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These au gratin potatoes are my husband's favorite — he considers it a special occasion every time I make them! The creamy cheese sauce and tender potatoes in this classic French dish combine to make a deliciously addictive experience. Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad and some French bread. Experiment with different cheeses for variety.

Recipe Summary

30 mins
1 hr 30 mins
2 hrs
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.

  • Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.

  • Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.

  • Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.

  • Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 1/2 hours.


For best results, slice the potatoes into 1/4-inch (or thinner) slices. Use a mandolin if you have one.

Nutrition Facts

499 calories; protein 19.8g; carbohydrates 49.3g; fat 25.4g; cholesterol 77.2mg; sodium 683.4mg. Full Nutrition