Last updated: November 2, 2026
Au gratin potatoes are thinly sliced potatoes baked in a creamy cheese sauce until the middle turns silky and the top turns golden and bubbly. This version uses Yukon Gold potatoes, a Gruyere and cheddar sauce and one simple oven method, and the full recipe card is waiting below.
What Are Au Gratin Potatoes and How Are They Different From Scalloped Potatoes
Au gratin potatoes are sliced potatoes layered with a cheese sauce and baked until a browned crust forms on top. The French word gratin refers to that crust, so the cheese and the golden top are the whole point of the dish.
Scalloped potatoes are baked in a plain cream or milk sauce with no cheese required. Au gratin potatoes add cheese to the sauce and between the layers, which gives you a richer flavor and a crisper, browner finish.
Many home cooks use the two names for the same dish, and that is fine at the dinner table. When we say au gratin potatoes here, we mean tender potato slices, a silky sauce made with a butter and flour base and plenty of melted cheese.
This recipe feeds eight people from one 9×13 inch baking dish. That makes it a dependable side dish for holiday dinners, Sunday suppers and potlucks.
Ingredients You Need for Au Gratin Potatoes
The ingredient list is short, and every item has a job. Good cheese and the right potato make the biggest difference.
The Potatoes
Use 3 pounds of Yukon Gold potatoes, which is about 6 medium potatoes. Yukon Golds hold their shape when sliced thin and still turn creamy in the oven.
Peel the potatoes, then slice them 1/8 inch thick. Do not rinse or soak the slices, because the surface starch helps thicken the sauce as it bakes.
The Cream Sauce
The sauce starts with 3 tablespoons of unsalted butter and 3 tablespoons of all-purpose flour. Two minced garlic cloves go in with the butter for flavor.
Then you whisk in 2 cups of whole milk and 1 cup of heavy cream. The milk keeps the sauce from feeling too heavy, and the cream keeps it from breaking in the oven.
The Cheese
You need 1 cup of shredded Gruyere for the sauce and another 1 cup of shredded Gruyere for the layers. Gruyere melts smoothly and gives the dish a nutty, savory flavor.
You also need 1 cup of shredded sharp white cheddar for the layers and 1/4 cup of finely grated Parmesan for the top. Shred the cheese from a block, because pre-shredded bags contain anti-caking starch that can make the sauce grainy.
The Seasonings
Season the sauce with 1 teaspoon of Diamond Crystal kosher salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of ground nutmeg and 1 teaspoon of fresh thyme leaves. Nutmeg is a classic French pairing with cream sauces, and a small amount gives the sauce a warm background note without tasting like nutmeg.
How to Make Au Gratin Potatoes Step by Step
Plan on about 25 minutes of prep and 1 hour and 20 minutes of cooking. With a 10 minute rest at the end, you are looking at roughly 1 hour and 55 minutes from start to table.
Heat the Oven and Prepare the Dish
Heat the oven to 375 degrees F and place a rack in the center. Grease a 9×13 inch baking dish with butter so the edges release cleanly.
Slice the Potatoes
Peel the Yukon Gold potatoes and slice them into rounds 1/8 inch thick. A mandoline makes this fast and keeps every slice the same thickness, which is the secret to even cooking.
Place the slices in a large bowl and leave them uncovered while you make the sauce. Do not soak them in water.
Make the Cheese Sauce
Melt the butter in a large saucepan over medium heat, then add the garlic and stir for 30 seconds. Whisk in the flour and cook for 1 minute until it smells lightly toasty.
Slowly pour in the milk and then the cream, whisking the whole time so no lumps form. Add the salt, pepper, nutmeg and thyme, then simmer for about 5 minutes, stirring often, until the sauce coats the back of a spoon.
Remove the pan from the heat and stir in the first cup of Gruyere until it melts. Pouring this sauce over the potatoes while it is warm helps the layers cook evenly.
Layer the Potatoes
Mix the second cup of Gruyere with the cheddar in a small bowl. Arrange one third of the potato slices in the baking dish in slightly overlapping rows.
Spoon one third of the sauce over the potatoes and sprinkle on one third of the cheese mixture. Repeat to make three layers in total, and finish with the last of the sauce and the Parmesan on top.
Bake Covered, Then Uncovered
Cover the dish tightly with foil and bake for 45 minutes. The covered stage steams the potatoes so they turn tender all the way through.
Remove the foil and bake for 25 minutes more, until the top is bubbling and golden and a knife slides through the potatoes with no resistance. Let the dish rest for 10 minutes before serving so the sauce can thicken and the slices hold together.
Tips for the Best Au Gratin Potatoes
Great au gratin potatoes come down to a handful of small habits. These are the ones that matter most.
Keep the Slices Even
Slices that vary in thickness cook at different speeds, so thick ones stay firm while thin ones turn mushy. A mandoline set to 1/8 inch solves this, and a sharp chef knife works if you go slowly.
Do Not Skip the Rest
The sauce looks loose when the dish first comes out of the oven. Ten minutes of resting lets the starch from the potatoes thicken it, so you get clean squares instead of a puddle.
Watch the Sauce Heat
Keep the sauce at a gentle simmer and stir often. Boiling cream sauce too hard can make it look grainy, and melting the cheese off the heat keeps it smooth.
Use a Tight Foil Lid
Press the foil down around the edges of the dish so steam stays inside. A loose lid lets steam escape, and the potatoes may need extra time to soften.
Au Gratin Potatoes Variations and Substitutions
This recipe is a flexible base, and a few easy swaps change the flavor without changing the method. The card below uses the exact ingredients listed above, so treat every idea in this section as optional.
You can swap the Gruyere for Swiss, Gouda or Fontina, which all melt well. Russet potatoes also work, but they are starchier and turn softer, so the slices will hold their shape less.
