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    Home » Sides

    Smoked Gouda Au Gratin Potatoes

    Published: Nov 18, 2020 Modified: Jul 18, 2023 by Emma Essence This post may contain affiliate links.

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    Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.

    Large Dish of Smoked Gouda Potatoes Au Gratin

    Typically every table on Thanksgiving has that big bowl of mashed potatoes, but does it have these cheesy, smoked gouda potatoes au gratin? This dish is a different kind of decadent! Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top. Dare I say these au gratin potatoes are even better than mashed potatoes, easier too! These smoked gouda au gratin potatoes are worthy of your holiday meal!

    The component that really takes these potatoes over the top is the cheese mixture. I experimented with several different types before I came up with this combo of perfection. These gouda gruyere potatoes au gratin use a blend of smoked gouda, sharp cheddar, and gruyere! Gruyere is an ideal melting cheese, typically used for fondue, making this dish extra creamy and luscious. The cheddar cheese adds a sharpness to the dish, and it’s distinct orange hue. Last but definitely not least, the gouda gives these potatoes an edge of smokiness.

    What is the difference between scalloped potatoes and potatoes au gratin?

    Scalloped potatoes are made with a roux containing flour, butter, and milk whereas potatoes au gratin are made with cream, butter, and cheese. Also, potatoes au gratin tend to have thinner sliced potatoes than scalloped potatoes.

    Ingredients

    Before we get to the full recipe detailed below, here are a few notes about the ingredients you will need to make these smoked gouda potatoes au gratin.

    Gouda Potatoes Au Gratin Ingredients
    • Potatoes: You will need 6 yukon gold potatoes for this recipe. Yukon gold potatoes are best for au gratin potatoes because they hold their shape when baked, but still become tender when baked. The potatoes will need to be thinly sliced about ⅛ inch.
    • Butter: These au gratin potatoes call for 4 tablespoons of unsalted butter. There is a lot of saltiness in the cheese in this recipe, so make sure not to use salted butter.
    • Heavy Cream: You will need 1 cup of heavy cream for these potatoes au gratin. This is what will be the base for the cheese sauce. Make sure that the heavy cream is at room temperature or else the cheese sauce may curdle in the oven.
    • Garlic: We do not skimp on the garlic in this recipe! This au gratin potato recipe call for 6 cloves of garlic finely minced.
    • Seasonings: Smoked paprika and onion powder is needed, ¼ teaspoon of each. These seasonings add so much flavor to the cheese sauce.
    • Cheese: Cheese is the most important factor in potatoes au gratin! This recipe calls for a blend of gruyere, sharp cheddar, and smoked gouda. Do not use pre-shredded cheese! Gruyere is known for its rich flavor and creaminess. It is crucial in this au gratin potato recipe! The cheddar cheese adds a sharpness to the dish and the distinct orange color. And last, but definitely not least, the smoked gouda gives the potatoes au gratin that woody, smoky taste. When all combined the cheese sauce is creamy, smoky, sharp, and oh so delicious!
    • Salt & Pepper: A little bit of salt and pepper in the sauce. What sauce is complete without a little salt and pepper?

    Variations & Substitutions

    Because potatoes au gratin have such few ingredients, not many substitutions should be made. You can substitute the onion powder for garlic powder, for a less pungent flavor. You can also substitute sharp yellow cheddar cheese for white cheddar, which has a very similar taste, texture, and cooking behavior.

    Do not substitute the type of potatoes! This potato au gratin recipe uses yukon gold potatoes because they are the starchiest potato and ensure that your dish is not watery.

    Blended shredded cheese for au gratin potatoes

    Tips & Tricks

    Try to keep the potato slices together when cutting. This isn’t mandatory but I have found that when the thin potato slices are together, it is easier to assemble the dish. Kind of like a deck of cards, when they are all together they are easier to grab and disperse.

    If you like the flavor of burnt crispy cheese (who doesn't?), broil the au gratin potatoes for 1-3 minutes on high after baking. This will make the top extra bubbly and golden.

    Do not use pre-shredded cheese! I know that the already shredded cheese is way more convenient but just don’t! It is covered in preservatives that make it hard to fully melt and therefore changes the texture of the sauce. If you want the creamiest cheese sauce ever, buy the block of cheese and shred it yourself! You won’t regret it!

    Potatoes Au Gratin using Gold Potatoes

    Instructions

    Heat the oven & prepare your dish. Preheat the oven to 375F. Lightly grease a 9x13 baking dish.

    Prepare the potatoes. Make sure the potatoes are thoroughly washed. Using a sharp knife or a mandolin slicer, cut the potatoes in thin slices about ⅛ inch.

    Make the sauce. In a medium bowl, combine the melted butter, room temperature cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk until combined.

    Shred the cheese & mix them up. Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.

    Layer the dish! Now for the fun part, let’s layer the potatoes, sauce, and cheese. Layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.

