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Cheesy Au Gratin Potatoes Recipe Easy Homemade 5-Step Guide

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A rich, creamy, and indulgent cheesy au gratin potatoes recipe featuring tender potatoes soaked in velvety cheese sauce topped with a golden crust. Perfect for family dinners, holidays, or any occasion.

Ingredients

Scale
  • 2 pounds (900g) russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Gruyère cheese
  • 2 cups (480ml) whole milk (can substitute half-and-half for extra richness)
  • 3 tablespoons (45g) unsalted butter, softened
  • 3 tablespoons (24g) all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder (optional)
  • A pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish)

Instructions

  1. Peel and slice 2 pounds (900g) of potatoes into thin, even 1/8 inch (3mm) slices. Place the slices in a large bowl of cold water to remove excess starch, then drain and pat dry with paper towels.
  2. In a medium saucepan over medium heat, melt 3 tablespoons (45g) butter. Stir in 3 tablespoons (24g) all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
  3. Gradually whisk in 2 cups (480ml) whole milk, whisking constantly until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon and be creamy but not too thick.
  4. Remove the sauce from heat. Stir in 2 cups (200g) shredded sharp cheddar, 1 cup (100g) shredded Gruyère, 2 minced garlic cloves, 1 teaspoon onion powder (optional), a pinch of nutmeg, salt, and freshly ground black pepper to taste until cheese melts and sauce is silky.
  5. Preheat oven to 375°F (190°C). Butter a 9×13 inch (23×33 cm) baking dish. Layer half of the potato slices evenly, pour half the cheese sauce over them, then repeat with remaining potatoes and sauce.
  6. Cover the dish tightly with foil and bake for 45 minutes. Remove foil and bake another 20-25 minutes until top is golden brown and bubbling. A knife inserted should slide easily through the potatoes.
  7. Let the dish cool for 10 minutes before serving. Sprinkle chopped fresh thyme or parsley on top for garnish.

Notes

If sauce gets too thick while cooking, add a splash of milk to loosen it. Resting the dish before serving helps layers set for easier cutting. Use a mandoline for uniform potato slices or slice as thinly as possible by hand. Cover with foil during most of baking to keep moisture, then uncover to brown the top. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use plant-based milk and vegan cheese alternatives.

Nutrition

Keywords: cheesy au gratin potatoes, cheesy potatoes, au gratin recipe, comfort food, holiday side dish, easy potato recipe

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