Gouda Au Gratin potatoes are a cheesy, creamy potato dish that will make your taste buds happy. This recipe is easy to follow and doesn't require many ingredients.
Why You Will Love This Recipe
Gouda au gratin potatoes is an easy, one-pot dish perfect for a busy weeknight or as a Holiday side dish. This recipe is perfect for any occasion, and can be made with just a few simple ingredients. This cheesy potato dish is sure to be a family favorite!
You'll love the flavor of the Gouda cheese combined with the potatoes and cream with your next Maple Bourbon Glazed Ham. So good, you'll want to make this dish for every special occasion!
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Ingredients
- White Potatoes, about 5 medium sized potatoes for a total of 3 cups of sliced potatoes. Russets or Yukon Golds work the best.
- Onion, chopped
- Flour
- Whole Milk
- Butter, cubed
- Shredded Gouda or Smoked Gouda cheese
- Chopped Fresh parsley for garnish
- Salt & pepper to taste.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Potatoes Au Gratin
Preheat your oven to 375 F, and center the rack in the oven. Grease an 8 x 8 baking dish with butter or non stick spray. Peel the potatoes.
Prepare the Potatoes
- Use the mandolin to slice the potatoes into even, thin slices.
- Chop the onions. Spread a layer of the potatoes on the bottom of the prepared baking dish.
Layer the Ingredients
- Alternate layers of potatoes, chopped onions, flour, salt, and pepper. You should have 3 layers. Top the last flour layer with the cubed butter.
- Heat the milk in the microwave for 1 minute. Pour over the top of the butter and flour top layer. You can use Half & Half for an even creamier, richer sauce.
Top and Bake
- Top with shredded Gouda cheese (or smoked Gouda cheese).
- Bake covered until the potatoes are fork tender, about 50 minutes.
- Uncover and bake an additional 15 minutes until the cheese top bubbles and starts to brown.
- Broil for 2-5 minutes to get a nice golden brown top, if needed.
- Remove from the oven and let stand for 20 minutes or until the sauce thickens.
Serving Suggestions
Serve Gouda Au Gratin Potatoes as a side dish at your next Holiday meal. We have some additional Holiday recipes that would be perfect for completing your Holiday menu also.
Take a look at our Dutch Oven Turkey Breast, Air Fried Turkey Breast, Baked Sweet Potato Slices, Spinach Artichoke Baked Pasta, Baked Brie with Cranberries, Air Fryer Bacon Wrapped Asparagus, Southern Sweet Potato Casserole, and for a delicious dessert, serve our Orange Fluff Salad, Pecan Upside Down Cake.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions
Substitute the milk with Half & Half, or even heavy cream for a thicker, richer sauce.
Variations
There are endless variations you can do with au gratin potatoes. One of my favorites is mixing some cooked bacon into the potato mixture before baking.
You could also try different types of cheese, or even add some chopped ham or cooked sausage to the mixture. The possibilities are endless – so get creative and have fun experimenting!
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides. Below are the tools you need to make this dish:
- 8x8 Baking Dish
- Mandolin for slicing the potatoes
Storage
Store leftovers in the refrigerator, covered for up to 5 days.
Tips for Success
- Grate the Gouda cheese up as it blends into the dish easier than cheese slices.
- A Mandolin will help you get an even thickness of slices.
- Put potatoes in a single layer, minimally overlapping smaller pieces with larger pieces.
- Place a cookie sheet or drip pan under the baking dish to catch anything that bubbles over.
- Be sure to let your au gratin potatoes rest for 20 minutes before serving. This allows the potatoes to set up and not slide everywhere when you cut into them.
Frequently Asked Questions
The difference between the two is that au gratin potatoes have cheese whereas scalloped potatoes are simply potatoes cooked in cream.
Thinly sliced potatoes cooked in a casserole dish. Often cooked in a cream sauce. Always cooked with cheese.
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven by making a smooth cheese sauce. You can also layer the potatoes and cheese with flour so that the cheese sauce self makes during the bake.
YES! Au gratin potatoes are the perfect make ahead potato side dish! Simply assemble the dish a day ahead of time, cover it tightly with plastic wrap and then bake it the next day.
Yes, with some special handling. Sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation (discoloration process. Drain, cool, and refrigerate.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Gouda Au Gratin Potatoes
Equipment
Ingredients
- 1½ lb Russet Potatoes about 5 medium size potatoes
- ½ medium onion, chopped
- 4 tablespoon flour (distribute between three layers as 4 teaspoons for each layer)
- salt to taste
- pepper to taste
- 3 tablespoon butter, cubed small
- 2 cups whole milk or half & half
- 1 cup shredded gouda cheese or smoked gouda cheese
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 375° F and center the rack to the center of the oven. Grease an 8x8 baking dish, set aside.
- Finely chop the onions and peel the potatoes.1½ lb Russet Potatoes, ½ medium onion, chopped
- Alternate layers starting with sliced potatoes, chopped onions, flour, salt, and pepper. You should have a total of three layers.4 tablespoon flour, salt to taste, pepper to taste
- Sprinkle the cubed butter on the top layer of flour.3 tablespoon butter,
- Heat the milk in the microwave for 1 minute. Pour over the top layer in the baking dish. Top with cheese.2 cups whole milk, 1 cup shredded gouda cheese
- Bake uncovered until potatoes are fork tender, about 50 minutes.
- Uncover and bake an additional 15 minutes until the cheese top bubbles and starts to brown.
- Broil for 2 minutes if the top needs more browning.
- Remove the baking dish from the oven and let rest for 20 minutes for the sauce to thicken. Garnish with chopped parsley and serve.1 tablespoon chopped parsley
Notes
- 4 tablespoons of flour is 12 teaspoons, so each layer should have 4 teaspoons of flour sprinkled over the potato slice layer.
- A Mandolin will help you get an even thickness of slices.
- Put potatoes in a single layer, minimally overlapping smaller pieces with larger pieces.
- Place a cookie sheet or drip pan under the baking dish to catch anything that bubbles over.
- Be sure to let your au grain potatoes rest for 20 minutes before serving. This allows the potatoes to set up and not slide everywhere when you cut into them.
Kellie R says
I’m assuming it means baked covered for 50 minutes, then uncover.
Kelly Bloom says
I clarified that in the post and the recipe. Yes, cook covered for 50 minutes. Remove from the oven, take the cover off. Then cook an additional 15 minutes to brown the top. If you want you can even broil for 5 minutes to get a more crusty top.
Pattie S Cartwright says
Thanks for this recipe. going to serve at Thanksgiving.
Kelly Bloom says
I'm so glad! I love the smoked gouda in these potatoes!