When it comes to cheesy comfort food, Au Gratin Potatoes (or as some call them, Scalloped Potatoes) are always a winner. This recipe layers tender Yukon Golds with a creamy spiced sauce and perfectly melted Gruyère cheese for a side dish that’s rich, cozy, and just a little fancy. It’s perfect for holidays, family dinners, or anytime you want something that’ll have everyone asking for seconds.
What are Au Gratin Potatoes?
Au Gratin Potatoes are thinly sliced potatoes baked in a rich, creamy sauce with layers of melted cheese until golden and bubbly. While traditional scalloped potatoes are made without cheese, Au Gratin Potatoes lean fully into the creamy, cheesy goodness we all love. No matter what you call them, one bite and you’ll call them delicious!
Recipe Ingredients
Here’s everything you’ll need to make these rich, creamy, cheesy potatoes:
- Yukon Gold Potatoes: My go-to for their buttery flavor and ideal starch level. They stay tender without falling apart and soak up that cheesy cream sauce beautifully.
- Gruyère Cheese: Melts like a dream and adds a nutty, slightly sweet depth that really sets this dish apart. It’s a classic choice for au gratin—and for good reason.
- Parmesan Cheese: Salty, savory, and packed with umami. It brings extra flavor to the sauce and gives the top layer that golden, crave-worthy finish.
For the Spiced Cream Sauce:
- Heavy Whipping Cream: Rich and indulgent—this is what makes the sauce so luscious. It’s not the time for light cream or milk.
- Yellow Onions: Once sautéed, they bring a gentle sweetness and savory base to the sauce. They melt right in and build flavor from the start.
- Bay Leaves: Just two or three go a long way in adding subtle depth and warmth as the cream simmers, taking the sauce from good to gourmet. Don’t skip them!
- Garlic: Freshly minced for bold, aromatic flavor. A must-have in any good cream sauce.
- Dried Parsley: Adds a touch of herbiness and color without overpowering the sauce.
- Dried Thyme: Earthy and slightly minty, it balances out the richness of the cream and cheese.
- Paprika: Adds a gentle warmth and hint of color. It’s subtle, but it makes a difference.
- Ground Nutmeg: Just a pinch adds that classic cozy note you didn’t know you needed—trust me, it works.
- Salt: Essential for seasoning every layer and bringing out the best in all the ingredients.
- Black Pepper: Adds just the right amount of bite to cut through the creaminess.
- Parmesan Cheese (in the sauce): Melts right in and deepens the flavor. Paired with Gruyère, it takes the cheesy richness to the next level.
Step-by-Step Instructions
Step One: Preheat the Oven - Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter. Slice yukon gold potatoes into 1/8 to 1/4 inch thick slices.
Step Two: Sauté the Onions and Garlic - In a large skillet or saucepan, melt the butter over medium heat. Add the sliced onions and cook for about 8 minutes, until soft and translucent. Stir in the garlic and sauté for another minute, just until fragrant.
Step Three: Make the Roux - Sprinkle flour over the onion and garlic mixture, stirring constantly for 1–2 minutes to cook off the raw flour taste.
Step Four: Prepare the Sauce - Slowly whisk in the heavy cream until smooth. Add the bay leaves, parsley, thyme, paprika, nutmeg, salt, and pepper. Let it cook for a few minutes, stirring often, until slightly thickened. Remove from heat and stir in 1 ½ cups of Gruyère and ½ cup of Parmesan until melted and silky.
Step Five: Layer the Potatoes - Spoon a thin layer of the cream sauce into the bottom of the baking dish. Add half of the sliced potatoes in an even layer. Pour half of the cheese sauce over top, spreading it evenly. Lightly sprinkle with Parmesan, salt, and pepper. Repeat with the remaining potatoes and sauce, using a spatula to get every last bit.
Step Six: Top with Cheese - Finish by sprinkling the remaining Gruyère cheese over the top.
Step Seven: Bake - Cover the dish tightly with aluminum foil and bake for 45–50 minutes. Remove the foil and bake uncovered for another 30–45 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.
Step Eight: Rest and Serve - Let the dish rest for 20 minutes before serving. This allows the sauce to set and makes it easier to slice and serve.
Frequently Asked Questions
Although the two names are often used interchangeably, the difference comes down to cheese. Traditional scalloped potatoes are made with a creamy sauce but skip the cheese, while Au Gratin Potatoes are all about those luscious layers of cheese, making them extra indulgent. With cream, butter, and cheese as the stars, Au Gratin Potatoes are the definition of comfort food—and they’re always my first choice!
The best potatoes for Au Gratin Potatoes (or scalloped potatoes) are Yukon Gold or you can also use Russet potatoes. Both varieties have enough starch to help thicken the creamy sauce while baking, and they turn wonderfully soft and tender. Avoid waxy potatoes, as they don’t soften as well and may not achieve the same melt-in-your-mouth texture.
To avoid curdling, use starchy potatoes like Yukon Gold or Russets. They help stabilize the sauce during baking. Also, keep the cream at a gentle simmer while preparing the spiced cream sauce and avoid boiling it, which can cause separation.
Yes! Assemble the dish up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature and follow the baking instructions.
The key is to slice your potatoes as evenly as possible—aim for 1/8 to 1/4 inch thick. A mandoline slicer works wonders for consistency and makes the process quick and easy. Even slices ensure every layer cooks perfectly.
