Creamy Au Gratin Potatoes Recipe -
Creamy Au Gratin Potatoes Recipe
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Creamy Au Gratin Potatoes
See how to make the best creamy scalloped potatoes. See more
  • READY IN 2 hr

Creamy Au Gratin Potatoes

Recipe by  

"This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2006

I'm constantly asked to make my version of this recipe. Here's what I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.

Most Helpful Critical Review
Mar 08, 2012

Good overall, but on the bland side. Found the onions sliced into rings changed the overall texture and appearance of this dish. Also, potatoes sliced at 1/4 inch were not done at 1.5 hours. Perhaps diced onions vs sliced would have been a better fit which is why I am only rating this 3 stars.

Dec 11, 2006

Made exactly as directed, only change being mincing the onion instead of rings, as I don't like the texture of onions in large chunks. One reason I chose this recipe was because I prefer whole, natural foods (avoiding processed cheese and cans of soup, for example), and it fit the bill for that well enough. Verdict: it's quite possibly the best cheesy-potato side I have ever tasted. Some reviewers have called it bland, but I prefer to term it comfort food. It's a creamy, cheesy, potato side dish. It doesn't have to have a special bite or kick to it, or evoke any particular area of the world. I adore all sorts of cuisines—Thai, Middle Eastern, Italian, Spanish, Japanese, you name it—but once in a while a lightly seasoned dish that lets you taste the potato, the cheese, the simple flour-and-milk sauce...once in a while that simplicity is the pefect complement to your meal.

Apr 20, 2003

Can you say.......disappeared faster than a speeding bullet? I just made this as a side dish to my Christmas ham. I doubled the recipe...used a lot more pepper than expected....used Cracker Barrel's Vermont extra sharp white cheddar ..... sauteed the onions with some garlic and butter before adding to layers....and slow cooked in crock pot (oven was full of ham). WOW!!! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays. Thank you 1,000 times over!!!!!!!

Feb 23, 2007

I thought this recipe was very, very good. I will not make Au Gratin Potatoes from a box mix again! I'm rating it 4 stars instead of 5 because I feel a few simple changes are needed. I would mince the onion and mix it throughout the potatoes. We did not care for the big, slimy rings of cheese-covered onions in the center of the dish, although we did like the flavor of the onions. Also, a 1 quart casserole dish is too small for this recipe, use at least a 2 quart. Another tip, which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time. Thanks for a very good recipe that we will enjoy many times over!!

Mar 17, 2003

This was easy and delicious! I sliced then microwaved the potatoes for about 8 minutes to cut down on baking time. Then poured the cheese sauce over top and mixed with potato slices, then bake.

Mar 14, 2005

I was hesitant to make this but all the raving reviews had me curious. My family of 5 raved about these potatoes all through dinner, my husband said they're the best he's ever had! I added extra cheese as we are cheese fans. I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken. Thanks Cathy

May 30, 2003

Good recipe, nice as a side w/baked ham. Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper.


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  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 683 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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