There’s something undeniably comforting about a bubbling dish of creamy, cheesy potatoes.
This Creamy Cheesy Au Gratin Potatoes recipe is my go-to whenever I want a side dish that’s hearty, rich, and universally loved.
Whether it’s a cozy Sunday dinner or a festive holiday spread, these potatoes always steal the show.
Why You’ll Love This Recipe
Rich and indulgent with layers of real cheese and cream
Tender potato slices in a velvety sauce
Easy to make, yet elegant enough for special occasions
Uses everyday ingredients—no fancy tools required
Delicious leftovers that reheat beautifully
What You’ll Need (Ingredient Highlights)
Yukon Gold or Russet potatoes – perfect texture and absorb the sauce beautifully
Heavy cream – gives the sauce a luxurious, creamy finish
Cheddar & Parmesan cheese – melt together for bold, savory flavor
Butter, garlic & onion – aromatic base for the creamy roux
Flour – thickens the sauce
Paprika (optional) – adds a subtle warmth and beautiful color on top
Pro Tips Before You Start
Slice potatoes thin and evenly for even cooking—use a mandoline if available
Don’t skip the flour—it helps thicken the sauce and prevents separation
Let the dish cool for 10 minutes before serving so the sauce can thicken further
For extra flavor, use sharp cheddar or even a mix of cheeses
You can assemble ahead and refrigerate overnight, then bake before serving
How to Make Creamy Cheesy Au Gratin Potatoes
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or similar.
Step 2: Make the Aromatic Base
In a large skillet over medium heat, melt butter.
Add sliced onions and cook until soft and translucent, about 5 minutes.
Stir in minced garlic and sauté for another 1–2 minutes.
Step 3: Build the Cream Sauce
Sprinkle in the flour and stir constantly for 1 minute until lightly browned.
Slowly pour in the heavy cream while whisking to create a smooth, lump-free sauce.
Step 4: Add Seasoning and Cheese
Stir in salt, black pepper, and half of the cheddar and parmesan.
Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
Step 5: Layer the Potatoes
Arrange half of the sliced potatoes in the greased dish.
Pour half of the sauce evenly over the top.
Repeat with the remaining potatoes and cheese sauce.
Step 6: Finish with More Cheese
Sprinkle the rest of the cheddar and parmesan over the top for a gooey, golden finish.
Step 7: Bake Covered
Cover the dish with foil and bake for 40 minutes.
This allows the potatoes to soften without burning the top.
Step 8: Bake Uncovered
Remove foil and continue baking for another 20–30 minutes, until the top is bubbly and golden and a fork slides easily into the potatoes.
Step 9: Garnish and Rest
If using, sprinkle paprika on top for added color.
Let cool for a few minutes before slicing.
What to Serve It With
Roasted or grilled meats (beef, chicken, ham)
Steamed green beans or sautéed spinach
A crisp side salad with vinaigrette
Fresh-baked dinner rolls or garlic bread
A glass of dry white wine or sparkling water with lemon
Variations / Substitutions
Use half-and-half for a slightly lighter version
Swap cheddar for gruyere or fontina for deeper flavor
Add fresh herbs like thyme or rosemary to the sauce
Stir in cooked bacon or pancetta between layers
Make it spicy with a pinch of cayenne pepper or chili flakes
Storage & Leftovers
Store covered in the fridge for up to 4 days
Reheat in the oven at 350°F until warmed through, or in the microwave
Freeze in portions for up to 1 month (best without cheese topping)
Reheat frozen portions directly from frozen or thaw overnight
Great as a next-day lunch side or brunch dish
FAQs
Can I make this ahead of time?
Yes! You can assemble the entire dish, cover it, and refrigerate up to 24 hours before baking.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
Whole milk works best if you want a lighter version.
Do I need to parboil the potatoes first?
No. Slicing them thin and baking covered ensures they cook through perfectly.
What’s the best cheese for this recipe?
Cheddar and parmesan are classic, but feel free to add gruyere, asiago, or even Monterey Jack for variation.
Can I make it gluten-free?
Yes—replace flour with a gluten-free all-purpose blend or cornstarch.
Why is my sauce runny?
Make sure to use flour to thicken, and let the dish cool slightly after baking to help the sauce set.
Final Thoughts
If you’re looking for the ultimate cozy side dish, these Creamy Cheesy Au Gratin Potatoes are it.
Layers of tender potatoes, a rich garlic cream sauce, and golden bubbly cheese on top—what more could you ask for?
Whether it’s Sunday dinner or your Thanksgiving table, this recipe brings warmth, flavor, and just the right amount of indulgence.
Don’t be surprised when everyone asks for seconds!
Full Recipe Card (Ingredients + Instructions)
Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
2 cups heavy cream
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
1 medium onion, thinly sliced
3 cloves garlic, minced
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
¼ tsp paprika (optional, for garnish)
Instructions
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Melt butter in a skillet. Sauté onion 5 mins, add garlic for 1–2 mins.
Add flour, stir 1 min. Gradually add cream while whisking.
Stir in salt, pepper, half the cheddar and parmesan. Let melt.
Layer half the potatoes in dish. Pour half the sauce. Repeat.
Top with remaining cheddar and parmesan.
Cover with foil and bake 40 mins. Remove foil and bake 20–30 mins more.
Sprinkle with paprika if desired. Let cool a few minutes before serving.
