I came up with this OG Rotten Potatoes Au Gratin recipe one weekend when I wanted something indulgent and cheesy to go with a roast so I pulled out a bunch of Yukon golds and decided to layer them up with a rich homemade cheese sauce and from the first bite it became a forever favorite in my house

Because I love comfort food that feels special without being complicated this version of potatoes au gratin hits all the right notes with crispy golden edges a creamy interior and that over the top cheesy crust that makes everyone fight for seconds

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Yukon gold potatoes – Tender buttery potatoes that hold their shape beautifully
Butter – Forms the base of the creamy roux
All-purpose flour – Thickens the cheese sauce for a luscious texture
Garlic – Adds savory depth to the sauce
Milk – Smooths out the sauce and helps everything bake evenly
Heavy cream – Adds richness and body to the gratin
Cheddar cheese – Melts beautifully and brings that bold flavor
Gruyère cheese – Offers a nutty melt-in-your-mouth touch
Salt and pepper – Balances and enhances the whole dish
Nutmeg – A pinch adds a subtle warmth to the sauce

Tools You’ll Need

Mandoline slicer or sharp knife – To get perfectly even thin potato slices
Saucepan – For cooking the roux and cheese sauce
Whisk – Helps make a smooth and creamy sauce
9×13 baking dish – Perfect size for layering and even cooking
Aluminum foil – Keeps the dish from over-browning while baking
Oven mitts – For safely handling the hot dish

Instructions

Step 1:

I preheat the oven to 375°F and lightly grease a 9×13 baking dish with butter

Step 2:

I thinly slice 2½ pounds of Yukon gold potatoes about 1/8-inch thick and set them aside while I make the sauce

Step 3:

In a medium saucepan I melt 4 tablespoons of butter over medium heat then stir in 3 tablespoons of flour and whisk constantly for 2 minutes until bubbly

Step 4:

I slowly pour in 2 cups of milk and 1 cup of heavy cream while whisking to avoid lumps and cook for 4 to 5 minutes until it thickens slightly

Step 5:

I add 1 minced garlic clove 1/2 teaspoon of salt 1/4 teaspoon of pepper and a pinch of nutmeg then stir in 1½ cups of shredded cheddar and 1 cup of shredded Gruyère until melted and smooth

Step 6:

In the prepared dish I layer half of the potatoes and pour over half the cheese sauce then repeat with the remaining potatoes and sauce

Step 7:

I cover the dish with foil and bake for 40 minutes then remove the foil and bake for an additional 20–25 minutes until golden and bubbly

Step 8:

I let it rest for 10 minutes before serving to allow the sauce to set and the flavor to settle in every bite

Tips

You can swap Gruyère for mozzarella or Monterey Jack for a different twist

For extra crispy topping I sometimes sprinkle a little extra cheese and broil for 2 minutes

Make it ahead of time and reheat for an easy dinner side

Ways to Serve

Alongside steak or roast chicken for a hearty meal

With a green salad to balance the richness

As a side dish at Thanksgiving or Christmas

Layered into brunch with eggs and ham

Topped with crispy bacon bits for a full-flavor punch

Frequently Asked Questions

Can I use other potatoes in this OG Rotten Potatoes Au Gratin recipe?

Yes but I prefer Yukon gold for their texture and buttery flavor

Can I make this OG Rotten Potatoes Au Gratin recipe ahead of time?

Absolutely just bake and store in the fridge then reheat gently before serving

How do I make this OG Rotten Potatoes Au Gratin recipe gluten-free?

Use a gluten-free flour or cornstarch to make the roux and thicken the sauce

Can I freeze this OG Rotten Potatoes Au Gratin recipe?

It’s best fresh but you can freeze it in portions and reheat in the oven for convenience

See You in the Kitchen

I hope you bake up this OG Rotten Potatoes Au Gratin recipe and enjoy every creamy crispy cheesy bite! It’s pure comfort food and a crowd-pleaser that works for weeknight dinners or fancy holiday spreads. Let me know how it turns out and what cheeses you use I always love hearing your spins on it

Happy Cooking!