These Indulgent Scalloped Potatoes Au Gratin Are DANGEROUS!

There is truly nothing more comforting than a bubbling, golden-brown dish of creamy scalloped potatoes au gratin pulled straight from the oven.

I still remember my first real taste of this classic side dish. It was at my Aunt Carol’s annual Easter potluck, a huge affair where every lady in the family tried to outdo the others. Aunt Carol’s potatoes were famous. They were creamy, cheesy, and always the first dish to be scraped clean. For years, I thought they were the pinnacle of potato perfection.

But as I got older and started developing my own knack in the kitchen, I wondered if I could take her classic and give it just a little something extra. I wanted to add a layer of flavor that would make people stop and say, “Now, what is in there?” It took a few tries, a lot of cheese tasting, and some very happy weeknight dinners for my husband, but I finally landed on the secret.

The magic is in the cheese and a little pinch of spice. Instead of just using a standard cheddar or Gruyère, I add a generous amount of smoked Gouda, and I bloom a little smoked paprika into the butter before making my sauce. This combination creates a rich, smoky depth that complements the creamy potatoes without overpowering them. It’s a simple twist, but it transforms this beloved side into a show-stopping dish that tastes like it came from a fancy steakhouse. This is the scalloped potatoes au gratin recipe that will get you all the compliments.

Now, every time I bring this dish to a family gathering, I get a little wink from Aunt Carol. She knows I took her beloved recipe and made it my own, and I think she’s mighty proud.

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Why This Scalloped Potatoes Au Gratin Recipe Works

The story of scalloped potatoes au gratin is a tale of two classic dishes that have beautifully merged over time. Historically, “scalloped” potatoes were simply baked in cream or milk, while “au gratin” referred to any dish topped with breadcrumbs or cheese and baked until brown and crispy. The French term “gratin” literally points to the crust that forms on top. Somewhere along the way, home cooks realized that combining the two concepts was a match made in heaven.

Why has this dish remained a staple on holiday tables and at Sunday suppers for generations? It’s pure, unadulterated comfort food. The combination of tender potatoes, a rich and velvety cheese sauce, and that irresistible golden top is universally adored. It’s a crowd-pleaser that feels both rustic and elegant, making it perfect for just about any occasion, from a formal Christmas dinner to a casual weeknight meal.

This particular scalloped potatoes au gratin recipe works because it honors the tradition while elevating the flavor profile. The foundation is a classic béchamel sauce, which ensures a silky, stable consistency that won’t break or become watery. Using Yukon Gold potatoes is key, as their waxy texture means they hold their shape perfectly and absorb the sauce without turning to mush.

But the real reason this recipe stands out is the smoked Gouda and smoked paprika. This duo introduces a subtle, savory smokiness that cuts through the richness of the cream and cheese, adding a layer of complexity that is both surprising and delightful. It transforms a familiar side dish into something truly memorable, ensuring every bite is packed with creamy, cheesy, and smoky flavor.

Ingredients for Scalloped Potatoes Au Gratin

The secret to an unforgettable dish often lies in using simple, high-quality ingredients. For this recipe, the star is a cheese that you might not typically think of for a gratin, but trust me, it makes all the difference. Always start with block cheese and shred it yourself, as pre-shredded cheeses are coated with anti-caking agents that can make your sauce grainy.

• 2.5 lbs Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
• 4 tbsp unsalted butter
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• 1 tsp fresh thyme leaves, plus more for garnish
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups shredded Gruyère cheese (about 6 ounces)
• 1 cup shredded Smoked Gouda cheese (about 4 ounces)

A Note On The Key Ingredients:

• Yukon Gold Potatoes: These are, without a doubt, the best choice for this scalloped potatoes au gratin recipe. They are moderately waxy, which means they have enough starch to help thicken the sauce but not so much that they fall apart. They hold their shape beautifully after baking and have a naturally buttery flavor that is simply divine.
• Smoked Gouda Cheese: This is my secret weapon. While Gruyère provides that classic nutty flavor and incredible meltiness, the smoked Gouda is what makes this dish pop. It lends a deep, savory, and slightly smoky flavor that infuses every layer of the dish. It’s a sophisticated touch that will have everyone asking for your recipe.
• Fresh Thyme: Please don’t skip the fresh herbs here. Dried thyme is fine in a pinch, but fresh thyme has a bright, earthy, and slightly floral note that really lightens up the rich cheese sauce. It adds a touch of elegance and freshness that balances the dish perfectly.

