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Au Gratin Potatoes Recipe
This Au Gratin Potatoes Recipe is a cheesy, creamy, baked comfort food side dish that’s perfect for holiday feasts or cozy weeknight dinners.
I’ve been making this dish every winter since I was in my thirties, and here’s the thing: it never fails to bring warm smiles to the table. Au Gratin Potatoes—thinly sliced Yukon Golds nestled in a rich cream sauce, topped with bubbling cheddar—have a way of turning an ordinary meal into something memorable. What sets this version apart is a hint of garlic-infused milk and a sprinkle of fresh thyme, which keeps it feeling both homey and a bit fancy. Plus, with simple swaps like low-fat milk or gluten-free flour, you can tweak it to suit your family’s tastes or dietary needs.
You know what? Whether it’s Thanksgiving, Christmas, or a chilly Sunday supper, nothing says “welcome home” like a tray of golden-brown au gratin potatoes warming in the oven.
Why You’ll Love This Recipe
- Effortless prep—mostly slicing and whisking, with no elaborate steps
- Comfort food classic—cheesy, creamy, baked goodness in every bite
- Customizable—swap in Gruyère, pepper jack, or dairy-free alternatives
- One-dish wonder—minimal cleanup, maximum flavor
- Crowd-pleaser—perfect side dish for 6–8 guests
- Make-ahead friendly—prep the night before and bake later
- Seasonal twist—add fresh herbs or a dash of nutmeg for festive flair
- Balanced richness—uses light cream and part-skim milk for a lighter feel
Ingredients
• 2½ pounds Yukon Gold potatoes, peeled and thinly sliced (mandoline recommended for uniform thickness)
• 2 cups whole milk (or substitute 2% milk + ¼ cup half-and-half for creaminess)
• 1 cup heavy cream (or Greek yogurt mixed with a splash of milk for a tangy twist)
• 2 tablespoons unsalted butter, plus extra for greasing
• 3 tablespoons all-purpose flour (use gluten-free flour blend to make it gluten-free)
• 1 garlic clove, smashed (optional: use garlic powder for a gentler hint)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 2 cups sharp cheddar cheese, grated (Cabot or Tillamook recommended)
• ½ cup Parmesan cheese, finely grated (Parmigiano-Reggiano if you can)
• Salt and freshly ground black pepper, to taste
• Pinch of nutmeg (optional, for warmth)
Tips: Choose firm, evenly sized potatoes so they cook at the same rate. Fresh herbs add brightness, but dried thyme works in a pinch. For extra flavor, stir in a teaspoon of Dijon mustard with the milk.
Directions
- Preheat and prep. Preheat oven to 375°F. Generously butter a 9×13-inch baking dish, ensuring edges are coated so potatoes slide out easily after baking.
- Infuse your milk. In a saucepan over medium heat, melt butter and sauté the smashed garlic until fragrant (about 30 seconds). Whisk in flour to form a roux—cook for about a minute without browning. Slowly whisk in milk and cream until smooth. If you see lumps, skim them off or whisk vigorously.
- Season the sauce. Add thyme, a pinch of nutmeg, salt, and pepper. Let the sauce thicken, stirring constantly—about 4–5 minutes. You want it to coat the back of a spoon. Remove garlic clove.
- Layer the potatoes. Arrange half your sliced potatoes in the dish, overlapping slightly. Season the layer with a little salt and pepper. Pour half the cream sauce on top, then sprinkle with 1½ cups cheddar.
- Repeat the build. Add the remaining potato slices, pour over the rest of the sauce, and top with the rest of the cheddar and all of the Parmesan. The cheese blanket helps trap steam for extra creaminess.
- Bake until golden. Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes, until bubbling and golden on top. If edges brown too fast, loosely tent foil again.
- Rest before serving. Let the gratin rest for 10–15 minutes—this helps the sauce thicken and makes serving neater. You’ll see the cheese set just a bit, and the aroma will pull everyone to the table.
Servings & Timing
Yield: Serves 6–8 as a side dish
Prep Time: 20 minutes (30 if using a mandoline)
Cook Time: 55 minutes (40 covered, 15 uncovered)
Total Time: About 1 hour 15 minutes (including rest)
Variations
• Bacon & Scallion: Stir 6 slices of crisp-cooked bacon and chopped scallions into the sauce before layering.
