Scalloped Potatoes Au Gratin are a combination of two classic potato casseroles – Potatoes Au Gratin and Scalloped Potatoes. This is an easy and classic recipe that is perfect to share with family and friends over Thanksgiving, Christmas or Easter.
Why You’ll Love Scalloped Potatoes Au Gratin
In this Scalloped Potatoes Au Gratin side dish, we combine thinly sliced potatoes with layers of onions and smother them in a creamy cheese sauce. It’s seasoned to perfection and then baked until tender, bubbly and golden brown.
Lusciously creamy and decadently cheesy thin gold potatoes, this is one side dish that’s a must on your holiday table. If I had to choose between mashed potatoes and gravy and scalloped potatoes au gratin, I’d choose these every time!
Not only are these a crowd-favorite, they look stunning and impressive on the table and they are surely worthy of a special occasion.
- Potatoes – The best option for this side dish is Yukon gold potatoes. They have a tender skin that won’t require any peeling. You can also use red potatoes, Russet or Idaho potatoes but Yukon’s tend to hold their shape without crumbling.
- Onions – We couldn’t prepare these scalloped potatoes without thinly sliced onions. Not only are they a classic in this recipe, they add lots of flavor.
- Cream-Cheese Sauce A quick cream sauce made with flour, butter, milk and plenty of sharp and flavorful cheeses and plenty of seasoning.
- Seasonings Simple seasonings in this recipe include salt, pepper, fresh garlic and a little mustard powder.
What Potatoes are Best for Scalloped Potatoes?
When choosing a potato for these scalloped potatoes au gratin, I recommend Yukon gold or red potatoes. They are starchy enough to help thicken the cheesy cream sauce but will also turn out soft and tender without crumbling the way russet/baker potatoes will.
To ensure even cooking, use a mandoline to slice your potatoes and onions. This will keep the thickness at 1/8 – 1/4 inch and will all be uniform in size.
How to Make Scalloped Potatoes Au Gratin
Before you start, be sure to scrub the skin on the potatoes all over since we are leaving the potato skins on in this recipe. For the full detailed and printable Scalloped Potatoes Au Gratin recipe, see recipe card further down the page.
Step 1: Use a mandoline to cut the potatoes to a uniform 1/8-1/4″ thickness. Repeat with the onions, cutting them in rings as thin as possible. Stack them in layers with onion rings in between each potato slice. Plate the stacks upright in a buttered baking dish (2.5 – 3 quart).
Step 2: Make the cream-cheese sauce by melting butter in a saucepan with garlic and saute. Whisk in flour and cook 2-3 minutes. Add in the seasonings and half and half, whisking until smooth. Allow to simmer until it reduces. Stir in the cheeses.
Step 3: Spoon over the cream-cheese sauce over the potatoes and onions in the casserole dish. Cover with foil that’s been sprayed with nonstick spray and bake covered for 1 hour. Remove the foil and bake an additional 20-30 minutes or until it’s browned and bubbly.
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Scalloped Potatoes Au Gratin
- 2.5-3 pounds red potatoes
- 1 onion
- 4 tablespoons butter
- 4 cloves garlic minced
- 3 tablespoons flour
- 1.5 teaspoons dry mustard powder
- 2.5 cups half and half
- 1.5 cup cheddar cheese shredded
- 1 cup gruyere cheese shredded
- salt & pepper to taste
- Preheat oven to 400°F.
- Scrub potatoes well then slice into ⅛" thin slices using a mandoline. Slice onion as thin as possible, using a mandoline for uniform slices.
- Layer potatoes and onions in little stacks and place upright in a buttered/greased 2.5-3 quart casserole dish.
- Melt butter in a saucepan then add garlic and saute until fragrant. Add the flour and cook for 2-3 minutes over medium low heat, stirring constantly.
- Add the seasonings and whisk in the half and half. Continue whisking until thick and bubbly. Remove from heat and stir in cheeses until melted.
- Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake for 1 hour.
- Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.