For extra flavor, stir 1 cup of caramelized onions into the sauce or tuck cooked, crumbled bacon between the layers. The card leaves both out, so add them only if you want a heartier side.
If you like a crunchy top, mix 1/2 cup of panko with 2 tablespoons of melted butter and sprinkle it over the dish for the last 25 minutes of baking. The card does not include this, so it is a bonus for anyone who loves a crisp finish.
How to Store, Reheat and Make Au Gratin Potatoes Ahead
Cool leftover au gratin potatoes and move them to the refrigerator within 2 hours, which matches USDA food safety guidance for cooked dishes. Store them in an airtight container for up to 4 days.
To reheat, cover the dish with foil and warm it in a 350 degree F oven for 20 to 25 minutes. USDA FSIS recommends reheating leftovers to an internal temperature of 165 degrees F, so check the center with a thermometer.
For a make-ahead plan, bake the dish completely, cool it, refrigerate it and reheat it the next day. We do not recommend assembling the raw dish ahead of time, because sliced potatoes darken as they sit.
We also do not recommend freezing. Cream sauces can separate when thawed, and the potatoes can turn grainy.
What to Serve With Au Gratin Potatoes
Au gratin potatoes pair well with roast chicken, baked ham, prime rib and pork tenderloin. The creamy richness balances lean meats and holds up next to savory gravy.
For a lighter plate, add a crisp green salad or roasted green beans with lemon. The acid and crunch cut through the cheese and keep the meal feeling balanced.
The Story Behind Au Gratin Potatoes
The word gratin comes from the French verb gratter, which means to scrape, and it points to the browned crust that sticks to the dish. Cooks across France have baked sliced potatoes this way for generations.
A famous cousin is gratin dauphinois from the Dauphine region in southeastern France, which is traditionally made with cream and no cheese. The cheesy style we call au gratin potatoes in the United States is a close relative, and it became a staple at holiday meals and church suppers.
Au Gratin Potatoes Recipe Card
Use the card below for the full ingredient list, step-by-step directions and nutrition estimates, and print it for your next holiday dinner.
Au Gratin Potatoes
Tender Yukon Gold potato slices baked in a silky Gruyere and cheddar cream sauce until bubbly and golden on top.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 6 medium)
- 3 tablespoons unsalted butter, plus more for greasing the dish
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- 2 cups shredded Gruyere, divided
- 1 cup shredded sharp white cheddar
- 1/4 cup finely grated Parmesan
Instructions
- Heat the oven to 375 degrees F and grease a 9x13 inch baking dish with butter.
- Peel the potatoes and slice them 1/8 inch thick. Leave them in a bowl and do not soak them in water.
- Melt the butter in a large saucepan over medium heat. Add the garlic and stir for 30 seconds, then whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cream until smooth. Add the salt, pepper, nutmeg and thyme, then simmer for about 5 minutes, stirring often, until the sauce coats the back of a spoon.
- Remove the pan from the heat and stir in 1 cup of the Gruyere until melted.
- Mix the remaining 1 cup of Gruyere with the cheddar. Layer one third of the potatoes in the dish, spoon over one third of the sauce and sprinkle with one third of the cheese mixture.
- Repeat to make 3 layers total, finishing with the last of the sauce and the Parmesan on top.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake for 25 minutes more, until bubbling and golden and a knife slides through the potatoes easily.
- Rest for 10 minutes before serving.
Notes
Slice the potatoes evenly for even cooking. Cool leftovers and refrigerate within 2 hours, then store airtight for up to 4 days. Reheat covered with foil at 350 degrees F for 20 to 25 minutes, until the center reaches 165 degrees F. Freezing is not recommended because the cream sauce can separate.
Nutrition Information:
Yield:
8Serving Size:
1 portion (1/8 of the dish)Amount Per Serving: Calories: 500Total Fat: 32gSaturated Fat: 20gSodium: 540mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 19g
Au Gratin Potatoes Questions and Answers
Can you make au gratin potatoes ahead of time?
Yes, bake them fully, cool them within 2 hours and refrigerate them for up to 4 days. Reheat them covered with foil at 350 degrees F for 20 to 25 minutes.
Do you have to peel the potatoes?
Peeling gives the silkiest texture, and we recommend it for this recipe. Yukon Gold skins are thin, so you can leave them on for a more rustic dish if you prefer.
Why are my au gratin potatoes still firm?
Slices that are too thick or a foil lid that is not tight are the usual causes. Keep the dish covered and bake it for 10 to 15 more minutes, then check again with a knife.
Can you freeze au gratin potatoes?
We do not recommend it. The cream sauce can separate and the potatoes can turn grainy after thawing.
Can you use russet potatoes?
Yes, russets work, but they are starchier and soften more as they bake. Expect a thicker sauce and slices that hold together less than Yukon Gold slices do.
Why This Au Gratin Potatoes Recipe Works
The sauce is built on a butter and flour base with milk and cream, so it stays smooth and thick instead of breaking in the oven. Stirring half of the Gruyere into the sauce also means every slice gets coated in flavor.
Slicing the potatoes 1/8 inch thick means they cook through in the time it takes the top to brown. Baking covered for 45 minutes steams the potatoes, and baking uncovered for 25 minutes builds the golden crust.
A short rest at the end lets the starch set the sauce, so each portion holds its shape. That balance of tender layers and a bubbly cheese top is what makes these au gratin potatoes worth making again.
Final Thoughts on Au Gratin Potatoes
Now you have everything you need to make au gratin potatoes with tender layers, a silky cheese sauce and a golden crust. Grab the Yukon Golds, shred the cheese, and put a pan on your holiday table this week.
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