Expert Tips & Tricks
- Simmer for Flavor: Letting the cream simmer with the herbs and spices ensures every layer is infused with delicious flavor.
- Slice Thinly: Thin, uniform slices (⅛ inch) are key for even cooking and a tender texture.
- Shred Your Own Cheese: For the creamiest, smoothest results, always shred cheese yourself rather than using pre-shredded cheese. Pre-packaged shredded cheese often contains additives that prevent it from melting as beautifully, so a little extra effort here makes a big difference!
- Don’t Skip the Resting Time: This allows the layers to set and the flavors to meld together.
Variations & Pairings
- Cheese Options: While Gruyere is a classic choice, you can substitute it with sharp cheddar or even smoked gouda for a unique twist.
- Add Bacon: Take your Au Gratin Potatoes to the next level of savory goodness by mixing in 6–8 ounces of cooked, chopped bacon. You can stir it into the spiced cream sauce or sprinkle it over the potato layers before adding the sauce. Either way, it’s a delicious upgrade that’s sure to impress!
- Add a Crunchy Topping: If you’re craving a crispy finish, sprinkle breadcrumbs or crushed Ritz crackers over the top of your potatoes before baking. This simple addition creates a golden, crunchy topping that perfectly complements the creamy layers underneath.
- Pairings: Serve with french onion chicken, glazed ham, or a fresh caesar salad to round out your meal.
Making Ahead, Storing & Freezing
Make Ahead:
If you're making this for a dinner party or holiday gathering, the kitchen can get busy. This creamy potato side dish is perfect to prep ahead—especially when you want to keep things stress-free. Here’s how to do it:
- Assemble and bake the au gratin potatoes as directed in the recipe.
- Allow the dish to cool completely to room temperature.
- Cover tightly and refrigerate for up to 2 days. Pro Tip: You can technically refrigerate for up to 4 days, but for the best flavor and texture, I recommend serving within 2 days of making ahead.
- When it’s time to serve, let the dish sit at room temperature while preheating the oven to 350°F. Bake, covered, for about 30 minutes, or until heated through.
Storing:
Got leftovers? Store them in an airtight container in the fridge for up to 4 days.
To Reheat:
Cover with foil and bake at 350°F until thoroughly reheated.
Freezing:
You can freeze Au Gratin Potatoes, but the texture of the cream can change upon thawing. Cream-based sauces have a tendency to separate and become grainy after being frozen and reheated, which can affect the smooth, creamy texture we all love in this dish.
To minimize texture issues:
- Bake the potatoes fully before freezing.
- Let the dish cool completely before wrapping it tightly in plastic wrap and foil to prevent freezer burn.
- When you’re ready to serve, thaw the dish overnight in the fridge, then reheat it covered in the oven at 350°F until warmed through.
While freezing is an option, I recommend enjoying Au Gratin Potatoes fresh for the best flavor and texture!
This is the ultimate potato side dish for any holiday table or Sunday dinner. Save this recipe, share it with your loved ones, and please let me know in the comments if you give it a try! And if you’re looking for more cozy holiday inspiration, here are a few more potato side dishes to love:
- Cheesy Hashbrown Casserole – Creamy, comforting, and always a hit at potlucks or brunch spreads.
- Creamy Garlic Mashed Potatoes – Fluffy, buttery, and full of roasted garlic flavor—classic and reliable. These mashed potatoes were actually part of a full make-ahead dinner party menu I shared in my Winnipeg Sun column—they’re a holiday favorite around here!
- Twice Baked Potatoe Casserole – Loaded with cheese, sour cream, and green onions for the ultimate indulgent bite.
The Best Au Gratin Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold peeled and sliced into ⅛ slices (approx 8 large yukon gold potatoes)
- 3 cups Gruyere cheese grated and divided
Spiced Cream
- 2 ½ cups heavy whipping cream
- 2 large yellow onion thinly sliced
- 3 bay leaves
- 8 garlic cloves minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup parmesan cheese freshly grated
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter.
- Sauté the Onions and Garlic: In a large skillet or saucepan, melt the butter over medium heat. Add the sliced onion and sauté until softened and translucent, about 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
- Prepare the Sauce: Gradually whisk in the heavy cream ensuring a smooth mixture. Add the bay leaves, parsley, thyme, paprika, nutmeg, salt, black pepper. Cook over medium heat, stirring frequently, until the sauce slightly thickens. Remove from heat and stir in 1 ½ cup of the Gruyère cheese and a 1/2 cup of grated parmesan cheese until melted and smooth.
- Layer the Potatoes: Spoon a thin layer of the cream sauce into the bottom of the baking dish. Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly to coat them. Lightly sprinkle grated Parmesan cheese over the top and an additional sprinkle of salt and pepper on this layer. Repeat with the remaining potato slices and cheese sauce, using a spatula to scrape out every last drop. Finish with another light, even sprinkle of grated Parmesan cheese, salt and pepper.
- Top with Cheese: Sprinkle the remaining Gruyère cheese over the top.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 - 50 minutes. Remove the foil and continue baking uncovered for 30-45 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
- Rest and Serve: Let the dish rest for 20 minutes after removing it from the oven to allow the sauce to thicken and set.
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