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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
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours
  • Makes
    8 servings


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 5 cups thinly sliced peeled potatoes (about 6 medium)
  • 1/2 cup chopped onion
  • Additional pepper, optional


  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
  • Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Potatoes Au Gratin Tips

Why did my potato au gratin curdle?

Curdling can occur when high heat affects the fat in dairy. In this recipe, we thicken the milk with flour to prevent curdling. Starch will also help, so make sure to use a high starch potato like a russet. If you've got leftover russet potatoes, use them up in any of these russet potato recipes!

How do you keep potatoes au gratin from becoming watery?

If your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. Also, russet potatoes have less water and more starch, making them ideal for au gratin recipes.

What goes well with au gratin potatoes?

Lemon thyme chicken is easy and delicious—and bakes at the same temperature as the potatoes! Feeling more like a steakhouse dinner? Try a garlic grilled steak or any of our other steak recipes.
Nutrition Facts
3/4 cup: 224 calories, 10g fat (7g saturated fat), 35mg cholesterol, 605mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 7g protein.


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Average Rating:
  • Susan
    Feb 14, 2021

    The best potato gratin I have ever made or tasted! Only added fresh grated garlic plus extra black pepper, sea salt and fresh thyme. I even used part semi skimmed milk part skimmed milk and the roux still cooked up lovely and thick. Firm texture and cuts well hot or cold. Freezes well too.

  • Andrew
    Feb 8, 2021

    No comment left

  • Charmaine
    Feb 3, 2021

    This recipe should have 'NO STARS!" I have never heard of baking thinly sliced potatoes for an hour and a half...seemed strange...but I tried it...what a mushy, nasty mess! Absolutely no taste, as others said bland! This recipe needs to be thrown out, or needs to be tweaked to the point that it is edible...I think I will stick to throwing it out.

  • Gina
    Dec 27, 2020

    This recipe is extremely bland. Definitely use more salt and other seasonings. The end result was not worth the time or effort.

  • April
    Dec 16, 2020

    You should cook the potatoes 1st

  • Doctor
    Dec 11, 2020

    Unmitigated disaster!!!!!!!! Followed this recipe to the letter. The potatoes were still hard and the sauce curdly and soupy. I put it back in the oven and it took nearly another hour for the potatoes to soften. I had to finish the serving in the microwave. The sauce just did not hold up. I have no idea why... but I am going with a different ratio of ingredients next time

  • Rick
    Dec 7, 2020

    Ok, I've made these 3 or 4 times now and they always come out greasy. I follow the recipe and use cream instead of milk, and there is always pockets of grease when I take them from the oven. The flavor is good, potatoes are done, but grease on top. Any suggestions? ...Rick. [email protected]

  • robin
    Nov 27, 2020

    This was the best au gratin potatoes I've ever made. Every slice of potato was covered in creamy cheese sauce. i used half and half instead of the 2% milk. I'll never make them in the layered method again!

  • Charles
    Sep 15, 2020

    I like au gratin potatoes and was raised on the Betty Crocker boxed ones, problem is my wife hates the consistency of boxed ones. Made these yesterday and we both loved them. Simple and easy to make, we had the leftovers with tonight's dinner and may even have tasted better rewarmed. Definitely keeping this recipe!

  • Cindy
    Aug 17, 2020

    As another reviewer stated. First time followed the recipe to the letter. It turned out ok, was just a little too bland for our taste. Tweaked this time with a little more seasoning and a tad more cheese. Oh, and I topped with breadcrumbs after uncovering.