Perfect tender potatoes in a creamy gourmet cheese sauce. This au gratin recipe is so easy yet flavorful you won't believe your taste buds. It's the perfect side dish all year round- with family gatherings, parties, holiday dinner or BBQ's. Such a crowd pleaser.
What are Au Gratin Potatoes?
AU GRATIN potatoes is a dish with thinly sliced potatoes and a cheesy cream sauce. The cheese typically is a gruyere cheese, which I use, plus a little cheddar. The difference between Au Gratin potatoes and Scalloped potatoes is scalloped is just a cream sauce with no cheese. But we LOVE cheese, so we're throwing that in there!
Why Au Gratin Potatoes Work
- They are crowd pleaser. Potatoes plus cheese is a combination that very few people dislike. Its great to serve for everyone.
- It's easy to make gluten-free! I show you how below.
- It's a simple two step recipe yet it taste gourmet
Ingredients for this au gratin potatoes recipe
- potatoes (russet or yukon gold, on the smaller side)
- cheese (gruyere and sharp cheddar)
- butter, milk and flour (for roux, can use GF flour and the entire meal will be gluten-free)
- chives- you can use green onions, but I prefer chives because they are much smaller and milder in flavor.
- parsley- fresh is best but use a dash of dried if you are in a pinch will do.
Where do I find Gruyere Cheese?
You will not find gruyere in the shredded cheese isle, it will be in the specialty cheese section of your grocery store. Often, in the US, this is by the Deli.
What can I sub for Gruyere Cheese?
If your store doesn't have gruyere cheese a few other options can be Parmesan cheese or Swiss cheese.
Creating an easy cheesy au gratin creamy cheese sauce.
We start by making a roux.
- Melt your butter.
- Whisk in your flour. Let it bubble for just a minute or two so the flour taste will cook out.
- Add in your milk and bring to a boil so it will thicken.
- Next add in your flavor. Bacon...
Can I make these gluten-free?
I have used gluten-free flour (cup-4-cup) and had great success! so yes! because it's only a small amount of flour I think most gluten-free 1 for 1 flour will work great.
Add in your flavor
While the pan is still hot (on medium heat, you don't want the milk to boil and scald), whisk in the milk. When the texture is smooth turn the heat down and add in your mix-ins
Prepare your potatoes
STEP ONE: scrub your potatoes nice and clean. If desired you can peel your potatoes too. I love the texture of potatoes skins so I choose to leave them on.
STEP TWO: thinly and evenly slice your potatoes. If you have a mandolin use it! Those are great for evenly, quickly cutting your potatoes. Otherwise using a sharp chef knife works great and helps you keep control of the large stiff potatoes.
How do I lay the potatoes?
Grease you pan, just to ensure your potatoes won't stick.
You can lay the potatoes two ways.
- Lay them flat and create layers with the cream sauce.
- Stand them up (as pictured)
Make sure the sauce is spread throughout the potatoes.
If you are laying your potatoes flat just layer a little sauce through the plates.
If you are standing your potatoes up, like pictured, I gently separate the potatoes to let the sauce seep in-between some of the potatoes.
Bake the potatoes and serve hot! Feel free to top with more chives, bacon and cheese. never too much cheese.
Top your potatoes with more bacon, cheese and herbs
Bake your au gratin potatoes
Because your potatoes are sliced very thin they don't take very long to bake! You will bake in the oven, uncovered, for 20 minutes at 400.
Yes, You can make this ahead of time but assembling and covering so it is air tight. Refrigerate if it will be more than a few hours. Before baking bring to room temp.
Store leftovers in an airtight container for 7-10 days in the fridge.
While the dishes are very similar the difference is scalloped potatoes have a cream sauce, while au gratin potatoes have a creamy cheese sauce.
What should I serve these au gratin potatoes with?
These au gratin potatoes would go great with
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Gourmet Au Gratin Potatoes
- 5 cups sliced thin Potatoes about 5-6 medium potaotes
- 3 tablespoon butter
- 3 tablespoon flour can use gluten free flour
- 2 cup milk 2%
- 1 cup shredded Gruyere Cheese
- ½ cup sharp cheddar cheese sharp
- ½ teaspoon Garlic salt
- 1 teaspoon salt
- ½ cup chopped fresh Parsley
- ½ cup chopped chives
- 5 pieces bacon cooked and crumbled
- Scrub potatoes and cut out any impurities. Slice potatoes thinly, mandolins are handy with this.
- In a sauce pan, melt butter and whisk in flour. Let bubble for 1-2 minutes on med heat. Whisk in milk. When sauce is smooth, add in cheese, salts, parsley, bacon, chives.
- Grease a large baking dish (9x13). Place potatoes in. Pour sauce over. Slighty shift the potatoes to help cream evenly distribute and coat the potaotes.
- Bake uncovered at 400 degrees F for 25 mins.
- Serve warm.
Emily Kemp says
I love potato gratin, it's so delicious especially with roast beef or steak. I've also used Comte cheese on these and it's so good!
This looks so delicious! I've never made potatoes au gratin from scratch, so I will definitely have to try this recipe!!
Thanks Nicole! Au Gratin from scratch is so easy you will be surprised! Only way I make them!
Jim Lipscomb says
I love gruyere cheese, this sounds like another great way to use it.
Isn't it the best?! A little pricey but so worth it!