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Au Gratin Potatoes Recipe (VIDEO)

Creamy Au Gratin Potatoes are an easy, impressive Thanksgiving or Christmas side dish that we make every year. Thinly sliced potatoes are tossed in a rich and velvety cheese sauce and baked until bubbly and golden. Every bite is delicious!

Golden baked au gratin potatoes in a rectangular baking dish with a scoop missing.

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If you love Scalloped Potatoes, you’re going to love this leveled-up recipe for the creamiest Au Gratin Potatoes made with lots of melted cheese.

Au Gratin Potatoes Video

Watch Natasha make these creamy and cheesy au gratin potatoes. These potatoes are so luxurious, yet so easy to make! Here’s why you’ll love them, too:

  • Gruyere Cheese – Gruyere cheese brings sophisticated flavor to this super-simple potato recipe. If you’ve never tried Gruyere before, you’re in for a treat.
  • Easy Technique – Tossing thinly sliced potatoes with the cream sauce before adding them to the casserole dish allows each potato to be coated with sauce, for the tastiest gratin potatoes.
  • Perfect for the Holidays – Cheesy potatoes au gratin are great to make ahead for a delicious Thanksgiving or Christmas side dish.

Au Gratin Potatoes Recipe

This Au Gratin Potatoes recipe is a showstopping potato side dish that we make every year for the festive season. Just like our Creamy Mashed Potatoes, this potato casserole is absolutely holiday-worthy, but simple to prepare, especially with our quick method for thinly slicing the potatoes (more on this later).

Serve up this delicious Potato Gratin for your next holiday dinner. We guarantee that everyone will be impressed. 

What’s the Difference Between Scalloped and Gratin Potatoes?

The two are very similar and often used interchangeably, but technically scalloped potatoes are made from sliced potatoes baked in a simple mixture of milk and heavy cream. Meanwhile, “au gratin” (also called Gratin Dauphinois) is a French cooking technique that involves baking the potatoes in cream along with decadent layers of grated cheese.

Freshly grated Gruyere cheese on a plate next to a box grater.

Ingredients

The secret to making the perfect au gratin potatoes is in this recipe’s simple yet flavorful ingredients. Below is an overview of what you’ll need, with the full details available in the recipe card.

  • Butter and Flour – You’ll whisk together melted butter and flour to form a roux, which is the base for the cream sauce. I prefer to cook with unsalted butter, as it gives me more control over the saltiness of the recipe. 
  • Milk and Heavy Whipping Cream – Using milk and heavy cream makes the cheesy sauce rich and creamy without becoming too heavy.
  • Seasoning – We season the cream sauce with onion powder, garlic powder, salt and pepper.
  • Gruyere Cheese – Freshly grated is best. If you don’t have Gruyere, use grated cheddar cheese instead.
  • Potatoes – We love using Yukon gold potatoes for this au gratin recipe, but other starchy potatoes, like russets, will also work. You can peel the potatoes, or leave them unpeeled, it’s up to you.
The ingredients for au gratin potatoes.

Pro Tip: We found that Costco had the best pricing on Gruyere, but it’s available in the cheese section of most grocery stores. I’ll buy Gruyere by the block and then shred it with the large holes of my box grater.

How to Thinly Slice Potatoes

Below are our tried-and-true methods to achieve perfect, thinly sliced potatoes for this recipe:

  • Knife – We love our santoku for slicing potatoes. It has handy grooves that keep the potatoes from sticking to the knife.
  • Food Processor – The food processor is our favorite method for thinly sliced potatoes. It’s definitely the fastest and most efficient. We use Level 1 on our Cuisinart model which has an adjustable blade. 
  • Mandolin Slicer – We recommend using the food holder that comes with a mandolin, as well as a safety glove to protect your fingers as those blades can be sharp! Begin by slicing off one end of the potato to create a flat surface for the holder to grab onto, and make sure to follow the manufacturer’s instructions when slicing.
Thin potato slices on a wooden cutting board below a mandolin.

