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Potatoes au Gratin or Scalloped Potoates – whatever you call them, this ooey, gooey cheesy and creamy potato dish is the underrated hero of dinner! Make this for the holidays (in my opinion, the perfect marriage of Creamy Baked Mac and Cheese and Mashed Potaotes) or your next dinner at home!
Watch the Cheesy Potatoes au Gratin Recipe Video!
Table of Contents
- Watch the Cheesy Potatoes au Gratin Recipe Video!
- Three Things You Should Know Before Making This Dish
- Ingredients
- Recipe Instructions for Potatoes au Gratin
- Resting is Key!
- What Should I Serve with Cheesy Scalloped Potatoes?
- Expert Tips for Making The BEST Cheesy Scalloped Potatoes at Home!
- Storage, Reheating, and Make Ahead Tips
- Cheesy Potatoes au Gratin (VIDEO) Recipe
PRO TIPS
Three Things You Should Know Before Making This Dish
- Mandolin safety
- I recommend using a mandolin for even slicing of the potatoes, which will help the dish cook evenly. HOWEVER – if you are going to use a mandolin, please use the guard or a cut resistant glove. Mandolins are very dangerous if used improperly.
- Use a wide and shallow baking dish
- Not only will this help the potatoes cook but it allows for more surface area for the cheese to broil, which will add textural contrast.
- Plan for 15 minutes of rest time before serving
- You MUST let the potatoes rest for 15 minutes so the dish can cool, thicken, and meld together. If you do not let it rest, the dish will likely be too runny and burn myour mouth!
Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- yellow or Yukon gold potatoes – I prefer using Yukon Gold potatoes (like in my Mashed Potatoes or Smashed Potatoes) because they are on the smaller side, with a creamy and buttery inside. I find the size (diameter) of the circles when sliced with a mandolin are perfect for this dish.
- You can also use Russet potatoes if you have them on hand. Russets are drier and starchier, which some people prefer in a creamy, cheesy dish like this one! This is up to your own personal preference.
- Both are great options because they release less water than other potatoes – you want to avoid a watery Scalloped Potatoes!
- unsalted butter – make sure to use unsalted butter (my favorite is Kerrygold), as I find the cheese salt enough! You can always add more salt to taste but it’s difficult to take away saltiness.
- all purpose flour
- heavy cream – you can also use half and half; I found that the combination of cream and milk produced the best results in terms of creaminess and fattiness
- whole milk
- fresh thyme and rosemary – I recommend using fresh herbs, if you can – it makes a huge difference in the final dish, similar to recipes like Garlic Herb Compound Butter and my Grilled Steak
- If you need to use dried herbs, I would halve the amount
- garlic
- ground nutmeg – I find that freshly ground nutmeg adds a vibrance and depth of flavor that warms up any creamy, savory dishes. It’s a tiny bit but it makes a world of difference! I got this idea from my Baked Mac and Cheese and Creamed Spinach recipes, where I add a pinch of nutmeg. Make sure to use freshly ground nutmeg for the most aroma and flavor.
- kosher salt
- black pepper
- gruyere, coarsely grated
- sharp cheddar cheese, coarsely grated – sharp cheddar cheese is a staple in my household – I use it in recipes like my addictive Cheddar Biscuits, classic dips like Buffalo Chicken Dip, Crab Rangoon Dip, and Baked Crab Dip and my crowd pleasing Jalapeno Popper Wonton Cups!
Recipe Instructions for Potatoes au Gratin
1. Slice the Potatoes and Grate the Cheese
Slice the potatoes into 1/16” thick rounds using a knife or mandolin.
I like using a mandolin because it ensures that the slices are even, which will help the dish cook evenly. HOWEVER – please use the guard that came with the mandolin or a cut resistant glove. Mandolins are very dangerous if used improperly. It’s better to have uneven slices than to hurt yourself while making this dish!
