There’s something deeply comforting about golden, bubbly layers of potatoes smothered in rich cheese and creamy sauce. This Cheesy Au Gratin Potatoes Recipe is exactly that cozy indulgence — it’s pure home-cooked goodness that feels like a warm hug on a plate.

The image shows a close-up of a white baking dish filled with scalloped potato casserole. The dish has several layers: the bottom layer is thin, pale yellow potato slices, followed by creamy white sauce with small green herb pieces mixed in. The top layer is golden brown and bubbly melted cheese with some darker brown spots and sprinkled green herbs for color. A wooden spoon held by a woman's hand is scooping out some soft, creamy potato slices covered in sauce, showing the smooth texture of the sauce and tender potatoes underneath the crispy top crust. The dish is placed on 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’m really excited to share this Cheesy Au Gratin Potatoes Recipe with you because it hits every note: creamy, cheesy, tender potatoes with just a touch of nuttiness. Every time I make this, it disappears way too fast—and I bet you’ll experience the same!

Simple, classic ingredients: This recipe keeps it straightforward without sacrificing flavor, making it perfect for cooks of any skill level.
Rich, creamy sauce: The combination of Gruyere, cheddar, and Parmesan creates layers of melty, savory goodness you won’t forget.
Comfort food at its best: It’s the kind of dish that brings people together and turns any meal into a special occasion.
Easy to customize: Whether you want to swap cheeses or add herbs, it adapts wonderfully to your personal taste.

Ingredients & Why They Work

Every ingredient in this Cheesy Au Gratin Potatoes Recipe plays a vital role. From the creamy-melting cheeses to the tender Yukon Gold potatoes, each one contributes to that luscious final bite. Here’s why I choose what I do, and some tips for picking the best quality ingredients.

Flat lay of thinly sliced Yukon Gold potatoes arranged in a neat stack, half of a yellow onion thinly sliced in a delicate fan, two whole uncracked brown eggs with clean shells, two cloves of fresh garlic beside a small white ceramic bowl filled with finely minced garlic, a pat of unsalted butter on a white ceramic dish, a small white bowl containing all-purpose flour, a small white bowl with whole milk, a small white bowl holding kosher salt crystals, a small white bowl with ground black pepper, a small white bowl filled with freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded creamy gruyere cheese, a small white bowl with freshly grated Parmesan cheese, all ingredients perfectly spaced and symmetrically 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 creamy texture holds up well through baking and they have a buttery flavor that pairs perfectly with cheese.
Yellow onion: Thinly sliced to add just a hint of sweetness and a gentle bite without overpowering the dish.
Unsalted butter: Essential for building the roux and coating the pan—unsalted lets you control the salt content.
Garlic: Adds a subtle, aromatic depth to the creamy sauce.
All-purpose flour: Helps thicken the sauce into that smooth, velvety texture that clings to every potato slice.
Whole milk: Provides richness and balance without being too heavy.
Kosher salt: For proper seasoning and bringing out the natural flavors.
Freshly ground black pepper: Adds mild heat and complexity.
Cheddar cheese: Sharp and tangy, it’s the glimpse of classic cheesiness we all love in au gratin.
Gruyere cheese: Melts beautifully and imparts a nutty, sweet flavor that elevates the dish.
Parmesan cheese: Sprinkled on top for an extra savory, crisp crust 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 making this Cheesy Au Gratin Potatoes Recipe my own by swapping cheeses or adding a sprinkle of fresh herbs. Seriously, little tweaks can turn a great dish into your signature version.

Variation: One time, I swapped half the cheddar for smoked gouda, and it lent a wonderful smoky depth that totally impressed guests.
Herbs: Fresh thyme or rosemary mixed into the sauce adds a lovely fragrant twist that brightens the richness.
Make it lighter: Try substituting half of the milk with low-fat cream or unsweetened almond milk for a lighter option that still tastes delicious.
Extra crunch: If you like texture, sprinkle some panko breadcrumbs on top for a wonderful contrast to creamy potatoes.

Step-by-Step: How I Make Cheesy Au Gratin Potatoes Recipe

A white rectangular baking dish filled with a golden brown baked potato casserole, showing a slightly crispy, bubbly cheese layer on top with hints of light and dark brown spots. Below the top crust is a thick layer of soft, creamy potato slices arranged evenly, visible on one slightly uncovered edge. The casserole is sprinkled with small bits of green herbs scattered lightly over the surface. The dish rests on a textured gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Potatoes

First, I preheat the oven to 350°F and thoroughly butter a 9×13-inch baking dish. Don’t skip the butter here—the extra fat helps prevent sticking and adds flavor to the edges. Then I thinly slice those Yukon Golds and the onion, making sure the slices are even. Thin, even slices ensure everything cooks uniformly without any chewy surprises.

