There's something deeply comforting about layers of tender potatoes bathed in a creamy cheese sauce that just melts in your mouth. This Cheesy Au Gratin Potatoes Recipe hits that spot perfectly, offering buttery, garlic-infused richness with a golden, bubbly top that’s impossible to resist.

This image shows a close-up of a white baking dish filled with creamy potato gratin. The dish has layers of thin, yellow potato slices coated in a rich, white creamy sauce with visible specks of black pepper and fresh green parsley sprinkled on top and inside. The top layer is golden brown and slightly crispy with melted cheese that has browned in some areas, creating a textured, bubbly surface. A wooden spoon is scooping a portion from the corner, revealing the soft, smooth potato layers beneath the crust. The background is 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 Cheesy Au Gratin Potatoes Recipe
Top Tip
How to Serve Cheesy Au Gratin Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Au Gratin Potatoes Recipe

Why You'll Love This Recipe

I honestly believe this Cheesy Au Gratin Potatoes Recipe is one of those dishes that feels like a big, warm hug on a plate. It’s both elegant enough for holiday dinners and simple enough for weeknight comfort. The combination of creamy cheeses and silky potatoes is just magic.

Perfectly Creamy Sauce: The mix of cheddar, gruyere, and parmesan creates a luscious, cheesy sauce that isn’t overly salty or heavy.
Thin Potato Slices: Using Yukon Golds sliced thin ensures even cooking and that heavenly tender bite every time.
Easy to Prep: Layering sliced potatoes and onions means minimal chopping, which really cuts down on fuss.
Crispy Golden Top: The final broil step browns the cheese just right, adding a lovely textural contrast to the creamy interior.

Ingredients & Why They Work

These ingredients are chosen to balance flavor, texture, and richness without overwhelming the natural potato sweetness. Using fresh cheeses and quality potatoes really makes a difference.

Flat lay of thinly sliced Yukon Gold potatoes arranged in a simple white ceramic bowl, half of a yellow onion thinly sliced on a white plate, a few whole cloves of garlic on a white dish, a few tablespoons of unsalted butter in a small white ceramic bowl, a small white bowl with all-purpose flour, a small white bowl holding whole milk, a small white bowl with kosher salt, a small white bowl with ground black pepper, a small mound of freshly shredded cheddar cheese on a white plate, a small pile of freshly shredded gruyere cheese on a white plate, a small heap of freshly grated Parmesan cheese on a white dish 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: Their creamy texture and buttery flavor make them ideal for au gratin; plus, they hold their shape without turning mushy.
Yellow onion: Adds a subtle sweetness and depth when layered between potatoes.
Unsalted butter: Gives you control over the saltiness and helps create the roux for the cheese sauce.
Garlic: Fresh garlic brings a tasty aromatic boost that complements the cheese beautifully.
All-purpose flour: Used to thicken the cheese sauce smoothly without lumps.
Whole milk: Its richness makes the sauce creamy and luscious compared to lower-fat alternatives.
Kosher salt & black pepper: Just enough seasoning to enhance all the other flavors.
Cheddar cheese: Adds sharpness and melty texture.
Gruyere cheese: Offers nutty, sweet undertones and exceptional meltability.
Parmesan cheese: Brings a salty, savory finish that crisps up beautifully on top.

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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 making this recipe as is, but sometimes I like to mix it up based on what I have or the season. Play around with the cheese combinations or add a twist of herbs—this dish is surprisingly adaptable.

Variation: I once swapped Gruyere for Monterey Jack for a milder flavor, which was great for kids who find Gruyere too strong.
Gluten-Free: Use cornstarch or a gluten-free flour blend to thicken the sauce without losing creaminess.
Herbs: A sprinkle of fresh thyme or rosemary inside the layers adds a lovely aromatic touch.
Spicy Kick: Adding a pinch of smoked paprika or cayenne can give the sauce a subtle warmth that’s really satisfying.

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

A white rectangular baking dish filled with a golden-brown scalloped potato casserole. The top layer is bubbly and browned cheese with small green herb sprinkles scattered across. Thin slices of creamy white potatoes are visible just under the browned cheese crust. The dish sits on a white marbled surface with a striped grey cloth nearby and a small round wooden bowl partially in frame. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes and Onion

I start by peeling (if you like) and slicing the Yukon Gold potatoes as thin as possible—about ⅛ inch thick is perfect. Use a mandoline if you have one; it makes the slices even and speeds things up. Then, thinly slice the half yellow onion. Layering these evenly in your buttered pan ensures every bite has a great balance of potato and onion.

