Easy Au Gratin Potatoes Recipe

Last Updated on July 23, 2024 by Alice Benny

Whether you want to make au gratin potatoes or have lots of potatoes and want to make something with them, this recipe is the answer. It uses ingredients you may already have. You can improvise as well because it’s a forgiving recipe.

Pull out your oven-safe dish, and use enough potatoes so it fills the dish. You can make these potatoes in an 8×8, 9×9, 8×10, or 9×12 casserole dish. I make as many potatoes as I have and use the appropriate-sized dish. 

Keep reading to learn how to make au gratin potatoes. They are delicious and easy to make with just 10 minutes of prep time.

Au Gratin Potatoes Recipe

You can use any potatoes when making them au gratin style. My favorite is to use Yukon gold potatoes or gold potatoes — whatever my grocery store has. They are smaller than russet potatoes, and for me easier to deal with because they are typically cleaner when I buy them. I don’t have to peel them entirely like I tend to do with russets. You can also use red potatoes. 

It’s your choice to peel them or leave the peel intact. The most important thing is to scrub them to clean off the dirt and pesticides. Remove potato eyes and any green areas. Slice them so they are about the same size. If you want to make fast au grain potatoes, you can cut them in small chunks instead of slicing.  

The more potatoes you use, the more butter, milk, and cheese you will need. All of these ingredients go together very well, so if you don’t have enough, use what you have. What I love about making au gratin potatoes, is it’s hard to mess up!

Ingredients

• 6 – 8+ potatoes, depending on the size of your dish and potatoes
• 4 tablespoons butter (¼ stick butter)
• 1 onion
• 4 tablespoons (¼ cup) all-purpose flour or one-to-one gluten free flour
• 2 cups milk
• 2½ cups cheddar cheese, gruyere cheese, Mexican cheese blend, etc.
• 1½ teaspoons salt
• ¼ teaspoon pepper
• Vegetable oil for greasing casserole dish

How to Make Au Gratin Potatoes

1. Preheat oven to 350 degrees F.
2. Grease casserole dish with butter or vegetable oil.
3. Wash and chop onion.
4. Put butter in saucepan on medium low and melt.
5. Add onion and cook for 2 minutes.
6. While onion is cooking, wash and cut potatoes. Discard brown spots. There is no need to peel the potatoes but you can if you want to. Put them in casserole dish.
7. Add in flour. Use one-to-one gluten free flour if want gluten free au gratin potatoes. Stir with onions.
8. Add salt and pepper.
9. Slowly pour in milk. Cover pan so milk heats. Cook for about 2 minutes. Mixture should be bubbling.
10. Stir until mixture thickens. Remove from heat.
11. Mix in cheese. Stir until combined. 
12. Pour cheese and milk mixture on top of potatoes. Mix so the potatoes are combined with the cheese and milk mixture.
13. Cover casserole dish with aluminum foil or oven-safe plastic cover (if you own). Bake 50 minutes.
14. Remove foil and bake uncovered for an additional 10 minutes.
15. Remove from oven, and check for doneness. 

Notes

• If you use an 8×8 or 9×9 casserole dish, reduce oven time to 40 minutes. Uncover and check for doneness. You may need to cook for an additional 10 minutes. 
• If you don’t have a yellow or white onion, you can chop up scallions instead. Or combine them for a savory and visually appealing bite.
• Add herbs and spices if you wish. You can add rosemary, thyme, and sage. If you grow herbs at home, use them liberally. Nothing tastes better! Garlic also goes well with potatoes, cheese, and onion.

Serving

I think these cheesy potatoes taste even better the next day once the flavors have melded. Serve them as a side dish for brunch, lunch, or dinner. Many families enjoy potatoes au gratin for holidays, Sunday dinners, and more. This is also a great homemade casserole to bring to a potluck or evening out.

Potatoes au gratin go well with hearty or light meat dishes, such as chicken, beef, pork, and leg of lamb. Serve with a green salad and rolls, and you are set. You can also serve alongside cooked vegetables such as glazed carrots, roasted turnips, turnip greens, or broccoli. 

Storing

Store au gratin potatoes in an air-tight container for 3 – 5 days in the refrigerator. They make great leftovers and pack easily for lunch the next day. You can also freeze them in a freezer bag or sealed container for up to 3 months. 

Making Au Gratin Potatoes

If you grow potatoes at home, making homemade au gratin potatoes is a great way to enjoy them. I love serving this dish when I have guests or family staying with me because I can make it in advance, and warm it up in the oven.

Potatoes au gratin are economical to make, especially if you buy the cheese on sale. You’ll often find potatoes on sale, especially around Thanksgiving. This is a traditional side dish, perfect for holidays and all year. 

I mentioned I like using gold or Yukon gold potatoes. They are usually cleaner than other potatoes, and I find them easier to slice than larger potatoes. I learned there is a difference between Yukon gold and gold potatoes. Both have yellow flesh but Yukons are crosses between yellow and white potatoes. You can use any you want as they have similar profiles regarding starch content.

It’s awesome you are taking the time to cook at home. This is a casserole dish you can prepare in advance, and bake when you need it, or you can bake it and refrigerate it until you need it. 

I hope you found this au gratin recipe easy to make and even better to enjoy! Learn how to grow potatoes in 5 gallon buckets or about planting potatoes in containers for your own homegrown tubers. 

Print

Au Gratin Potatoes

This au gratin potatoes recipe is forgiving and uses only 6 ingredients (plus salt & pepper)! Slice potatoes and put them in a casserole dish while the other ingredients are cooking on the stovetop. Combine ingredients, and put in oven. Potatoes au gratin is an easy side dish.

Course Side Dish

Cuisine American

Keyword au gratin potatoes, au gratin potatoes recipe, easy au gratin potatoes, recipe for au gratin potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 8

Ingredients

• 6 – 8+ potatoes depending on the size of your dish and potatoes
• 4 tablespoons butter ¼ stick butter
• 1 onion
• 4 tablespoons ¼ cup all-purpose flour
• 2 cups milk
• 2½ cups cheddar cheese or gruyere cheese, Mexican cheese blend, etc.
• 1½ teaspoons salt
• ¼ teaspoon pepper
• Vegetable oil or butter to coat casserole dish

Instructions

• Preheat oven to 350ºF.
• Lightly coat bottom and sides of casserole dish.
• Wash and chop onion.
• Put butter in pan on medium low and melt. Add onion and cook for 2 minutes.
• In the meantime, wash and slice potatoes. Put in casserole dish.
• Add flour, salt, and pepper, and combine with onions.
• Slowly pour in milk. Cover pan so milk heats. Cook for 2 minutes or until boiling.
• Stir until mixture thickens. Remove from heat.
• Add in cheese, and combine.
• Pour mixture on top of potatoes. Combine so the potatoes are covered.
• Cover casserole dish with aluminum foil or oven-safe plastic cover. Bake for 50 minutes (less if using 8×8 or 9×9).
• Remove foil and continue cooking an additional 10 minutes.
• Remove from oven, and check for doneness with a fork. Return to oven if potatoes are not tender.
• Serve.

Notes

When butter is warming, chop the onion. When the mixture is cooking, slice the potatoes.

Potatoes au gratin are delicious on their own, or you can add rosemary, sage, thyme, garlic powder, or ham, bacon, etc.

Store in fridge covered for 3 – 5 days.