Au Gratin Potatoes - The Recipe Critic (2024)

Creamy and cheesy au gratin potatoes are the perfect side dish to any comforting meal. Tender sliced potatoes baked in a rich and flavorful sauce with a golden layer of melty cheese on top. No one will be able to resist these heavenly potatoes.

These au gratin potatoes are a must for holidays and Sunday dinners. It’s the perfect side dish to accompany beef, poultry, or ham. Serve this alongside the bestprime rib,tender chicken, or thisclassic honey glazed ham.

Homemade Au Gratin Potatoes

Thinly sliced potatoes covered in a creamy sauce made with heavy cream and melty cheeses. The shallots and garlic flavor the sauce to perfection. Every comforting bite leaves you wanting more! There is just something about homemade au gratin potatoes warm from the oven that gets your family running to the dinner table.

Potatoes are the holy grail of side dishes because they are so versatile. There are so many ways to prepare potatoes and every way is delicious. Try them roasted in the air fryer, mashed in the crockpot, or make this yummy hash brown casserole for your next side dish. I also have a scalloped potato recipe that is similar to these au gratin potatoes. The main difference is the added layers of extra cheese and the thicker slices of potatoes in this au gratin potato recipe.

Ingredients Needed

Making these hearty and delicious au gratin potatoes doesn’t require many ingredients at all! Here’s everything you need, and hopefully you’ll have most of them on hand already. The exact measurements are in the recipe card below.

• Unsalted Butter: Grease the baking dish with softened butter.
• Russet Potatoes: Russet potatoes are perfect for baking.
• Heavy Whipping Cream: Helps thicken and adds richness to the sauce. If you prefer a slightly lighter version, substitute withhalf and half.
• Whole Milk: Whole milk creates a smooth and creamy sauce.
• Flour: Helps thicken the creamy sauce for your potatoes.
• Salt and Pepper: Potatoes ALWAYS need salt and pepper to taste.
• Garlic: Garlic adds a strong, savory, and delicious flavor. Use fresh garlic because your potatoes will have the best flavor!
• Shallot: I LOVE to use shallots instead of onions, but onions are also delicious.
• Parsley: Fresh parsley for flavor and garnish.
• Sharp Cheddar Cheese: Cheddar cheese is the best cheese for melting and is great in potato recipes.
• Parmesan Cheese: Freshly grated Parmesan cheese brings a sharp, nutty, and savory flavor to the dish. It forms a golden and crispy crust on top when baked, adding a delightful texture.

Au Gratin Potatoes Recipe

This au gratin potatoes recipe only takes 15 minutes of prep time and is easier than it looks. These are perfect for popping in the oven before a gathering with friends or family! Follow the exact instructions on the recipe card because I walk you through how to make au gratin potatoes.

1. Preheat Oven and Grease Baking Dish: Preheat oven to 400 degrees Fahrenheit. Grease a 9 x 13-inch baking dish or casserole dish with the softened butter.
2. Clean and Slice Potatoes: Scrub the potatoes thoroughly and thinly slice them. Use a mandolin if you have one.
3. Combine Sauce Ingredients: In a large bowl combine the whipping cream, milk, four, salt, pepper, minced garlic and shallot, parsley, ½ cup of the cheddar cheese, and ½ cup of parmesan cheese. Whisk everything together well.
4. Add Potato Slices to Sauce Mixture: Add the sliced potatoes then stir to evenly coat all the potatoes.
5. Arrange Potatoes in Baking Dish: Add the cream-coated potatoes to the prepared baking dish, then arrange them in a uniform side-lying stack. Be sure to fill the pan completely.
6. Top With Cheeses: Pour any excess cream mixture over the top of the potatoes then sprinkle the remaining cheeses on top of the potatoes.
7. Cover and Bake: Cover the baking dish in aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20-30 minutes.
8. Rest Potatoes and Enjoy: When the potatoes are finished baking, remove them from the oven. Allow them to rest for at least 20 minutes before garnishing and serving warm.