Potatoes Au Gratin is the perfect casserole for comfort food. This comfort food is made with thinly sliced potatoes and baked in a creamy, cheesy sauce. You can eat this casserole all week because of the amazing leftovers!


Potatoes au gratin is scalloped potatoes with cheese. If you love scalloped potatoes and cheese, potatoes au gratin are for you!

If you have never tried scalloped potatoes before, potatoes au gratin is a thinly sliced potato layered with cheese and then baked until it becomes bubbly and delicious. It’s quite amazing.

What kind of cheese can I use?

You want to stick with smooth, melty cheeses for potatoes au-gratin. Avoid hard aged cheeses like Parmesan that can’t melt as easily. However, this would be a great topping to a plate of breadcrumbs. Gruyere is another popular option for potatoes au gratin. I had cheddar cheese on hand, which I used.


This comforting dish pairs well with roasted or baked comfort food. It would be great paired with Herb Roasted Pork Tenderloin, Cheddar Cheeseburger Meatloaf, or Herb Butter Chicken Thighs. To balance all the richness, you will probably need to add steamed beans. 😉

What kind of potatoes is best?

Many people prefer potatoes au gratins that are waxier, such as Yukon gold or red potatoes. But I am the exact opposite. Russet potatoes are starchier than other varieties, making the sauce thicker, and the potatoes soften when baked in the cream sauce. You can also choose red or Yukon gold potatoes if you prefer a firmer slice.


These Potatoes Au Gratin are thinly sliced potatoes baked in a creamy, cheesy sauce.

Prep time: 15 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes


  • 3 lbs. potatoes ($1.79)
  • 1 yellow onion (0.32)
  • 4 Tbsp Butter ($0.56)
  • 4 Tbsp all-purpose flour ($0.04)
  • 1 cup chicken broth ($0.12)
  • 2 cups whole milk (0.75)
  • 1/2 tsp salt ($0.02)
  • 1/4 teaspoon freshly cracked black pepper ($0.02)
  • 1/8 tsp ground nutmeg ($0.02)
  • 8 oz. cheddar, shredded ($1.69)


  • Pre-heat the oven to 350oF. Cut the potatoes into thin slices of 1/8-inch thickness. You can use a mandoline, food processor, or a knife to cut the potatoes thinly.
  • Finely chop the yellow onion. In a saucepan, heat the butter and saute the onion until it becomes soft. This should take about five minutes. After the onion is softened, add the flour and cook for two minutes. Then, add the milk and whisk until the flour is completely dissolved.
  • Let the milk simmer gently over medium heat. Whisk frequently. The milk will thicken once it has boiled. Allow the broth to simmer while you whisk in the chicken broth. Season the sauce by adding salt, pepper, and nutmeg.
  • Layer half the potatoes in a 4-quart casserole dish. Layer the potatoes with half the white sauce and half the shredded cheese. Continue with another layer of potatoes, sauce and shredded cheese.
  • Bake the casserole dish in the 350oF oven for 45 mins. Cover it with foil. Continue baking for 30 minutes or until cheese is bubbling and brown. Allow the casserole to cool for 10 minutes before serving.


Serving Size: 1 Serving Calories: 302.69 Kilocalories Carbohydrates are 39.15 G Protein: 9.68 G Fat: 12.66g Sodium is 462.3 mg Fiber 2.68 g