Divine Au Gratin Potatoes (Classic) 499 calories

If the world were ending tomorrow, what I’d want for my very last meal is a heaping pile of something warm, cheesy, and utterly comforting. That’s where this Au Gratin Potatoes (Classic) recipe comes in—it’s pure culinary hug therapy. I kid you not, I still remember the first time I tasted potatoes au gratin at my grandmother’s house during the holidays. The creamy layers of potatoes enveloped in cheese, melded with that golden brown crispy top, were nothing short of heavenly. It was a dish that made me feel loved and connected to my family. Years later, when I created my own version to share with my husband, I felt the same warmth envelop me. Watching him savor each bite brought back those cherished memories, and I knew that some recipes are meant to be passed down, creating new traditions around the dinner table. If you’re looking for more recipes like this one that feel like home, you can always browse my complete collection over at my recipe index!

Why You Will Love This Au Gratin Potatoes (Classic) Recipe

Honestly, why wouldn’t you love this dish? It truly is the king of comfort sides. Every single bite delivers exactly what you crave when you sit down for a big meal.

• The texture contrast is just divine: perfectly tender potatoes meeting that irresistible golden crust.
• We achieve incredible Cheesy Layers without complicated steps—it’s just so straightforward!
• The homemade Creamy Sauce isn’t gloppy; it’s rich, smooth, and coats everything beautifully.
• It’s a tried-and-true Holiday Favorite that pulls any dinner table together instantly.

Essential Equipment for Perfect Au Gratin Potatoes (Classic)

Okay, before we even think about grabbing the potatoes, let’s make sure your kitchen arsenal is ready. Having the right tools makes this process so much smoother, trust me! You don’t need a million fancy gadgets, just a few essentials. You can check out some general cooking guides over at my full dinner guide for temperature tips if you need them!

Here is what you’ll need to gather:

• A sturdy 2-quart casserole dish—this is what gives us those perfect, slightly browned edges.
• A medium saucepan for building that divine cheesy sauce.
• A whisk! You absolutely need a whisk to keep that roux lump-free.
• Aluminum foil to keep things steamy while the potatoes soften up.

Ingredients for Au Gratin Potatoes (Classic)

This dish sounds fancy, but guess what? It uses mostly pantry staples! Seriously, don’t be intimidated by making the sauce from scratch; it’s easier than boiling pasta. If you keep these items stocked, you can whip up this incredible side dish anytime you need a guaranteed crowd-pleaser. For quick inspiration on minimal ingredient meals, check out my quick 5-ingredient list!

For the Potatoes

The most important thing here is what you do to these potatoes! You have to slice them thin, and I mean paper thin, so they cook evenly and melt right into that sauce. I usually aim for about 1/8 inch thickness.

• 4 medium russet potatoes—make sure you slice these thinly!
• 1 medium onion—we’re slicing these into rings to get those nice aromatic layers in there.
• 1/2 teaspoon salt (taste based on your preference, but don’t skimp!)
• 1/4 teaspoon ground black pepper (freshly ground is always better, honestly!)

For the Creamy Sauce

This is where the magic happens! Creating that roux first is the secret weapon for thickening the sauce properly without getting any lumps. It’s the foundation of every good Potatoes Au Gratin.

• 3 tablespoons butter—use the good stuff when you build a sauce like this.
• 3 tablespoons all-purpose flour—this creates our thickener!
• 1/2 teaspoon salt
• 2 cups milk—whole milk gives you the best velvet feel, but use what you have.
• 1 1/2 cups Cheddar cheese—and yes, you must shred it yourself! Pre-shredded cheese has anti-caking agents that make the sauce grainy, and we are avoiding that crime!

Step-by-Step Instructions for Au Gratin Potatoes (Classic)

Alright, deep breath! This is where we bring those beautiful ingredients together into the ultimate comfort food. Keep your heat consistent, use that whisk enthusiastically, and these potatoes will practically assemble themselves. If you ever need foolproof general cooking advice, check out my guide on making dinner foolproof—it really helps!

Prepare the Baking Dish and Potatoes

First things first, let’s get that oven warmed up to 400 degrees F (200 degrees C). While it’s heating, grab your 2-quart casserole dish and give it a nice swipe with some butter so nothing sticks later. Now, start layering! Place half of your thinly sliced potatoes right into the bottom. Sprinkle those with a little salt and pepper. Then, scatter those sliced onions across the top—they add so much sneaky flavor! Finally, top it all off with the rest of your potatoes and another light sprinkle of salt and pepper. We’ll handle the sauce next!

