Three Cheese Potatoes au Gratin

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With the holidays quickly approaching, the friend and family gathering and meals are all popping up on the calendar. If you want to really impress with that side dish Auntie Sue requested of you – then you have got to brings a dish of these Three Cheese Potatoes au Gratin. The homemade cheese sauce is so creamy and velvety, you are going to love love love it. It will go perfect with a ham, roast or turkey.

Three Cheese Potatoes au Gratin
Three Cheese Potatoes au Gratin

When I say “thin sliced” on the potatoes I mean thin sliced. You want to try really hard to keep them between an eighth and a quarter inch thick. If you want to use a mandolin to cut them – use caution. I, personally, prefer a sharp knife and a cutting board. Some feel it takes little longer but I say it’s worth it to keep all my fingers in tact.

Three Cheese Potatoes au Gratin

Some people call these scalloped potatoes and some call is potatoes au gratin. I tried to do some research and it seems they really are used interchangeably. The only real difference is the addition of cheese. Some say scalloped potatoes is just a cream sauce without cheese. But really what ever you decide to call them – you will definitely be calling them delicious!

Three Cheese Potatoes au Gratin

I served these up with my Dijon Balsamic Pork Tenderloin, which I cooked up in the cast iron in the oven. As I mentioned before, you could pair these potatoes with a spiral ham, a prime rib roast, a stuffed turkey or even a Spatchcock Chicken! It makes an excellent side dish for a holiday meal or any night of the week.

Three Cheese Potatoes au Gratin

Now Let’s Get Cookin’!


Three Cheese Potatoes au Gratin

A creamy and velvety homemade cheese sauce over thin sliced potatoes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6


  • 8 Medium Russet Potatoes peeled and thin sliced
  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • cup Cheddar Cheese shredded, divided
  • cup Mozzarella Cheese shredded, divided
  • cup Parmesan Cheese shredded, divided
  • 2 tbsp Dried Minced Onion
  • 1 tsp Parsley Flakes


  • Prepare all of the ingredients. Preheat oven to 350degF.
  • In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 3 minutes then whisk in chicken broth. Cook for 2 minutes then whisk in heavy cream. Cook for 2 minutes then whisk in 1 cup of cheddar, 1 cup of mozzarella and 1 cup of parmesan. Once fully melted in, whisk in dried onion.
  • In a 13×9 baking dish, pour ⅓ of the cheese sauce into bottom. Add half of the sliced potatoes in a even layer. Pour ⅓ of the cheese sauce over the potatoes. Add second half of potatoes in a even layer. Pour remaining cheese sauce.
  • Sprinkle with remaining mozzarella, cheddar and parmesan. Sprinkle with parsley flakes. Place in oven and bake for 60 minutes. Let rest at least 5 minutes before serving.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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3 thoughts on “Three Cheese Potatoes au Gratin

  1. Britt | Not Your Mom's Gifts – Bellingham, WA – Hi, I'm Britt! I love inspiring others to give abundantly. Visit Not Your Mom's Gifts for the most practical, beautiful, & affordable gift ideas for the people you love. (Along with a ton of great freebies!)
    Britt | Not Your Mom's Gifts says:

    OMG this is my favorite way to eat potatoes! I found you through the Making a Home Homemaking Link Up & I’m so glad I did!! Definitely saving this recipe for later 🙂 thanks for sharing!

  2. We had this last night. It’s a keeper. I made it earlier in the day and put it in the fridge. No problem. Baked up beautifully. I will make it again.

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