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15 Irresistible Au Gratin Potato Recipes

We love potatoes in practically every form, but we might have just found our new favorite in these irresistible au gratin potato recipes.

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Simple Au Gratin Potatoes

These homemade au gratin potatoes are always welcome at our dinner table, and they’re so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O’Brien, Virginia Beach, Virginia

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Vegetarian Potatoes au Gratin

Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You’ll appreciate the homey crumb topping and hands-free bake time at the end of a long day. —Taste of Home Test Kitchen
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Crunchy au Gratin Potatoes

With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch. —Janice Elder, Charlotte, North Carolina
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Granny’s Apple Scalloped Potatoes

This scalloped potatoes with apples dish is delicious with baked breaded pork chops, which you could cook at the same time in another cast-iron pan. We are retired, so it’s just the two of us, but you could easily double the recipe to serve a crowd. —Shirley Rickis, The Villages, Florida
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Au Gratin Potatoes ‘n’ Leeks

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. —Rosalie Hughes, Boise, Idaho
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Scalloped Potatoes with Ham

This scalloped potatoes and ham dish is a crowd-pleaser with its creamy sauce, chunks of ham and potato slices. I always enjoyed it when Mother made it. I added the parsley and the thyme, and now my husband and five children request it. —Wendy Rhoades, Yacolt, Washington
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Au Gratin Ham Potpie

We first had Aunt Dolly’s potpie at a family get-together. We loved it and were so happy she shared the recipe. Now we make it almost every time we bake a ham. —Mary Zinsmeister, Slinger, Wisconsin
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Slow Cooker Mushroom Potatoes

This versatile side dish jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese. Its comforting flavor makes it a nice accompaniment to most meats. —Linda Bernard, Golden Meadow, Louisiana
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Sweet Potatoes au Gratin

This rich, sweet potato casserole couldn’t be any easier to make—or more delicious to eat! —Patti Kirchhoff, Lake Geneva, Wisconsin
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Quick & Easy au Gratin Potatoes

On special occasions, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania
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Skillet Scalloped Potatoes

Our garden is a big inspiration when I’m cooking. This recipe turns produce from my husband’s potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia
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Au Gratin Peas and Potatoes

Although this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it’s still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
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Carrot, Parsnip and Potato Gratin

Thanks to a challenge in the TOH community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I’ve started growing them in my garden and have been having fun experimenting with them. This recipe is one of my “experiments,” and it turned out to be something we really enjoy! —Sue Gronholz, Beaver Dam, Wisconsin
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Black Bean Potato au Gratin

The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York
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Party Potatoes Au Gratin

Party Potatoes Au Gratin

Hearty helpings of these cheesy spuds will please hungry folks in a hurry. The rich, creamy sauce makes this recipe of my mother’s the one folks request most. The potatoes are just as delicious the next day—reheat in the microwave with a little added milk. —Debbie Carlson, San Diego, California

Annamarie Higley
Annamarie is Taste of Home’s Shopping Editor. In this role, she’s able to channel her affinity for online shopping and novel, cost-effective products into helpful insights, recommendations and roundups for our readers. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, crafting and—you guessed it!—all things cooking and baking.