Cheesy Au Gratin Potatoes

Creamy, golden and irresistibly cheesy, these Cheesy Au Grain Potatoes are the side dish that everyone reaches for first. This recipe is a viral hit because it’s easy to make and the potatoes are smothered in a rich, velvety cheese sauce. 

These cheesy au gratin potatoes are the ultimate side dish that your guests will absolutely love. Thinly sliced potatoes are layered with a luscious homemade cheese sauce that bakes in the oven until bubbly. My recipe is the perfect balance of both sharp cheddar and white cheddar flavors with roasted garlic and crispy bacon.

Serve these potatoes with this Pan Seared Ribeye Steak, Oven Baked Beef Brisket, or this Roasted Chicken for a satisfying meal.

Scalloped Potatoes vs Au Gratin Potatoes

Scalloped potatoes and au gratin potatoes are both creamy delectable dishes made with sliced potatoes. The difference between these types of potatoes is the cheese! Scalloped potatoes are baked in a cream sauce, but au gratin potatoes are more decadent. They are layered with a cheese sauce and plenty of cheese sprinkled on top.

This recipe is somewhat of a combination of scalloped and au gratin potatoes as we use a roux based cream sauce for the base and add in plenty of cheddar cheese. The potatoes are baked in the sauce with even more cheese sprinkled on top.

Why Cheesy Au Gratin Potatoes are the Perfect Side Dish

You will absolutely love these cheesy potatoes for the holidays, or any weeknight dinner. They go with everything and so easy to make!

Add these creamy au gratin potatoes to your holiday table or serve for any special occasion or weeknight meal. It’s the ideal side dish when you’re craving something cozy, filling, and satisfying.

Here are a few reasons you’ll love them:

• Creamy texture. Every single bite is layered with buttery, garlicky goodness and creamy, cheesy perfection. This is one of my best and favorite potato recipes!
• Amazing flavor. Where do I even begin? The roasted garlic, crispy bacon and two types of cheeses with fork tender potatoes is so delicious and comforting.
• Always a crowd pleaser. This side is perfect for the holidays, Sunday dinners or anytime you are wanting comfort food during the week.

⭐️ READER REVIEWS ⭐️

“This recipe was the best thing I’ve eaten in a long time. It was perfect and cheesy and just yummy.” – Amara

“These potatoes are absolutely delicious! Creamy, cheesy, and baked to perfection. They were a hit at dinner, and I can’t wait to make them again!” – Maria

Ingredients You Need

Note: The full list of ingredients with measurements is provided in the recipe card below.

• Garlic bulb: The roasted garlic in this recipe gives it an aromatic foundation that is infused throughout the sauce. It enhances the cheese without being overpowering.
• Bacon: Crispy bacon adds a salty crunch that contrasts the creamy potatoes. I never leave this out. You can use any type of bacon here.
• Unsalted butter: This is the backbone of the roux that creates that velvety and smooth cheesy cream sauce for the potatoes.
• All-purpose flour: Used to make the roux with the butter.
• Milk: Use whole milk for the richest flavor but can use 2%. I wouldn’t use anything less or it won’t be as creamy. You can use half and half or a mix of heavy cream and milk, if desired.
• Seasonings: Dried rosemary, thyme and paprika are used for savory notes and deepening flavor.
• Sharp white cheddar cheese: Both cheeses melt perfectly for these potatoes and give such tangy and rich flavors. Grate your own for best texture. You can use Parmesan, Gouda or Gruyere too.
• Yukon Gold potatoes: The best potatoes to use for this recipe.

Best Kind of Potatoes for Au Gratin

Baby or Yukon Gold Potatoes are the best choice for au gratin. These potatoes hold their shape well and give a buttery texture. Baby potatoes can be roasted whole or halved, while Yukon Golds should be cut into chunks.

Some recipes call for Russet potatoes, but using Yukon Gold potatoes will result in the best au gratin potatoes. This is because Yukon gold potatoes have a moderate amount of starch which helps them absorb the cheesy sauce. You also want a potato that holds it shape and doesn’t fall apart. Russet potatoes are high in stach and will easily fall apart.

How to Make Cheesy Au Gratin Potatoes

This creamy au gratin potatoes recipe comes together so easily and is packed with flavor!

1. Roast the garlic: Preheat the oven to 400°F. Slice the tops off the bulb of garlic to expose the cloves. Drizzle with olive oil, wrap in foil and bake for 30 to 35 minutes until soft. Once finished baking, lower the heat to 375°F. Grease a 9×13-inch baking dish.
   
   If you don’t have a 9×13-inch baking dish, you can use a medium-sized oval casserole dish.
   
2. Cook the bacon: In a large skillet, cook the bacon until crispy. Remove the bacon, crumble it and set it aside. Reserve 2-3 tbsp of bacon fat in the skillet.

3. Make the roux: Add the butter to the skillet with the bacon fat. Once melted, add the flour and whisk. Cook for 1-2 minutes until golden. Gradually pour in the milk, whisking constantly until the roux thickens.
4. Add garlic and seasonings: Add the roasted garlic (feel free to add in more if you love garlic like I do), paprika, thyme, rosemary, salt and pepper. Stir to combine.

5. Add the cheese: Gradually add the Sharp cheddar until the sauce is creamy.
6. Assemble: Place the sliced potatoes in the baking dish. Pour the cheese sauce over the potatoes making sure to evenly coat them. Sprinkle the bacon on top.
7. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Then uncover the dish, sprinkle with additional Sharp and White Cheddar on top, then bake for another 15-20 minutes. The potatoes should be tender and the top golden, bubbly.
8. Serve: Let the creamy au gratin potatoes rest for a few minutes before serving. Enjoy!

Expert Tips

• Use the right potatoes. Baby or Yukon Gold potatoes are the best type of potatoes to use for this recipe. They have a perfectly creamy texture, hold their shape well and turn buttery when baked.
• Slice the potatoes evenly. Use a mandoline or sharp knife to slice into at least 1/8 inch potato slices for even cooking.
• Make the roux. A roux mixture is essential for these au gratin potatoes. Begin with the bacon fat, then add in the flour and milk. Take your time when making being sure to gradually add each ingredient until thickened. This helps to ensure perfectly creamy sauce!
• Shred fresh cheese. Pre-shredded cheese often has anti-caking agents that prevent the cheese from melting smoothly. Grate your own for best texture.
• Bake covered, then uncovered. Cover with aluminum foil for the first half of cooking to steam the potatoes, then bake uncovered to get that beautiful golden brown top.

Recipe FAQs

Make Ahead and Storage

Make Ahead: Assemble up to 24 hours ahead. Cover tightly with aluminum foil and refrigerate. Before baking, let it sit at room temperature for 30 minutes, then bake as directed in the recipe card.

To store, let cool completely then place in an airtight container and refrigerate for up to 4 days.

To reheat, warm individual servings in the microwave or reheat the whole dish in the oven on 350 F for 20-25 minutes.

To freeze, place cooled potatoes in a freezer safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

Cheesy au gratin potatoes are a versatile dish. They are the perfect side dish for Thanksgiving or Christmas. Other serving suggestions are below:

• Roasted Cajun Turkey
• Orange Glazed Ham
• Lemon Pepper Chicken Thighs
• Roasted Garlic and Herb Chicken

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