There’s something irresistibly cozy about layers of tender potatoes blanketed in rich, melted cheese. This Cheesy Au Gratin Potatoes Recipe nails that comfort food vibe, offering a luscious, creamy side that always earns seconds at my table—and I promise, it’ll do the same at yours.

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 plenty of cheesy potato dishes in my day, but this Cheesy Au Gratin Potatoes Recipe stands out for its perfect balance of creamy sauce and melted cheese. It’s fancy enough for holidays but simple enough for a weeknight side.

Classic Comfort: This recipe brings that quintessential au gratin taste—creamy, cheesy, and a little crispy on top, just like you want it.
Rich Cheese Blend: The combo of sharp cheddar, nutty gruyere, and salty Parmesan creates layers of flavor you’ll really notice.
Simple Ingredients: You probably already have everything in your kitchen, making it a go-to side that’s stress-free to pull together.
Make Ahead Friendly: You can prep in advance and bake later, perfect for busy days or holiday entertaining.

Ingredients & Why They Work

Every ingredient here plays a role in what makes this Cheesy Au Gratin Potatoes Recipe so memorable. Yukon Gold potatoes hold their shape beautifully while becoming tender and creamy. The cheeses bring harmony of flavor and melt to a gorgeous golden top. Here’s why each one matters:

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 buttery texture and medium starch content make them perfect for layering and absorbing creamy sauce without falling apart.
Yellow Onion: Adds subtle sweetness and a little bite that balances the richness.
Unsalted Butter: Used for the roux and greasing the pan—ensures smooth sauce and prevents sticking.
Garlic: Just enough to add aromatic depth without overpowering the cheese.
All-Purpose Flour: The thickening agent for the creamy sauce, it helps get that velvety texture.
Whole Milk: The base for the sauce, giving richness without heaviness.
Kosher Salt & Black Pepper: Simple seasoning to enhance all the other flavors naturally.
Cheddar Cheese: Sharp and tangy, it adds a classic cheesy bite that everyone loves.
Gruyere Cheese: Melts beautifully, with a slightly sweet, nutty profile perfect for au gratin.
Parmesan Cheese: Adds a salty, savory crispiness on top once 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 mixing things up with this Cheesy Au Gratin Potatoes Recipe depending on the season or what I have on hand. You can personalize it easily—maybe adding fresh herbs or swapping cheeses—to match your mood or menu.

Variation: Once, I stirred in caramelized onions instead of raw ones and man, it bumped the sweetness up a notch. Totally worth the extra step when you’re feeling fancy.
Herb Boost: Fresh thyme or rosemary sprinkled in layers adds a fragrant, earthy note that complements the cheese beautifully.
Dairy-Free Twist: For a dairy-free version, try using plant-based milk and a vegan cheese blend—though it won’t be quite the same, it’s still creamy and satisfying!

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: Prepare Your Potatoes and Onions

Start by thinly slicing your Yukon Gold potatoes and yellow onion—about ⅛ inch thickness is perfect. A mandoline helps if you have one, but a sharp knife works, too—just take your time. Layer the potatoes and onions evenly in a buttered 9x13-inch baking dish. This layering is key for even cooking and flavor distribution.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan over medium heat, melt 4 tablespoons butter. Toss in minced garlic and cook just until fragrant—about 30 seconds—don’t let it brown. Whisk in the flour and cook for about a minute until golden, which removes the raw flour taste. Slowly whisk in whole milk, keeping the mixture smooth and lump-free. Simmer gently until the sauce thickens, then stir in salt, pepper, cheddar, and ¾ cup of the gruyere until everything melts into a luscious, velvety sauce.

Step 3: Combine and Bake

Pour the cheese sauce evenly over your layered potatoes and onions. Cover the dish tightly with foil and bake at 350°F for 45–60 minutes. You’ll know it’s ready when the potatoes are fork-tender—no crunchy bites! Then, remove the foil, sprinkle on the remaining gruyere and Parmesan cheeses, and bake uncovered for another 15–20 minutes to get that gorgeous bubbly top.

