5 from 5 votes

Cheesy Potatoes au Gratin – SO CREAMY! (VIDEO)

By Chris JoePublished Nov 16, 2025
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13 Comments

Servings: 10

1 hr 30 mins

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Potatoes au Gratin (or Scalloped Potoates) are if Creamy Baked Mac and Cheese and Mashed Potaotes had a baby – sliced potatoes are baked in a cheesy, creamy and savory sauce until tender and golden brown!

Cheesy Potatoes au gratin cooking in a red casserole dish being scooped by a spatula.

Watch the Cheesy Potatoes au Gratin Recipe Video!

A Note from CJ

These are the best Potatoes au Gratin!

I may be biased but these are the best Potatoes au Gratin – everyone who tries them agrees and asks me to make them again! My #1 key tip is let the dish rest for 15 minutes before serving – this will help it cool, thicken, and the flavors will meld together.

If you love sides as much as I do, you have to try Creamed Spinach, Baked Mac and Cheese, Roasted Brussels Sprouts, Roasted Cauliflower, Crispy Smashed Potatoes, Honey Glazed Carrots, Roasted Green Beans with Bacon, and Smashed Potatoes!

My husband cannot stop talking about how good this recipe is! He says they’re the best potatoes he’s had in his life and he even made sure (twice) that I saved the recipe

– Brianna

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Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

  • yellow or Yukon gold potatoes – Yukon Gold potatoes work best because they’re creamy, buttery, and the size (diameter) of the slices are perfect for this dish. You can also use Russet potatoes – Russets are drier and starchier, which some people prefer in a creamy, cheesy dish like this one.
  • heavy cream – you can also use half and half.
  • fresh thyme and rosemary – I recommend using fresh herbs but if you need to use dried herbs, I would use half the amounts listed.
  • ground nutmeg – freshly ground nutmeg adds a vibrance and depth of flavor that warms up any creamy, savory dishes.

How to Make Potatoes au Gratin

Slice Potatoes and Make the Roux – Thinly slice the potatoes (I like using a mandolin) and put them 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.

Add Cheese, Pour Mixture Over Potatoes, and Bake – 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, and bake, top with cheese, then bake until deliciously bubbling and golden!

A 6 photo collage showing key cooking steps on how to make a cheesy potatoes au gratin.

PRO TIPS

CJ’s Recipe, Storage, & Make Ahead Tips

Let the potatoes rest before serving – This is my #1 key tip – once the potatoes are done, let them rest for 15 minutes! This will allow the potatoes to cool, thicken, and meld together, making 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.

Storage – Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven at 325 for 20 minutes or until warmed through.

Make ahead – If you want to make this dish ahead of time, I would make the dish until step 4 (assemble the potatoes and bechamel 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!

5 from 5 votes

Cheesy Potatoes au Gratin (VIDEO)

By: Chris Joe
Servings: 10
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Cheesy Potatoes au gratin cooking in a red casserole dish being scooped by a spatula.
These Cheesy Potatoes au Gratin are the perfect side dish for the holidays! The think layers of deliciously cheesy potatoes in a silky bechemel sauce are tender perfect with a holiday spread.
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Equipment

Ingredients 

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.

Video

Notes

Use a mandolin guard – 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!
Watch the heat when adding the cheese – Once the bechamel 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!
Use a shallow baking 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.
Let the potatoes rest before serving – 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 – 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.
Make ahead – If you want to make this dish ahead of time, I would make the dish until step 4 (assemble the potatoes and bechamel 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!

Nutrition

Calories: 417kcalCarbohydrates: 6gProtein: 15gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 116mgSodium: 566mgPotassium: 133mgFiber: 0.2gSugar: 3gVitamin A: 1355IUVitamin C: 2mgCalcium: 458mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American, French
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

This Cheesy Potatoes Au Gratin recipe was originally published in November 2024, and updated in November 2025.

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

Read more about me

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5 from 5 votes

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13 Comments

  3. 5 stars
    It’s been almost a week and my husband cannot stop talking about how good this recipe is! He says they’re the best potatoes he’s had in his life and he even made sure (twice) that I saved the recipe

    Reply

    1. Hi Lara – yes! I wouldn’t changed any steps other than covering the potatoes with foil in the fridge until you’re ready to bake. Enjoy!

      Reply