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    Home » Recipes » Gluten-Free Recipes

    Cheesy Au Gratin Potatoes

    Published: Sep 26, 2012 · Modified: Mar 18, 2022 by Sally Cameron · This post may contain affiliate links · 15 Comments

    3238 shares
    ↓ Jump to Recipe

    Cheesy au gratin potatoes are a classic, crowd-pleasing dish and slice of heaven for any potato lover. Thinly sliced potatoes are layered with Gruyère and Parmesan cheeses and baked to golden perfection. Often called potatoes au gratin or scalloped potatoes, this rich, cheesy casserole is an elegant side for holidays and special occasions. I’ve left out the breadcrumb topping for a smooth, creamy finish, but feel free to add it if you like! No matter what you call them, this potato dish is a must-make.

    Scalloped potatoes au gratin.

     If you’ve only ever tried boxed scalloped potatoes with a powdered seasoning packet, it’s time to make the real thing. Fresh potatoes, high quality cheeses, milk, and fragrant herbs come together to create a simple yet sublime dish. Ditch the dehydrated mix and experience the true, creamy richness of homemade au gratin potatoes. It's time for an upgrade!

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Serving Suggestions
    • Storage
    • Recipe FAQs
    • More Potato Recipes
    • ⭐️Did You Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • Simple ingredients.
    • Rich and cheesy flavors.
    • A classic, elegant potato casserole.

    Recipe Ingredients

    • Potatoes: Gold potatoes or yellow potatoess are perfect for au gratin potatoes as they are moist and hold together when sliced and cooked.
    • Dairy: Whole milk is good, half and half is richer for a holiday indulgence. I've also splurged and made it with part heavy cream as in another classic potato dish, potatoes dauphinoise.
    • Cheeses: Go for cave-aged Gruyere with a nutty taste and good Parmesan for it's salty, umami addition.
    • Herbs: Fresh thyme leaves.
    • Spice: A little nutmeg or mace elevates the flavor (optional).

    Please see the recipe card for measurement, salt, and black pepper.

    For another terrific potato dish try my French Potato Salad.

    Substitutions and Variations

    • If you can't find cave-aged Gruyere, use another mild flavored cheese that melts well such as regular Gruyere, Comte, Fontina, or cheddar cheese.
    • Dried thyme can substitute for the fresh, using ⅓ to ½ the amount. Another option is fresh marjoram or fresh rosemary (but it's much stronger). Dried Italian seasoning works well too.

    If you love potatoes, another great recipe that simple is this Baby Dutch Yellow Potato recipe with herbs.

    Chef's tip on buying potatoes: Buy large potatoes, not small ones, because they are easier to handle when peeling. Skip the bags if possible and choose large potatoes from a pile or open bin. You'll get better quality if you can choose them individually.

    Recipe Instructions

    Thinly slicing potatoes with a mandolin.
    • Step 1: Peel then slice potatoes ⅛-inch thick. Use either a mandoline or a similar hand slicing tool. A food processor fitted with a thin slicing blade is fastest and easier.
    • Step 2: Simmer potato slices in milk with herbs in a large saute pan until tender.
    • Step 3: Layer potato slices into a buttered 9x9 or two quart casserole dish alternating with the grated Gruyere and Parmesan cheeses.
    • Step 4: Bake au gratin potatoes until golden brown on top and the potatoes are set and a bit firm. They will set more upon cooling for a few minutes which makes slicing easier.
    Assembling the scallops potatoes.

    Chef's tool tip: If you don't have a food processor, a classic tool called a mandoline is a terrific kitchen tool for slicing at an economical price. Slice potatoes, apples, pears, beets, carrots and other fruits and vegetables uniformly thin when needed.

    Serving Suggestions

    Au gratin potatoes are terrific with main dishes such as grilled or roast meats such as roast beef tenderloin, roast chicken, pork roast, Thanksgiving roast turkey, or an Easter ham.

    Keep your green vegetable side dish simple as a gratin is rich and filling. Simple green beans are a great option. And be sure to serve a big side salad.

    The finished potatoes, golden layers on a serving spoon.

