A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.
If you love potatoes and cheese and want an easy dish that will impress during the holidays, such as Thanksgiving, Christmas, or Easter, this is it! These scalloped potatoes are lighter than traditional recipes that use a lot of butter and heavy cream. It uses just enough fat and cheese to make it healthy-ish. Gratins are my favorite. I also have a Brussels Sprouts Gratin and a Spinach Gratin that are a must every year.
Whenever my family gets together for the holidays, we all chip in and bring a side dish. Scalloped Potato Gratin is one of my go-to holiday sides. It takes a little time to cut the potatoes, but since everyone loves it, it’s worth it! To slice the potatoes thin and perfectly even, I use a mandolin, which makes the prep work pretty quick. Mandolins can be dangerous, so I urge you to use a cut resistant glove (affil link) when cutting.
- You can use red potatoes or new potatoes, but I really love the buttery texture of Yukon gold. Russet potatoes would also work, but they sometimes fall apart more easily.
- This gratin recipe calls for cheddar cheese, but Gruyere would also be a good substitute.
- To ensure the potatoes are cooked through and tender, slice the potatoes 1/8 inch thick. I use this mandoline (afil. links) which really makes this a lot easier. Any thicker and you’ll have to adjust the baking time.
What’s the difference between scalloped potatoes and au gratin potatoes?
The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust. What makes an au gratin an au gratin is the cheese. The potatoes are still thinly sliced and covered with a creamy sauce, but they have cheese layered in between.
Are yellow potatoes the same as Yukon Gold?
Yukon potatoes are in fact a type of yellow potato, and both are used interchangeably. Either would be perfect for this dish.
What Goes Good With Au Gratin Potatoes?
Au gratin potatoes are an easy side dish that goes well with almost any protein. Try them with my Garlic Lovers Roast Beef or Roast Chicken with Rosemary and Lemon. They’d also be the perfect potato dish for Thanksgiving or Christmas.
Can I make Au Gratin Potatoes ahead of time?
Yes, you can make gratin potatoes in advance. Just assemble the dish and cover tightly with plastic wrap. Some of the potatoes on top may discolor, but it shouldn’t be too noticeable once they’re cooked.
Can I freeze Scalloped Potatoes?
You can freeze any leftover scalloped potatoes. Just store them in an airtight container and pop in the freezer until the next time you need a side dish. Thaw frozen potatoes in the refrigerator overnight and reheat in the oven or microwave.
How to make scalloped potatoes
More Gratin Recipes
- Brussels Sprouts Gratin
- Spinach Gratin
- Cheesy Cauliflower Bake
- Spiralized Winter Veggie Gratin
- Spiralized Veggie Gratin with Turkey
Scalloped Potato Gratin Recipe
- olive oil spray, I used my misto
- 6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled)
- 2 tbsp light butter, melted
- salt and fresh pepper to taste
- 1/2 tsp garlic powder
- 3 oz shredded reduced-fat Cheddar (I used Cabot), (3/4 cup)
- 1 cup fat free milk
- 1 bay leaf
- pinch freshly grated nutmeg
- 2 tsp thyme
- Preheat oven to 425°F.
- Spray an 11 x 7-inch baking dish with cooking spray.
- In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
- Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
- In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
- Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.