This easy potatoes au gratin recipe is the perfect side dish for any meal. Something the cheese lovers will enjoy and a great dish to bring to the party.
Potatoes and cheese. Who wouldn't love a dish like this one? I make my recipe with raw potatoes so technically this is more of a gratin dauphinoise. Still, it does have a nice cheesy crust indicative of a gratin and a creamy base.
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Thinly sliced potatoes are a must especially since they are not pre-cooked. You can buy a cheap mandoline slicer for this. I think it's worth the small investment.
My sauce is made up of a roux to start with equal parts of butter and flour cooked first. Whole milk is added to the roux to make a sauce similar to my tuna noodle casserole dish.
However, this one goes a step further adding grated sharp cheddar cheese and a little salt and pepper to create a delicious creamy cheese sauce.
Two layers of potatoes and the cheese sauce are spread in a buttered casserole dish.
More cheese is added on top.
It comes out nice and crusty on the sides and crispy on top.
Potatoes Au Gratin FAQs
I like a starchy potato such as a russet potato. However, you might also like a waxy potato like a red potato because it holds its shape better.
Yes, we really love sharp cheddar cheese but you could try Gruyere or Swiss. You could even mix a few together or add a little extra Parmesan, blue, or feta in to add even more flavor.
Yes, many people use heavy cream in their recipe. However, I don't think it is necessary and the roux makes the sauce nice and creamy.
This yummy potato casserole dish is a crusty, cheesy, and creamy side dish that will surely get devoured by everyone who tries it. In fact, you might just want to make two because it tastes just as good days later.
Potatoes Au Gratin
- 2.5 pounds russet potatoes
- 8 ounces shredded sharp cheddar cheese 2 cups for sauce and 1/2 cup for top
- 1 1/4 cups whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and pepper to taste
- Preheat oven to 350 degrees
- Peel and slice potatoes paper-thin
- Butter and spray an 11 x 7 baking dish
- Make the sauce by heating butter in a heavy saucepan.
- Add flour by sprinkling over the butter and using a high heat tolerant rubber spatula to stir quickly.
- Once the roux (butter and flour) has bubbled add in the milk
- Continue stirring as the mixture thickens.
- Add 2 cups of the cheese, a dash of salt, and pepper and stir until it is smooth, then remove from heat.
- Layer half of the potatoes into the baking dish.
- Pour half of the cheese sauce over top.
- Add the remaining potatoes, followed by the cheese sauce.
- Top with remaining 1/2 cup of cheese.
- Cover with foil and bake for 1 hour.
- Remove foil and bake for an additional 20 minutes to brown the top.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.