish while baking?
Covering with foil for the first part of baking traps steam, helping the potatoes cook through gently. Removing the foil later lets the top brown and crisp up perfectly, adding that irresistible texture contrast.
Final Thoughts
If you’re ready to experience comfort food at its finest, the Creamy & Cheesy Au Gratin Potatoes Recipe is your new go-to. It’s a beautiful blend of creamy textures and cheesy delight that transforms humble potatoes into something spectacularly satisfying. Give it a try and watch how quickly it becomes a beloved staple in your kitchen. You deserve all the cozy, cheesy goodness this dish brings!
Print
Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and cheesy Au Gratin Potatoes recipe features tender Yukon Gold potatoes layered with onions and smothered in a rich cheddar cheese sauce, then baked to golden perfection with a Gruyere and Parmesan crust. Perfect as a comforting side dish for any occasion.
Ingredients
Potatoes & Vegetables
- 6–7 medium Yukon Gold potatoes (3 lbs), thinly sliced into 1/8-inch rounds
- ½ white or yellow onion, sliced
Cheese Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour (or gluten-free 1:1 flour)
- 1½ cups unsweetened almond milk (or regular/whole milk)
- 8 ounces sharp cheddar cheese (about 2 heaping cups, shredded)
- ½ teaspoon garlic powder
- ¾ teaspoon salt (plus more to taste)
- Freshly ground black pepper, to taste
Toppings
- ½ cup Gruyere cheese (or substitute with more sharp cheddar)
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Grease a 2-quart square baking dish or an 8×12-inch pan with nonstick spray, butter, or oil to ensure the potatoes don’t stick during baking.
- Layer the Potatoes & Onions: Arrange the thin potato slices in three slanted rows in the prepared dish, leaving slight gaps between slices. Add the sliced onion pieces between and on top of the potato layers for flavor distribution.
- Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour, alternating with the almond milk, to create a smooth mixture. Bring this to a simmer, whisking constantly until the sauce thickens to a gravy-like consistency. Reduce heat to low and stir in shredded cheddar cheese, garlic powder, salt, and freshly ground black pepper. Taste and adjust seasoning as needed to your preference.
- Assemble the Dish: Pour the prepared cheese sauce evenly over the layered potatoes and onions, making sure all slices are well-coated with the creamy sauce.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This softens the potatoes and integrates the flavors.
- Add Toppings & Finish Baking: Remove the foil carefully and sprinkle Gruyere cheese and Parmesan evenly on top of the baked potatoes. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes, or until the potatoes are tender when pierced with a fork and the top is beautifully golden brown and bubbly.
- Garnish & Serve: Remove the dish from the oven, sprinkle with fresh chopped parsley for a pop of color and freshness, and serve hot as a delicious and creamy side dish.
Notes
- You can substitute almond milk with regular whole milk for a richer sauce.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- To make it vegetarian, ensure all cheeses used are free from animal rennet.
- Use a mandoline slicer for even potato slices to ensure uniform cooking.
- Leftovers can be refrigerated up to 3 days and reheated in the oven.