Step 2: Layer Potatoes and Onions

Layering goes into the buttered pan, alternating potatoes and onions. Here’s a little secret—I like to overlap the slices in pretty rows, so it looks as good as it tastes. It also helps the sauce soak into every nook and cranny.

Step 3: Make the Creamy Cheese Sauce

On medium heat, melt butter in a saucepan, then toss in minced garlic until fragrant (about 30 seconds). I whisk in flour next, stirring constantly so it turns golden and smooth—no lumps allowed! Slowly pour in milk while whisking to keep it silky. Once it simmers and thickens, I stir in salt, pepper, sharp cheddar, and most of the Gruyere until fully melted and velvety. This sauce is the star of the dish, so take your time making it just right.

Step 4: Pour Sauce, Cover, and Bake

Pour that luscious sauce over your layered potatoes and onions, cover tightly with foil, and pop it in the oven for 45-60 minutes. You want to check doneness with a knife poked through the center—if the potatoes are tender, you’re good to go. This slow bake ensures that creamy, tender texture we all crave.

Step 5: Add Cheese Topping and Finish Baking

Remove the foil and sprinkle the remaining Gruyere and Parmesan on top. Bake uncovered for another 15-20 minutes until golden and bubbly. For an extra showstopper, I often broil it for a minute or two to get a perfectly browned cheese crust, just watch closely so it doesn’t burn.

Top Tip

After making this dish dozens of times, I’ve learned a few tricks that really make it shine. Trust me, these tips will help you nail creamy, cheesy perfection every time.

Precise slicing: Use a mandoline slicer for uniform potato pieces that cook evenly and look beautiful layered.
Don’t skip the roux: Cooking the flour and butter before adding milk prevents a grainy sauce and ensures that rich, velvety texture.
Cheese timing: Save some cheese for the final topping—it browns and crisps up nicely while the rest melts into the sauce.
Check doneness early: Ovens vary, so start poking your potatoes around 45 minutes to avoid under or overcooking the dish.

How to Serve Cheesy Au Gratin Potatoes Recipe

Cheesy Au Gratin Potatoes - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or chives on top right before serving—it adds a fresh pop of color and lightness that balances the richness. Some crispy bacon bits or a hint of smoked paprika on top can give a fun, savory twist too.

Side Dishes

This Cheesy Au Gratin Potatoes Recipe pairs beautifully with roasted meats like chicken or beef, and it’s a star alongside steamed green beans or a crisp salad. For holidays, I love serving it with glazed ham or turkey for an effortless yet impressive meal.

Creative Ways to Present

For special occasions, I’ve layered this recipe in individual ramekins to serve personal portions. It’s elegant and perfect for showing off those golden layers. You can also sprinkle some edible flowers or microgreens if you want to add a fancy, Instagram-worthy touch.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or transfer them to an airtight container and keep them in the fridge. They stay delicious for up to 3 days, and honestly, I often look forward to the next-day flavors because they mellow and meld even more.

Freezing

This dish freezes well if you want to prep ahead. Let it cool completely, then wrap the casserole tightly with foil and plastic wrap to avoid freezer burn. When you’re ready, thaw overnight in the fridge and bake until bubbly again—almost as good as fresh!

Reheating

To reheat, I recommend warming it uncovered in a 350°F oven for 20-25 minutes to restore that crispy top and creamy inside. Microwaving works in a pinch, but you’ll lose that lovely textural contrast.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Absolutely! While Yukon Golds are ideal for their creamy texture, you can use Russets or Red potatoes. Just keep in mind that Russets are starchier and might make the dish a bit fluffier, whereas Red potatoes keep more bite.

How do I prevent the sauce from being too watery?

Make sure to cook the flour in the butter properly to form a roux before adding milk. This thickens the sauce. Also, slicing the potatoes thin and layering evenly helps them cook thoroughly, absorbing the sauce better, which reduces wateriness.

Can I make this recipe ahead of time?

Yes! You can assemble the dish up to a day in advance. Just cover it tightly and keep it refrigerated. When it’s baking time, add some extra minutes to ensure it’s heated through and bubbly.

What cheeses work best if I don’t have Gruyere?

If Gruyere isn’t available, good substitutes include Emmental, Fontina, or even Swiss cheese. They all melt nicely and lend a mild nutty flavor that complements the cheddar and Parmesan.

Final Thoughts

This Cheesy Au Gratin Potatoes Recipe has become a comfort classic in my kitchen—a dish that’s reliably decadent without a ton of fuss. It’s the kind of recipe you return to time and again when you want to bring a little warmth and joy to your table. Give it a try — I promise you’ll be hooked on those golden, cheesy layers that just melt in your mouth.