• Mushroom & Gruyère: Sauté 8 ounces sliced cremini mushrooms and swap in Gruyère for a nutty twist.
• Vegan Cheesy: Use unsweetened almond milk, vegan butter, and plant-based cheddar shreds.
• Jalapeño Kick: Add sliced pickled jalapeños between layers and use pepper jack cheese.
• Root Veggie Mix: Combine half potatoes with half thinly sliced sweet potatoes or parsnips.
• Herbs de Provence: Replace thyme with Herbs de Provence for a subtle lavender note.
Storage & Reheating
Fridge: Cover leftover gratin with foil or plastic wrap—keeps well for 3–4 days.
Freezer: Portion into airtight containers and freeze up to 2 months (thaw overnight in the fridge).
Reheating: Warm individual servings in a 350°F oven (15–20 minutes) or microwave until heated through; adding a splash of milk before reheating revives creaminess.
Make-Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours; bake straight from the fridge, adding an extra 5–10 minutes.
Notes
When I first tested this recipe, my sauce was too thin—adding a bit more flour fixed it, but I learned that fresh roux needs a full minute of cooking to thicken properly. Also, letting it rest is non-negotiable: you’ll avoid a soupy center and get neat, photogenic slices. For extra color, dot the top with a few fresh thyme sprigs before baking.
FAQs
Q: Can I use russet potatoes instead of Yukon Golds?
A: Yes, but russets tend to break down more—keep slices slightly thicker (about 1/8 inch) to prevent them from turning mushy.
Q: Why is my sauce grainy?
A: Graininess usually means lumps in the roux. Whisk the roux until smooth before adding liquid, and add the milk slowly.
Q: Can I skip the Parmesan?
A: You can, but Parmesan adds a salty, nutty flavor and helps create that golden crust.
Q: Is this recipe gluten-free?
A: To make it gluten-free, swap in a certified gluten-free flour blend. Everything else stays the same.
Q: How do I know when potatoes are cooked?
A: They’re done when a knife slides through the center slice easily and the sauce is bubbling.
Q: Can I prepare this in individual ramekins?
A: Absolutely—adjust baking time down to about 20 minutes covered, and 10 minutes uncovered.
Q: What’s the best way to reheat without drying out?
A: Cover with foil in the oven, or add a teaspoon of milk on top before microwaving to retain moisture.
Q: Any tips for making it dairy-free?
A: Use full-fat coconut milk, vegan butter, and dairy-free cheese—just watch the salt, as some vegan cheeses are quite salty.
Conclusion
This creamy, cheesy Au Gratin Potatoes Recipe transforms simple spuds into a stand-out baked side dish you’ll crave all year. With versatile variations and make-ahead ease, it’s destined to become a family favorite. Ready to bring this comfort food classic to your table? Give it a try, leave a comment below, and explore more side-dish recipes for your next gathering.
Au Gratin Potatoes Recipe
Ingredients
- 2½ pounds Yukon Gold potatoes peeled and thinly sliced (mandoline recommended for uniform thickness)
- 2 cups whole milk (or substitute 2% milk + ¼ cup half-and-half for creaminess)
- 1 cup heavy cream (or Greek yogurt mixed with a splash of milk for a tangy twist)
- 2 tablespoons unsalted butter plus extra for greasing
- 3 tablespoons all-purpose flour (use gluten-free flour blend to make it gluten-free)
- 1 clove garlic smashed (optional: use garlic powder for a gentler hint)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cups sharp cheddar cheese grated (Cabot or Tillamook recommended)
- 1/2 cup Parmesan cheese finely grated (Parmigiano-Reggiano if you can)
- Salt and freshly ground black pepper to taste
- Pinch nutmeg (optional, for warmth)
Instructions
- Preheat oven to 375°F. Generously butter a 9×13-inch baking dish.
- Melt butter, sauté garlic, whisk in flour, gradually add milk and cream until smooth.
- Add thyme, nutmeg, salt, and pepper. Let sauce thicken, remove garlic clove.
- Arrange sliced potatoes, season, pour half the sauce, sprinkle cheddar. Repeat layering.
- Cover with foil, bake, uncover and bake until golden and bubbly.
- Let the gratin rest before serving. Enjoy the creamy, cheesy goodness!