Grate the gruyere and sharp cheddar cheese and set aside – it’s a bit of extra work but I don’t recommend using pre-shredded cheese here due to the cornstarch and other additives to prevent the cheese from clumping. All of that gets into the sauce which we don’t want! Be sure to reserve 2 ounces of each cheese for the topping at the end.
Preheat the oven to 400F.
2. Make the Roux and Bechemel
In a large pot, heat unsalted butter over medium heat until melted. Add the garlic, fresh rosemary and thyme then saute for 30 seconds to bring out their flavor. Add the flour and whisk until combined, making sure there are no lumps. Cook for 1 minute, then add the cold milk and whisk again to remove any lumps. Add the heavy cream and whisk together.
Note – Whisking after each addition is key to a successful bechemel – you do not want any lumps! Do not skip it.
2. Add the Nutmeg and Cheese
Season with salt and pepper. Heat over medium high heat until bubbling and slightly thickened – this should take about 5 minutes. Grate in the fresh nutmeg then turn off the heat. We add the nutmeg at the end because cooking it would reduce the potency of the flavor and oils in the grated nutmeg, which we want to avoid.
Once the bechemel has cooled slighly off the heat, add the gruyere and sharp cheddar cheese a few handfuls at a time, mixing the cheese into the sauce and making sure it’s smooth before adding more cheese. If the heat is too high, the cheese will become grainy, so watch this step carefully!
Next, pour the bechemel sauce over the thinly sliced potatoes. Once the potatoes are cool enough to handle, mix them and ensure that the bechemel covers all the slices of the potatoes evenly. We want all sides covered before moving on to the next step!
3. Layer the Potatoes
I highly recommend using a wide shallow baking dish – this allows for more surface area, which will turn crispy when broiled and provide a nice textural contrast to the creaminess of the dish.
Grease the baking dish thoroughly with butter or neutral oil spray.
Lay the potatoes in a flat, stacked layer, like in a fan pattern. This will allow the bechemel to be evenly distributed across the potatoes, as well as create a stacked layer that will be perfect for serving.
4. Bake the Potatoes au Gratin
Once the potatoes are layered, give the dish a few hard taps to allow the potatoes and bechemel to set in the dish. Bake uncovered for 45 minutes at 400F or until you can easily pierce the potatoes with a knife. Once the potatoes are tender, remove from the oven and top with the reserved gruyere and cheddar cheeses.
5. Bake the Potatoes and Rest
Bake for another 15 mintues until the cheese is melted and crispy!
This next step is KEY – take the potatoes out of the oven and set aside on a heatproof surface. Let them sit for 15 minutes before serving. Do not skip this step! The 15 minutes of rest will allow the potatoes to cool, thicken, and the flavors will continue to meld. This makes a huge difference in the final dish.
Key Tip
Resting is Key!
After the potatoes have been broiled, you must let them rest for 15 minutes – this is the most important step of the recipe.
Letting the potatoes rest allows the Cheesy Potatoes au Gratin to cool, thicken, and allow the flavors to meld before serving. If you serve the potatoes immediately after broiling, you’ll find that they’re still liquid-y and much too hot to be consumed.
Gives the potatoes time to continue absorbing the dairy and the sauce to thicken (as the potatoes released their starches)
It’ll be bubbling, so you want it to rest so it’s not too hot – otherwise you will burn your mouth.
What Should I Serve with Cheesy Scalloped Potatoes?
Ooey, gooey Cheesy Scalloped Potatoes go perfectly with my favorite main dishes, like a classic Steak with Peppercorn Sauce or Grilled Steak! You can also serve it alongside Meatloaf, Fried Chicken, Baked Chicken Thighs (or Air Fryer Chicken Thighs) or Braised Short Ribs!
It’s also great amongst other vegetable sides like Creamed Spinach, Roasted Brussels Sprouts, Roasted Cauliflower, Crispy Smashed Potatoes, Honey Glazed Carrots, Mashed Potatoes, and Roasted Green Beans with Bacon.
PRO TIPS
Expert Tips for Making The BEST Cheesy Scalloped Potatoes at Home!
