There’s something wonderfully comforting about the rich, cheesy layers of a classic creamy au gratin potatoes recipe. It’s like a warm hug on a plate that pairs beautifully with almost any main dish. Once you make this, you’ll see why it’s such a beloved favorite in my kitchen and hopefully yours, too!

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 Creamy Au Gratin Potatoes Recipe
Top Tip
How to Serve Creamy Au Gratin Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Au Gratin Potatoes Recipe

Why You'll Love This Recipe

This creamy au gratin potatoes recipe is special because it hits all the right notes: luscious creaminess, the perfect cheese blend, and tender slices of Yukon Gold potatoes that melt in your mouth. Honestly, it’s my go-to comfort side that always impresses guests.

Perfectly Creamy Sauce: The blend of cheddar, Gruyere, and Parmesan makes the sauce irresistibly smooth and flavorful.
Easy Layering: Thinly sliced potatoes and onions create the ideal texture that balances softness with a slight bite.
Family-Friendly: This recipe always gets rave reviews from kids and adults alike — it’s a crowd-pleaser for holidays or weeknight dinners.
Make-Ahead Friendly: You can prep it in advance, making your mealtime less hectic and more relaxed.

Ingredients & Why They Work

Each ingredient in this creamy au gratin potatoes recipe has a purpose to build that signature rich, cheesy flavor and perfect texture. You’ll want to pick fresh Yukon Gold potatoes for their creamy texture and subtle buttery flavor, and freshly shredded cheeses for the best melt and taste.

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 waxy yet creamy texture holds up beautifully when baked without turning mushy.
Yellow Onion: Adds a subtle sweetness and depth of flavor without overpowering the dish.
Unsalted Butter: Essential for starting the creamy roux that thickens the sauce smoothly.
Garlic: Adds aromatic warmth — I always recommend using fresh minced garlic for the best flavor.
All-Purpose Flour: The thickening agent for the creamy sauce, creating that velvety texture.
Whole Milk: Provides richness without heaviness, balancing the cheese perfectly.
Kosher Salt & Black Pepper: Simple seasoning to enhance every flavor layer.
Cheddar Cheese: Sharpness and tang that complement the milder cheeses.
Gruyere Cheese: The melty, nutty cheese that gives au gratin potatoes their classic flair.
Parmesan Cheese: Adds a salty crust and extra umami punch when baked on top.

📝

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 experimenting a bit with this creamy au gratin potatoes recipe — it’s flexible enough to suit your taste or dietary needs. Feel free to swap cheeses or add herbs to make it your own.

Variation: Sometimes I use smoked cheddar for a subtle smoky depth that’s divine with roasted meats.
Herbs: Adding fresh thyme or rosemary into the sauce adds a lovely aromatic layer I always enjoy in cooler months.
Dairy-Free Option: I’ve tried unsweetened almond milk and vegan cheese versions; while not quite as rich, they still satisfy that craving.
Make it Spicy: A pinch of cayenne or smoked paprika stirred into the sauce wakes it up with a gentle kick.

Step-by-Step: How I Make Creamy 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 and Layer Your Potatoes and Onions

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with butter — this helps prevent sticking and adds subtle richness. Thinly slice your Yukon Gold potatoes and yellow onion, aiming for about ⅛ inch thickness. I find a mandoline slicer is a game-changer for speed and consistency, especially when prepping multiple potatoes. Layer the potatoes and onions evenly in the baking dish, alternating for an even cook and flavor.

Step 2: Make the Creamy Cheese Sauce

Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, add the minced garlic and cook just until fragrant — about 30 seconds, no browning. Next, sprinkle in the all-purpose flour, whisking constantly for about a minute until the mixture turns golden and slightly nutty — this is your roux. Slowly pour in the whole milk, whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer; it should thicken nicely. Remove from heat and stir in salt, pepper, cheddar cheese, and ¾ cup of Gruyere until beautifully melted and silky.

Step 3: Combine and Bake

Pour your luscious cheese sauce over the layered potatoes and onions, making sure every piece gets coated. Cover the dish tightly with foil and bake for about 45 to 60 minutes. You’ll know the potatoes are ready when a knife easily pierces through the center, and the bubbling sauce is irresistible. In the last 15-20 minutes, remove the foil and sprinkle the remaining Gruyere and Parmesan cheeses on top. Let the cheese melt and turn golden. If you like, pop it under the broiler for 1-2 minutes for a perfectly browned, crispy top—just watch it closely so it doesn’t burn!

Top Tip

I’ve made this dish dozens of times, and a few little tricks really make it stand out. Here are my best tips from experience to help you get that perfect creamy au gratin texture every time:

Even Slicing: Using a mandoline keeps potato slices uniform so they cook evenly — thick or uneven slices can lead to some pieces being underdone or mushy.
Don’t Skip the Roux: Cooking the flour with butter before adding milk prevents a floury taste and ensures silky sauce.
Use Fresh Shredded Cheese: Pre-shredded cheese often contains additives that prevent melting smoothly — shredding your own makes a huge difference.
Cover While Baking: Keeping the dish covered traps steam and cooks potatoes through tenderly; removing the cover at the end crisps up the top beautifully.

How to Serve Creamy Au Gratin Potatoes Recipe

Creamy Au Gratin Potatoes - Serving Suggestion

Garnishes

I often sprinkle a little freshly chopped parsley or chives on top just before serving. It adds a fresh pop of color and a mild oniony brightness that balances the richness of the dish perfectly.

Side Dishes

This creamy au gratin potatoes recipe pairs wonderfully with roast chicken, ham, or beef. It’s also fantastic alongside steamed green beans or roasted Brussels sprouts for a complete, comforting meal.

Creative Ways to Present

For special occasions, I sometimes bake individual portions in small ramekins and serve them as elegant side dishes. You can also garnish with crispy fried shallots for an irresistible texture contrast that guests love.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. When refrigerated, the sauce thickens up, so it’s normal if it seems less creamy at first—just allow a little extra time when reheating.

Freezing

I’ve frozen this dish successfully—just cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers covered in a 350°F oven for about 20-25 minutes until warmed through. If the sauce seems a bit thick, a splash of milk stirred in before heating helps revive that creamy goodness. Avoid microwaving if you can; baking brings back that delicious baked texture and flavor.

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

You can, but Yukon Golds are ideal due to their balance of creaminess and firmness. Russets may become too mushy, while waxy red potatoes might not absorb the sauce as well.

How do I make the sauce lactose-free?

To make a lactose-free version, substitute the whole milk with lactose-free milk or unsweetened plant-based milk, and use lactose-free cheeses or dairy-free cheese alternatives. Note that texture and flavor might change slightly.

Why should I cover the dish with foil during baking?

Covering traps steam and helps cook the potatoes evenly and tenderly without drying out the dish. Removing the foil at the end allows the cheese on top to brown and crisp up nicely.

Can I prepare this recipe ahead of time?

Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. This makes for an easy meal prep and enhances the flavors as they meld together.

Final Thoughts

This creamy au gratin potatoes recipe is one of those timeless dishes that feels like home every time I make it. The layers of tender potatoes wrapped in a rich, cheesy sauce never fail to bring smiles around the dinner table. Give it a try—you might find it becomes your new favorite side for holidays, special family dinners, or any time you want a little extra comfort in your meal.