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.
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!
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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
- 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.
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.
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
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.
For fun variations on au gratin potatoes, add roasted garlic, crisp crumbled bacon, or thinly sliced onions and garlic sautéed before layering.
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.
⭐️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
Cheesy Au Gratin Potatoes
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
Nutrition
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Sue says
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.
Sally Cameron says
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.
Sally Cameron says
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.
Lisa Moe says
Making this right now. I’ll let u know!
Zakbirch says
this looks amazing... my son would love it. and you clearly have the same appreciation for the mountain of parmesan to top.
Sally Cameron says
Busted...I do love Parmesan!
Zakia Hassan says
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?
Sally says
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.
Zakia Hassan says
thanks! yes the one i have now does not adjust - which sucks! ill do some research and let you know what i choose. Thanks!
Shut Up & Cook says
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.
Michelle @ Find Your Balance says
Ugh and how about those boxed mashed potatoes???
Sally says
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!
master chef says
I love this recipe. Well done
Madonna says
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.
Sally says
I like to follow the 90/10 rule Madonna. 90% of the time make healthy, smart choices. 10% of the time have fun!