    Storage

    Leftover scalloped potatoes keep in the refrigerator in an airtight container for about 4 days. To re-heat, microwave portions until hot or in a pre-heated 350°F oven covered with aluminum foil until hot.

    How long depends on how cold they are out of the refrigerator. They should reach 165°F internally measured with a digital thermometer.

    Recipe FAQs

    Can I make au gratin potatoes ahead of time?

    Yes, au gratin potatoes are a great make ahead dish. Make them the day ahead, cool completely, and wrap well to refrigerate. Remove the dish from the refrigerator an hour ahead to get the chill off then re-heat in a 350°F oven until 165°F measured internally.

    Can I add extra ingredients like garlic, onions, or bacon?

    For fun variations on au gratin potatoes, add roasted garlic, crisp crumbled bacon, or thinly sliced onions and garlic sautéed before layering.

    Can I use different types of potatoes?

    Gold or yellow potatoes are the best option for au gratin potatoes. They are the perfect cross between waxy and starchy potatoes and hold up well to slicing and baking while holding their shape. Russets are too starchy and light. Save them for baked potatoes and mashed potatoes.

    More Potato Recipes

    Who doesn't love potatoes? They are so versatile and an always welcome side dish. Try a few of my other potato recipes.

    • White bowl of golden browned air fryer red potatoes with rosemary.
      Air Fryer Red Potatoes (or oven roasted)
    • Baby dutch yellow potatoes wtih herbs and Parmesan cheese.
      Buttery Baby Dutch Yellow Potatoes
    • Whipped sweet potatoes ready for serving in a gray bowl.
      Simple Whipped Sweet Potatoes Recipe
    • Parmesan potato wedges
      Crispy Baked Garlic and Parmesan Potatoes

    ⭐️Did You Make This Recipe?

    If you make this cheesy au gratin potatoes recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    scalloped potatoes gratin | AFoodCentricLife.com

    Cheesy Au Gratin Potatoes

    Sally Cameron
    A classic casserole dish, this recipe for scalloped potatoes is sure to please for special occasions or holidays. Choose aged gruyere cheese for its rich, nutty flavor. A small piece will satisfy. Use half and half versus whole milk for a richer dish. A sprinkle of grated Parmesan cheese is nice for the top before baking for extra crunch and flavor.
    5 from 2 votes
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    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 265 kcal

    Equipment

    • Food processor, mandoline or handheld slicer

    Ingredients
      

    • 2 ¼ pounds Yukon gold potatoes
    • 2 cups whole milk
    • 1 tablespoon chopped fresh thyme leaves
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon ground black pepper
    • several pinches of freshly ground or grated nutmeg
    • 4 ounces aged gruyere cheese
    • 2 tablespoons grated Parmesan cheese

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    Instructions
     

    Peel and Slice the Potatoes

    • Pre-heat the oven to 350 degrees. Peel the potatoes and slice on a mandolin or hand-held slicer adjusted to ⅛″ (3-4 cm) thickness.

    Simmer Potatoes

    • Place the potatoes and milk in a deep sauté pan and bring to a simmer over medium heat. Add the thyme, salt and pepper. Cover and turn heat to low. Watch carefully and don’t let the milk boil over. It’s messy to clean up and happens in the blink of an eye. Simmer over low for about 5 minutes or until potatoes are tender when pierced with the tip of a sharp paring knife. Remove potatoes from the heat and allow to cool a bit.

    Assemble the Casserole

    • Layer half of the potatoes in a 9x9 square casserole or oval baking dish. Sprinkle with the nutmeg. Add ⅔ of the grated cheese. Layer on the rest of the potatoes and top with remaining ⅓ of the cheese and Parmesan.

    Bake the Potatoes

    • Bake casserole uncovered for 50-60 minutes, until the top is golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.

    Notes

    When the potatoes are simmering, keep a watchful eye that they do not boil over. Turn the heat down a bit if needed. It's messy to clean up.
    Set the baking dish on a rimmed baking sheet for easier transference to the oven and just in case it bubbles over you'll have less of a mess to clean up.
    Leftovers keep covered in the refrigerator for 3-4 days well covered. Re-heat covered with foil at 350 degrees for about 30 minutes or until hot. To save time, you can make this dish a day ahead, then heat for your dinner. Heating time depends on how cold the casserole is out of the refrigerator. 

