Homemade Potatoes Au Gratin are classic comfort food! The tender potato slices are covered in a creamy cheese sauce and baked until golden.
While growing up, we often had potatoes au gratin as a side dish with a ham dinner or as the main dish with diced ham in the potatoes. No matter how you choose to serve them, your family will love these cheesy potatoes!
What You’ll Find In This Post
The ingredients needed to make potatoes au gratin are simple. It’s just a matter of combining them in a specific way to make this casserole!
- Potatoes: This recipe needs starchy potatoes such as russet or Yukon Gold. These potatoes help thicken the sauce and get tender when baked. We chose russet potatoes.
- Butter: The salted butter is melted and combined with the flour to make a roux.
- Flour: All-purpose flour is used to make the roux, and it helps thicken the sauce.
- Onion Powder: We used dried minced onions in this recipe, but you can use powdered, diced, or sliced onions if you prefer.
- Salt and Pepper: The salt and pepper add flavor.
- Milk: Whole milk is the main ingredient of the white cream sauce.
- Cheese: We chose shape cheddar cheese because of the flavor it adds to the dish. You can use other cheeses if you want other flavor options.
- Butter: Small cubes of butter are dotted around the top of the casserole to add moisture and flavor.
- Parsley: A sprinkle of parsley on top is the perfect garnish for these potatoes.
How To Make Potatoes Au Gratin
There are four steps to making these cheesy potatoes. Slice the potatoes, make the sauce, layer the sauce and potatoes in a casserole dish, and bake until the potatoes are tender.
Slice Potatoes: After peeling the potatoes, use a mandoline slicer to make thin slices. You can also use a sharp knife to slice the potatoes.
Cheese Sauce: Prepare the white cream sauce on the stovetop. Make a roux using butter and flour. Whisk in the milk until the flour clumps have dissolved. Add the seasonings and cook the sauce until thickened. Remove the sauce from the heat and stir in the shredded cheddar cheese.
Potatoes: Layer the sliced potatoes and cheese sauce in a greased casserole dish. Dot the top with cubed butter.
Bake: Bake the casserole until the potatoes are tender and the top of golden brown.
Frequently Asked Questions
The difference between scalloped potatoes and au gratin potatoes is that one contains cheese, and the other does not. Scalloped potatoes are baked with a cream sauce. On the other hand, au gratin potatoes are covered in a cheese sauce.
Yes, you can make potatoes au gratin without peeling the potatoes first. It simply depends on what your family prefers. Leaving the skins on the potatoes gives the final dish added nutrition and a more rustic appearance.
You can add diced ham, real bacon bits, diced onions, and parmesan cheese.
More Ways To Enjoy Potatoes
- Oven Roasted Potatoes are soft and tender on the inside and crispy on the outside. This easy side dish goes with so many meals, and everyone loves them!
- This Garlic Mashed Potatoes recipe is made from scratch. These smooth, creamy, flavorful potatoes are the perfect side dish.
- These Twice Baked Potatoes are to die for with fluffy mashed potatoes inside and crispy skin outside topped with cheddar cheese and bacon!
- Homemade Scalloped Potatoes have layers of potato slices covered in a creamy white sauce and baked until golden.
Potatoes Au Gratin
- Preheat oven to 350˚F. Melt the butter in a pan. Stir in the flour. Cook for 2 minutes, stirring constantly.
- Slowly whisk in the milk until the clumps of flour have dissolved.
- Add the salt, black pepper, dried minced onion, and garlic salt. Bring to a boil while stirring. Cook and stir for 2 minutes or until thickened.
- Remove from heat. Stir in cheddar cheese until melted.
- Arrange ½ of the potatoes in a greased baking dish. Top with half of the sauce. Repeat with a second layer. Dot with butter.
- Cover and bake for 30 minutes. Uncover and continue baking for 50-60 minutes, until tender. For added color, brown under broiler for 1-2 minutes, if desired. Garnish with parsley.