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Au Gratin Cheesy Potato Bake makes the perfect side dish. The homemade cheese sauce is delicious.
Recipe Ingredient Notes
To make our au gratin cheesy potato bake, you need the following ingredients:
- Russet potatoes
- Plain Greek yogurt
- Butter
- Shredded cheddar cheese
- Milk
- Salt and Pepper
- Chives (optional garnish)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Au Gratin Cheesy Potato Bake
- Preheat oven to 350℉.
- Wash and peel your russet potatoes and cut them into thin slices.
- Lay them in a 9 x 9 inch baking pan that has been sprayed with non-stick cooking spray.
- Prepare the sauce by combining plain Greek yogurt, butter, 2 cups cheddar cheese, and milk in a saucepan over medium heat. Stir continually until smooth.
- Pour the sauce over the potatoes, and garnish with salt, pepper, and extra cheese.
- Place in the oven and bake for 25-35 minutes (more or less, depending on thickness of the potatoes) or until the potatoes are soft .
- Remove from oven and garnish with dried chives, if desired.
Recipe Notes
- For this recipe, I used just regular russet potatoes. However, you could use sweet potatoes, red potatoes, Yukon gold potatoes, or potato fingerlings – any thing would work.
- This is a great Thanksgiving side dish!
- Try to cut all the potatoes the same width so that they cook evenly. The thinner you slice the potatoes, the less time it will take to cook. Start checking the potatoes after 25 minutes of cooking to see if they are done.
Enjoy More Delicious Potato Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Air Fryer Roasted Potatoes
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- Funeral Potatoes
- Garlic Parmesan Mashed Potatoes
- Garlic Roasted Potatoes
- Homemade Scalloped Potatoes
- Instant Pot Mashed Potatoes
- Make-Ahead Mashed Potatoes
- Mom’s Cheese Potatoes
- Pesto Potatoes
- Roasted Parmesan Potatoes
- Skillet Red Potatoes
- Slow Cooker Bacon Cheese Potatoes
- Slow Cooker Cheesy Potatoes
- Smashed Cheesy Potatoes
- Smashed Italian Red Potatoes
- Twice Baked Potato Casserole
Au Gratin Cheesy Potato Bake Recipe
These au gratin cheesy potato bake is a family friendly recipe with thinly sliced potatoes and a light cheese sauce.
Serving people
Ingredients
- 4 Russet potatoes
- ½ cup plain Greek yogurt
- ¼ cup butter
- 2 ½ cup shredded cheddar cheese, divided
- ½ cup milk
- salt and pepper, to taste
- 1 Tablespoon chives, dried or fresh – optional garnish
Instructions
- Preheat oven to 350℉.
- Wash and peel your russet potatoes and cut them into thin slices.
- Lay them in a 9 x 9 inch baking pan that has been sprayed with non-stick cooking spray.
- Prepare the sauce by combining plain Greek yogurt, butter, 2 cups cheddar cheese, and milk in a saucepan over medium heat. Stir continually until smooth.
- Pour the sauce over the potatoes, and garnish with salt, pepper, and extra cheese.
- Place in the oven and bake for 25-35 minutes (more or less, depending on thickness of the potatoes) or until the potatoes are soft .
- Remove from oven and garnish with dried chives, if desired.
Notes
- For this recipe, I used just regular russet potatoes. However, you could use sweet potatoes, red potatoes, Yukon gold potatoes, or potato fingerlings – any thing would work.
- This is a great Thanksgiving side dish!
- Try to cut all the potatoes the same width so that they cook evenly. The thinner you slice the potatoes, the less time it will take to cook. Start checking the potatoes after 25 minutes of cooking to see if they are done.
Nutrition
Calories: 595 kcal · Carbohydrates: 42 g · Protein: 26 g · Fat: 37 g · Saturated Fat: 23 g · Cholesterol: 109 mg · Sodium: 575 mg · Potassium: 998 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 1161 IU · Vitamin C: 13 mg · Calcium: 608 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love this recipe but it doesn’t cook in 25 minutes. I did an hour and the potatoes still weren’t done. I used sour cream instead of yogurt. Next time I will only use 2T butter instead of 4, use the sour cream again, and cover the dish with foil when baking, taking the foil off for the last 10 minutes or so.
Came out great !!! Loved it 🥰 made it on the stove top in a large pot with a lid for 35 minutes. On medium heat, sprinkled on cheese last.