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!
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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.
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.
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.
How to Make the Best Potato Gratin
Here’s how easy it is to make creamy Au Gratin Potatoes (or Gratin Dauphinois):
- 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.
- Slice the Potatoes – Slice your peeled or unpeeled potatoes into rounds about ⅛” thick (see above).
- 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.
- Bake – Cover the potatoes with foil and bake at 350ºF for 1 hour then uncovered for 15-30 minutes until tender.
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.
Gruyere (pronounced “groo-yehr”) is a hard Swiss Alpine cheese made from cow’s milk. It’s smooth and great for melting.
Medium or sharp cheddar cheese will work well here. You can also substitute with white cheddar or a blend of mozzarella and parmesan.
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.
Yes, you can saute freshly minced garlic in the butter for 30-60 seconds before adding the flour.
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:
- Turkey – Serve as a holiday side dish with Juicy Roast Turkey with Turkey Gravy.
- Roasts – Roasted Beef Tenderloin, Prime Rib or Spatchcock Chicken.
- Veggies – Pair with Oven-Roasted Broccoli and Roasted Carrots.
- Salad – As a tasty side next to a fresh Beet Salad or Cobb Salad.
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.
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.
- Twice Baked Potatoes
- Loaded Potato Soup
- Mashed Potato Pancakes
- Garlic Mashed Potatoes
- Perfect Roasted Potatoes
- Shepherd’s Pie
Au Gratin Potatoes Recipe
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!
- 5 Tbsp unsalted butter, divided
- ¼ cup all-purpose flour
- 2 ½ cups milk, any kind
- 1/2 cup heavy whipping cream
- 1 ¼ tsp fine sea salt, or to taste
- ¼ tsp freshly ground black pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 cups grated Gruyere cheese, from a 6 oz block or cheddar cheese, divided
- 3 lbs Yukon gold potatoes, scrubbed (peeled or unpeeled)
- Chives, to garnish, optional
Preheat oven to 350 ̊F. Use 1 Tbsp butter to grease a 3 quart (9×13) casserole dish.
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.
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.
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.
Read comments/reviewsAdd comment/review
Saw shark on up of Natasha shoulder and my her stove. like you recipe we use item all time . Thank you
You’re so welcome. I’m glad that you like it!
For sure… Au gratin potatoes
are my number one favorite potato dish now. I tried them last Christmas and everyone was asking for more!😊
All your recipes are a hit!
I love you, Natasha.💕
I’m so glad you found a favorite on my blog, Desiree! That’s awesome! Thank you for all the love!
The recipe sounds and looks great but I was wondering if it was possible to make the potatoes in a crock pot?
Hi Mary! I have not tested this recipe in a slow cooker/crock pot.
I made this about a week ago for a brunch. My friends and I absolutely loved it. I’ve made potatoes au gratin before but never with Gruyere, and I had always just poured the sauce over the sliced potatoes. Mixing the potatoes into the sauce makes a huge difference. Thank you!
Hi Carol! I’m so happy this was a hit with you and your friends! Thank you so much for sharing that with me!
Hi Natasha! I just wanted to tell you that I love watching and reading your videos/recipes. Your recipes are simply scrumptious and delicious! You guys make everything simple to follow. Your organized and fun to watch! I like your spin on dishes that I also make which is nice to have something different!
Thank you and your hubby for inspiring me with new ideas to make for my hubby and kids! ❤️
Hi Jess! Thank you for your wonderful feedback, I’m so glad they inspire you. I appreciate the love and support.
I made this for our New Years party. It was a major hit! People went back for seconds and were disappointed when it was gone. I will definitely make this again. BTW, I used milk only and a pinch of cumin. So yummy.
I’m glad it was a hit, Lisa! Thank you for the review.
I can’t wait to make this! You have such great recipes that are so makable! Question… I have an old recipe from finecooking.com that calls for freshly grated nutmeg… what are your thoughts?
Hi Margaret, I haven’t tried that here but it sounds like a good experiment!
Made your potatoes for Christmas and everyone loved them! Will be the potato dish tradition for the holidays for sure! Thank you! Love your directions for make ahead and or freezer!
