There’s nothing quite like a dreamy, cheesy casserole bubbling fresh from the oven, and this Cheesy Au Gratin Potatoes Recipe is exactly that kind of comfort food gem. It’s rich, creamy, and packed with layers of tender potatoes and melty cheese that just melt in your mouth — totally worth every minute of prep and baking time.

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

Why You'll Love This Recipe

I’ve made quite a few versions of au gratin potatoes over the years, but this cheesy and creamy take feels like the best balance of flavors and textures. It’s also easier than you might think — simple steps turn humble potatoes into a show-stopping side dish for any occasion.

Decadently Cheesy: The combination of cheddar, gruyere, and parmesan cheeses brings a depth of flavor and irresistible creaminess.
Simple Ingredients: You probably already have most of what you need in your kitchen, making it convenient and budget-friendly.
Comfort Food Classic: It works perfect as a holiday side dish or a cozy weeknight dinner addition.
Customizable: Easily tweak the seasonings or cheese blend to suit your taste or what’s on hand.

Ingredients & Why They Work

This dish relies on simple, fresh ingredients that blend perfectly for creamy, indulgent au gratin potatoes. The right cheese and potato variety make all the difference, and I always recommend using Yukon Gold potatoes for their buttery flavor and smooth texture.

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 texture holds up well during baking without falling apart.
Yellow Onion: Adds a mild sweetness that complements the cheese beautifully.
Unsalted Butter: Used to build the roux and grease the pan, ensuring a silky sauce and no sticking.
Garlic: A subtle touch of flavor to elevate the richness without overpowering.
All-purpose Flour: Thickens the sauce into that classic creamy consistency.
Whole Milk: Adds richness and helps create the tender potato texture.
Kosher Salt & Black Pepper: Season thoughtfully to balance the creamy sauce perfectly.
Cheddar Cheese: Sharpness and a classic cheesy flavor that melts smoothly.
Gruyere Cheese: Nutty and melts beautifully, it’s a must for that authentic au gratin taste.
Parmesan Cheese: Adds a savory finish and a slightly crisp topping when baked.

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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 making this recipe just as written, but there are plenty of ways to make it your own. Whether you want to add a spicy kick, use dairy alternatives, or experiment with different cheeses, this is a flexible classic that welcomes creativity.

Variation: I’ve tried swapping out gruyere for fontina or adding a sprinkle of smoked paprika for a smoky twist — both turn out delicious and unique.
Dairy-Free Option: Use a combination of plant-based milk and vegan cheese, but keep in mind the texture will differ slightly.
Extra Veggie Boost: Layer in thinly sliced mushrooms or spinach between the potato slices for added nutrition and flavor.

Step-by-Step: How I Make Cheesy 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 the Potatoes and Onions

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan with butter. Thinly slice your Yukon Gold potatoes and yellow onion — I find slicing them uniformly helps everything cook evenly. Then layer the potatoes and onions neatly in the prepared dish. This layering sets up the beautiful texture you’re aiming for, so take your time here; it’s worth it.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan over medium heat, melt the butter and add the minced garlic. Cook just until it becomes fragrant, about 30 seconds — don’t let it brown or burn. Sprinkle in the flour and whisk continuously for about a minute until it turns golden and smells nutty — this is your roux, the base for the sauce. Slowly whisk in the whole milk, going gradually to avoid lumps, then bring it to a gentle simmer until it thickens.

Once thickened, remove from heat and stir in the salt, pepper, cheddar, and ¾ of the gruyere cheese. Keep whisking until everything melts into a smooth, velvety sauce.

Step 3: Combine and Bake

Pour this luscious sauce evenly over the potato and onion layers. Cover the dish tightly with foil — this traps the steam and helps your potatoes cook tender. Pop it in the oven for 45 to 60 minutes, depending on how thin you sliced the potatoes — pierce the center with a knife to check if they’re fork-tender.

