There’s something instantly comforting about a bubbling dish of gratin potatoes coming out of the oven: the golden, crisp top, the creamy, cheesy layers underneath, and that warm, homey aroma that fills the kitchen. Gratin Potatoes — sometimes called au gratin — take humble Yukon Gold potatoes and elevate them into a dish that’s perfect for chilly evenings, holiday tables, or any time you want a side that feels like a hug on a plate. Using seasonal Yukon Golds gives this recipe a rich, buttery texture and a subtly sweet flavor that pairs beautifully with sharp cheddar and nutty Gruyère.

Whether you’re feeding a family, entertaining friends, or making a cozy solo meal, this from-scratch gratin is worth trying because it’s approachable, forgiving, and endlessly adaptable. In this post I’ll walk you through everything from the exact ingredients and helpful tools to step-by-step instructions with tips, make-ahead strategies, and tasty serving ideas. If you love dishes that are both rustic and elegant, you’ll find this gratin becomes one of your go-to comfort recipes — and if you’re thinking about something heartier for brunch, try pairing it with a savory skillet breakfast like Bangin’ Breakfast Potatoes for a weekend spread.

Ingredients & Equipment

Ingredients

• Yukon gold potatoes — about 3 pounds (choose medium-sized for even slicing)
• White or yellow onion — 1 medium, thinly sliced
• Butter — 3 tablespoons (plus extra for greasing)
• All-purpose flour (or whole wheat, or gluten free 1:1 flour) — 3 tablespoons
• Unsweetened almond milk (or regular, skim, or whole milk) — 2 1/2 cups (see notes on richness below)
• Cheddar cheese — 1 1/2 cups shredded (sharp cheddar works well)
• Garlic powder — 1/2 teaspoon
• Salt — 1 to 1 1/2 teaspoons (adjust to taste)
• Freshly ground black pepper — 1/2 to 1 teaspoon
• Gruyere cheese — 1 cup shredded (or substitute Emmental/Swiss)
• Parmesan cheese — 1/2 cup grated (half goes in the sauce, half on top)
• Parsley — 2 tablespoons chopped, for garnish

Brief notes:

• Yukon Gold: I prefer Yukon Gold potatoes for this recipe because their creamy texture holds up well during baking and they slice nicely. Russets will work but produce a drier texture; reds are fine but slightly waxier.
• Milk choice: Using whole milk gives a richer sauce; almond milk or skim will make it lighter. If you prefer, substitute 1 cup of milk + 1 cup of half-and-half for a richer result.
• Flour swap: Use a 1:1 gluten-free flour if you need GF; the texture will be slightly different but still delicious.

Equipment

• Sharp chef’s knife or mandoline (for consistent thin slices)
• Large saucepan
• Whisk
• Measuring cups and spoons
• Large bowl (to hold potato slices)
• 9×13-inch baking dish (or similar capacity casserole)
• Aluminum foil
• Oven mitts
• Box grater or food processor (for shredding cheese)
• Optional: thermometer (to check internal heat when reheating)

Helpful tools: A mandoline speeds slicing and ensures even cook time. A high-quality nonstick or heavy-bottom saucepan helps prevent scorching while making the sauce.

Step-by-Step Instructions (with tips)

Below is the core method to make perfectly creamy, cheesy Gratin Potatoes. I’ve used a classic stove-to-oven approach that produces a thick, velvety sauce and tender potato layers. Follow the numbered steps, and read the tips and variations beneath each section.

1. Preheat your oven to 375°F (190°C).

• Tip: Position a rack in the center of your oven so the top browns evenly without burning. Preheating is essential for proper baking time.

1. Thinly slice the Yukon gold potatoes and onion.

• Aim for 1/8-inch to 1/4-inch slices for even cooking. Use a mandoline if you have one for consistent thickness.
• Tip: Keep the slices uniform. If some pieces are thicker, parboil them briefly (2–3 minutes) to help them cook through.

1. In a large saucepan, melt butter over medium heat, then add flour, stirring for about 1–2 minutes.

• This creates a roux (butter + flour) that will thicken your sauce. Cook just until the raw flour smell is gone; don’t let it brown.

1. Gradually whisk in the almond milk, and cook until the mixture thickens.

• Whisk continuously as you add the milk to avoid lumps. Bring to a gentle simmer, stirring until it reaches a cream-like consistency (about 3–5 minutes).
• Tip: If it thickens too much, add a splash of milk to loosen it. If using dairy milk and you want a silkier finish, add 1/4 cup of cream or half-and-half.

1. Stir in the garlic powder, salt, pepper, cheddar cheese, Gruyere cheese, and half of the Parmesan cheese until melted.

