When comfort food calls, Cheesy Potatoes Au Gratin always answers with golden, bubbling perfection. This dish is a warm hug on a plate: thinly sliced potatoes layered with a luscious cheese sauce, then baked until golden and bubbling. It’s simple yet indulgent, the kind of side that quietly steals the spotlight on any dinner table.

Perfect for holiday feasts, Sunday suppers, or just when you’re craving something rich and satisfying, these potatoes are guaranteed to please. The combination of sharp cheddar and creamy potatoes delivers that ideal balance of flavor and texture. Once you taste the crispy top and velvety center, you’ll know why this is a favorite in so many kitchens.

Why You’ll Love This Cheesy Potatoes Au Gratin

This recipe is all about delivering a restaurant-style side dish using everyday ingredients. It’s incredibly customizable, allowing you to add bacon, onions, or herbs depending on your taste. And it’s baked all in one dish, making cleanup as easy as the cooking.

Most importantly, it’s a side that makes people go back for seconds. Whether you serve it with steak, ham, or roasted vegetables, it elevates any meal. If you’re a cheese lover or just looking for a crowd-pleasing classic, this one’s for you.

What Kind of Cheese Works Best?

Sharp cheddar is the classic go-to, giving these potatoes that signature tang and gooey melt. But you don’t have to stop there. Gruyère adds a sophisticated, nutty note, while mozzarella makes it extra stretchy and creamy. A mix of two cheeses usually gives the best results—a bold flavor and a melty finish.

If you’re in the mood for a twist, try smoked gouda or Monterey Jack for added depth. Just make sure whatever cheese you choose melts well, because that creamy pull is part of what makes this dish so irresistible.

Ingredients for the Cheesy Potatoes Au Gratin

The beauty of this recipe is how it transforms simple ingredients into something truly special. These items come together to create a creamy, cheesy, golden-baked dish that’s impossible to resist.

Yukon Gold Potatoes: These provide a buttery texture and hold their shape well while baking.
Heavy Cream: Rich and decadent, it creates the creamy base for the cheese sauce.
Whole Milk: Helps thin the sauce just enough without sacrificing creaminess.
Garlic: Adds a touch of savory depth that complements the cheese.
Butter: Essential for richness and helping to build the sauce.
All-Purpose Flour: Used to thicken the cheese sauce.
Sharp Cheddar Cheese: Offers that iconic bold flavor and perfect melt.
Gruyère Cheese (optional): Adds complexity and a nutty richness.
Salt & Pepper: To enhance and balance all the flavors.

How To Make the Cheesy Potatoes Au Gratin

Step 1: Prepare the Potatoes

Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thick. Using a mandoline slicer helps for uniform thickness, which ensures even baking.

Step 2: Make the Cheese Sauce

In a saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant. Whisk in the flour to form a roux and cook for 1 minute. Slowly whisk in the milk and cream, stirring constantly to avoid lumps. Once it thickens, stir in the cheeses and season with salt and pepper.

Step 3: Assemble the Dish

Preheat the oven to 375°F. Grease a 9×13 baking dish, then layer half of the potatoes. Pour half the cheese sauce over the top. Repeat with remaining potatoes and sauce.

Step 4: Bake Until Golden

Cover with foil and bake for 45 minutes. Remove foil and bake another 20-25 minutes, or until the top is golden brown and bubbling.

Step 5: Rest Before Serving

Let the dish rest for about 10 minutes so it can set. This helps with slicing and serving clean portions.

How to Serve and Store Cheesy Potatoes Au Gratin

This comforting side dish serves 6 to 8 people, making it great for gatherings or holiday spreads. Pair it with main courses like roasted chicken or beef tenderloin, and you’ve got yourself a hearty plate.

To store leftovers, cover the dish tightly or transfer to an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, or use the microwave for individual portions. It also freezes well for up to 2 months, though the texture may soften slightly upon thawing.