Step 4: Final Cheese Topping and Broil

Remove the foil carefully and sprinkle the remaining gruyere cheese along with the parmesan on top. Return to the oven, uncovered, for another 15 to 20 minutes, or until that topping is deliciously melted and bubbly. For an extra golden brown crust, pop it under the broiler for 1-2 minutes — but watch closely so it doesn’t burn.

Top Tip

From experience, achieving that silky, creamy sauce is key to the success of any au gratin potatoes. Here are a few pointers I swear by whenever I make this recipe:

Perfect Roux: Whisk the flour and butter constantly until golden before adding milk—this avoids that raw flour taste and ensures smoothness.
Thin and Even Slices: Using a mandoline slicer can save time and create uniform potato slices that cook evenly.
Cheese Quality Matters: Freshly shredding cheeses melts better and gives a creamier texture compared to pre-shredded varieties.
Don’t Skip the Foil: Covering the dish traps steam and helps your potatoes cook tender without drying out the top.

How to Serve Cheesy Au Gratin Potatoes Recipe

Cheesy Au Gratin Potatoes - Serving Suggestion

Garnishes

I usually sprinkle a handful of fresh chopped parsley or chives over the top just before serving — it adds a pop of color and fresh note that cuts through the richness. Sometimes a little cracked black pepper on top right out of the oven gives a nice final touch.

Side Dishes

This cheesy au gratin is a perfect partner for roasted meats like turkey or beef, glazed carrots, and crisp green beans. For a casual meal, pair it with a simple green salad and some garlic bread for soaking up every last bit of sauce.

Creative Ways to Present

For holidays, I sometimes bake this in smaller ramekins for individual servings — it makes the presentation special and super cozy. You can also layer thin slices of sweet potato and rosemary for a twist that looks gorgeous and tastes amazing.

Make Ahead and Storage

Storing Leftovers

After enjoying your au gratin potatoes, let leftovers cool completely and cover the dish tightly with plastic wrap or transfer to an airtight container. In my experience, refrigerated leftovers stay delicious for up to 3 days without losing that creamy texture.

Freezing

I’ve frozen this recipe a few times by wrapping tightly with foil and plastic wrap to prevent freezer burn. When thawed and reheated, the texture remains satisfying, though the crisp cheese topping is best freshly baked.

Reheating

To reheat, warm the leftovers in a 350°F oven covered with foil for about 20 minutes, or until hot throughout. Remove the foil in the last few minutes for a refreshed cheesy crust. Avoid microwaving if you want to retain the sauce’s creaminess and prevent it from drying out.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While Yukon Gold potatoes are ideal because they hold their shape and have a creamy texture, you can use Russets or red potatoes as well. Just note that Russets are starchier and may result in a softer, more casserole-like texture.

How do I prevent the sauce from becoming too watery?

Make sure to whisk the flour and butter properly to form a good roux before adding milk. Also, cook the sauce until it thickly coats the back of a spoon before pouring it over the potatoes. Baking covered helps the potatoes steam and the sauce thicken, but uncovering at the end allows water to evaporate for a perfect consistency.

Can I make this recipe ahead of time?

Absolutely! You can assemble the dish up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, remove from fridge, let come to room temperature for about 30 minutes, then follow the baking instructions as usual.

What’s the best way to get a golden brown cheese topping?

For that perfect golden crust, make sure to uncover during the last 15-20 minutes of baking to let the cheese melt and bubble nicely. If you want it more browned, switch your oven to broil for 1-2 minutes at the end, but watch closely—it can burn quickly.

Final Thoughts

This Cheesy Au Gratin Potatoes Recipe holds a special place on my table whenever I want a dish that's both indulgent and crowd-pleasing. It's simple to prepare but tastes like it took hours — creamy, cheesy, and hearty in the best way. Once you make it, I bet you’ll find yourself reaching for it whenever you want that perfect comfort food side. Give it a try and watch it become your go-to!