How to Make the Best Potato Gratin

Here’s how easy it is to make creamy Au Gratin Potatoes (or Gratin Dauphinois):

  1. Make the Cheese Sauce – Whisk butter and flour in a large pot or dutch oven until golden. Whisk in the milk and cream, then season to taste and continue to stir until the sauce has thickened. Once the pot is off the heat, stir in about half of the shredded Gruyere.
  2. Slice the Potatoes –  Slice your peeled or unpeeled potatoes into rounds about ⅛” thick (see above).
  3. Combine – Toss the potato slices in cheese sauce until well coated, then transfer the potatoes to a buttered casserole dish. Cover everything in a generous layer of the remaining grated cheese.
  4. Bake – Cover the potatoes with foil and bake at 350ºF for 1 hour then uncovered for 15-30 minutes until tender.
Photo collage showing the process for making au gratin potatoes.

Pro Tip: For even more browning on top of your au gratin potatoes, set the oven to broil for the final minute or two. Make sure to keep a close eye, as you don’t want them to burn.

Common Questions

What is Gruyere?

Gruyere (pronounced “groo-yehr”) is a hard Swiss Alpine cheese made from cow’s milk. It’s smooth and great for melting.

Can I use a different cheese?

Medium or sharp cheddar cheese will work well here. You can also substitute with white cheddar or a blend of mozzarella and parmesan.

Can I add onion?

We found adding ground onion powder makes the cooking easier and imparts the right amount of onion flavor. However, you can add sautéed onions if you’d prefer.

Can I add fresh garlic?

Yes, you can saute freshly minced garlic in the butter for 30-60 seconds before adding the flour.

Can I omit the heavy cream?

The heavy cream can be substituted with half-and-half or even more milk if you’d prefer a lighter sauce.

What to Serve with Potato Gratin?

We love to serve these au gratin potatoes with a sprinkle of fresh chives, as a satisfying Thanksgiving or Christmas side dish or with family meals throughout the colder months. Here are some ideas to build your menu:

Au gratin potatoes on a white plate with a fork.

Make-Ahead

This cheese-filled potato bake is perfect to make ahead, and easy to store for delicious leftovers.

  • To Refrigerate: Once the baked casserole has cooled, cover and refrigerate for up to 4-5 days.
  • Freezing: Baked and cooled gratin potatoes can be wrapped tightly and frozen for up to 2 months. Thaw the potatoes in the fridge before reheating.
  • To Reheat: Reheat baked au gratin potatoes in the oven covered in foil, at 350ºF for about 20 minutes or so, until hot throughout.
Golden baked au gratin potatoes in a baking dish.

Hearty homemade Au Gratin Potatoes are the best comfort food. We’re sure that you’re going to love making these this holiday season, and all winter long!

More Potato Recipes

If you love this au gratin recipe, below are more must-have potato recipes.

Au Gratin Potatoes Recipe

5 from 34 votes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Golden baked au gratin potatoes in a rectangular baking dish.

Easy Au Gratin Potatoes, or Gratin Dauphinois, is a comforting side dish made with thinly sliced potatoes tossed in a rich and velvety cheese sauce, then baked until golden. Every bite is delicious!

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $12-$14
Keyword: au gratin potatoes, potato gratin, potato recipes
Cuisine: American
Course: Dinner, Side Dish
Calories: 285
Servings: 12 servings

Ingredients

Instructions

  1. Preheat oven to 350 ̊F. Use 1 Tbsp butter to grease a 3 quart (9×13) casserole dish.

  2. In a large pot or dutch oven over medium heat, melt 4 Tbsp butter. Add flour whisk for 2 minutes to cook off the flour taste. Gradually pour in the milk then the cream while whisking. Add salt, pepper, onion powder and garlic powder then continue whisking until sauce has thickened. Add more seasonings to taste. Remove from heat and stir in half of the shredded cheese until melted.

