Easy Potatoes Au Gratin Recipe

I recently tried Quick Au Gratin Potatoes as a sumptuous and versatile side dish. This recipe layers thinly sliced russet potatoes and yellow onions with butter, heavy cream, and a generous cheddar cheese topping. Every spoonful brings a delightful blend of creamy depth and savory seasoning without overpowering the plate.

I’ve been experimenting with a dish that truly stands out in my recipe collection—Easy Potatoes Au Gratin. I’ve always been a fan of layering flavors and texture, and nothing beats the way thinly sliced russet or yukon gold potatoes soak up creamy heavy cream mixed with a hint of salt and black pepper.

One of my favorite parts is slicing up a medium yellow onion which adds just the right amount of sharpness to the dish. I melt 2 tbsp unsalted butter in the pan before letting all the ingredients come together, and then I sprinkle 1 1/2 to 2 cups of shredded cheddar cheese all over for that irresistible, gooey finish.

I know there are loads of amazing potato recipes and au gratin ideas out there that might seem complicated, but I assure you this one is really simple and quick. Trust me, this side dish is both comforting and exciting all at once.

Enjoy!

Why I Like this Recipe

I love how creamy and gooey the dish turns out. The melted cheddar cheese mixed with the heavy cream makes each bite super satisfying. I also like that the recipe is pretty straightforward, even if I mess up sometimes so i still end up with a delicious side dish. Plus, the combination of thinly sliced potatoes and onions gives it a nice texture and flavor that reminds me of home cooking.

Ingredients

• Potatoes supply essential carbohydrates and natural fiber, giving the dish body and satisfying texture.
• Yellow onions offer vitamin C, antioxidants, and natural sweetness to balance savory flavors in dish.
• Unsalted butter gives a creamy, rich flavor and ensures smooth, velvety sauce consistency overall.
• Heavy cream contributes indulgent richness and silky texture while subtly rounding out the bold flavors.
• Cheddar cheese delivers a mix of protein, calcium and tangy, sharp taste enhancing each bite.
• Salt intensifies natural flavors by heightening each ingredient’s inherent delicious taste.
• Black pepper adds warm, earthy spice and gentle heat that elevates the dish remarkably.

Ingredient Quantities

• 2 lbs russet or yukon gold potatoes, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1 1/2 to 2 cups shredded cheddar cheese
• Salt, to taste
• Black pepper, to taste

How to Make this

1. Preheat your oven to 375°F and butter a casserole dish well.

2. Arrange a layer of the thinly sliced potatoes on the bottom of the dish.

3. Add a layer of thinly sliced yellow onions over the potatoes.

4. Dot the top with the 2 tablespoons of unsalted butter.

5. Season the layers lightly with salt and black pepper.

6. Pour the heavy cream evenly over the potatoes and onions.

7. Sprinkle between 1 1/2 to 2 cups of shredded cheddar cheese all over the top.

8. Bake in the oven for about 45 – 50 minutes until the potatoes are tender and the cheese is melted and bubbly. Enjoy your cheesy side dish!

Equipment Needed

1. Oven – preheated to 375°F
2. Casserole dish – ensure it’s well buttered before you start
3. Cutting board – for prepping the potatoes and onions
4. Sharp knife (or mandoline slicer if available) – to get thin, even slices
5. Measuring cups and spoons – essential for the cream, butter, and cheese
6. Spatula – useful for arranging the layers in the dish

FAQ

Easy Potatoes Au Gratin Recipe Substitutions and Variations

• Potatoes: You can use sweet potatoes or even red potatoes if you want a bit of a different taste
• Onion: Red onions or even shallots work pretty well in place of yellow onions
• Butter: Olive oil or a good quality vegan butter can be used instead of unsalted butter
• Heavy Cream: Half-and-half or evaporated milk can work as a substitute if you need a lighter option
• Cheddar Cheese: Try swapping in Swiss or Gruyere cheese if you’re looking for a twist on the classic flavor

Pro Tips

1. Try using a mandoline scraper for the potatoes and onions so they all cook evenly, ’cause if some slices are thicker than others, some parts might be undercooked.

2. Make sure you butter your dish really well before layering so nothing sticks, and cleaning up later isnt a nightmare.

3. Be careful with the salt since the cheddar and cream already add some saltiness, so you dont wanna end up with something too salty.

4. Check your dish a little before the timer goes off by poking a fork into the potatoes, since ovens vary and you dont wanna overdo it or have raw bits.