Step-by-Step Instructions For Making Scalloped Potatoes Au Gratin

Making this dish is all about technique. Follow these steps closely, and you’ll be rewarded with the creamiest, most flavorful potatoes imaginable. My biggest tip is to use a mandoline for slicing the potatoes, it guarantees every slice is perfectly uniform, which is the key to even cooking.

1. Preparation: First things first, preheat your oven to 400°F (200°C). Generously butter a 9×13-inch baking dish or a similar 3-quart casserole dish. Scrub your potatoes well and slice them into 1/8-inch thick rounds. A mandoline is your best friend here. Keep the sliced potatoes in a bowl of cold water while you make the sauce to prevent them from browning.
2. Sauté the Aromatics: In a medium saucepan or Dutch oven over medium heat, melt the 4 tablespoons of butter. Add the finely minced shallots and cook until they are soft and fragrant, about 3 to 4 minutes. Stir in the minced garlic and the 1/2 teaspoon of smoked paprika and cook for another minute until the garlic is fragrant. This step of blooming the paprika in the butter really deepens its flavor.
3. Make the Cheese Sauce: Sprinkle the 1/4 cup of all-purpose flour over the shallots and garlic, whisking constantly to form a paste, also known as a roux. Cook for about one minute to get rid of the raw flour taste. Slowly, and I mean slowly, pour in the 2 cups of whole milk while whisking continuously. This slow addition is crucial to prevent lumps. Once all the milk is incorporated, pour in the 1 cup of heavy cream. Bring the mixture to a simmer, stirring often, until it has thickened enough to coat the back of a spoon, about 5 to 7 minutes.
4. Finish the Sauce: Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of fresh thyme leaves. Now, add 1 cup of the shredded Gruyère and 1/2 cup of the shredded smoked Gouda. Stir until the cheese is completely melted and the sauce is smooth and luxurious.
5. Assemble the Dish: Drain your potato slices and pat them dry. Arrange about one-third of the potato slices in an overlapping layer in the bottom of your prepared baking dish. Pour about one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this process two more times, ending with a final layer of cheese sauce on top.
6. Bake to Perfection: Sprinkle the remaining 1/2 cup of Gruyère and 1/2 cup of smoked Gouda over the top. Cover the dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, carefully remove the foil and continue to bake for another 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and beautifully golden brown. Let the dish rest for 10-15 minutes before serving to allow the sauce to set. Garnish with a sprinkle of fresh thyme leaves if you wish.

How To Serve Scalloped Potatoes Au Gratin

Serving these scalloped potatoes au gratin is one of the best parts, as this dish truly shines on just about any table. Its rich, cheesy goodness makes it a natural centerpiece side dish, especially for holidays and special occasions. The key is to let it rest for at least 10 to 15 minutes after it comes out of the oven. This little bit of patience allows the creamy sauce to set up, ensuring you can serve clean, beautiful portions instead of a soupy mess.

For a truly classic and elegant presentation, I love to garnish the top with a sprinkle of fresh chopped chives or parsley right before bringing it to the table. The little pop of green against the golden-brown cheese crust is just so inviting. While it’s perfect for a crowd, don’t hesitate to make it for a simple weeknight dinner either. It turns an ordinary meal into something special.

Here are a few of my favorite ways to serve these amazing potatoes:

• Holiday Feasts: This is a must-have alongside a Thanksgiving turkey, a Christmas prime rib, or a beautiful baked Easter ham. Its creamy texture and savory flavor are the perfect counterpoint to roasted meats.
• Sunday Supper Staple: Pair it with a simple roasted chicken or some juicy pork chops for a comforting Sunday dinner that will have the whole family running to the table.
• Steakhouse at Home: Create a fancy steakhouse experience by serving these potatoes with a perfectly seared steak and a simple green salad or some steamed asparagus.
• Brunch Favorite: Believe it or not, these potatoes are incredible as part of a savory brunch spread. Serve smaller portions alongside a fluffy quiche, scrambled eggs, and bacon.