Hi Christine! So glad to hear that. Thank you for sharing.
Substituting corn starch for flour worked for us. And refrigerating prepared UNCOOKED potatoes overnight worked for me. Just be sure all potatoes are fully coated with
cheesy sauce and covered tightly. Thanks Natasha!
Lee, yours were delicious. I’m planning to make them soon !
This is a good, easy dish, and I made it as written, but it needs more cheese. I used 6 oz of Gruyere, but it left us wanting as it was closer to scalloped potatoes than au gratin. We feel it definitely needs some sharp/extra sharp cheddar/white cheddar. It just wasn’t quite there for me and my family as written. Thank you for sharing!
Thank you for the feedback, Jodie! 🙂
OMG, these potatoes are amazing! We used the gruyere cheese and the flavour was just incredible. Thanks for another great recipe, Natasha! I always make your borscht recipe too; it’s so good!
Ho Corrine! Thank you, I’m glad you loved them.
I made a double batch of these in one large pan, which I think was a mistake: the potatoes at the edge of the pan were finished before those in the center. It all worked out though, because we served the edges first, then left the center in the oven for second helpings (and a very small amount of leftovers—these flew off the shelf). Next time I’ll use two pans. The flavor was perfect (although I personally add a sprinkle of seasoned salt to my own serving).
I highly recommend the last-minute broil to bring out that deep brown cheesy topping. I used half Gruyère and half sharp yellow cheddar (to appease the traditionalists who demand that orange color).
Great, easy recipe! These will definitely be on our Easter menu. They were delicious with both prime rib and ham, are perfect for a big group, and are a definite crowd-pleaser.
Thank you for sharing!
Made this for Christmas Eve and it was super delicious. Unable to get hold of Gruyère cheese, but sharp cheddar worked well. Another one of your fabulous fail-safe recipes, Natasha.
Thank you for sharing! So glad you loved it.
A little off topic, I’m new to your wonderful channel. I have a new induction / convection oven. Are your recipes temperatures for convection or conventional ovens . Thanks
Hi Mickey! Unless it specifically specifies otherwise, they are for conventional ovens. Welcome to my channel! I hope you love my recipes.
Thanks so much for that fast response. I’m an older guy new to cooking and really love the videos . Your so much fun to watch, and your instructions are so easy for a novice like me.
Do you think if I doubled the recipe and put in a large roasting pan it would turn out ok? I won’t have oven space to use 2 pans. Thank you so much for all your incredible recipes you share with all of us. Have yourself a merry little Christmas 🎄!
Hi Linda, I have not tested that but one of our readers shared this “Had to double it today to feed 13. We almost licked them both clean.”
Do you think if I doubled the recipe and put in a large roasting pan it would turn out ok? I won’t have oven space to use 2 pans. Thank you so much for all your incredible recipes you share with all of us. Have a merry little Christmas 🎄!
Hi Linda, I have not tested that, but I bet it could work! Here’s what one of our readers shared: “Had to double it today to feed 13. We almost licked them both clean.”
Hi Natasha! I am looking forward to making this for Christmas dinner this year!
If I want to make ahead (night before, or day of and stored for a later dinner) should I bake everything and then reheat, or should I prepare everything and then bake as instructed?
Hello Devon. you can definitely make this recipe ahead. I have provided some make-ahead instructions in the recipe, I recommend checking them out.
Happy Holidays! If I make ahead does it have to be baked? Can I prepare and leave in fridge a couple days unbaked?
Hi Donna, you can refrigerate or freeze this. I recommend checking the Make-Ahead instructions that I have provided in the recipe.
This recipe was delicious! Every recipe I’ve made from Natasha has been a winner!
Aww, thank you! So glad you loved it.
First love all your recipes and I did spot Sharky in the video! To cute, swimming past you near the front of your countertop!
Hi Theresa! Good catch 😉
Thank you so much!
Hey Natasha cant wait to make your Au Gratin potato’s for Christmas Day dinner. Saw Sharky over your right shoulder. Happy Holidays to you and yours.
Thank you! I hope you’ll love this and all the recipes that you will try from us.
