Name: Cheesy Potatoes Au Gratin
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 pounds Yukon gold potatoes, sliced 1/8 inch thick; 2 cups sharp cheddar cheese, shredded; 1 cup heavy cream; 1 cup whole milk; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cloves garlic, minced; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 6 slices cooked bacon, chopped; 2 tablespoons fresh parsley, chopped

When I think of comfort food that delivers every single time, Cheesy Potatoes Au Gratin instantly comes to mind. It’s rich, indulgent, and always a crowd-pleaser. The creamy sauce layered between thinly sliced potatoes and topped with golden, bubbly cheese is enough to make anyone weak in the knees. I especially love making this dish for family dinners or during the holidays—its warm and hearty nature feels like a hug in every bite.

Over the years, I’ve tried a few variations, but I always come back to this classic combo of sharp cheddar, smoky bacon, and tender Yukon gold potatoes. The cheese melts into the sauce as it bakes, and the top layer crisps up with bits of bacon for that irresistible crunch. Whether you serve it as a side or make it the main event, this dish never disappoints.

Why You’ll Love This Cheesy Potatoes Au Gratin

This dish is the perfect blend of creamy, cheesy, and savory. It’s comforting without being too heavy, and the crispy bacon on top adds the perfect touch of saltiness. Whether you’re hosting guests or just want something indulgent on a cold evening, these potatoes are sure to be a hit. Best of all, they’re surprisingly simple to make—you just need the right layering technique and a bit of oven time.

What Kind of Potatoes Should I Use?

For this recipe, Yukon gold potatoes are ideal. They hold their shape well during baking and offer a buttery texture that blends beautifully with the cheese sauce. You could also use russet potatoes if that’s what you have on hand, but be aware they might break down a bit more during cooking. A mandoline slicer helps to get even, thin slices, which ensures everything cooks at the same pace.

Options for Substitutions

Want to switch things up? Swap the cheddar for Gruyère or a smoked gouda for a deeper flavor. Not a fan of bacon? Leave it out or replace it with sautéed mushrooms or caramelized onions. For a lighter version, use half-and-half instead of heavy cream or go with a plant-based cream and cheese to make it dairy-free. The base of the dish is versatile enough to play around with flavors depending on your preference or dietary needs.

Ingredients for This Cheesy Potatoes Au Gratin

Yukon Gold Potatoes – Their naturally buttery texture and ability to hold shape make them the ideal choice for layering in this dish.
Sharp Cheddar Cheese – Melts beautifully and adds a bold, tangy depth that complements the creamy sauce.
Heavy Cream – Essential for creating a luxuriously rich and thick sauce that binds the layers.
Whole Milk – Lightens the cream slightly to keep the sauce from being overly dense.
Unsalted Butter – Used to start the roux base and enhance the creamy consistency.
All-Purpose Flour – Helps thicken the cheese sauce to the perfect velvety consistency.
Garlic – Infuses the sauce with a subtle aromatic flavor without overpowering the dish.
Salt & Black Pepper – Fundamental for seasoning each layer so the potatoes don’t taste flat.
Smoked Paprika – Adds a gentle smoky warmth that deepens the overall flavor profile.
Cooked Bacon – Provides a crispy, savory topping with smoky richness in every bite.
Fresh Parsley – Brightens up the final dish with a pop of color and a hint of freshness.

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. This ensures the potatoes won’t stick and makes serving a lot easier.

Step 2: Slice the Potatoes

Using a mandoline or a very sharp knife, slice the Yukon gold potatoes into even 1/8-inch rounds. Consistent thickness is key so all the slices cook at the same rate and become tender together.

Step 3: Make the Cheese Sauce

In a saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually pour in the milk and heavy cream, whisking continuously until smooth and slightly thickened. Stir in salt, pepper, and smoked paprika, then fold in the shredded cheddar cheese until melted and creamy.

Step 4: Assemble the Layers

Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat with additional layers of potatoes and sauce until all ingredients are used, ending with a generous layer of cheese sauce on top.