No matter how you choose to serve this scalloped potatoes au gratin, it’s guaranteed to be a hit. It’s one of those reliable, go-to recipes that feels both impressive and incredibly comforting all at once, making everyone feel right at home.

How To Store & Reuse Scalloped Potatoes Au Gratin Leftovers

One of the best things about making a big pan of scalloped potatoes au gratin is that the leftovers are just as delicious, if not more so, the next day. As the dish sits, the flavors have more time to meld together, resulting in an even richer and more savory taste. Storing them properly is key to enjoying them again.

Once the baking dish has cooled completely to room temperature, cover it tightly with aluminum foil or plastic wrap, or transfer the leftovers to an airtight container. They will keep beautifully in the refrigerator. I generally advise against freezing scalloped potatoes, as the dairy-based sauce can separate and the potatoes can become watery and grainy upon thawing. It’s best to enjoy them within a few days.

When you’re ready to enjoy them again, there are a couple of ways to bring them back to their former glory.

• Storing: Keep the potatoes in an airtight container or the original baking dish tightly covered in the refrigerator for up to 4 days.
• Reheating in the Oven: This is my preferred method. It best preserves the original texture. Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with foil to prevent the top from getting too brown, and bake for 20-25 minutes, or until heated through. For a crispy top, you can remove the foil for the last 5 minutes.
• Reheating in the Microwave: If you’re in a hurry, the microwave will do. Place a portion on a microwave-safe plate and heat in 1-minute increments until hot. Just be aware that the sauce may become a little oily with this method.
• Creative Reuse: My favorite way to use up the last little bit is to make potato cakes. Mash the cold leftovers together, form them into small patties, and pan-fry them in a little butter until they are golden brown and crispy on both sides. They are absolutely divine with a fried egg on top for breakfast.

With these tips, you can enjoy every last bite of your delicious scalloped potatoes au gratin, ensuring that none of that cheesy goodness goes to waste. Sometimes the leftovers are the best part!

Substitutions & Variations For Scalloped Potatoes Au Gratin

While I truly believe this recipe is perfect as is, I also know that one of the joys of cooking is making a dish your own. This scalloped potatoes au gratin recipe is wonderfully adaptable, so feel free to play around with the ingredients based on what you have on hand or your family’s preferences. This is a great base recipe to get creative with.

Whether you need to accommodate a dietary restriction or you just want to experiment with different flavor combinations, there are plenty of easy swaps you can make without compromising the heart of the dish. Just remember that changing ingredients, especially the type of potato or dairy, can affect the final texture and cooking time, so keep an eye on it as it bakes.

Here are a few tried-and-true substitutions and fun variations to inspire you:

• Cheese Swaps: The cheese combination is key, but you can definitely experiment. In place of Gruyère, try sharp white cheddar, Fontina, or even Monterey Jack for a milder flavor. If you can’t find smoked Gouda, a smoked cheddar would also provide that lovely smoky note.
• Potato Varieties: While Yukon Golds are my top pick, Russet potatoes will also work. Just be aware that Russets are starchier and can result in a slightly softer, less distinct layered texture. Red potatoes are another option and will hold their shape very well.
• Flavor Add-ins: This is where you can have a lot of fun. Try adding a layer of caramelized onions between the potato layers for a deep, sweet flavor. For a bit of savory meatiness, add some crispy, crumbled bacon or pancetta. A pinch of nutmeg in the cheese sauce is a classic addition that pairs beautifully with cream-based sauces.
• Herb Variations: If you’re not a fan of thyme, fresh rosemary or sage would be delicious alternatives, especially for a holiday meal. Finely chopped chives stirred into the sauce at the end can also add a delicate oniony freshness.
• Gluten-Free Option: To make this dish gluten-free, simply substitute the all-purpose flour in the roux with an equal amount of a good quality gluten-free all-purpose flour blend.

Don’t be afraid to experiment. Use this scalloped potatoes au gratin recipe as a delicious starting point and create a version that is uniquely yours. Cooking should always be a little bit of an adventure!