Hi Natasha, love your recipes. I get really confused with weights and measures, how many ounces equals one cup of shredded cheese?
Hi Carl, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
4th time making this recipe since Thanksgiving and it never dissapoints. Had to double it today to feed 13. We almost licked them both clean.
Thank you so much! This recipe also brings memories from my college days. My friends and I used to get together to make Au Gratin chesse sandwiches.
I’m so glad it was a hit, Diana!
I made it, I couldn’t find that cheese, I dont believe that its sold in my part of the country, so I used cheddar and half and half and a little smoked paprika along with the other ingredients and it was finger licking good. I figured I alone was going to eat it since my kids do not like potatoes but they ate it all up. Im really happy.
Hello Rhonda, thank you for sharing. Good to hear that it worked and your kids loved the results!
Maybe I did something wrong but I found the recipe kind of bland.
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..
Can you substitute corn starch for flour to make it gluten free?
Hi Michele, that should work, here’s what one of our readers wrote: “Substituting corn starch for flour worked for us” I hope that helps!
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!
I’m so glad you enjoyed it, Cathy!
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.
Wonderful! I’m glad it was a hit! Thanks for sharing.
These were amazing. My whole pan got eaten up. I will definitely make again.
Thank you so much for the great feedback!
Absolutely delicious!!! Didn’t have chives, so I added green onion! Yummy. Thank you Natasha!
I’m so glad you enjoyed it, LA!
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
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.
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
Thanks for sharing, Andrea! So glad you loved them.
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!
Good catch and I hope it becomes your new favorite.
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?
Glad to hear that, Jack. If you don’t have Gruyere, use grated cheddar cheese instead.
What a delicious dish!!! I love all your recipes!! You’re an amazing chef!!! Thanks for always sharing❤️❤️❤️
Thank you for your good comments and feedback, Jennifer!
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.
Great catch! I hope this recipe becomes a hit when you make it!
4:19 if the video is when the sharks appearing – following 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!!
Great to hear that the result was great and you loved it! Thank you for your awesome feedback, we appreciate it.
The recipe sounds great. I’m going to cut it in half and bake in an 8×8 pan. How long should I bake?
Hi Lucy! I haven’t tested that to provide exact instructions. You’ll have to keep an eye on it.
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 !
Hi Audrey, thank you for sharing your insights. I named it based on my research but it probably varies by region as well.
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
Hi Carol, I’m so happy you loved the Gratin Potatoes. Thank you for the lovely review!
Can you make it the day before? I’m thinking about Thanksgiving 🙂
Hi Debra, yes you can make this recipe ahead. I recommend reading the Make-Ahead instructions in the recipe.
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
Glad you love this and great catch!
Love your videos, sharky over your rt shoulder and followed you. Great recipes and techniques
Thank you, Dotty!
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
Yes, good eye! So glad you love my recipes, thank you.
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
Thanks so much, Marilyn! I’m glad you love my recipes.
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!
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.
I just saw the shark. He appeared as soon as you were putting the food processor. I never seen him before
Great catch! 🙂
I saw sharky when you turned to walk away from the counter.
I really love the different recipes I have tried of yours.
So glad you love my recipes, Denise! Thank you.
Shark presented itself when Natasha was bringing back her food processor.
saw Sharky when you finished slicing potatoes and left counter to place in the oven
Good catch! 🙂
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.🥰
Thanks so much, Brigitte! So glad you love my recipes.
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!
So glad to hear that, Rebecca! Thank you for the review.
Looks delicious & sharkie was looking over your shoulder watching you cut the chives.
It’s amazing! We love it- good catch! 🙂
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.
and 6:19 again. I forgot to add Sharky in the previous comment.
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!
Seriously, my favorite side dish. This recipe is amazing! I am definitely making these for Thanksgiving!
Great choice! It’s amazing, we love it!
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
Thank you, Christine! I hope you both love this recipe!
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
You caught him! 🙂
I hope you enjoy this recipe, Christine.
I found sharky peeking around the counter when you walked away after grating the potatoes.
this recipe has made this dish super easy to make and just as delicious! thank you so much for sharing
You’re very welcome! I’m glad you enjoy it.
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