There’s something wonderfully comforting about a dish that’s rich, cheesy, and perfectly tender — and that’s exactly what this Creamy Au Gratin Potatoes Recipe delivers. The layers of thinly sliced potatoes bathed in a velvety sauce make it a standout side that's sure to impress any crowd.

The image shows a close-up of a white baking dish filled with scalloped potato casserole. The dish has several layers: the bottom layer is thin, pale yellow potato slices, followed by creamy white sauce with small green herb pieces mixed in. The top layer is golden brown and bubbly melted cheese with some darker brown spots and sprinkled green herbs for color. A wooden spoon held by a woman's hand is scooping out some soft, creamy potato slices covered in sauce, showing the smooth texture of the sauce and tender potatoes underneath the crispy top crust. The dish is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Au Gratin Potatoes Recipe
Top Tip
How to Serve Creamy Au Gratin Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Au Gratin Potatoes Recipe

Why You'll Love This Recipe

I’ve made this creamy au gratin potatoes recipe countless times, and it never fails to wow. Whether it’s for a holiday feast or a cozy weeknight dinner, the balance of creamy sauce and rich cheese just hits the spot every single time.

Decadently creamy: The sauce blends cheddar, gruyere, and parmesan for an unbeatable cheesy flavor that’s smooth and luscious.
Perfectly tender potatoes: Slow baking lets each thin slice soak up that creamy goodness without turning mushy.
Easy to make: No fancy techniques here — just layering, whisking a simple sauce, and letting the oven do the magic.
Impress your guests: It’s elegant enough for special dinners but super cozy for everyday meals.

Ingredients & Why They Work

Each ingredient in this Creamy Au Gratin Potatoes Recipe plays a crucial role in building texture and flavor. Choosing the right potatoes and cheeses really makes all the difference, so here’s what I use and why.

Flat lay of thinly sliced Yukon Gold potatoes arranged in a neat stack, half of a yellow onion thinly sliced in a delicate fan, two whole uncracked brown eggs with clean shells, two cloves of fresh garlic beside a small white ceramic bowl filled with finely minced garlic, a pat of unsalted butter on a white ceramic dish, a small white bowl containing all-purpose flour, a small white bowl with whole milk, a small white bowl holding kosher salt crystals, a small white bowl with ground black pepper, a small white bowl filled with freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded creamy gruyere cheese, a small white bowl with freshly grated Parmesan cheese, all ingredients perfectly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yukon Gold potatoes: These have a creamy texture and hold their shape beautifully when baked thin, which makes for the best layers.
Yellow onion: Adds a subtle sweetness that balances the richness of the cheese sauce.
Unsalted butter: Provides a clean, rich base for the sauce without adding extra salt.
Garlic: Just a hint brings depth and warmth to the sauce.
All-purpose flour: Helps thicken the sauce so it’s luscious and smooth.
Whole milk: Brings creamy richness without weighing down the dish.
Kosher salt & black pepper: Essential to season and highlight flavors.
Cheddar cheese: Sharp and melty, it adds character and punch to the sauce.
Gruyere cheese: Adds a nutty, mellow complexity that’s classic in au gratin dishes.
Parmesan cheese: Sprinkled on top for that irresistible golden crust and extra savory kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this creamy au gratin potatoes recipe, and you can totally make it your own. Whether you swap cheeses, add herbs, or tweak cooking times—it adapts beautifully without losing its soul.

Variation: For a smoky twist, I’ve tossed in some crispy bacon bits between layers. It adds that crave-worthy salty crunch that balances the creaminess.
Diet-friendly option: Use half-and-half or a creamy plant-based milk if you want to lighten the dairy but keep it rich.
Seasonal flair: Stir in fresh thyme or rosemary for a fragrant, earthy boost when serving alongside roasted meats.

Step-by-Step: How I Make Creamy Au Gratin Potatoes Recipe

A white rectangular baking dish filled with a golden brown baked potato casserole, showing a slightly crispy, bubbly cheese layer on top with hints of light and dark brown spots. Below the top crust is a thick layer of soft, creamy potato slices arranged evenly, visible on one slightly uncovered edge. The casserole is sprinkled with small bits of green herbs scattered lightly over the surface. The dish rests on a textured gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients Carefully

I start by preheating the oven to 350°F and greasing a 9×13-inch pan with plenty of butter—this helps the potatoes from sticking and adds richness right from the start. Next, I thinly slice around 12 Yukon Gold potatoes and half a yellow onion. The thinner the slices, the more evenly everything cooks—aim for about ⅛ inch thick if you can. I use a mandoline for speed and uniformity, but a sharp knife works if you’re confident.