Indulgent, Smoked Gouda Scalloped Potatoes Au Gratin

Yield: 1 (9x13-inch) casserole

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Thin-sliced Yukon Golds layered with a silky béchamel and a cheesey blend of Gruyère and smoked Gouda. Bloomed smoked paprika and fresh thyme add a subtle, savory smokiness for a rich, steakhouse-style gratin with a bubbly golden top.

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Ingredients

• 2.5 lbs Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
• 4 tbsp unsalted butter
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• 1 tsp fresh thyme leaves, plus more for garnish
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups shredded Gruyère cheese (about 6 oz), divided
• 1 cup shredded smoked Gouda cheese (about 4 oz), divided
• Butter, for greasing the baking dish

Instructions

1. Preheat oven to 400°F. Generously butter a 9x13-inch (3-quart) baking dish. Slice potatoes 1/8-inch thick (use a mandoline for even slices); keep in cold water to prevent browning.
2. Make the sauce: In a saucepan over medium heat, melt butter. Add shallots; cook 3–4 minutes until softened. Stir in garlic and smoked paprika; cook 30–60 seconds.
3. Sprinkle in flour; whisk 1 minute. Slowly whisk in milk, then cream, until smooth. Simmer, stirring, until thick enough to coat a spoon, 5–7 minutes. Off heat, stir in salt, pepper, thyme, 1 cup Gruyère, and 1/2 cup smoked Gouda until melted.
4. Assemble: Drain and pat potatoes dry. Layer one-third of potatoes in the dish, slightly overlapping. Spoon one-third of sauce over. Repeat twice more, ending with sauce on top.
5. Top and bake: Sprinkle remaining 1/2 cup Gruyère and 1/2 cup smoked Gouda over the surface. Cover tightly with foil; bake 45 minutes. Uncover and bake 25–30 minutes more, until potatoes are tender and the top is deeply golden and bubbling.
6. Rest 10–15 minutes before serving. Garnish with extra thyme if desired.

Notes

Shred cheese from blocks for the smoothest sauce. Yukon Golds hold their shape and give a creamy texture; Russets work but may soften more. If browning too quickly, tent loosely with foil. For extra-crispy top, broil 1–2 minutes at the end, watching closely.

Nutrition Information:

Yield: 10
Amount Per Serving: Calories: 340 Total Fat: 23g Carbohydrates: 25g Protein: 12g

5 FAQs About Scalloped Potatoes Au Gratin

Here are some straightforward answers to the most common questions I receive about this scalloped potatoes au gratin recipe.

What is the difference between scalloped potatoes and potatoes au gratin?

This is probably the most common question I get, and it’s a good one because the lines have definitely blurred over the years. Traditionally, there was a clear distinction. Classic scalloped potatoes were simpler, involving thinly sliced potatoes baked in layers with heavy cream or milk, and seasoned with salt and pepper. The cream would reduce and thicken around the starchy potatoes, creating its own sauce. The name “scalloped” is thought to refer to the way the potato slices look like shells or scallops when layered.

On the other hand, potatoes au gratin, or a “gratin,” is a French technique. It involves a richer, cheese-infused sauce, often a béchamel, and is topped with more cheese or breadcrumbs to create a golden, crispy crust when baked. The term “au gratin” simply refers to this browned topping. So, the key difference was always the cheese. Scalloped potatoes had no cheese, and au gratin potatoes did.

However, modern recipes, including mine, have joyfully combined the best of both worlds. My recipe is technically a scalloped potato dish that is prepared “au gratin.” It features the thinly sliced, layered potatoes characteristic of scalloped potatoes, but smothers them in a decadent cheese sauce and bakes them with a cheesy crust on top. It’s a hybrid that delivers the ultimate creamy, cheesy potato experience.

Why are my scalloped potatoes au gratin watery or curdled?

A watery or curdled sauce is a heartbreaking outcome after putting in the effort to make this dish from scratch. There are usually a few culprits behind this problem. The most common cause of a watery sauce is the type of dairy used. Using low-fat milk or half-and-half instead of whole milk and heavy cream can lead to a thin sauce that doesn’t have enough fat to properly emulsify and thicken. The full-fat dairy is essential for a rich, stable, and creamy sauce.

