Scalloped Potatoes au Gratin
by Sommer Collier — last updated on Apr 19, 2025 
Cheesy Scalloped Potatoes Recipe (au Gratin): This Homemade Scalloped Potatoes Recipe is loaded with sour cream, cheese, and fresh herbs! Learn How to Make Au Gratin Potatoes the easy way.
America Loves Scalloped Potatoes
Potato dishes are always a hit, but Homemade Scalloped Potatoes are in a whole different category of attractability. Thinly sliced potatoes, herbs, and cheese, all layered in a silky creamy sauce. What’s not to like?
Sommer’s Recipe Notes
Our Favorite Scalloped Potatoes au Gratin Recipe
There are many methods of making this seemingly simple potato dish.
I prefer to bake raw potato slices, and use a mixture of sour cream, broth, and fresh herbs for the cream sauce base. Then I layer cheese in, and on, the potatoes. After all, potatoes and cheese are like best spuddies. (Ok, I will stop now.)
The combination of sour cream and broth creates a lovely cream sauce with a tangy note and a lot of depth. This offsets the intense richness of the cheese.
I also use just a little cornstarch to thicken the sauce, instead of flour, making this recipe gluten-free. You can also use vegetable broth, instead of chicken broth, to make a vegetarian version.
Recipe Ingredients
- Yukon Gold Potatoes – Or russet potatoes.
- Chicken or Vegetable Broth
- Sour Cream
- Shredded Swiss Cheese – Off the block, not pre-shredded.
- Shredded Cheddar Cheese – Off the block.
- Scallions
- Cornstarch
- Fresh Thyme Leaves – Or dried thyme.
- Garlic Powder – Or fresh minced garlic.
- Ground Nutmeg
- Salt and Pepper
How To Make Potatoes Au Gratin
Of all the Recipes for Scalloped Potatoes I’ve tried, this is my favorite. They come out so silky, cloaked in a thick cheesy herb-kissed sauce!
Find the full Potatoes au Gratin recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
What’s the Difference Between Scalloped Potatoes and Potatoes au Gratin?
Are these two dishes the same thing? Some argue vigorously that yes, while others are adamant that they are not. So let me take a moment to clear things up, to the best of my ability…
What Are Scalloped Potatoes?
The word scalloped is an English term referring to a method of slicing something very thin. It was first used in meat recipes, but later found in English cookbooks for potatoes, and other vegetable dishes. The original Scalloped Potatoes Recipe is a British creation, consisting of potatoes sliced paper-thin, baked in cream sauce.
What Are Potatoes au Gratin?
The most classic Potatoes au Gratin Recipe comes from the French dish Gratin Dauphinois, which consists of paper-thin sliced potatoes, baked in a cream sauce, with cheese (and sometimes) breadcrumbs on top.
The term au Gratin means sprinkled with cheese or breadcrumbs, then baked. The oldest versions of Potatoes au Gratin do not have cheese in the cream sauce, just like scalloped potatoes. It’s a topping only.
So if you are still reading along…
What is the Only Real Difference Between a Homemade Scalloped Potatoes Recipe and a Potatoes au Gratin Recipe?
Cheese. It comes down to cheese. Or at least some sort of sprinkled topping to create a crispy crust.
I cannot find any information online or in old cooking journals to tell you which country first baked thin potato slices in cream sauce, but I can tell you that these two dishes are pretty much the same thing.
In fact, many modern British “Scalloped Potato Recipes” include cheese, so there really isn’t a difference.
You can argue if you like. As the t-shirt states: Haters gonna hate. Taters gonna state. (Potato puns are so a-peeling.)
Frequently Asked Questions
Although some recipes call for waxy new potatoes, I prefer to use starchy Yukon Gold or Russet potatoes, because the starches help thicken the cream sauce.
Absolutely not. Actually, I prefer to leave the skins on for appearance and texture.
It can be tricky to cut potatoes into perfectly even ultra-thin rounds. You can do it with a sharp chef’s knife, a steady hand, and ample time.
However, it’s best to use a mandoline slicer. You can find them at most box stores (and online) for $20 and up.
Yes. You can either prepare the recipe and bake it later, or bake it, and then rewarm it later.