  3. Peel potatoes if desired and thinly slice to 1/8” thick (a food processor makes this quick and easy). Add potatoes to the cheese sauce and stir to coat then spread the potatoes evenly in the prepared baking dish and top with the remaining grated cheese.

  4. Cover with aluminum foil and bake for 60 minutes. Remove foil and bake another 15-30 minutes or until top is golden brown and potatoes are tender and can be easily pierced with a fork. You can broil for 1-2 minutes at the end if more browning is desired but keep an eye on it so it doesn’t burn. Rest for 15 minutes before serving. Garnish with chives and freshly cracked black pepper if desired.

Nutrition Facts
Au Gratin Potatoes Recipe
Amount Per Serving
Calories 285 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 50mg17%
Sodium 429mg19%
Potassium 591mg17%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 599IU12%
Vitamin C 22mg27%
Calcium 307mg31%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Chantal
    November 28, 2022

    Maybe I did something wrong but I found the recipe kind of bland.

    Reply

    • NatashasKitchen.com
      November 28, 2022

      Hi Chantal! I’m sorry to hear that. I would look over the recipe to see if by chance you missed anything. You can season it to your preferred taste with additional onion, garlic, salt, etc..

      Reply

  • Cathy
    November 25, 2022

    Great recipe, this dish was delicious! The sauce smelled divine while I was preparing it and I’m thinking it would be great tossed with cooked pasta!

    Reply

    • Natashas Kitchen
      November 26, 2022

      I’m so glad you enjoyed it, Cathy!

      Reply

  • Stephanie Haas
    November 25, 2022

    I made this for Thanksgiving dinner. Everyone LOVED this recipe. So good and easy to make. Thank you so much for sharing these. I love watching you on YouTube.

    Reply

    • NatashasKitchen.com
      November 25, 2022

      Wonderful! I’m glad it was a hit! Thanks for sharing.

      Reply

  • Jennifer
    November 25, 2022

    These were amazing. My whole pan got eaten up. I will definitely make again.

    Reply

    • Natasha's Kitchen
      November 25, 2022

      Thank you so much for the great feedback!

      Reply

  • LA
    November 23, 2022

    Absolutely delicious!!! Didn’t have chives, so I added green onion! Yummy. Thank you Natasha!

    Reply

    • Natashas Kitchen
      November 23, 2022

      I’m so glad you enjoyed it, LA!

      Reply

  • Fran
    November 23, 2022

    I am making this recipe for Thanksgiving, I like to get everything ready the day before. Can I cut the potatoes on Wednesday and put them in water for cooking the next day.
    BTW, I am also making your pumpkin cake. I love your recipes

    Reply

    • Natashas Kitchen
      November 23, 2022

      Hi Fran, It’s best to leave the potatoes whole until you’re ready to slice them. Fill a bowl with cool water, submerge the peeled potatoes, then cover them with plastic wrap. Store in the refrigerator overnight. When ready, thinly slice them. It’s recommended not to leave the potatoes in the water for more than 24 hours.

      Reply

  • Andrea
    November 22, 2022

    These are sooo yummy and creamy. I did add 2 Tbls to the melted butter before I added the cream and milk to make a white sauce and add thickening. They came out perfect. Using the mandolin or food processor to make the potato slices the same thickness is essential to allow them to cook evenly. I used sharp white cheddar and Romano cheeses which added more flavor.
    Great recipe and of course so easy like all of Natasha’s great recipes

    Reply

    • NatashasKitchen.com
      November 22, 2022

      Thanks for sharing, Andrea! So glad you loved them.

      Reply

  • marlene
    November 21, 2022

    Little shark followed you as you walked off with your favorite food processor for slicing potatoes 🙂 So anxious to make this Au Gratin potato recipe. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Good catch and I hope it becomes your new favorite.

      Reply

  • JACK & POLLY
    November 21, 2022

    We love all your recipes, I’m going to make this for thanksgiving, but I don’t care for Grier cheese what else could I use?

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Glad to hear that, Jack. If you don’t have Gruyere, use grated cheddar cheese instead.