    Nutrition

    Calories: 265kcalCarbohydrates: 34gProtein: 12gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 715mgPotassium: 840mgFiber: 4gSugar: 5gVitamin A: 326IUVitamin C: 34mgCalcium: 320mgIron: 1mg
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    « Fig Salad with Balsamic Vinaigrette
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    3238 shares

    Comments

    1. Sue says

      April 08, 2025 at 5:22 am

      5 stars
      My mother would make wonderful scalloped potatoes. I’ve never been able to get the potatoes tender. Well duh, precook them. I’ll give this a try, sounds very yummy.

      Reply
      • Sally Cameron says

        April 08, 2025 at 10:04 am

        Thanks for commenting Sue. Simmering before until tender really works beautifully, and always gives the best results! please report back after you make them! Thanks, Sally.

        Reply
      • Sally Cameron says

        April 09, 2025 at 4:00 pm

        Hi Sue, yes it works great to simmer then in milk/cream. I've tried it several ways and always go back to this method. Please let me know how they cme out for you. They are sooo good.

        Reply
    2. Lisa Moe says

      April 22, 2020 at 6:48 pm

      Making this right now. I’ll let u know!

      Reply
    3. Zakbirch says

      June 03, 2015 at 6:10 pm

      this looks amazing... my son would love it. and you clearly have the same appreciation for the mountain of parmesan to top.

      Reply
      • Sally Cameron says

        June 05, 2015 at 1:00 am

        Busted...I do love Parmesan!

        Reply
    4. Zakia Hassan says

      October 22, 2012 at 8:51 am

      Hi! Ive always wanted to make scalloped potatoes, i think im ready to put it on my "to make list". Im going to buy a mandolin, which brand do you use/recommend?

      Reply
      • Sally says

        October 22, 2012 at 9:35 am

        Hi Zakia. Mine happens to be a Matfer. I've had it for years. If you buy a good one, it will last forever. They come in all price ranges, so it depends on your budget. Just make sure it's adjustable as you want potatoes slices that at 1/8" thick. Check out a store like Sur La Table. They have many options. Also do a google search. I saw the Matfer for $180 and free shipping. Check around for good prices. It's a nice tool to add to your kitchen. When learning to use one be very careful you don't slice the tips of your fingers off. They come with hand guards for a reason. Good luck, and please report back.

        Reply
        • Zakia Hassan says

          October 22, 2012 at 10:39 am

          thanks! yes the one i have now does not adjust - which sucks! ill do some research and let you know what i choose. Thanks!

    5. Shut Up & Cook says

      September 29, 2012 at 1:25 pm

      This is a favorite dish of mine, but you're right, it's definitely not exactly healthy, so must be saved for special occasions. Subsequently though, when I do make it, I want it to be excellent! Will give this recipe a try next time the craving calls.

      Reply
    6. Michelle @ Find Your Balance says

      September 28, 2012 at 12:48 pm

      Ugh and how about those boxed mashed potatoes???

      Reply
      • Sally says

        September 28, 2012 at 1:32 pm

        No kidding Michelle! Scary part is they still sell those in the store. Shudder. Potatoes grow in the ground, they do not come in boxes!

        Reply
    7. master chef says

      September 28, 2012 at 2:22 am

      I love this recipe. Well done

      Reply
    8. Madonna says

      September 27, 2012 at 12:14 am

      This is an excellent technique. I know they are not that healthy, but I heard Jamie Oliver say we should treat them like chocolate, meaning indulge, but not too often. I think these would be excellent for holidays or company. I too cringe about box food. I remember eating those when I didn’t know any better. Another thing that makes me cringe is canned mushroom soup in green beans and broccoli, oh boy! Because of you we don’t have to do that anymore. Thanks.

      Reply
      • Sally says

        September 27, 2012 at 12:44 pm

        I like to follow the 90/10 rule Madonna. 90% of the time make healthy, smart choices. 10% of the time have fun!

        Reply
    5 from 2 votes (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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