This au gratin potatoes recipe is one of my favorite holiday dishes. It’s like if potatoes and macaroni had a delicious cheesy baby. This version has butternut squash in the layers, adding a nice subtle sweetness.
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How to customize this au gratin potatoes recipe:
- If you are not a fan of butternut squash, simply use all potato.
- You could use sweet potatoes instead of regular for a different flavor.
- Add bacon or ham if you’re an omnivore. Add the cooked and chopped protein on top of the potatoes before pouring the sauce over!
- Top with some breadcrumbs on top for a bit of crunch!
- Make this recipe vegan by using your favorite non-dairy cheese, dairy-free milk, and vegan butter.
Can you make this recipe ahead of time?
Yes! If you want to prep this recipe you absolutely can. Cover the dish with plastic wrap or foil after the sauce has been added and place it in the fridge. You prep this up to 3 days before baking! When you bake, either allow the dish to come to room temperature before putting it in the oven, or add on 15-20 minutes to the cook time since it will be cold.
What is the difference between au gratin potatoes and scalloped potatoes?
These two dishes are incredibly similar, but not the same! Scalloped potatoes are much simpler – they are typically just potatoes cooked in a cream sauce. Au gratin potatoes have layers of potatoes (and in our case squash) that are topped with a decadent cheese sauce. Both are comforting and delicious! Here is a recipe for scalloped potatoes if you want to give them a try.
What is the best cheese for au gratin potatoes?
We used sharp cheddar and parmesan, but if you want to mix things up you can use jack, pepper jack, gruyere, or your favorite non-dairy cheese!
Storing and reheating this recipe:
This meal will last in the fridge for up to 4 days, and can be reheated in the microwave or oven! They are also freezer-friendly for up to 6 months. Enjoy!
And don’t forget to try our other delicious holiday recipes!
- Vegan Pot Pie Pockets
- Brussel Sprout Caesar Salad
- Stuffed Shells With Spinach
- Spinach and Artichoke Dip
- Stuffed Mushrooms
- Mini Pineapple Upside Down Cakes
- Easy Carrot Cake Recipe
- The Best Chocolate Pecan Pie
Cheesy Au Gratin Potatoes Recipe
- 32 oz Yukon gold potatoes sliced thinly
- 8 oz butternut squash sliced thinly
- 1/2 yellow onion diced small
- 2 garlic cloves minced
- 3 TBSP butter (42 g)
- 3 TBSP flour (23 g)
- 16 oz milk of your choice
- 1 tsp salt (5 g) divided, plus more to taste
- 1/4 tsp pepper plus more to taste
- 1/4 tsp thyme
- 8 oz shredded cheese of your choice I used sharp cheddar
- 4 oz parmesan cheese sub romano
- Heat oven to 400 F (200 C). Butter or spray a baking dish or ovenproof skillet.
- Layer slices of potatoes and butternut squash along the bottom of the dish (I overlapped the rows a little bit). Sprinkle a little salt and pepper over the layer, then top with the onions and garlic. Add another layer of potatoes and squash and add another sprinkle of salt and pepper. Set aside.
- Make the cheese sauce. In a medium saucepan, melt the butter. Add the flour and mix until fully incorporated, and cook for 2-3 minutes to get rid of the raw flour taste. Slowly add the milk while stirring to prevent lumps. Add the salt, pepper, and thyme and stir. Add all of the shredded cheese and stir until melted fully. Taste and see if it needs more salt (remember, potatoes can handle A LOT of salt!).
- Pour the cheese sauce evenly over the potato/squash layers and top with the parmesan. Cover the dish tightly with aluminum foil and bake for 60-75 minutes until the potatoes are fork-tender. Remove the foil and broil for 2-5 minutes (keep a close eye on it!) until the cheese is browned to your taste.