Name: Creamy Cheddar Au Gratin Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 lbs Yukon Gold potatoes (thinly sliced, about 12 potatoes); ½ yellow onion (thinly sliced); 4 tbsp unsalted butter (½ stick plus more for greasing the pan); 2 cloves garlic (minced); ¼ cup all-purpose flour; 1½ cups whole milk; 1 tsp kosher salt; ½ tsp ground black pepper; 1 cup freshly shredded cheddar cheese; 1½ cups freshly shredded gruyere cheese (divided); ½ cup freshly grated Parmesan cheese

There’s nothing quite like the cozy, comforting feel of creamy potatoes blanketed in melted cheese. This Creamy Cheddar Au Gratin Potatoes Recipe is that perfect hug on a plate—rich, cheesy, and so satisfying. Once you pull it from the oven, you’ll know exactly why it’s a go-to for gatherings or any night you want a little special.

The image shows a close-up of a white baking dish filled with scalloped potato casserole. The dish has several layers: the bottom layer is thin, pale yellow potato slices, followed by creamy white sauce with small green herb pieces mixed in. The top layer is golden brown and bubbly melted cheese with some darker brown spots and sprinkled green herbs for color. A wooden spoon held by a woman's hand is scooping out some soft, creamy potato slices covered in sauce, showing the smooth texture of the sauce and tender potatoes underneath the crispy top crust. The dish is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Cheddar Au Gratin Potatoes Recipe
Top Tip
How to Serve Creamy Cheddar Au Gratin Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Cheddar Au Gratin Potatoes Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made this recipe when friends pop over or during holiday meals. It’s a real crowd-pleaser that feels fancy but comes together almost effortlessly. The combination of sharp cheddar and nutty gruyere creates layers of cheesy goodness that melt right into tender, buttery potatoes. It’s the kind of side dish that even picky eaters ask for seconds on.

Ultimate Creaminess: The homemade cheese sauce using a blend of cheddar, gruyere, and parmesan gives a perfectly smooth and velvety texture you just can’t get from store-bought mixes.
Simple Ingredients: No fancy or hard-to-find items here—just good, quality basics you probably already have or can easily find.
Perfect for Any Occasion: Whether it’s a holiday feast or a weeknight dinner, these au gratin potatoes elevate your meal with minimal effort.
Make Ahead Friendly: You can prep this dish in advance, making weeknight cooking or entertaining a breeze.

Ingredients & Why They Work

Each ingredient in this Creamy Cheddar Au Gratin Potatoes Recipe plays a role in building that rich, melt-in-your-mouth experience. I always recommend using Yukon Gold potatoes—they hold their shape beautifully and offer a creamy texture without falling apart.

Flat lay of thinly sliced Yukon Gold potatoes arranged in a neat stack, half of a yellow onion thinly sliced in a delicate fan, two whole uncracked brown eggs with clean shells, two cloves of fresh garlic beside a small white ceramic bowl filled with finely minced garlic, a pat of unsalted butter on a white ceramic dish, a small white bowl containing all-purpose flour, a small white bowl with whole milk, a small white bowl holding kosher salt crystals, a small white bowl with ground black pepper, a small white bowl filled with freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded creamy gruyere cheese, a small white bowl with freshly grated Parmesan cheese, all ingredients perfectly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yukon Gold potatoes: Their buttery flavor and waxy texture make them ideal for au gratin—it’s all about that tender yet firm bite.
Yellow onion: Adds a mild sweetness and aromatic depth that you’ll notice in every mouthful.
Butter: Essential for a silky sauce and greasing the pan to keep those edges from sticking.
Garlic: Just enough to lift the flavors without overpowering the cheese and potatoes.
All-purpose flour: Thickens the sauce for that creamy consistency without lumps.
Whole milk: The best choice for richness—skim or low-fat just won’t deliver the same luscious texture.
Kosher salt & black pepper: Seasonal the layers and keep the flavors balanced.
Cheddar cheese: Sharp and flavorful, this cheese provides the backbone of the cheesy sauce.
Gruyere cheese: Adds nutty complexity and helps achieve that beautiful golden top.
Parmesan cheese: Sprinkled on top for extra savory punch and a touch of crispness when baked.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping in different cheeses sometimes or adding a pinch of smoked paprika for warmth. This dish is forgiving, so feel free to tweak it to suit your taste buds or what’s in your fridge.

Variation: I once added a handful of crispy bacon bits on top in the last 10 minutes of baking—total game-changer if you want a smoky kick!
Dairy-free option: If you’re avoiding dairy, try using a plant-based milk and cheese alternative, though the flavor and creaminess will shift a bit.
Herbs: Fresh thyme or rosemary added into the layers gives a lovely fragrant note that complements the cheese beautifully.

