Go Back
Creamy Cheesy Au Gratin Potatoes Recipe
Emily

Creamy & Cheesy Au Gratin Potatoes

Rich, creamy, and irresistibly cheesy, these au gratin potatoes are layered with Yukon golds, onions, and a luscious cheddar cheese sauce. Finished with Gruyère, Parmesan, and optional crunchy topping, it’s the ultimate holiday or Sunday dinner side dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: French-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 6 lbs Yukon gold potatoes (12–14 medium), thinly sliced
  • 1 large onion, thinly sliced
  • 4 tbsp salted butter
  • ½ cup all-purpose flour (or GF 1:1 blend)
  • 3 cups unsweetened almond milk (or dairy milk/cream)
  • 4 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1½ tsp salt + black pepper to taste
  • 1 tsp Dijon mustard or ¼ tsp cayenne (optional)
  • 1 cup Gruyère cheese, shredded
  • ½ cup Parmesan cheese, grated
  • ½ cup crushed crackers or panko + 1 tbsp butter (optional)
  • fresh parsley or chives, for garnish

Equipment

  • 9x13-inch baking dish
  • mandoline slicer (optional)
  • Saucepan
  • Whisk
  • Foil
  • knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
  2. Slice potatoes into ⅛-inch rounds using a mandoline if possible. Pat dry.
  3. Melt butter in saucepan, whisk in flour, and cook 1–2 minutes. Gradually whisk in milk until smooth and thickened.
  4. Stir in cheddar, garlic powder, salt, pepper, and Dijon/cayenne. Taste and adjust seasoning.
  5. Layer half the potatoes and onions in dish, pour half the sauce. Repeat with remaining layers.
  6. Top with Gruyère, Parmesan, and optional crumb topping.
  7. Cover with foil; bake 40 minutes. Uncover and bake another 30–35 minutes, until golden and bubbly.
  8. Let rest 10–15 minutes before serving. Garnish with parsley or chives.

Notes

Can be made gluten-free with a 1:1 GF flour blend. For dairy-free, use almond milk and vegan cheese alternatives. Prepare ahead by baking fully, cooling, and refrigerating—reheat covered at 350°F until warmed through.