Another reason could be that the roux wasn’t cooked properly or the sauce wasn’t thickened enough before assembling the dish. The flour-and-butter roux is the foundation that thickens the sauce. You need to cook it for at least a minute to cook out the raw flour taste and then slowly whisk in the milk to ensure a smooth consistency. Then, you must bring the sauce to a simmer and let it thicken on the stovetop before you even pour it over the potatoes.

A curdled or grainy sauce often happens when the sauce is heated too quickly or boiled too aggressively, causing the milk proteins to separate. It can also happen if you use pre-shredded cheese. Those cheeses are coated in starches that can prevent them from melting smoothly, resulting in a gritty texture. Always use block cheese you shred yourself and keep the sauce at a gentle simmer, never a rolling boil.

Can I make scalloped potatoes au gratin ahead of time?

Yes, absolutely! This is one of the reasons it’s such a fantastic dish for holidays and entertaining. Prepping it ahead of time frees up your oven and your hands on the big day. You have two excellent options for making it in advance. My preferred method is to assemble the entire dish, let it cool completely, then cover it tightly with foil and refrigerate it for up to two days before baking.

When you’re ready to bake, you’ll need to add about 15 to 20 minutes to the initial covered baking time, as you’re starting with a cold dish. So, you’d bake it covered for about 60-65 minutes, then uncover and bake for another 25-30 minutes until it’s hot, bubbly, and golden on top. This method ensures the potatoes absorb some of the sauce as they sit, resulting in an extra creamy final product.

Your second option is to fully bake the dish a day or two ahead. Let it cool completely, cover, and refrigerate. To reheat, let it sit on the counter for about 30 minutes to take the chill off. Then, cover it with foil and bake in a 350°F (175°C) oven for about 25-30 minutes, or until it’s heated all the way through. This method is great if you’re really short on time or oven space on the day you plan to serve it.

What are the best potatoes to use for scalloped potatoes au gratin?

The type of potato you choose can make a significant difference in the final texture of your scalloped potatoes au gratin. For this recipe, I exclusively recommend Yukon Gold potatoes. They are the perfect middle ground between starchy and waxy potatoes. They have a naturally creamy, buttery texture and enough starch to help thicken the sauce, but they are waxy enough to hold their shape perfectly during the long baking time. You’ll get distinct layers of tender, yet firm, potato slices.

Starchy potatoes, like Russets, are another popular choice. They will work, but they tend to break down more during cooking because of their high starch content. This can result in a softer, more homogenous texture where the layers meld together. While still delicious, you won’t have the same defined slices as you would with Yukon Golds.

I would generally avoid using very waxy potatoes like red potatoes. While they hold their shape exceptionally well, they don’t absorb the sauce as readily and contain less starch, which means they won’t contribute as much to the overall creaminess of the dish. For that perfect balance of structure and creaminess, Yukon Gold is truly the champion for any scalloped potatoes au gratin recipe.

How do I get a perfectly golden brown and crispy top on my scalloped potatoes au gratin?

That beautiful, bubbly, golden-brown crust is the signature of a perfect gratin. Getting it right is a matter of technique and timing. The first and most important step is the two-stage baking process. Baking the dish covered with foil for the first 45 minutes allows the potatoes to steam and cook through evenly without the top burning. The magic happens when you remove the foil for the last 25-30 minutes of baking.

This period of uncovered baking allows the moisture to evaporate from the surface and lets the cheese on top toast and brown. Make sure you have a generous and even layer of the Gruyère and smoked Gouda mixture on top before it goes into the oven. The milk fats in the cheese are what allows it to brown and crisp up so beautifully.

If your top isn’t as brown as you’d like after the potatoes are fully cooked, you can use the broiler for a minute or two. But you must be extremely careful. Place the oven rack about 6 inches from the broiler element and watch it like a hawk. Cheese can go from perfectly golden to burnt in a matter of seconds. A minute is often all it takes to get that gorgeous, blistered, and perfectly crispy finish.

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