      Reply

  • Jennifer Muench
    November 21, 2022

    What a delicious dish!!! I love all your recipes!! You’re an amazing chef!!! Thanks for always sharing❤️❤️❤️

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Thank you for your good comments and feedback, Jennifer!

      Reply

  • Anna Nusca
    November 20, 2022

    Yes, Natasha. I spotted Sharky in the video when you walked the food processor off camera. He followed you. Awesome video. Looking forward to making this recipe for Thanksgiving! Thanks.

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Great catch! I hope this recipe becomes a hit when you make it!

      Reply

  • Deb Scales
    November 20, 2022

    4:19 if the video is when the sharks appearing – following Natasha!!

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Good catch!

      Reply

  • Deb C
    November 20, 2022

    Hi Natasha,
    I tried your recipe for AuGratin Potatoes tonight! OMG, So good!! I am from Canada and we have a hard time finding Gruyere Cheese, I, however found some Smoked Gruyere and used that mixed half with Monterey Jack, and halved the recipe, as I am the only person in my house..It was SOOOO awesome. Best ever!! Thank you for all your Delish Recipes they are fin nominal!
    Last night I had your Chicken Chow Mein!! that was awesome too!!

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Great to hear that the result was great and you loved it! Thank you for your awesome feedback, we appreciate it.

      Reply

  • Lucy
    November 20, 2022

    Hi Natasha
    The recipe sounds great. I’m going to cut it in half and bake in an 8×8 pan. How long should I bake?
    Thanks!

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Lucy! I haven’t tested that to provide exact instructions. You’ll have to keep an eye on it.

      Reply

  • Audrey
    November 17, 2022

    Hello,
    French woman here. Gratin de potatoes would be a more grammatically correct name for your recipe, as gratin is the sort of crusty part resulting from the cooking process, not something you add to your recipe (which is implied when you say potatoes AU gratin). And never, ever under any circumstance will you find in a gratin dauphinois some cheese. Only cream and milk. Chefs in the Dauphiné region would have a fit reading this and you would be scolded if you asked for cheese on your gratin in Grenoble. Also no roux, and garlic and nutmeg are missing !

    Reply

    • Natasha
      November 17, 2022

      Hi Audrey, thank you for sharing your insights. I named it based on my research but it probably varies by region as well.

      Reply

  • Carol Walkup
    November 16, 2022

    Made your potato’s for a dinner last night. Everyone raved and I brought home an empty pan.
    Didn’t change a thing. Your video was helpful! Thank you

    Reply

    • Natasha
      November 16, 2022

      Hi Carol, I’m so happy you loved the Gratin Potatoes. Thank you for the lovely review!

      Reply

  • Debra
    November 13, 2022

    Can you make it the day before? I’m thinking about Thanksgiving 🙂

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Hi Debra, yes you can make this recipe ahead. I recommend reading the Make-Ahead instructions in the recipe.

      Reply

  • Suzane Cole
    November 13, 2022

    saw sharkey swim behind you in front to the stove when you turned to move your processor

    love this recipe but cut it down for the two of us

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Glad you love this and great catch!

      Reply

  • Dotty
    November 13, 2022

    Love your videos, sharky over your rt shoulder and followed you. Great recipes and techniques

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Thank you, Dotty!

      Reply

  • Robyn bonham
    November 12, 2022

    I saw snarky twice once when you walked about of shot and once coming up over your shoulder.
    I love your recipes . I have made many of them.
    My fave at the moment is cheese McMuffin

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Yes, good eye! So glad you love my recipes, thank you.

      Reply

  • Marilyn
    November 12, 2022

    I love you recipes and especially your videos. You make cooking fun. Also Shark was behind you up near your hair when you were showing done potatoes.
    Mrs Marilyn Gerhart

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Thanks so much, Marilyn! I’m glad you love my recipes.

      Reply

  • Leilani Miller
    November 12, 2022

    Sharky is behind your head! You are so funny, Natasha! I just love watching you cook. Do you have any Sweet Potatoe recipe (using Garnett) potatoes? They are the best, dark skin and orange inside, very sweet! Try them if you have not! Thank you!