• Remove the sauce from heat when the cheeses are fully melted and the sauce is smooth. Taste and adjust seasoning — some cheeses are saltier than others.
• Tip: Grate cheese fresh for best melt and flavor. Add a pinch of nutmeg for a subtle warm note (optional).

1. In a greased baking dish, layer half of the potatoes, followed by half of the sauce, then repeat.

• Spread onions evenly among layers so every bite gets some onion. Press down lightly to remove air pockets and ensure the sauce seeps between slices.
• Variation: For a rustic, open-top version, don’t layer as neatly — mound the potatoes and spoon sauce over them for a chunkier appearance.

1. Top with remaining Parmesan cheese.

• Finish by sprinkling the reserved Parmesan evenly over the top to create a crisp, golden crust.

1. Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 30 minutes until golden and bubbly.

• Check for doneness by inserting a knife: it should glide through the center slice easily. The total bake time may vary depending on slice thickness and dish depth.
• Tip: To get an extra-crispy top, switch to broil for 2–3 minutes at the end — watch carefully so it doesn’t burn.

1. Garnish with parsley before serving. Enjoy!

• Let the gratin rest for 10–15 minutes after baking so the sauce firms up slightly and slices hold together for nicer presentation.

More tips and variations

• Make it lighter: Use almond milk and reduce the cheese slightly, or fold in steamed cauliflower slices for lower-carb bulk.
• Add protein: Layer in cooked bacon bits, diced ham, or caramelized onions between the potato layers.
• Herb boost: Rosemary, thyme, or chives are lovely mixed into the sauce for an herby lift.
• Roasting vs. boiling: Instead of layering raw potatoes, you can roast thin slices first to concentrate flavor, then finish in the gratin for a nuttier profile. Alternatively, parboil slices for 2–3 minutes to guarantee tenderness in shorter baking times.
• Spice it up: Add smoked paprika or a pinch of cayenne for warmth and color.

For a different dinner pairing, this gratin also complements seafood mains; try serving it alongside a creamy shrimp pasta for surf-and-turf comfort (see this creamy shrimp pasta inspiration: Creamy Shrimp Pasta).

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerate: Cover the cooled gratin tightly with plastic wrap or transfer to an airtight container; it will keep in the fridge for 3–4 days. Reheat single servings in the microwave or reheat the whole dish in a 350°F oven until warmed through (about 20–30 minutes).
• Reheat tip: Add a splash of milk if the sauce seems dry when reheating to bring back creaminess. Cover with foil to heat evenly, then remove foil at the end to refresh the crust.

Freezing

• Freezer-friendly: You can freeze the unbaked assembled gratin (before baking) or the baked, cooled gratin. Wrap well with heavy-duty foil and a plastic layer or place in a freezer-safe container. Freeze up to 2 months for best quality.
• To bake from frozen: Thaw overnight in the fridge, then bake at 375°F; expect extra time (20–30 minutes) if still cold. If baking from frozen, keep the dish covered and bake at 350°F longer until bubbly and tender, then uncover to brown.

Make-ahead strategies

• Assemble ahead: Assemble the gratin and keep it refrigerated (covered) for up to 24 hours before baking. This makes it a great holiday or dinner party prep recipe.
• Cook partially ahead: You can fully bake the gratin, chill, then reheat on the day of serving. Reheating in the oven with foil keeps it moist; remove foil for the last 10 minutes to crisp the top.
• Portioning: Bake in smaller ramekins or mini gratin dishes for individual portions — great for entertaining and convenient for freezing single servings. If making smaller dishes, reduce baking time and check often for doneness.

Want a slow-cooker option? Assemble ingredients in a lightly greased slow cooker and cook on low for 4–6 hours until the potatoes are tender. Finish under the broiler in an oven-safe insert or under a hot oven to brown the top.

How to Use / Serve This Dish

Serving ideas

• Classic dinner pairing: Serve gratin potatoes alongside roast chicken, pork tenderloin, or a simple roast beef for a classic comfort meal.
• Holiday table: It’s a natural fit for Thanksgiving or holiday spreads — rich, crowd-pleasing, and easy to scale up.
• Brunch or potluck: Slice into squares and serve with a crisp salad or steamed green beans for a brunch-friendly dish. For a heartier brunch, pair with eggs or a savory breakfast like the flavor-packed Garlic Parmesan Crockpot Chicken & Potatoes.
• Vegetarian main: Make it extra hearty by folding roasted vegetables (sliced mushrooms, spinach, or roasted bell peppers) into the layers, and serve with a big green salad for a meatless main course.

