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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:
  • sscripter
    Jul 10, 2020

    I have made this twice, the first time I followed the rescipe but T and to the t and although very delicious my husband and I thought we would add more cheese so stay tuned will let everyone know how they turned out

  • Sherin
    Jul 4, 2020

    Excellent recipe altered the timing but over all great thanks for sharing

  • Lkemeralds
    Jul 1, 2020

    I just made these for the first time today. I mixed part sharp cheddar and a Mexican mix. That's what I had. Very good.

  • Deb
    Jun 13, 2020

    Very tasty. I used bits of several different cheeses and reduced the salt. Cooking a hour

  • Dave
    May 28, 2020

    Great the salt, I found it to be too much.

  • Ray
    May 25, 2020

    Why would you cook potatoes for an hour and 40 minutes?

  • Kim
    May 14, 2020

    These are absolutely delish! I made a few slight changes the second time and since even better...switched out the milk with heavy whipping cream and used 1 1/2 cups of cheese instead and baked uncovered for 50 minutes to get the top crispier! EVERYONE asks me for this recipe now

  • Kelsey
    Apr 26, 2020

    Excellent but I think ?? half 2% and half heavy cream would of been better along with a bit of salt or some type of seasoning. But overall fantastic

  • Barbara
    Apr 18, 2020

    The family and neighbors LOVED this!

  • JoAnne
    Apr 16, 2020

    this was perfect for us and exactly what I was looking for Easter - I doubled for a 9x13 pan - used cheddar/jack shredded cheese (family preference) - used 3 cups fat free milk and one cup half and half- so good!