Step 2: Layer Those Flavors

Then comes the fun part: layering the potatoes and onions in the prepared pan. I like to alternate one layer of potatoes, then a thinner layer of onions, repeating until I reach the top. This creates a lovely balance, and the onions add a subtle sweetness that cuts through the richness beautifully.

Step 3: Make the Creamy Cheese Sauce

On the stovetop, I melt 4 tablespoons of unsalted butter over medium heat, then add two cloves of minced garlic, cooking just until fragrant—don’t let it brown or it’ll turn bitter. Next, I whisk in ¼ cup of all-purpose flour and keep stirring until it becomes golden and smooth, about a minute. Slowly pouring in 1½ cups whole milk while whisking constantly keeps lumps away and results in a silky sauce. Once it thickens to a simmer, I take it off the heat, season with 1 teaspoon kosher salt and ½ teaspoon pepper, then stir in 1 cup cheddar and ¾ cup gruyere until melted and glossy.

Step 4: Combine and Bake

I pour the cheesy sauce over the layered potatoes and onions, spreading gently to cover everything. Covering the dish tightly with foil, I bake it for 45 to 60 minutes—testing with a knife to check when the potatoes are tender all the way through. The smell at this point? Absolutely mouthwatering.

Step 5: Finish with Cheese and Broil

Once tender, I remove the foil and sprinkle the remaining ¾ cup gruyere and ½ cup parmesan evenly over the top. Back into the oven for 15 to 20 minutes to achieve that bubbly, golden crust. If I want the cheese extra browned, I broil it for just 1-2 minutes—but watch it closely so it doesn’t burn!

Top Tip

Having made this a dozen times, I can’t stress enough how important the slicing thickness and layering are for perfect texture. The cheeses melt best when introduced off the heat at the right time, and covering the dish with foil during the initial baking keeps the potatoes moist but tender.

Use uniform slices: This ensures even cooking and a smooth, tender bite every time.
Don’t rush the sauce: Whisk gently and pour milk slowly to avoid lumps.
Cover during initial bake: Traps steam so potatoes soften without drying out.
Broil at the end carefully: For a golden crust, keep an eye on it to avoid burning.

How to Serve Creamy Au Gratin Potatoes Recipe

Creamy Au Gratin Potatoes - Serving Suggestion

Garnishes

I usually top the potatoes with a sprinkle of fresh chopped parsley or thyme just before serving—it adds a beautiful pop of color and a fresh herbal note that cuts through the richness nicely.

Side Dishes

This dish is a dream alongside roasted chicken, glazed ham, or a juicy steak. I also love pairing it with steamed green beans or a crisp salad to add some freshness and crunch.

Creative Ways to Present

For holiday dinners, I like to bake individual portions in small ramekins topped with a sprig of rosemary—makes the table look so festive! Or try layering in a cast-iron skillet for a beautiful rustic presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I usually cover the surface with plastic wrap directly on the potatoes to keep moisture in and prevent drying out.

Freezing

I’ve frozen this dish successfully by baking it fully and then cooling completely before wrapping tightly in foil and plastic wrap. It can be frozen for up to 2 months. To reheat, thaw overnight in the fridge first.

Reheating

To reheat, I bake the dish at 350°F covered with foil for about 20 minutes until warmed through. Then I remove the foil and broil for a couple of minutes to crisp the cheese topping back up. It tastes almost as good as freshly made!

Frequently Asked Questions:

Can I use russet potatoes instead of Yukon Golds?

Russet potatoes can be used, but they tend to be starchier and less creamy, so the texture might be a bit different. I prefer Yukon Golds since they hold up well and create a lovely creamy texture.

How do I prevent the sauce from being too runny?

Make sure to cook the roux (butter and flour) until golden and smooth before adding the milk and whisk thoroughly while adding the milk to avoid lumps. Also, let the sauce simmer gently—it will thicken nicely. If it’s too thin, a bit more flour can be added to the roux next time.

Can I prepare this dish a day ahead?

Absolutely! You can assemble the potatoes and sauce, cover tightly, and keep it in the fridge overnight. Bring it to room temperature before baking to help it cook evenly.

What cheese combinations work best in this recipe?

This recipe balances sharp cheddar with nutty gruyere and salty parmesan for a layered cheesy flavor. If you want to try different combos, swapping gruyere for fontina or adding a bit of mozzarella can also work well.

Final Thoughts

This Creamy Au Gratin Potatoes Recipe is one of those dishes I keep coming back to because it feels like a warm hug on a plate. Easy to make, endlessly satisfying, and just fancy enough to make anyone feel special. I truly hope you enjoy making it and sharing it as much as I do—it’s one of those recipes that brings people together around the table, and that’s what cooking should be all about.