Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes - a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood.

This cheesy recipe, similar to my salmon casserole is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

Luxuriously creamy and cheesy potato slices are baked until perfectly soft and topped with plenty of cheese and a hint of thyme.

Potato Gratin Recipe

For the recipe, there are two ways of making these baked potato slices. The first method - making the sauce base with heavy cream, cheese, and butter, and the second is making a flour-based roux and adding milk and cheese. 

But today we are going to make it with a gluten-free flour base and lots of cheese. The sauce is creamy, thick, and enough to cover the potatoes for a very luxurious creamy flavor.

Ingredients

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing and deep frying. 

• The best cheese for potatoes au gratin - choose any good melting cheese like Mozzarella, Colby jack cheese or Cheddar types.

See all the ingredients in the recipe card below this post.

Instructions

Start by making the sauce (depending on how confident you are in the kitchen you can slice the potatoes before making the sauce). The key here is to preserve the precious starch in the potatoes, so for this recipe, you’ll need to wash and rinse the potatoes properly, then pat dry with a kitchen towel. After slicing them, I wouldn’t recommend adding them in a bowl of water like I usually do, but if you feel it’s taking longer to make the sauce, feel free to place the potato slices in a bowl of milk or cream.

Slicing the potatoes - I found that the best method is to use a food processor, the slices come out not very thin and not too thick, just perfect (about ⅛ inch thick). 

Alternatively, you can always use a mandolin or cut by hand (will take a while to cut to even-sized slices!).

For meal prep -  make the potatoes au gratin ahead, by keeping potato slices submerged in the cream and milk mixture the night before to prevent browning, all you’ll need to do the next day is the sauce and bake.

Preheat oven to 350 F.

Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.

Stir in the milk slowly and whisk vigorously.

Finally add in the cheddar and whisk until the cheese is fully melted and set aside.

Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.

Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.

Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

Tips

• Salt - in this recipe I added 1 teaspoon however for every person it’s different!

I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final-cooked dish I can always add a little extra if needed so. And for that, I usually love adding (crushed) sea salt flakes instead of the regular salt!

Feel free to bump the salt to 2 teaspoon if in doubt.

• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 

• Paprika - sprinkle smoked or regular paprika powder over the potatoes just before adding the sauce. 

• Toppings - if you're in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon slices between the potatoes along with the onion slices.

• If you are like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the au gratin potatoes.

FAQs

• Can you freeze potato gratin? Best to be stored refrigerated, tightly sealed in a glass food container for up to a week tops. When ready to use, reheat in the oven (about 375 F for 20-40 min or less) until soft and creamy again. This creamy potato au gratin doesn't freeze really well, however, if you do need to freeze this, you can do so by transferring them in an airtight container and keep in the freezer for up to 2-3 weeks. 
• How do you keep potatoes au gratin from becoming watery? As I mentioned above, it is important to choose more starchy potatoes for this recipe as they hold their shape, don’t become watery, and are perfect for baking. 
• For the milk - use a full fat milk, nut milk or cooking cream for best results. 

Easy Potato Recipes

ALL SIDE DISH recipes.

Easy Creamy Dinner Recipe

• Creamy Chicken Enchilada Casserole

• Baked Taquitos

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Recipe

Creamy Au Gratin Potatoes

Julia | The Yummy Bowl

Creamy Au Gratin Potatoes – a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood. This recipe is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

4.95 from 17 votes

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 32 minutes mins

Course Side Dish

Cuisine French

Servings 6 side portions

INGREDIENTS

  

1x2x3x

For Potatoes

• 2 lb starchy potatoes, cut into ⅛ inch thick slices
• 1 medium brown or red onion, cut into thin circles

For Cheesy Sauce

• 3 tablespoon butter
• 5 tablespoon gluten-free flour blend
• 1 cup milk, plant-based nut milk like almond is perfect
• ½ cup veggie or meat broth, or bio bouillon cube dissolved in hot water according to instructions
• 1 ½ cup sharp cheddar cheese, shredded
• 2 large garlic cloves, minced or paste
• ½ teaspoon thyme, dried (or dried rosemary)
• 1 ½ teaspoon kosher salt, or add to taste up to 2 tsp
• ¼ teaspoon ground black pepper

Top with:

• ½ cup mozzarella cheese, shredded
• 1 teaspoon fresh parsley, chopped
• Thyme sprigs

INSTRUCTIONS

 

• Preheat oven to 350 F.
• Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.
• Stir in the veggie broth, milk slowly and whisk vigorously.
• Finally, add in the cheddar and whisk until the cheese is fully melted and set aside.
• Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.
• Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.
• Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

VIDEO

NOTES

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing, and deep-frying. 
• Salt - in this recipe I added 1 teaspoon however for every person it’s different and some people like their food to have enough salt all the time. I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final ready-cooked dish I can always add a little extra if needed so. Feel free to bump the salt to 2 teaspoon to be sure.
• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 
• Paprika - sprinkle the smoked or regular paprika powder over the potatoes just before adding the sauce. 
• Toppings - if you in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon or ham slices between the potatoes along with the onion slices.
• If you're like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the potatoes au gratin. 

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.