Creamy Cheesy Au Gratin Potatoes – Easy Classic Side Dish

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!