Making the Cheesy Layers Sauce

This sauce is what separates the good potatoes from the *amazing* potatoes. Set your saucepan over medium heat and melt down those 3 tablespoons of butter. Once it’s bubbling gently, whisk in your flour and the 1/2 teaspoon of salt. You need to cook this mixture—the roux—for about 1 minute, whisking the whole time. This cooks out that raw flour flavor, which is super important! After 60 seconds, slowly pour in the 2 cups of milk while you whisk like crazy to keep it silky smooth. Keep stirring until it thickens up nicely. Then, and this is the best part, turn the heat way down and stir in all that shredded Cheddar cheese until it’s totally melted and gorgeous. Wow, that smell!

Baking and Resting the Au Gratin Potatoes (Classic)

Take that beautiful, silky cheese sauce and pour it evenly over those layered potatoes in the dish. Make sure it gets into all the corners! Cover that dish tightly with aluminum foil—we need to trap the steam so the potatoes soften up without burning the top. Pop it into the oven for about 1 ½ hours. About 15 minutes before the timer goes off, pull that foil off! That’s how you get that beautiful, crisp, golden-brown crust. Once they are tender when poked, take them out! Don’t dig in right away, though. Let the Au Gratin Potatoes (Classic) rest, covered loosely, for about 10 minutes. This lets the sauce settle slightly, which means less mess on your plate. You can find a similar recipe over at Allrecipes if you want to cross-reference, but stick to mine for the best flavor!

Tips for Perfect Au Gratin Potatoes (Classic)

Making this dish foolproof is all about respecting the potato itself and keeping an eye on your sauce consistency. I’ve learned tricks over the years that really take this from being ‘good’ to being the side dish everyone talks about for months afterward. If you use my tips, you’ll see exactly what I mean!

First off, you simply must use starchy potatoes like Russets for this recipe. I know some people try waxy potatoes, but those just don’t break down and absorb the creamy sauce the way Russets do. They break down just enough during that long bake time to create that velvety texture we want in the classic version. For more ideas on what makes a recipe awesome, you can check out my thoughts on perfect dinner ideas.

Now, let’s talk slicing again, because this is crucial! If your potato slices aren’t consistent, some will be mush while others are still hard when you pull the dish out. Use a mandoline if you have one—it takes the guesswork right out. Keep them at about 1/8 of an inch. If you slice them by hand, take your time and try to keep them uniform. Consistency equals perfect tenderness!

When you are making your sauce, don’t walk away when the milk goes in! Keep that whisk moving until it starts to cling to the back of a spoon. If you pull it off the heat too soon, that yummy liquid will just soak into the raw potatoes and you’ll end up with dry layers instead of that bubbly, decadent richness. If it looks too thick when you add the cheese, just whisk in a splash or two of extra warm milk until it flows nicely over those potatoes.

Au Gratin Potatoes (Classic) vs. Scalloped Potatoes

This is where folks often get confused, bless their hearts! People sometimes use ‘scalloped’ and ‘au gratin’ interchangeably, but they are definitely different dishes, and you should know the difference!

Our magnificent Potatoes Au Gratin (Classic) recipe relies heavily on cheese mixed right into that thick, beautiful béchamel sauce. That melted cheese is non-negotiable for us; it creates those incredible, gooey, cheesy layers.

Traditional scalloped potatoes? That older recipe usually skips the cheese entirely in the sauce. They rely just on milk, cream, butter, and flour for that cozy blanket around the potatoes. It’s lighter, for sure, but it doesn’t have the flavor punch we get from that sharp Cheddar in this version. Our way is just richer, plain and simple!

Serving Suggestions for Your Au Gratin Potatoes (Classic)

You’ve made this absolute centerpiece of a side dish—now what are you serving it with? Honestly, these rich potatoes can stand up to just about anything, but they really shine next to something that lets them be the star. Since these are such a huge hit at gatherings, they are my go-to Holiday Favorite main dish accompaniment.

When I serve these cheesy layers, I usually try to balance the richness with a simple, beautifully roasted protein. If you’re serving these up on a weeknight because you just *need* comfort food, they pair perfectly with something low-effort like baked chicken breasts. We’re talking easy dinners when you need them most, which you can check out recipes for over here!