Creative variations

• French-style: Add Dijon mustard to the sauce and plenty of fresh thyme for a more pronounced French profile.
• Potatoes au gratin with breadcrumbs: Mix panko with melted butter and a little parsley; sprinkle over the top before the final 30 minutes for an extra crunchy finish.
• Low-carb twist: Replace half the potatoes with thinly sliced cauliflower for fewer carbs while keeping the creamy texture.

Presentation tip: Let the gratin rest 10 minutes before slicing so the layers hold together. Use a sharp knife and a spatula to lift neat wedges.

FAQ

Q: Can I use Russet or red potatoes instead of Yukon Gold? A: Yes. Russets will yield a fluffier, drier texture and may break down slightly more; red potatoes are waxier and hold their shape well but give a firmer bite. Yukon Gold is a great middle ground for creaminess and structure.

Q: Do I have to use both Gruyere and cheddar? A: No, you can use one or the other. Gruyere gives a nutty, melty quality while cheddar adds sharpness. A mix balances richness and flavor. For a different profile, try Swiss or smoked Gouda.

Q: Can I make this dairy-free and/or gluten-free? A: Yes. Use a gluten-free 1:1 flour for the roux, or thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch + 2 tbsp cold milk) instead. For dairy-free, use a plant-based butter and unsweetened almond milk or oat milk and choose a dairy-free melting cheese alternative. Texture will differ but it’s very doable.

Q: Why did my gratin come out watery? A: A few reasons: slices might be too thick or not cooked long enough; the sauce could be too loose; or potatoes released excess moisture (older potatoes tend to be drier than freshly harvested ones). To fix: bake uncovered longer to evaporate liquid and allow resting time before slicing.

Q: How long will leftovers keep? A: Refrigerated leftovers stay good for 3–4 days. Freeze for up to 2 months. Reheat in the oven for best texture.

Conclusion

Gratin Potatoes are a timeless, comforting dish that celebrates the simple magic of potatoes, cheese, and a creamy sauce. Whether you make it as a centerpiece for a holiday dinner or a cozy weeknight side, this recipe is forgiving, adaptable, and endlessly satisfying. If you’re looking to explore variations or learn different techniques, check out a few well-loved versions like this PERFECT Au Gratin Potatoes – The Daring Gourmet for tips on ultra-creamy texture, or try another family-favorite take with Dad’s Creamy & Cheesy Au Gratin Potatoes | Ambitious Kitchen. For a classic, widely-tested recipe you can compare to, here’s a trusted version from Allrecipes: Creamy au Gratin Potatoes Recipe.

Ready to make a batch and share the warm, cheesy goodness? I’d love to hear how your gratin turns out — leave a comment, snap a photo, or pass this recipe along to a friend who appreciates cozy, from-scratch cooking.

Gratin Potatoes

Comforting baked Yukon Gold potatoes layered with creamy cheese sauce, perfect for chilly evenings or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dinner, Side Dish

Cuisine American, Comfort Food

Servings 8 servings

Calories 500 kcal

Ingredients

  

Potato Ingredients

• 3 pounds Yukon gold potatoes Choose medium-sized for even slicing.
• 1 medium White or yellow onion Thinly sliced.

Dairy and Fat

• 3 tablespoons Butter Plus extra for greasing.
• 2.5 cups Unsweetened almond milk Or regular milk (skim or whole).
• 1.5 cups Cheddar cheese Shredded, sharp cheddar works well.
• 1 cup Gruyere cheese Shredded or substitute with Emmental/Swiss.
• 0.5 cup Parmesan cheese Grated, half goes in the sauce, half on top.

Seasonings

• 3 tablespoons All-purpose flour Can substitute with gluten-free 1:1 flour.
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt Adjust to taste.
• 1 teaspoon Freshly ground black pepper Adjust to taste.
• 2 tablespoons Parsley Chopped, for garnish.

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Thinly slice the Yukon gold potatoes and onion.

Making the Sauce

• In a large saucepan, melt butter over medium heat, then add flour, stirring for about 1–2 minutes.
• Gradually whisk in the almond milk, and cook until the mixture thickens, about 3–5 minutes.
• Stir in the garlic powder, salt, pepper, cheddar cheese, Gruyere cheese, and half of the Parmesan cheese until melted.

Baking the Gratin

• In a greased baking dish, layer half of the potatoes, followed by half of the sauce, then repeat.
• Top with remaining Parmesan cheese.
• Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 30 minutes until golden and bubbly.
• Garnish with parsley before serving.

Serving

• Let the gratin rest for 10–15 minutes after baking so the sauce firms up slightly.

Notes

For make-ahead strategies, assemble the gratin and keep refrigerated for up to 24 hours before baking.

Keyword Au Gratin, Comfort Food, Gratin Potatoes, Potato Gratin