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Hi Leilani! I have some sweet potato recipes on here, just use the search bar at the top of the page to search for them. 🙂
      You may enjoy the scalloped sweet potato recipe HERE.

      Reply

  • Lena
    November 12, 2022

    Natasha,
    I just saw the shark. He appeared as soon as you were putting the food processor. I never seen him before

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Great catch! 🙂

      Reply

  • Denise S.
    November 11, 2022

    I saw sharky when you turned to walk away from the counter.
    I really love the different recipes I have tried of yours.

    Reply

    • NatashasKitchen.com
      November 11, 2022

      So glad you love my recipes, Denise! Thank you.

      Reply

  • Ann
    November 11, 2022

    Shark presented itself when Natasha was bringing back her food processor.

    Reply

  • Jan
    November 11, 2022

    saw Sharky when you finished slicing potatoes and left counter to place in the oven

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Good catch! 🙂

      Reply

  • Brigitte Zrenner
    November 11, 2022

    Love the AuGraten potato recipe. I saw shark twice. Once as you finished potato processing and again when you were cutting the chives
    You recipes are the best for my cooking.🥰

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Thanks so much, Brigitte! So glad you love my recipes.

      Reply

  • Rebecca Hubbell
    November 11, 2022

    Au gratin potatoes are my fave and I just knew I needed to try your recipe! Whipped it up to go with lunch as a test for Thanksgiving dinner – these are incredible!

    Reply

    • NatashasKitchen.com
      November 11, 2022

      So glad to hear that, Rebecca! Thank you for the review.

      Reply

  • Gaile Beard-Green
    November 11, 2022

    Looks delicious & sharkie was looking over your shoulder watching you cut the chives.

    Reply

    • NatashasKitchen.com
      November 11, 2022

      It’s amazing! We love it- good catch! 🙂

      Reply

  • Chrissandra Sparks
    November 11, 2022

    Looks like a great recipe. Can’t wait to try it. Can we substitute corn starch for the flour? I have a person with celiac in the house.

    Shark puppet was cute. 4:22 in the video.

    Reply

    • Chrissandra Sparks
      November 11, 2022

      and 6:19 again. I forgot to add Sharky in the previous comment.

      Reply

    • NatashasKitchen.com
      November 11, 2022

      Hi Chrissandra! Thank you! We love this recipe. Roux is commonly made with flour, but I’ve read that you can also substitute cornstarch or arrowroot powder. I have not tested it so you’ll have to experiment with it. I hope you love this recipe!

      Reply

  • Tara G
    November 11, 2022

    Seriously, my favorite side dish. This recipe is amazing! I am definitely making these for Thanksgiving!

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Great choice! It’s amazing, we love it!

      Reply

  • Christine
    November 11, 2022

    I also saw him on the side of your head 🙂 They look awesome my husband caught me watching this and he can’t wait for me to make them keep up the great work you do

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Thank you, Christine! I hope you both love this recipe!

      Reply

  • Christine
    November 11, 2022

    Just saw the shark chase you when you were putting food processor away. They look very yummy. I know they will because your recipes are all good. Can’t wait for the cookbook

    Reply

    • NatashasKitchen.com
      November 11, 2022

      You caught him! 🙂
      I hope you enjoy this recipe, Christine.

      Reply

  • K
    November 11, 2022

    I found sharky peeking around the counter when you walked away after grating the potatoes.

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Good eye!

      Reply

  • jess
    November 11, 2022

    this recipe has made this dish super easy to make and just as delicious! thank you so much for sharing

    Reply

    • NatashasKitchen.com
      November 11, 2022

      You’re very welcome! I’m glad you enjoy it.

      Reply

  • Jeannette Wilary
    November 11, 2022

    The shark just ran right in front of the stove knobs. I love Gryer cheese I’m glad you’re glad you’re showing it that way it’s very creamy

    Reply

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