Step 2: Make the Cheesy Sauce

In a saucepan, melt butter over medium heat and gently cook the garlic until fragrant but not browned—this only takes about 30 seconds. Whisk in the flour and let it cook for a minute or so to get rid of that raw flour taste. Then comes the slow pour of cold whole milk while whisking vigorously to avoid lumps. Let this simmer thick enough to coat the back of a spoon, then remove it from heat and stir in salt, pepper, cheddar, and most of the gruyere until melted and silky smooth.

Step 3: Assemble and Bake

Pour this luscious cheese sauce evenly over the potatoes and onions in the pan. Cover tightly with foil to keep the steam in, helping the potatoes cook through beautifully without drying out. Bake at 350°F for 45-60 minutes, checking at the 45-minute mark with a knife to ensure the potatoes are tender all the way through.

Step 4: Finish with Cheese and Broil

Once the potatoes are tender, pull off the foil and sprinkle the remaining gruyere and parmesan cheese on top. Pop it back in the oven uncovered for another 15-20 minutes, letting the cheese bubble up and turn golden. For that extra gorgeous and crispy crust, I like to broil it for 1-2 minutes at the end—but watch it carefully so it doesn’t burn.

Top Tip

From my experience making this recipe a dozen times or more, a few little tricks really make the difference between great and unforgettable cheesy au gratin potatoes.

Perfect Slicing: Taking the time to slice potatoes evenly ensures uniform cooking so you don’t get crunchy bits mixed with mushy parts.
Whisking the Sauce: Pour the milk slowly and whisk continuously to avoid flour lumps—patience here means a silky smooth sauce.
Don’t Skip the Foil: Covering the dish traps steam, letting potatoes cook evenly without drying the sauce out.
Watch the Broil: The final broil adds gorgeous color, but it can go fast—stay nearby and keep an eye on it!

How to Serve Cheesy Au Gratin Potatoes Recipe

Cheesy Au Gratin Potatoes - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or chives. It adds a pop of color and a fresh brightness that cuts through the richness of the cheese. Sometimes I’ll toss some crispy fried shallots on top too—for a little crunch.

Side Dishes

This dish pairs wonderfully with roasted vegetables, a simple green salad, or even something meaty like a juicy roast chicken or pork tenderloin. I often serve it at holiday dinners alongside ham and green beans almondine.

Creative Ways to Present

For special occasions, I’ve layered this recipe in individual ramekins for elegant single servings. It’s also fun to sprinkle the tops with a bit of smoked paprika or truffle salt to elevate the flavor and presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, it can lose a bit of texture, so adding a sprinkle of cheese before warming helps bring back that creamy indulgence.

Freezing

Freezing cheesy au gratin potatoes works well if you layer them in a freezer-safe dish. Just cover tightly and freeze. Thaw overnight in the fridge before reheating to maintain creaminess and texture.

Reheating

I reheat leftovers covered loosely with foil in a 350°F oven until warmed through, usually 20-25 minutes. To revive the crispy top, I remove the foil for the last 5 minutes or pop it under the broiler briefly.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Yukon Gold are ideal because of their creamy texture and ability to hold shape. Russets can be used but might turn out a bit mealy or fall apart. If you use red potatoes, cut a bit thicker and watch the baking time.

What’s the best way to slice the potatoes for this dish?

The best way is a mandoline slicer for consistent thin slices, about ⅛ inch thick. If you don’t have one, use a sharp knife and slice as evenly as possible to ensure even baking.

Can I make this recipe ahead of time?

Yes! You can assemble the dish a day before, cover it tightly with foil and refrigerate. When ready to bake, bring it to room temperature and follow the baking instructions. It’s a great way to save time for gatherings.

How do I prevent the cheese sauce from becoming too runny?

Make sure to cook the roux properly by whisking the flour with melted butter for a full minute before adding milk. Slowly whisking in the milk helps create a thick sauce. Baking covered traps moisture, and removing the cover for the last part lets it thicken further.

Final Thoughts

Honestly, this Cheesy Au Gratin Potatoes Recipe is one of those dishes I always come back to because it’s so satisfying and versatile. Once you get the layering and sauce right, it’s pure comfort in every bite. I hope you enjoy making it as much as I do—you’ll have a delicious side that truly impresses, whether it’s a weeknight dinner or a holiday feast.