Step-by-Step: How I Make Creamy Cheddar Au Gratin Potatoes Recipe

A white rectangular baking dish filled with a golden brown baked potato casserole, showing a slightly crispy, bubbly cheese layer on top with hints of light and dark brown spots. Below the top crust is a thick layer of soft, creamy potato slices arranged evenly, visible on one slightly uncovered edge. The casserole is sprinkled with small bits of green herbs scattered lightly over the surface. The dish rests on a textured gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes and Onion

Start by thinly slicing your Yukon Gold potatoes and half a yellow onion. I like using a mandoline for this step to get nice even slices—that makes sure the potatoes cook evenly. Once sliced, layer them in a greased 9x13-inch baking dish, alternating potato and onion slices for that lovely flavor balance.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt butter over medium heat, then toss in minced garlic until fragrant—about 30 seconds. Sprinkle flour over the butter and garlic, whisking constantly until golden and smooth, which takes about a minute. Slowly whisk in the whole milk, taking care to whisk out any lumps immediately. Bring this mixture to a gentle simmer, then remove from heat and stir in salt, pepper, shredded cheddar, and most of your gruyere cheese until melted and silky.

Step 3: Combine and Bake

Pour that luscious cheese sauce evenly over your layered potatoes and onions. Cover tightly with foil—this traps the steam and helps the potatoes cook through evenly. Bake at 350°F for 45 to 60 minutes, or until you can easily pierce the center of the dish with a knife. The potatoes should be tender but not mushy.

Step 4: Add Cheese and Finish Baking

Time for the best part: remove the foil and sprinkle the remaining gruyere and parmesan cheese over the top. Bake uncovered for another 15 to 20 minutes until the cheese bubbles and melts into a golden crust. For an extra golden top, I usually broil for 1-2 minutes, but watch it closely so it doesn’t burn.

Top Tip

From my many attempts at perfecting this Creamy Cheddar Au Gratin Potatoes Recipe, a few tips consistently make the difference between good and “wow!” outcomes.

Use even slices: Slicing potatoes evenly helps them cook uniformly—no crunchy surprises in the middle.
Layer flavor: Don’t skip the onions or garlic—they melt into the dish and subtly enhance every bite.
Whisk vigorously: To avoid lumps in your sauce, patience and whisking are key when adding flour and milk.
Keep an eye on broiling: That last step gives a gorgeous brown top but turns fast, so stay close and you’ll avoid burning.

How to Serve Creamy Cheddar Au Gratin Potatoes Recipe

Cheddar Au Gratin Potatoes - Serving Suggestion

Garnishes

I usually add a sprinkle of fresh chopped chives or parsley on top right before serving—it adds a pop of fresh color and a light contrast to the richness. Sometimes a pinch of smoked paprika or a dash of cracked black pepper on top finishes it off beautifully.

Side Dishes

This recipe pairs wonderfully with roast chicken, grilled steak, or even a robust vegetable roast. It’s also a fantastic companion to simple green salads that offer a little crunch to balance the creaminess.

Creative Ways to Present

For holiday dinners, I’ve spooned this au gratin into individual ramekins—each guest gets their own personal cheesy potato dish. It feels extra special and makes serving a breeze. You could also bake this in a rustic cast-iron skillet for a beautiful, casual presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I let the dish cool completely, then cover tightly and refrigerate. It keeps well for up to 3 days. When I reheat, I usually zap individual portions in the microwave or reheat in a 350°F oven until warmed through, adding a little splash of milk to keep it creamy.

Freezing

I’ve frozen portions before with decent results. I recommend freezing before baking to maintain the best texture. Wrap tightly in foil and then plastic wrap, and thaw overnight in the fridge before baking—add about 15 minutes to baking time.

Reheating

To reheat, I cover the dish with foil and warm it in the oven at 350°F until hot throughout, roughly 20-25 minutes. This helps prevent drying out. For individual portions, the microwave works fine but adding a teaspoon of milk helps keep it from getting rubbery.

Frequently Asked Questions:

Can I use potatoes other than Yukon Gold for this recipe?

While Yukon Gold are ideal because they hold their shape well and have a creamy texture, you can use russet potatoes. Just be aware they are starchier and might result in a softer, less structured gratin.

How do I prevent the sauce from being lumpy?

Whisk continuously when adding flour and milk to the melted butter and garlic. Pour the milk slowly and whisk vigorously to break up lumps and create a smooth sauce. If lumps appear, strain the sauce or whisk aggressively over heat to smooth it out.

Can I make this dish vegan or dairy-free?

You can try using dairy-free milk like oat or almond milk and vegan butter substitutes, plus vegan cheese alternatives. The texture and flavor will be different, but it can still be delicious with the right ingredients.

Is it better to slice potatoes thin or thick for au gratin?

Thin slices, about ⅛ inch thick, are best because they cook evenly and absorb the cheese sauce well, creating that tender and creamy texture classic to au gratin potatoes.

Final Thoughts

Honestly, this Creamy Cheddar Au Gratin Potatoes Recipe is one I keep coming back to whenever I want something a little indulgent but reliably delicious. It’s a recipe that feels like a celebration and yet is simple enough to make on any night—not just holidays. I hope you enjoy it as much as I do and find a few ways to make it your own. Trust me, once you serve this, you’ll have a new favorite side dish on repeat!