This recipe for cheesy au gratin potatoes is brilliantly easy because the potatoes don’t need to be cooked before assembling. The baked au gratin potatoes are creamy, cheesy and delicious!

⭐️⭐️⭐️⭐️⭐️ I just made these for Easter dinner and they were a HUGE hit! Delicious! Thank you for another wonderful recipe. -Alicia

Square of baked au gratin potatoes on gray plate.

Key Ingredients

  • Potatoes: Russet or Yukon Gold potatoes are recommended. Yukon Gold potatoes will give a creamier, more buttery taste and texture, whereas Russet potatoes are a bit starchier. I slightly prefer Russet potatoes.
  • Sharp cheddar cheese: This cheese adds great flavor. For the creamiest, cheesiest texture, freshly grate a block of cheese to use in this recipe versus using pre-shredded cheese.
  • Monterey jack cheese: This variety of cheese lends a boost of creaminess. For the creamiest, cheesiest texture, freshly grate a block of cheese to use in this recipe versus using pre-shredded cheese.
  • Parmesan cheese: Don’t use canned Parmesan. It’s too salty. It’s best to finely grate Parmesan from a block to use in the recipe.
  • Heavy cream: Some readers have reported subbing in half-and-half with good results.
  • Chicken broth: Low-sodium or regular chicken broth works fine.

How to Get Perfectly Thin Potatoes for Au Gratin Potatoes: For consistently even and super thin potatoes, which is important for the potatoes to bake evenly, use a mandoline {aff. link} or a food processor fitted with a slicing disk set to 1/8-inch.

Ziploc bag of shredded cheese with cornstarch.
Thin slices of russet potatoes.

Assembling Au Gratin Potatoes

  1. In a large bowl or ziploc bag, toss the cheeses and cornstarch together until evenly coated.
  2. Layer half of the potatoes in the bottom of the pan overlapping slightly in a shingle-type pattern.
  3. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Top with the remaining potatoes, shingling them neatly and evenly over the cheese.
  5. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
  6. Combine the cream and broth in a large measuring cup and pour the mixture over the potatoes.
  7. Sprinkle the remaining cheese mixture over the top.
  8. Bake until golden brown and a fork inserted into the center slides in easily with little resistance.
  9. Let the potatoes cool for 10 minutes to set up. Serve warm.

Bake the potatoes immediately after assembling (or within an hour). Because the potatoes aren’t pre-cooked, they can turn brown if left too long before baking.

White 9X13-inch dish layered with thin potatoes.
Shredded cheese layered on top of sliced potatoes.
Pouring cream over thin slices of potatoes in white 9X13-inch dish.
Shredded cheese layered over thin slices of au gratin potatoes.

The Best Pan Size for Au Gratin Potatoes

  • The original recipe called for making these potatoes in a 2- or 3-quart gratin dish, which can range anywhere from 7 to 10 inches in length (and is often oval shaped). 
  • If you don’t have a gratin dish, bake the potatoes in a dish of an equivalent size (see following notes). 
  • A 9X13-inch dish is a 3-quart dish. If using this dish for these au gratin potatoes, the assembled layers will be thinner than if baking in a smaller dish, so the baking time will likely be shorter (check after about 60 minutes). The recipe can be increased by half (so 1 1/2 all the ingredients) and baked in a 9X13-inch pan for thicker layers.
  • Other pan sizes, like a 9X9-inch pan or a 10 1/2-X7 1/2-inch pan can be used for a thicker potato casserole.

The thin layers of potatoes drenched in creamy cheesiness are so yummy. These easy, cheesy au gratin potatoes are definitely so much more than the sum of their parts. Simple…but incredibly delish!

Serve these potatoes for Easter, Thanksgiving or any other holiday meal. They are also perfect to serve with everyday-type meals, like this balsamic-glazed pork, grilled chicken, and more. Yum!

Square of baked au gratin potatoes on gray plate with fork taking piece from corner.
Square of baked au gratin potatoes on gray plate.

Cheesy Au Gratin Potatoes

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
4.66 stars (80 ratings)
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Ingredients

  • 1 ¼ cups (about 5 ounces) freshly shredded sharp cheddar cheese
  • 1 ¼ cups (about 5 ounces) freshly shredded Monterey jack cheese
  • ½ cup (about 2 ounces) freshly grated Parmesan cheese
  • 2 teaspoons cornstarch
  • 3 pounds russet potatoes, peeled and sliced 1/8-inch thick (see note)
  • Salt and pepper
  • ¾ cup heavy cream
  • ½ cup low-sodium chicken broth

Instructions 

  • Preheat the oven to 350 degrees and adjust an oven rack to the middle position.
  • In a large bowl or ziploc bag, toss the cheeses and cornstarch together until evenly coated.
  • IMPORTANT: See note below for size of pan to use.
  • Layer half of the potatoes in the bottom of the pan overlapping slightly in a shingle-type pattern.
  • Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Top with the remaining potatoes, shingling them neatly and evenly over the cheese. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
  • Combine the cream and broth in a large measuring cup and pour the mixture over the potatoes.
  • Sprinkle the remaining cheese mixture over the top and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes (check the potatoes after 60 minutes if baking in a 9X13-inch pan).
  • Let the potatoes cool for 10 minutes to set up. Serve warm.

Notes

Pan Size: The original recipe called for making these potatoes in a 2- or 3-quart gratin dish, which can range anywhere from 7 to 10 inches in length (and is often oval shaped). 
  • If you don’t have a gratin dish, this recipe can be baked in a dish of an equivalent size (see following notes). 
  • A 9X13-inch dish is considered a 3-quart dish. If using this dish for these au gratin potatoes, the assembled layers will be thinner than if baking in a smaller dish, so the baking time will likely be shorter (check after about 60 minutes). The recipe can be increased by half (so 1 1/2 all the ingredients) and baked in a 9X13-inch pan for thicker layers.
  • Other pan sizes, like a 9X9-inch pan or a 10 1/2-X7 1/2-inch pan can be used for a thicker potato casserole.
Slicing the Potatoes: It is hard to get the potatoes thinly and evenly sliced by hand, but not impossible. A food processor fitted with a slicing disk set to 1/8-inch, as well as a mandoline, works great to slice the potatoes evenly. 
Author: Mel
Course: Side Dish
Cuisine: American
Method: Bake
Serving: 1 Serving, Calories: 506kcal, Carbohydrates: 43g, Protein: 21g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 94mg, Sodium: 428mg, Fiber: 3g, Sugar: 2g

Recommended Products

Mixing Bowl
White Ceramic 9X13-inch Dish
Liquid Measuring Cup

Recipe Source: adapted from Cook’s Country April/May 2009

Recipe originally posted November 2010; updated March 2026 with new photos, recipe notes, etc.

Brown plate with a serving of au gratin potatoes and lettuce on the side.

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