    Layer 1 of Au Gratin Potatoes
    Layer 1 - Thinly sliced potatoes.
    Layer 2 of Au Gratin Potatoes
    Layer 2 & 3 - Sauce mixture & cheeses.
    Layer 3 of Au gratin potatoes
    Au gratin potatoes after being baked.

    Bake the potatoes au gratin. Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.

    Serve! Let rest for 10 minutes before serving. Sprinkle freshly chopped parsley on top, along with some sea salt and fresh cracked black pepper. Enjoy!

    Serving Suggestions

    Sprinkle some fresh cut parsley on top of the warm potatoes au gratin when serving. Along with fresh cracked black pepper and flaky sea salt!

    These smoked gouda potatoes au gratin would be the perfect side dish alongside herb garlic roasted chicken, apricot honey glazed ham, or your favorite meat entree.

    If you love this side dish, you should also try brie cheddar baked mac & cheese, brown butter garlic knots, and mini hasselback potatoes.

    Serving of Potatoes Au Gratin

    Storage & Reheating

    Leftover potatoes au gratin can be stored in an airtight container in the refrigerator  for up to 5 days.

    These potatoes au gratin can be reheated in the oven or microwave. To reheat them in the oven, cover the dish in foil and bake for 15-20 minutes at 375F. To reheat them in the microwave, cook for 2-3 minutes until hot.

    FAQ

    How do you know when the au gratin potatoes are done?

    You can tell the potatoes au gratin are done when you insert a fork and it goes in very easily. Also a golden brown cheesy crust should be formed on top of the au gratin potatoes.

    Why does my potato au gratin curdle?

    Curdling or separation of the sauce is caused by the drastic temperature change from a cold sauce to a very hot oven. To avoid this, make sure your cheese sauce has room temperature heavy cream and the butter is melted.

    Why are my au gratin potatoes watery?

    To avoid a watery au gratin, do not wash your sliced potatoes after cutting. Also, this potato au gratin recipe calls for yukon gold potatoes which are very starchy and should ensure your au gratin is not watery.

    Can I make potatoes au gratin ahead of time?

    Yes! These potatoes au gratin can be made a day ahead of time. Prepare the potatoes following the instructions up until the baking of the dish. Then cover the dish with plastic wrap, with the wrap touching the top of the potatoes to avoid any potato discoloration. Store in the fridge for up to 24 hours. When ready to bake, bring the potatoes to room temperature and bake as normal.

    Gouda Potatoes Au Gratin

    Smoked Gouda Potatoes Au Gratin

    Emma Essence
    Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Rest Time 10 minutes mins
    Course Side Dish
    Cuisine French
    Servings 8 servings

    Ingredients
      

    • 6 yukon gold potatoes large
    • 4 tablespoons unsalted butter melted
    • 1 cup heavy cream room temperature
    • 6 cloves garlic minced
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon onion powder
    • ½ cup gruyere cheese not pre-shredded
    • 1 cup sharp cheddar cheese not pre-shredded
    • 1 cup smoked gouda cheese not pre-shredded
    • Pinch of salt and pepper
    • Fresh parsley, finely chopped optional, for serving

    Instructions
     

    • Preheat the oven to 375F. Lightly grease a 9x13 baking dish.
    • Wash the potatoes and peel them. By hand with a sharp knife or with a mandolin slicer, thinly cut the potatoes to be about ⅛ inch.
    • Now make the sauce for the potatoes. In a medium bowl, combine melted butter, cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk together to combine.
    • Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.
    • To prepare the dish, layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.
    • Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.
    • Let rest at least 10 minutes before serving.

    Notes

    The heavy cream should be room temperature to ensure the melted butter doesn't harden back up when mixed together. Simply microwave the heavy cream for 45 seconds to achieve room temperature/lukewarm.
    Do not use pre-shredded cheese for this recipe! Pre-shredded cheese is coated in preservatives which prevent it from melting. Buy a block of whole cheese and shred it yourself.
    Keyword Gouda Au Gratin Potatoes, Smoked Gouda Potatoes Au Gratin

    Comments

    1. Sam says

      April 18, 2022 at 10:56 pm

      5 stars
      I love a good potato dish, and this one might the best EVER. This recipe is easy and delicious. It’s the perfect amount of cheese to potato ratio topped with the most decadent sauce. Definitely a crow pleaser!

      Reply
      • Emma Essence says

        April 18, 2022 at 11:02 pm

        Thanks so much for the review Sam! I totally agree, this gouda au gratin potato recipe is so decadent, cheesy, & delicious! Glad you love it as much as I do.

        Reply
    2. Anna says

      April 18, 2022 at 11:58 pm

      5 stars
      Ohhhhh my god this is so good. Literally what could be better than cheesy potatoes, this recipe is perfection!!!

      Reply
      • Emma Essence says

        April 19, 2022 at 12:46 am

        OMG thank you Anna! You're so right, nothing is better than cheesy potatoes!

