Cheesy scalloped potatoes are the perfect side dish for holidays but they're so good you'll want to make them for everyday meals!
Table of Contents
❤️ Why you'll love it
- Easy to make side dish that pairs well with so many different meals.
- Creamy and cheesy and full of comforting flavor.
- Tender potatoes topped with a crispy breadcrumb topping will give you the best of both worlds.
Potatoes au gratin are nothing more than scalloped potatoes with a cheesy cream sauce. They're just so darn easy!
🧾 Ingredients
🔪 Instructions
- Make the first layer of using ⅓ of the potatoes. Be sure to lay your them in an even layer. Then top with onions, and shredded cheese.
- Repeat building the layers until you have used all of the remaining potatoes.
- Make the bechamel sauce and then pour over the layers.
- Top the dish with bread crumbs and remaining cheese and then bake.
🥫 Storage
Store leftovers in an airtight container for up to three days in the fridge. Or cover your casserole dish tightly in plastic wrap or foil for easy storage.
I don't recommend freezing this casserole as the potatoes will change texture when they are thawed.
📖 Variations
- Turn this recipe into Jalapeno Scalloped Potatoes by adding sliced jalapenos to the layers when you are assembling this dish.
- Substitute Gruyere cheese for the cheddar cheese to make Gruyere potatoes au gratn. It makes this dish extra creamy.
- Add cooked bacon and diced chives for a loaded twist on this casserole.
- Turn this yummy side dish into a main dish by adding cooked ham!
💭 Tips
Expert Tip: When making a cream sauce always cook the flour for at least a minute or two to get the raw, starchy taste out.
- Be sure to preheat your oven before putting this dish in the oven. This will help ensure that your potatoes bake evenly.
- Make sure you slice the potatoes thinly and evenly. A mandolin or food processor can help you get those even slices.
- If you want a golden brown crust on your potatoes, put them under the broiler for a few minutes after they are done baking. Just be sure to keep an eye on them so they don't burn!
- Evaporated milk is what makes this dish extra creamy, using milk will take away some of that creaminess.
- If you like your sauce a little on the thinner side, add a small amount of chicken broth to your bechamel sauce.
- Add in a tablespoon of thyme for a flavorful twist.
👩🍳 FAQs
I prefer sharp cheddar cheese, but a Colby jack or cheddar Colby mix would work well also.
Potatoes au gratin are made with a cheesy sauce and then topped with breadcrumbs whereas scalloped potatoes have a sauce that is mixed in with the potatoes.
I like to use Yukon Gold potatoes but russet potatoes and red potatoes will also work in this recipe.
📚 Related recipes
- Stovetop au gratin potatoes are creamy and cheesy! They cook quickly on your stovetop, this one of my favorite potato dishes for the holidays when oven space is important.
- This cheesy hashbrown casserole is another favorite around here.
- Copycat Bob Evans Mashed Potatoes are a creamy old fashioned side dish that the entire family will enjoy.
- Crispy Fried Potatoes are a southern tradition that you don't want to miss.
- You can never go wrong with ranch and potatoes together. This Cheesy Ranch Foil Grilled Potatoes are so easy to make.
🍽️ Serve with...
- Dr. Pepper Ham is the perfect sweet and savory protein to serve with these.
- Crockpot Cornbread Dressing makes a delicious southern side dish recipe.
- Green Bean Casserole is a great way to add some vegetables to your meal.
- You can never go wrong with a slice of Sweet Potato Pie after a tasty meal.
📞 The last word
My mom made the absolute BEST scalloped potatoes but she never added cheese. The first time I put a forkful of potatoes au gratin in my mouth I was hooked.
They're so easy to make - and you can make them ahead of time. Be sure to add this old fashioned side dish to your meal rotation!
Oh...put a baking sheet under your casserole dish because these will spill over a little — they're 'sposed to. It's part of the charm. Those crusty, blackened bits add flavor!
Serve these the next time you have ham or roast chicken. I promise your family will worship you. Well, maybe worship is a bit too extreme. Let's just say they will like them... a lot.
Try this southern eggplant casserole next!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Creamy Potatoes au Gratin
Print Pin Recipe Rate RecipeIngredients
- 3 pounds potatoes, peeled and sliced ⅛ inch thick
- 1 cup onion, chopped
Instructions
- Preheat oven to 400F
- Grease a 13 x 9 inch casserole dish or other casserole dish with the same volume
- Wash then peel the potatoes. Slice thinly.
- Make a layer on the bottom of the casserole dish with ⅓ of the potatoes.
- Sprinkle with pepper.
- Cover with ½ the onions
- Cover that with ½ cup of cheese
- Make another layer of potatoes and repeat, ending with a third layer of potatoes
Bechamel sauce
- Melt butter in a heavy saucepan over medium-low heat
- Mix in the flour and salt and whisk constantly for about a minute and a half. Be careful not to scorch the bottom.
- Pour hot milk into the pan slowly, whisking to keep it smooth.
- Cook until the mixture thickens and coats the back of a spoon.
- Add 1 cup of the remaining cheese (you should still have the ½ cup you held back for the top).
- Stir until smooth
- Carefully pour the cheese sauce over the potatoes letting it soak down to all layers. You may need to gently move the potatoes from the sides to "help it" along.
- Cover the dish with aluminum foil and bake for 1-½ hours
- During the last 10 minutes of cooking uncover the dish and sprinkle the top with the ½ cup reserved cheese and the Panko bread crumbs.
- Continue baking uncovered for 10 minutes, or until the cheese is melted and the Panko crumbs are crispy.
- Let stand about 5 minutes before serving.
Notes
- Be sure to preheat your oven before putting this dish in the oven. This will help ensure that your potatoes bake evenly.
- Make sure you slice the potatoes thinly and evenly. A mandolin or food processr can help you get those even slices.
- If you want a golden brown crust on your potatoes, put them under the broiler for a few minutes after they are done baking. Just be sure to keep an eye on them so they don't burn!
- Evaporated milk is what makes this dish extra creamy, using milk will take away some of that creaminess.
- If your like your sauce a little on the thinner side, add a small amount of chicken broth to your bechamel sauce.
- Add in a tablespoon of thyme for a flavorful twist.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published April 4, 2013. Last updated December 8, 2021 for more information, tips, and step by step images.
allie @ Through Her Looking Glass says
I love potatoes just like this Marye. Sharp cheddar is the best, and I know Cabot extra sharp would be perfect for this yummy recipe.
Jessica @ Stuck On Sweet says
These look delicious! I love potatoes, too...especially with all that cheese!
Dawna says
I tried to make the sauce, it looked fabulous but once cooked, it looked like it curdled. The milk was good, I don't know what I did wrong.
Marye Audet says
It sounds like you didn't get the sauce thickened or you didn't whisk it continually until smooth. The flour can lump up if it is not whisked as it is cooking