Easy Cheesy Potatoes Au Gratin
These Easy Cheesy Potatoes Au Gratin are rich, creamy, and baked to bubbly perfection. Made with thinly sliced russet potatoes and a homemade cheese sauce loaded with three cheeses, this classic side dish is the ultimate comfort food!
While you’re here be sure to try these Cheesy Fiesta Potatoes and Roasted Cheesy Ranch Potatoes too!
Cheesy Potatoes
Perfect for holidays, Sunday dinners, or anytime you need a show-stopping side dish, these cheesy potatoes au gratin are always the first thing gone.
Whether you slice your potatoes by hand or use a food processor, this recipe shows you both ways so you can choose what works best for you.
Ingredients for Au Gratin Potatoes
- Russet potatoes: Thinly sliced russet potatoes are the base of this dish. They hold their shape well while baking and soak up the creamy cheese sauce perfectly.
- Butter: Used to start the roux. Butter adds richness and helps create a smooth, flavorful base for the cheese sauce.
- All purpose Flour: This thickens the sauce so it’s creamy and coats every slice of potato instead of being watery.
- Cheese Sauce: you’ll combine heavy cream with Velveeta cheese, sharp cheddar cheese, and colby jack cheese.
- Seasoning: garlic powder, onion powder, all purpose seasoning, and pepper are the main seasonings.
How to Make Potatoes Au Gratin
See recipe card for ingredient quantities and full instructions.
Once you slice your potatoes either using a knife, or a mandolin, or food processor, the rest is super simple! Here’s how you make the cheesy potatoes au gratin:
Thinly slice your potatoes.
Layer the sliced potatoes in a greased baking dish.
Combine butter, flour, and seasonings in a skillet for your cheese sauce.
Add in your heavy cream and the cheeses and stir until they’re melted.
Pour the cheese sauce over the potatoes.
Sprinkle with shredded cheese and bake.
Pro Tip
For the creamiest au gratin potatoes, slice your potatoes very thin and evenly and make sure the cheese sauce is hot and fully smooth before pouring it over the potatoes. This helps the sauce seep between every layer and bake up rich and tender instead of soupy.
FAQ
Can I make potatoes au gratin ahead of time?
Yes. You can fully assemble the dish, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed, adding 10–15 extra minutes if needed.
How do I store and reheat leftover au gratin potatoes?
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions in short intervals, stirring gently if possible.
Why are my potatoes still hard after baking?
This usually means the slices were too thick or the dish was covered too tightly the entire time. Slice potatoes very thin and evenly, and be sure to uncover the dish for the last part of baking so the heat can fully penetrate and soften the potatoes.
Ingredients
Potatoes
- 2½-3 pounds Russet potatoes peeled (optional), and thinly sliced
Cheese Sauce
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2½ cups Heavy cream
- 6 oz Velveeta cheese cubed
- 1 cup Sharp cheddar cheese freshly shredded
- 1 cup Colby Jack cheese freshly shredded
- 1 tablespoon All-purpose seasoning Lawry's, Tony's (adjust to taste as cheese is salty
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1-2 teaspoons Worcestershire sauce
- Adjust seasoning to taste
Instructions
- Preheat oven to 375°F. Thinly slice the russet potatoes using a sharp knife, food processor, or mandolin. Try to keep slices uniform so they cook evenly. Set aside.
- In a large saucepan, melt your butter over medium heat. Now slowly whisk in flour and stir it around and cook for about 1 minute to remove the raw flour taste. Slowly whisk in heavy cream until the flour mixes in and it's smooth.
- stir in the seasonings until combined: garlic powder, onion powder, all-purpose seasoning, black pepper, and Worcestershire sauce.
- Add in the Velveeta, sharp cheddar, and Colby Jack (reserve about 1/2 cup shredded cheese to sprinkle over the top). Stir continuously until melted and creamy.
- Lightly grease a baking dish. Layer sliced potatoes evenly, then pour cheese sauce over the top. Gently press the potatoes down so they’re coated.
- Cover loosely with foil and bake for 45 minutes. Remove foil and sprinkle on the remaining shredded cheese, and bake an additional 15–25 minutes, or until potatoes are fork-tender and bubbly on top.
- Let the potatoes au gratin rest for at least 10 minutes before serving to allow the sauce to set. Serve warm and enjoy!
Nutrition
After you try this Title recipe, I’d love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
Related:
Looking for other recipes like this? Try these:
