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These Easy Cheesy Potatoes Au Gratin are the perfect side dish to have for Easter. They’re super creamy and so utterly delicious that everyone will be coming back for seconds.
One of my favorite side dish for the holidays has got to be these creamy cheesy potatoes au gratin. I love to make them at both Christmas and Easter and they are always a family favorite.
What Are Potatoes Au Gratin
There are many variations of Potatoes Au Gratin but they essentially consist of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk and cheese sprinkled in between the layers. They are indulgent and delicious.
These potatoes are also called Dauphinoise Potatoes, a classic French recipe. They are the ultimate make ahead potato recipe that everyone loves.
What Ingredients Are In Potatoes Au Gratin
Here are the ingredients you’ll need to make this potato dish. Keep scrolling down to get the complete printable recipe:
- Onion and Garlic – Chopped onion and minced garlic really flavor this dish.
- Flour – all-purpose flour is all you need.
- Chicken broth and milk – I prefer to use low sodium broth, you can also use beef broth. I use milk to make the sauce creamier.
- Butter – I always cook with unsalted butter. This will give you full control over the amount of sodium.
- Spices – such as fresh thyme, salt and pepper.
- Potatoes – like Yukon gold or russets, sliced into 1/8 inch rounds.
- Cheese – I use yellow cheddar cheese for layers and topping. Create interesting variations on the side dish by varying the cheese used. Options include: Stilton, if you like the strong favor of blue cheese; Gouda, for a smoky flavor; Pepperjack, for a bit of spice.
How To Make Potatoes Au Gratin
Prepare your oven and casserole dish: Preheat the oven to 400 F degrees. Grease a 9×13-inch baking dish with cooking spray. Set aside.
Make the sauce: Melt the butter in a large sauté pan over medium-high heat. Add onions and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for an additional 1 minute until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the broth, and whisk until combined. Add in the milk, salt, pepper, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Do not let it come to boil. Remove from heat and set aside.
Layer the casserole: Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with 1 cup of the shredded cheddar cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
Bake: Cover the pan with aluminum foil and bake for 45 minutes in a 400 F degree oven. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 30 minutes, or until the potatoes are cooked through. Potatoes au gratin will have a golden brown crust when baked properly. Transfer the pan to a cooling rack, and sprinkle with the fresh chopped thyme.
What is The Difference Between Scalloped Potatoes and Potatoes Au Gratin
Scalloped potatoes and potatoes Au Gratin are essentially the same with one difference. Au Gratin potatoes have cheese, which makes them my favorite because I love cheese on pretty much anything. Cheese and potatoes are a combination made in heaven.
Another minor difference is in how the potatoes are sliced. Potatoes au gratin are thinly sliced whereas scalloped potatoes are sliced a bit thicker. Sometimes potatoes au gratin also have breadcrumbs sprinkled on top of the dish.
The terms scalloped potatoes and potatoes au gratin are often confused. As a matter of fact I always call these potatoes just scalloped potatoes. In the end the name doesn’t really matter. I would take a plate of either dishes, or both!
What Are The Best Potatoes For Potatoes Au Gratin?
When making this potato dish, choose a potato that holds its shape and firmness when baked in a creamy liquid, such as Yukon gold potato or a Russet potato.
How Do You Store Leftover Potatoes Au Gratin?
Store leftover potatoes in an airtight container in the fridge for 5 days.
Can You Freeze These Potatoes Au Gratin
Yes, you can. Store them in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.
Warning: Freezing these au gratin potatoes may cause the texture and flavor to change. Storing the potatoes past the recommended storage time will cause them to diminish in quality.
What To Serve With Potatoes Au Gratin
The mild flavor of au gratin potatoes goes well with most meats, but especially with beef. Pair the potatoes with a spicy sausage, made with either beef or turkey, or steak topped with salt and pepper for a quick meal during the week, and partner it with this meatloaf for the weekend.
Here are other suggestions:
Craving More Potato Sides? Try These:
Potatoes Au Gratin
Video
Ingredients
- 3 tablespoon butter unsalted
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth low sodium
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds potatoes such as Yukon gold, sliced into 1/8 inch rounds
- 2 cups sharp cheddar cheese freshly shredded (yellow)
- fresh thyme for garnish
Instructions
- Prepare oven and casserole dish: Preheat oven to 400 F degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.
- Saute onion and garlic: In a large saute pan add the butter and melt over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1 minute until fragrant.
- Finish the sauce: Add the flour and stir until evenly combined. Cook for 1 more minute. Gradually pour in the broth, and whisk until combined. Add in the milk, salt, pepper, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Do not let it come to a boil.Remove from heat and set aside.
- Assemble casserole: Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with 1 cup of the shredded cheddar cheese. Top evenly with the remaining sliced potatoes, the other half of the sauce, and the remaining 1 cup of cheddar cheese.
- Bake: Cover the pan with aluminum foil and bake for 45 minutes. The sauce should be nice and bubbly around the edges. Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
- Garnish and cool: Transfer the pan to a cooling rack and sprinkle with fresh thyme.