But for those special occasions, here are my top pairing ideas:

• Roast Ham or Pork Loin: The salty, savory meat just cuts right through the creamy sauce beautifully.
• Simple Roasted Chicken: A whole roasted bird with herbs offers a lighter main dish texture that won’t weigh you down too much.
• Steak or Prime Rib: If you’re feeling fancy, nothing beats slicing into a perfectly cooked steak and scooping up some au gratin right next to it.
• Glazed Meatloaf: For a slightly more rustic, but equally comforting meal, meatloaf is my husband’s favorite combination!

Honestly, if you serve these potatoes, you don’t need a complicated second side dish. Maybe just a simple green salad dressed lightly with vinaigrette to bring some brightness to the table. Enjoy your feast!

Storage and Reheating Au Gratin Potatoes (Classic)

You know how it goes—you make a big batch because who can stop at one scoop? Luckily, these Au Gratin Potatoes (Classic) reheat beautifully, even though I have to warn you, the texture changes just a little bit. That ultra-creamy sauce might look slightly tighter once it chills, but trust me, it’s still ridiculously tasty the next day!

When you have leftovers, you need to treat them right so you don’t dry them out. Pop whatever is left into an airtight container after it has cooled down to room temperature—don’t leave those cheesy potatoes sitting out for hours! They keep perfectly tucked away in the refrigerator for about three to four days. Pop a lid on them; we want those cheesy layers safe from fridge smells!

Reheating for the Best Second-Day Flavor

If you ask me, the microwave is the enemy of crispy baked dishes. It works in a pinch if you’re starving, but it generally turns potatoes rubbery. For the best experience, we really want to use the oven to bring them back to life.

Scoop the amount you want onto an oven-safe plate or back into a small casserole dish. Cover it with foil—this traps the moisture that we need to get that sauce flowing again. Pop it into a low oven, maybe around 325 degrees F (160 degrees C), and let it warm gently for about 15 to 20 minutes. You want it hot all the way through.

If the top looks a little dry once it’s hot, here’s my secret trick: Sprinkle just a teaspoon or two of milk or cream over the top before you put it in the oven. It steams right back into the potatoes and makes that sauce feel almost fresh-made again. They might not be as crisp on top as the first day, but they are still deeply satisfying and taste like pure comfort!

Nutritional Estimate for Au Gratin Potatoes (Classic)

Now, I know what you’re thinking. Those creamy, cheesy layers probably aren’t exactly a salad, right? And you’d be right! This is pure indulgence, and we aren’t going to pretend otherwise. This is our special occasion food, the kind of side dish you make when you want zero regrets.

Because this recipe uses full-fat milk and plenty of Cheddar cheese, it definitely lands on the richer side of the spectrum. If you are tracking things for your diet, you can see the breakdown below. If you want to make healthier swaps, feel free to check out my thoughts on making some calorie-smart adjustments to your favorite comfort foods!

Based strictly on the amounts listed in the recipe, here is a very rough estimate of what might be in one serving (based on 4 servings):

• Calories: 499
• Fat: 25 grams
• Carbohydrates: 49 grams
• Protein: 20 grams

I must stress this, though: these numbers are just estimates! They change based on how fatty your specific block of Cheddar cheese is, or if you decide to use whole milk versus 2% milk in your sauce. Use these numbers as a baseline, but don’t stress too much. When something tastes this good, it’s worth every wonderful, cheesy bite anyway!

Share Your Classic Potato Creation

I truly hope you loved making this Au Gratin Potatoes (Classic) recipe as much as I love sharing it with you. There is nothing better than seeing my grandmother’s recipe, which tasted like pure love to me, become a new tradition at your own dinner table. When I make these cheesy layers now, I think about all the cooks out there, just like you, putting in that bit of extra effort to make something truly special for their families!

If you followed along and created this amazing side dish, please don’t be shy! Head back up to the top of the post—or check out my other favorite recipes—and let me know what you thought.

Was it rich enough? Did your potatoes turn out perfectly tender? Seriously, every comment helps me connect with you and helps other home cooks decide if this amazing Classic Side is right for them. I can’t wait to hear about your experience!

Did you try adding a pinch of nutmeg to the sauce? Did you decide to bake it longer for an extra crusty top? Drop your star rating below and tell me all the delicious details. Happy cooking!