Recipe

Comforting Au Gratin Potatoes

Creamy, cheesy layers with crisp, golden edges. This warm and cozy au gratin potatoes recipe uses simple ingredients and a few smart steps for tender slices and a sauce that sets up silky, not soupy.

By Matt Campbell

•

4.8

A bubbling casserole dish of au gratin potatoes with a golden brown cheesy top on a wooden table

Jump to Recipe

There are two kinds of comfort food people: the soup people, and the potato people. I am absolutely a potato person, especially when those potatoes are layered, drowned in a garlicky cream sauce, and baked until the top goes crisp and bronzed like it knows it is the main character.

This is the warm and cozy au gratin potatoes recipe I make when I want something that feels special but does not require a culinary degree or a meltdown. The ingredients are easy to find, the steps are straightforward, and the results are pure soft, cheesy magic with those crispy edges you fight over.

We are doing a simple roux-based cheese sauce here because it is reliable. It helps prevent broken sauce and oily tops, and it gives you that smooth, seasoned hug-around-every-slice situation.

Thinly sliced russet potatoes stacked on a cutting board next to a knife and a bowl

Why It Works

Evenly tender potatoes: Thin, consistent slices bake at the same rate so you do not get crunchy centers.
Sauce that stays creamy: A roux plus the right liquid ratio thickens the dairy, so the casserole sets up silky instead of watery.
Big flavor without fancy stuff: Garlic, thyme, and a little Dijon make the cheese taste sharper and more balanced.
That top crust: A final sprinkle of cheese plus a short uncovered bake gives you the golden, bubbly finish.

Pairs Well With

Storage Tips

Refrigerate: Let the dish cool completely, then cover tightly or transfer to an airtight container. Store for up to 4 days.

Freeze: You can freeze au gratin potatoes, but expect a softer texture and possible slight graininess in the sauce depending on the cheese and dairy. Wrap portions well and freeze up to 2 months. Thaw overnight in the fridge for best results.

Reheat: For the best texture, reheat in a 350°F oven, covered, until hot (about 20 to 30 minutes depending on portion size). Uncover for the last 5 minutes to re-crisp the top. Microwave works for quick lunches, but the oven brings back the edges.

Common Questions

What is the difference between scalloped potatoes and au gratin potatoes?

Traditionally, scalloped potatoes are baked in a creamy sauce without cheese (though modern versions often include it). Au gratin potatoes include cheese and usually have a more browned, cheesy top.

What potatoes are best for au gratin?

Russets are my go-to because their starch helps the casserole set and the slices turn tender. Yukon Golds are also great for a slightly creamier, buttery texture and they tend to hold their shape nicely. Bake time is usually similar for both, but thickness is the real boss. Thicker slices will always need more time.

How thin should I slice the potatoes?

Aim for about 1/8-inch thick. A mandoline makes this fast and consistent, but a sharp knife works too. Consistency matters more than perfection.

Why did my sauce turn watery?

Common causes are too much liquid for the amount of potatoes, under-thickened sauce, potatoes sliced too thick, or not baking long enough. This recipe uses a roux and a realistic liquid ratio, plus a rest time so everything sets up.

Can I make au gratin potatoes ahead of time?

Yes. Bake as directed, cool, cover, and refrigerate. Reheat covered at 350°F until hot, then uncover briefly to re-crisp the top. It is a great make-ahead side for holidays and cozy Sunday dinners.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole)
Mandoline slicer or sharp chef’s knife
Medium saucepan
Whisk
Measuring cups and spoons
Foil

I used to think au gratin potatoes were a holiday-only situation, like you needed a tablecloth and a reason. Then I made them on a random cold weeknight because I had potatoes, cheese, and a little stubborn optimism. The whole kitchen smelled like garlic and toasted dairy, and suddenly the day felt less sharp around the edges.

Now it is my go-to when I want to feed people and also feed the vibe. It is the kind of dish that gets quiet respect at the table. Everyone takes a bite, nods, and immediately goes back for “just a little more.”