Step 4: Optional Broil for Extra Golden Crisp

If you want a deeply browned, crispy cheese topping, pop the dish under the broiler for 1–2 minutes—just watch it closely to avoid burning. Once it looks perfectly golden, pull it out, let it rest for 5 minutes, and you’re ready to enjoy!

Top Tip

After making this Cheesy Au Gratin Potatoes Recipe countless times, I’ve learned a few little tricks that make the difference between good and absolutely decadent:

Uniform Slices: Take the time to slice your potatoes evenly so they cook at the same rate—no one wants half the dish crunchy and the other mushy.
Don’t Skip the Roux: Cooking the flour briefly before adding milk ensures your sauce is smooth and avoids that raw flour taste that can throw off the whole dish.
Room Temperature Cheese: Shred your cheeses ahead or bring them to room temp—it helps them melt smoothly without clumping.
Rest Before Serving: Let the dish rest a bit after baking so the sauce sets nicely and you don’t end up with cheesy lava on your plate.

How to Serve Cheesy Au Gratin Potatoes Recipe

cheesy au gratin potatoes - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of fresh chopped parsley or chives to add color and a fresh brightness that cuts through the richness perfectly. Sometimes a tiny dusting of smoked paprika adds a subtle smoky touch that’s a nice surprise.

Side Dishes

This dish pairs wonderfully with roasted or grilled meats—think juicy steaks, herb-roasted chicken, or even pork tenderloin. A crisp green salad or steamed green beans balance the meal nicely, keeping things fresh and vibrant.

Creative Ways to Present

I once tried making mini individual ramekins of cheesy au gratin for a holiday dinner party—it’s a fabulous way to impress guests with a more refined presentation. You can also layer thin slices of sweet potatoes or add a swirl of caramelized onions between layers for a gourmet twist.

Make Ahead and Storage

Storing Leftovers

I highly recommend storing leftovers in an airtight container in the fridge for up to 3 days. The potatoes sometimes firm up a bit, so reheating needs a gentle touch to restore that lovely creaminess.

Freezing

Freezing au gratin potatoes is doable! Just bake the dish until just tender (before adding the final cheese topping), cool completely, then freeze in a covered container. When ready, thaw in the fridge overnight, add the last cheese layer, and bake until bubbly and golden.

Reheating

I find reheating in a preheated 350°F oven works best—cover loosely with foil so it doesn’t dry out. Heat for about 15-20 minutes or until warmed through, then remove foil and let the top crisp up again for a few minutes if you like.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Yukon Golds are ideal because they hold their shape and have a buttery flavor, but you can use Russet potatoes if needed. Just be aware Russets are starchier and can become mushier when baked, so slice them slightly thicker and keep an eye on the bake time.

What cheeses work best in au gratin potatoes?

A blend is best. Sharp cheddar gives tang and richness, Gruyere melts smoothly with a lovely nutty flavor, and Parmesan adds a salty, crisp topping. Feel free to experiment with fontina or mozzarella for creaminess, but keeping some sharpness is key to balancing richness.

How do I get a crispy cheese crust on top?

Baking uncovered for the last 15-20 minutes helps the cheese bubble and brown nicely. For an even crispier top, broiling for 1-2 minutes at the very end gets that golden, slightly crunchy crust. Just watch closely to avoid burning.

Can I prepare this ahead of time?

Absolutely! Assemble the potatoes and sauce, cover tightly, and refrigerate for up to 24 hours before baking. This makes it perfect for holiday meals or busy weeknights. Just add extra baking time if baking from cold.

Final Thoughts

This Cheesy Au Gratin Potatoes Recipe has been a beloved staple at my family gatherings for years, and I can’t recommend it enough. It’s the kind of dish that feels like a warm hug on a plate—rich, comforting, and absolutely crowd-pleasing. Give it a try, and I bet it’ll become one of your favorite go-to sides for holidays and beyond.