Classic Au Gratin Potatoes With Cheese

Au Gratin Potatoes

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
653 Calories
41g Fat
47g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 653
% Daily Value*
Total Fat 41g 53%
Saturated Fat 23g 116%
Cholesterol 109mg 36%
Sodium 1228mg 53%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 14%
Protein 25g
Calcium 670mg 52%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Au gratin potatoes make a special side dish to a weekend dinner or holiday meal. Use red potatoes or Yukon gold in this dish.

The potatoes are briefly cooked before they are combined with the sauce ingredients and cheese. A dash of nutmeg gives the potatoes extra flavor, but it may be omitted.


  • 4 cups diced potatoes (about 1/2-inch dice)
  • 7 tablespoons butter, (divided)
  • 1/3 cup all-purpose flour
  • 1 3/4 cup milk (whole or low-fat)
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups (6 ounces) shredded sharp cheddar cheese (divided)
  • 1/2 cup fresh grated Parmesan or Peccorino Romano cheese (divided)
  • 1 cup soft bread crumbs
  • Optional: dash of nutmeg

Steps to Make It

  1. Heat oven to 400 F.

  2. Butter a 2-quart baking dish. 

  3. Put the potatoes in a saucepan and cover with water.

  4. Bring to a boil over medium-high heat. Lower heat to medium, cover, and continue boiling for about 10 to 15 minutes, or until the diced potatoes are fork-tender. Drain.

  5. Meanwhile, in a medium saucepan, melt 4 tablespoons of the butter over medium heat.

  6. Add flour and stir until blended and bubbly.

  7. Add the milk and continue cooking, stirring, until thickened. Stir in salt, pepper, and nutmeg, if using.

  8. Reserve about 1/2 cup of the Cheddar cheese and 2 tablespoons of the Parmesan or Romano cheese; set aside.

  9. Add the remaining Cheddar and Romano or Parmesan cheese to the sauce and continue cooking, stirring, just until cheese is melted.

  10. Add the drained potatoes and stir gently to coat thoroughly.

  11. Transfer the potato mixture to the prepared baking dish. Sprinkle the reserved Cheddar and Parmesan or Romano cheeses over the potato mixture.

  12. Melt the remaining butter and toss with the bread crumbs. Sprinkle evenly over the cheese layer.

  13. Bake for 15 minutes, then turn the oven on broil and broil for a minute or so, just until nicely browned.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.