Prep and Bake Later: You can do this up to 1 day in advance. Just be sure to coat every inch of potato in the cream sauce so they don’t brown. Then wrap and refrigerate. When you are ready to bake, add 10-15 minutes to the covered bake time.
Bake and Reheat: You can bake the recipe up to 3 days in advance. Then cover with foil and rewarm it for 20+ minutes at 350 degrees F.
Yes. Be sure to wrap them extremely well with plastic, and then a layer of foil. Freeze for up to 3 months.
When you’re ready to use them, thaw the potatoes at room temperature. Then either bake as directed (if uncooked) or reheat for 20 minutes.
Check Out More Of Our Best Potato Recipes!
- Perfect Mashed Potatoes
- Crispy Hasselback Potatoes with Rosemary and Garlic
- Garlic Butter Scalloped Sweet Potatoes
- Easy 2-Ingredient Oven Roasted Potatoes
- The BEST Potato Salad Ever
- Duchess Potatoes
- Company Potatoes
Scalloped Potatoes au Gratin Recipe
Video
Ingredients
- 4 pounds Yukon Gold potatoes (or russet)
- 2 cups chicken broth (or vegetable broth)
- 2 cups sour cream
- 2 cups shredded swiss cheese
- 2 cups shredded cheddar cheese
- 1 cup chopped scallions
- 2 tablespoons cornstarch
- 2 tablespoon fresh thyme leaves (2 tsp dried thyme)
- 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
- ½ teaspoon ground nutmeg
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish.
- Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)
- In a medium bowl whisk the broth, sour cream, and corn starch together until very smooth. Then whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt and 1/2 teaspoon cracked black pepper.
- Use a mandolin slicer, or sharp knife, to slice the potatoes into even 1/8 – 1/16 inch rounds. Make them as consistent as possible.
- Layer one-third of the potatoes in the bottom of the dish. (They do not need to be arranged in a certain way; random overlapping is fine.) Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese and half the chopped scallions.
- Repeat with the second layer of potatoes, liquid, cheese, and the remaining scallions. Add one final layer of potatoes, liquid, and cheese.
- Cover the pan tightly with foil and bake for 45 minutes. Then remove the foil and bake another 10-15 minutes, until the top is golden and bubbly around the edges, and the potatoes in the center are fork-tender.
- Let the scalloped potatoes rest for 10 minutes before serving so the cheese sauce thickens a little.
We love it.
can I use this content on my website? is there any copyright rules?
Hi Rush,
Please DO NOT repost this content on your site. All recipes are created and shot for A Spicy Perspective and are protected under copyright.
oh my. This was a HIT tonight! GREAT JOB on the sauce mixture my dear. I made the sauce ahead of time along with adding onion (didn’t have scallions) – used allspice because I didn’t have nutmeg – and because I have learned with dried thyme in other recipes I cut it back just a tad and glad I did cuz it was just enough. (I’ll try fresh thyme next time) Wanted the flavors to settle in so I made the sauce in the morning and boy did it smell and taste good when I was ready to assemble the dish. Lastly, used 1/2 cheddar and 1/2 hot pepper jack. :) This recipe is a keeper and glad I discovered you!
Made this recipe but hafted the ingredients, with 3 large yellow potatoes in their skin. Used a garlic clove instead of powder and package old cheddar cheese and it was fabulous. Will pin this to make again.
By making this I completed a bucket list skill I wanted to learn. I loved these and am certainly going to make them again. I can not wait to tweak it to my own personal preferences. Using different cheeses and a bread crumb topping are my first modifications. I might sub in whipping cream for part of the sour cream to give it a lighter less sour taste. Also, I want to try this with shallots and fresh chives. Thank you for your recipe! It’s a keeper!
Super easy to make and Delish!
I am so glad this is finally revealed! Such an amazing recipe that I love!
Everyone at my house really loved it! Such an amazing side dish!
This is a fabulous recipe Sommer….and it looks soo creamy & more cheesy as well…I love your photography as well…. Thanks for shared a beautiful recipe….!
Such a delicious and classic recipe! We love this one!
I love comfort food meals! This has just the right amount of cheese and sour cream!
The cheesier the better! Thank you for this delicious recipe!