Author: Learn how to make homemade Potatoes Au Gratin. This recipe features a cheesy sauce using simple ingredients like garlic, milk, and cheese, without using any heavy cream. Potatoes Au Gratin is a great make-ahead dish that can be prepped and put into the fridge to bake within 2 days!
My family DEVOURS this dish, and I’m sure your family will love it just as much. It was a favorite of my husband’s when he was growing up, so I try to make it as often as I can for him now.
And one of my favorite features of this dish is that it can be made a couple of days in advance, and popped into the oven when you are ready for it. When you are putting together an entire homemade meal, the ability to prep something ahead of time is a major bonus!
Easy Homemade Potatoes Au Gratin
Raise your hand if you like potatoes? Do you like cheese? Yeah, for most of us, our hands shot up before we even fully registered what we were being asked. People love their cheese and potatoes! My family is no exception to this rule! That’s why Potatoes Au Gratin is the perfect side dish. :-)
Packed with a creamy sauce, this dish has a lovely balance of decadence and ease! While it may seem like a fancy side dish, it’s actually quite easy to pull together!
Best Tips for Potatoes Au Gratin
When I first decided I wanted to learn this recipe from my husband’s childhood (one that I didn’t grow up with!) I thought it was going to be very time-consuming to make… but it’s not! Here are a few of the tips I keep in mind to make it as simple as possible.
- Use the Right Potato – For Potatoes Au Gratin, it’s best to use a starchy potato that will hold its shape. Yukon Gold Potatoes and Russets are both great options!
- Slice them THIN – It’s best to slice potatoes for Potatoes Au Gratin thin. Usually, 1/8 inch to 1/4 inch will do the trick. If your potatoes are too thick, this dish will take longer to cook. I use a mandolin slicer for this, and it takes about 2 minutes. It will take longer if you are doing it by hand! If you need a really good mandolin, this is the one I’ve used for over a decade! It’s more expensive than the cheap ones on Amazon, but it’s the best one I’ve found if you’re going to be using it often!
- Keep Them from Turning Brown – If you are cutting a large quantity of potatoes before you arrange them in your baking dish, consider submerging your cut slices in cool water. This will prevent your potatoes from turning brown and ensure your dish comes out beautifully.
How to Make Potatoes Au Gratin in Advance
This dish can easily be made ahead of time!
Just make and assemble the Potatoes Au Gratin dish as indicated below, but stop short of baking. Cover with cling wrap and press the wrap tightly to the top of the casserole (to avoid the potatoes discoloring). Keep in the fridge for up to 48 hours. Remove cling wrap and bake as normal.
This makes it a great dish for holiday meals!
Even More Potato Recipes to Try Next
If you love potatoes, here are a few more of our favorite potato dishes for you to enjoy next!
- The BEST Homemade Mashed Potatoes
- Creamy Baked Potato Soup
- Perfect Homemade French Fries
- Loaded Potato Taco Bowl
Potatoes Au Gratin
Ingredients
- 2 pounds potatoes, thin sliced
- 8 oz shredded cheddar
- 2 cups milk
- 1/2 cup butter
- 1 tbsp flour (we use einkorn flour)
- 1/2 tbsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F.
- In a medium sauce pan, melt butter. Once the butter is melted, add the milk and flour. Whisk over low-medium heat until it thickens.
- Remove from heat and add spices.
- In an 8 x 8 casserole dish, add 1/3 of the potatoes in an even layer. Pour 1/3 of the sauce over the potatoes, sprinkle 1/3 of the cheese evenly.
- Repeat this layering process two times and finish with a cheese layer.
- Bake for about an hour or until potatoes are tender and cheese is browned on top.
Notes
Best Tips for Potatoes Au Gratin
When I first decided I wanted to learn this recipe from my husband’s childhood (one that I didn’t grow up with!) I thought it was going to be very time-consuming to make… but it’s not! Here are a few of the tips I keep in mind to make it as simple as possible.- Use the Right Potato – For Potatoes Au Gratin, it’s best to use a starchy potato that will hold its shape. Yukon Gold Potatoes and Russets are both great options!
- Slice them THIN – It’s best to slice potatoes for Potatoes Au Gratin thin. Usually, 1/8 inch to 1/4 inch will do the trick. If your potatoes are too thick, this dish will take longer to cook. I use a mandolin slicer for this, and it takes about 2 minutes. It will take longer if you are doing it by hand! If you need a really good mandolin, this is the one I’ve used for over a decade! It’s more expensive than the cheap ones on Amazon, but it’s the best one I’ve found if you’re going to be using it often!
- Keep Them from Turning Brown – If you are cutting a large quantity of potatoes before you arrange them in your baking dish, consider submerging your cut slices in cool water. This will prevent your potatoes from turning brown and ensure your dish comes out beautifully.
Nutrition
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