Homemade Au Gratin Potatoes

If you’re craving a cozy, crowd-pleasing side dish that’s rich, creamy, and bursting with flavor—these homemade au gratin potatoes are everything you need. This dish combines tender, parboiled potato slices with a smooth, garlicky cheese sauce, baked until golden and bubbly. Whether you’re cooking for a weeknight dinner or a holiday gathering, this is hands down one of the best au gratin scalloped potatoes recipes you’ll ever try.

Creamy, cheesy, and baked to bubbly perfection, these homemade au gratin potatoes will be your new go-to comfort food. Whether you’re planning Sunday dinner or holiday hosting, you’ll love how simple and delicious this recipe is. Try it once, and it’ll earn a permanent spot on your favorites list.

👉 Ready to dig into the best au gratin scalloped potatoes ever? Let’s get cooking!

Why You’ll Love This Recipe

• Super easy cheesy scalloped potatoes that anyone can master
• Loaded with garlic, onions, and bold seasoning for deep flavor
• Uses real shredded cheese—no processed shortcuts
• Optional bacon & chive topping for extra texture and taste
• The perfect side for holidays, potlucks, or comfort food nights

Ingredients You’ll Need

• Yukon gold or russet potatoes, sliced
• Shredded cheese (cheddar, mozzarella, or a blend)
• Butter and all-purpose flour
• Diced onion and minced garlic
• Evaporated milk and heavy cream
• Nature’s seasoning and all-purpose seasoning
• Bacon bits (optional)
• Chopped chives for garnish

Recipe Tips

• Slice potatoes evenly so they cook uniformly.

• Use fresh shredded cheese—it melts better than pre-shredded.

• Make ahead by assembling the dish and refrigerating it before baking.

How to Make Easy Cheesy Scalloped Potatoes

• Preheat your oven to 400°F (205°C). Lightly grease a cast iron skillet or baking dish.
• Shred cheese and combine in a bowl. Set aside half for the final topping.

• Add sliced potatoes to boiling water and cook for 5–8 minutes until slightly tender but not fully cooked. Drain and set aside.
• In a medium saucepan, melt butter over medium heat. Once melted, whisk in flour to form a roux. Add in diced onions and garlic. Cook 2–3 minutes until onions are soft and fragrant.

• Slowly pour in evaporated milk and heavy cream, whisking constantly. Bring to a gentle simmer. Stir occasionally until sauce begins to thicken. Season to taste with Nature’s seasoning and all-purpose seasoning. Add in half of the shredded cheese and stir until melted and smooth.

• In your prepared skillet or dish, assemble layers in the following order: First layer of potatoes and light seasoning.

• Half of the cheese sauce, sprinkle of bacon bits

• Another layer of potatoes and remaining cheese sauce. Top with reserved shredded cheese

• Finish with extra bacon and optional chives if desired. Bake uncovered for 45 minutes, or until the top is bubbly and golden brown.

• Let cool for 5–10 minutes before serving. Enjoy warm as a side dish or a comforting main!

How to Store

• Refrigerator: Let the potatoes cool completely, then transfer to an airtight container or tightly wrap the baking dish with foil or plastic wrap. Store up to 4 days in the fridge.
• Freezer: For longer storage, you can freeze them. Wrap the dish tightly in plastic wrap and foil or portion into freezer-safe containers. Freeze for up to 2 months.

Tip: For best results, freeze before baking if you’re prepping ahead. Reheating fully baked potatoes from frozen can affect texture.

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How to Reheat

From the Fridge:

• Oven (Best Method): Preheat to 350°F. Cover with foil and bake for 20–25 minutes or until heated through. Remove foil for the last 5–10 minutes to re-crisp the top.
• Microwave (Quick): Transfer a portion to a microwave-safe plate. Cover loosely with a damp paper towel and heat in 30–45 second intervals until warm.

From Frozen:

• Oven (Covered): Bake at 350°F for 40–50 minutes (or longer, depending on portion size), covered with foil. Uncover for the last 10 minutes to get that bubbly top.