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This creamy Au Gratin Potatoes recipe features tender Yukon gold potatoes baked in a rich cheese sauce made with Gruyère, milk, and cream. Perfect as a comforting side dish for holidays, family dinners, or special occasions. Easy to prepare with simple ingredients, this classic baked potato casserole is topped with melted golden cheese for a deliciously crispy finish.

Ingredients

5 Tbsp unsalted butter, divided
¼ cup all-purpose flour
2½ cups milk (any variety)
½ cup heavy whipping cream
1¼ tsp fine sea salt, or to taste
¼ tsp freshly ground black pepper
1 tsp onion powder
½ tsp garlic powder
2 cups grated Gruyère cheese (or white cheddar), divided (about 6 oz)
3 lbs Yukon gold potatoes, scrubbed (peeled or unpeeled)
Chopped fresh chives, for garnish (optional)

Instructions

1. Prep the Oven and Dish

Preheat your oven to 350°F (175°C).
Use 1 Tbsp of butter to grease a 3-quart (9×13-inch) casserole dish.

2. Make the Cheese Sauce

In a large pot or Dutch oven over medium heat, melt the remaining 4 Tbsp butter.
Whisk in the flour and cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the milk, followed by the cream.
Stir in salt, black pepper, onion powder, and garlic powder. Continue whisking until the sauce thickens.
Remove from heat and stir in half of the grated cheese until melted and smooth.

3. Prepare the Potatoes

Peel the potatoes if desired.
Slice thinly, about ⅛ inch thick. A food processor or mandoline can make this faster and more consistent.

4. Assemble and Bake

Stir the sliced potatoes into the cheese sauce to coat evenly.
Spread the mixture into the prepared baking dish and top with the remaining grated cheese.
Cover tightly with aluminum foil and bake for 60 minutes.
Remove foil and bake for an additional 15–30 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
For extra browning, broil for 1–2 minutes, watching closely to prevent burning.
Let rest for 15 minutes before serving. Garnish with chives and freshly ground black pepper, if desired.

Why You’ll Love This Recipe

Creamy, cheesy layers with a perfectly golden top
Made from simple, wholesome ingredients
Elegant enough for holidays, yet easy enough for everyday dinners
Customizable with your favorite cheeses and seasonings
A comforting side dish that pairs well with almost any main course

Tips

Slice potatoes evenly for consistent cooking—⅛ inch is ideal.
Use Gruyère for its nutty flavor and smooth melt, or try white cheddar for a sharper bite.
Letting the dish rest before serving helps the sauce thicken and hold its shape.
To save time, slice potatoes in advance and store in cold water (drain and pat dry before using).
Use whole milk or 2% for best texture—avoid fat-free options.

Variations and Substitutions

Swap Gruyère for sharp cheddar, fontina, or Monterey Jack.
Add crisp cooked bacon or sautéed onions between layers for more flavor.
Try a dash of nutmeg or thyme in the sauce for a subtle twist.
Use red potatoes or russets if Yukon golds are unavailable (adjust slicing and baking time accordingly).
Add a crunchy topping of breadcrumbs or crushed Ritz crackers mixed with butter in the final 15 minutes.

FAQs

Can I make this dish ahead of time?
Yes, assemble up to 1 day in advance. Cover and refrigerate. Let come to room temp before baking or increase bake time slightly.

Do I have to peel the potatoes?
No. Yukon gold potatoes have thin, tender skins and work well unpeeled. Peeling is optional based on texture preference.

Why are my potatoes still firm after baking?
They may be sliced too thick, or the oven may not be hot enough. Bake longer uncovered and check doneness with a fork.

Can I freeze leftovers?
Yes, though the texture may change slightly. Cool completely, portion into airtight containers, and freeze for up to 2 months.

Serving and Suggestions

Serve alongside roast beef, chicken, ham, or pork tenderloin
Add a green salad or steamed vegetables to round out the meal
Excellent for holiday dinners, potlucks, or Sunday family meals
Leftovers reheat well and make a great addition to breakfast with eggs