        Reply
    3. Jae says

      April 19, 2022 at 12:20 am

      5 stars
      I’m a potato snob and this Au Gratin recipe is next level with the Smoked Gouda Cheese. The notes that are added in the recipe were extra helpful for me, seeing as how I do not consider myself a good cook. I initially made this as a side dish with dinner, and this ended up being the star of the show, instead of the actual entree.

      Reply
      • Emma Essence says

        April 19, 2022 at 12:47 am

        Thank you so much for this stellar review! I am so happy that you found the notes helpful & loved the addition of the smoked gouda in this au gratin recipe.

        Reply
    4. Nico says

      April 19, 2022 at 12:25 am

      5 stars
      10/10 recommend this recipe. Not only was it good the night of, but I had enough for leftovers the next day and tasted just as good when I reheated in the toaster oven.

      Reply
      • Emma Essence says

        April 19, 2022 at 12:48 am

        Amen! The leftovers are so good of these gouda au gratin potatoes. Thank you for your review and recommending this recipe!

        Reply
    5. Trey says

      May 18, 2022 at 5:52 pm

      5 stars
      Absolutely out of this world! The cheese shines through as the star of the dish but doesn’t overpower the other flavors.

      Reply
      • Emma Essence says

        May 18, 2022 at 6:35 pm

        So glad you love it so much! I agree, the gouda enhances the other flavors. Thanks for the review!

        Reply
    6. Rebecca says

      May 18, 2022 at 6:11 pm

      I love these potatoes - cheesy and creamy! I typically wouldn’t try something like this, but you make it so easy with tips and directions. Can’t thank you enough!!!
      5 stars is not enough!

      Reply
      • Emma Essence says

        May 18, 2022 at 6:38 pm

        Yay! So happy you tried it and loved it. So thrilled to hear the tips and directions made it easy to make. Appreciate the review!

        Reply
    7. Grace Clark says

      May 18, 2022 at 10:28 pm

      5 stars
      DELICIOUS and easy to make! I love all your recipes but this one might be my Fav! I LOVE cheese and potatoes! Who doesn’t?! When following a recipe I need super clear and easy to follow directions or there’s no hope. So I thank you for making me look like a professional chef! It is now a weekly staple in our families dinner planning!

      Reply
      • Emma Essence says

        May 23, 2022 at 5:55 pm

        So glad that you found the recipe to be so clear & easy to follow. Really appreciate the kind words and review!

        Reply
    8. Debra Andersohn says

      April 28, 2023 at 4:19 am

      5 stars
      Delish! Now it wasn’t creamy, so I must have done something wrong. I heated the cream and butter a bit. I felt the heat was too hot and instead of creamy it was oily. Should I turn it to 350 and cook a bit slower and longer. Any advice? I really loved the flavor and want to make again. I used smoked cheddar and regular Gouda. Sooo yummy no matter!

      Reply
      • Emma Essence says

        May 05, 2023 at 8:53 pm

        Hi Debra,
        Firstly, thank you so much for making this recipe and your kind review!
        Sometimes cheddar can release a lot of oil when melted. Depending on what kind of cheddar you used, the dish could come out more greasy than it should. I would recommend experimenting with the cheese when making again. You can even substitute cheddar for another sharp cheese like fontina.
        Let me know how it comes out!

        Reply
    9. Lana Commo says

      May 04, 2023 at 6:50 pm

      Omg these were amazing. I love cheesy creamy. Only thing I changed was instead of onion powder I mandolined super thin Vidalia onions in the layers of potatoes. I could sit and eat this all by myself. Sooooo good. Thank you. The smokiness a definite plus in the recipe❤️❤️❤️👍👍👍🥰🥰🥰

      Reply
      • Emma Essence says

        May 05, 2023 at 8:41 pm

        Hi Lana,
        I love your substitution of thinly sliced onions instead of onion powder. I definitely am going to give that a try myself! Appreciate the love & review.

        Reply
    10. Lana Commo says

      May 04, 2023 at 6:53 pm

      5 stars
      Shoulda been at least a 10 star!

      Reply
      • Emma Essence says

        May 05, 2023 at 8:41 pm

        Thanks so much!

        Reply
    11. Emma P says

      November 23, 2023 at 3:43 am

      5 stars
      LOVE THESE and love that we have the same named, test ran with some friends for dinner and prepping for thanksgiving tomorrow. Thank you for sharing and happy holidays! I'm surely thankful for these taters

      Reply
      • Emma Essence says

        December 21, 2023 at 3:59 am

        Makes me so happy to hear that you love these au gratin potatoes so much! Comments like these make my day, thanks so much Emma!

        Reply

    Trackbacks

    1. Red Wine & Port Braised Short Ribs - EssenceEats says:
      at

      […] potato or al dente pasta. These red wine port braised short ribs are also delicious alongside smoked gouda au gratin potatoes or mini hasselback potatoes. These brown butter garlic knots or parmesan popovers are a great bread […]

      Reply

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