Step 5: Add Bacon and Bake

Sprinkle the chopped cooked bacon over the top layer. Cover the dish with foil and bake for 45 minutes. Then uncover and bake an additional 20–25 minutes, or until the top is golden and bubbling and the potatoes are fork-tender.

Step 6: Rest and Garnish

Let the dish rest for about 10 minutes before serving. This allows the sauce to set slightly and makes for easier slicing. Garnish with freshly chopped parsley for a touch of brightness and serve warm.

How Long to Prepare the Cheesy Potatoes Au Gratin

Preparing this dish requires a bit of time, but it’s well worth the effort.

Prep Time: Most of the work lies in the slicing and sauce-making. Expect about 20–25 minutes to slice the potatoes, cook the bacon, and prepare the cheese sauce. Using a mandoline makes the prep even faster.

Cook Time: Baking takes about 65–70 minutes in total—45 minutes covered, followed by 20–25 minutes uncovered. Then you’ll need around 10 minutes of resting time before serving.

In total, set aside about 1 hour and 45 minutes from start to finish.

Tips for Perfect Cheesy Potatoes Au Gratin

Use a Mandoline: Ensures even potato slices, which cook more uniformly.
Freshly Grated Cheese: Avoid pre-shredded cheese as it contains anti-caking agents that hinder melting.
Layer Generously: Be generous with both potatoes and sauce to get perfect balance in every bite.
Don’t Rush the Bake: Letting the dish bake fully allows flavors to meld and the potatoes to become fork-tender.
Rest Before Serving: This allows the sauce to thicken and makes slicing much easier.

Watch Out for These Mistakes While Cooking

Using Cold Ingredients: Let the cream and milk come to room temperature before cooking to avoid curdling.
Over-thickening the Sauce: If the sauce gets too thick, it won’t seep into the potatoes well. Aim for a pourable consistency.
Uneven Slicing: Inconsistent slices will cook unevenly—some too firm, others too soft.
Skipping the Resting Time: The sauce needs time to set. Cutting in too early makes for a runny mess.
Under-seasoning: Potatoes soak up seasoning, so don’t be shy with salt and pepper.

What to Serve With Cheesy Potatoes Au Gratin?

1. Grilled Steak

The creamy richness pairs beautifully with a seared ribeye or filet mignon.

2. Roasted Chicken

A classic pairing that balances the heaviness of the gratin with lean protein.

3. Green Beans Almondine

The crispness of green beans with buttery almonds adds a fresh contrast.

4. Garlic Butter Shrimp

For a slightly more elegant twist, this seafood option complements the creamy potatoes.

5. Fresh Garden Salad

A simple salad with vinaigrette adds acidity and freshness to balance out the dish.

Storage Instructions

Refrigerator: Once cooled, store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Freezer: For longer storage, wrap portions tightly in foil and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips: Add a splash of cream or milk before reheating to bring back the creamy texture.

Estimated Nutrition (per serving)

Calories: ~420 kcal
Protein: 14g
Carbohydrates: 28g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 520mg
Fiber: 3g
Sugar: 3g

Frequently Asked Questions

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes usually feature a cream-only sauce, while au gratin includes cheese layered throughout.

Can I make this ahead of time?

Yes! Assemble the dish a day in advance, refrigerate, and then bake when ready.

What cheese substitutes work best?

Gruyère, Fontina, or smoked Gouda all melt well and bring delicious depth.

Can I make it without bacon?

Absolutely. You can leave it out or use sautéed mushrooms or caramelized onions for a vegetarian option.

How do I prevent a watery gratin?

Make sure your sauce is thickened properly and slice your potatoes evenly to ensure even cooking.

Conclusion

Cheesy Potatoes Au Gratin is the ultimate comfort dish—a creamy, indulgent, and utterly satisfying addition to any meal. With golden layers of tender potatoes, gooey cheese, and crispy bacon, it’s no surprise this recipe quickly becomes a favorite. Whether you’re preparing it for a dinner party, holiday gathering, or just because you need some cozy food in your life, this dish is sure to impress. Once you try it, you’ll want to make it again and again.