- I like using a mandolin because it ensures that the slices are even, which will help the dish cook evenly. HOWEVER – please use the guard that came with the mandolin or a cut resistant glove. Mandolins are very dangerous if used improperly. It’s better to have uneven slices than to hurt yourself while making this dish!
- I recommend using a wide shallow baking dish – this allows for more surface area, which will help the top layer of cheese turn crispy when broiled. This layer of cheese provides a nice textural contrast to the creaminess of the dish.
- The final step of letting the potatoes rest for 15 minutes is KEY to the success of this dish – once you’ve taken the potatoes out of the oven and set on a heatproof surface, leave them alone for 15 minutes! This will allow the potatoes to cool, thicken, and meld together. This makes a huge difference in the taste and texture of the final dish. If you do not let the potatoes rest before serving, they’ll likely be too runny and too hot to enjoy. Do not skip resting!
Storage, Reheating, and Make Ahead Tips
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I like to reheat it in the microwave but you can also reheat it in the oven at 325 for 20 minutes or until warmed through. If you have a large portion leftover, you may need to reheat for longer.
If you want to make this dish ahead of time, I would make the dish until step 4 (assemble the potatoes and bechemel sauce then layer in the baking dish) and then cover tightly with saran wrap or foil and store in the refrigerator until the day of (up to 3 days). When ready to cook, resume step 5 and bake!
If you tried this Cheesy Scalloped Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Cheesy Potatoes au Gratin (VIDEO)
Equipment
- Mandolin
- 9 x 13 Baking dish
Ingredients
- 4 lbs yellow or Yukon gold potatoes
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, minced
- 4 cloves garlic, minced
- ½ tsp freshly ground nutmeg
- 1 tsp kosher salt
- ½ tsp black pepper
- 8 oz gruyere, grated, 2 oz reserved for topping
- 8 oz sharp cheddar cheese, grated, 2 oz reserved for topping
Instructions
- Slice the potatoes into 1/16” thick rounds using a mandolin or knife. Place the potatoes in a large bowl.
- In a large pot, heat unsalted butter over medium heat until melted. Add the garlic, chopped rosemary and thyme and saute for 30 seconds, then add the flour and whisk until combined and there are no lumps. Cook for 1 minute, then add the cold milk and whisk to remove any lumps, then add the heavy cream and whisk together. Season with salt and pepper.
- Heat over medium heat until bubbling and slightly thickened, about 3-4 minutes. Grate in the nutmeg, then mix and turn off the heat. Fold in 6 oz of the cheddar cheese and 6 oz of the gruyere cheese until melted and let cool slightly. Pour the mixture over the potatoes and toss until fully coated.
- Grease the baking dish with butter, then lay down the potatoes in flat, stacked layers until all the potatoes are layered.
- Bake uncovered at 400°F for 45 minutes. Remove from the oven and top the potatoes with the reserved cheese. Return to the oven and bake for another 15 mintues or until the cheese is golden brown.
- Let sit for 15 minutes to allow the potatoes to set and cool.
Notes
-
- I like using a mandolin because it ensures that the slices are even, which will help the dish cook evenly. HOWEVER – please use the guard that came with the mandolin or a cut resistant glove. Mandolins are very dangerous if used improperly. It’s better to have uneven slices than to hurt yourself while making this dish!
-
- I recommend using a wide shallow baking dish – this allows for more surface area, which will help the top layer of cheese turn crispy when broiled. This layer of cheese provides a nice textural contrast to the creaminess of the dish.
-
- The final step of letting the potatoes rest for 15 minutes is KEY to the success of this dish – once you’ve taken the potatoes out of the oven and set on a heatproof surface, leave them alone for 15 minutes! This will allow the potatoes to cool, thicken, and meld together. This makes a huge difference in the taste and texture of the final dish. If you do not let the potatoes rest before serving, they’ll likely be too runny and too hot to enjoy. Do not skip resting!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
