Scalloped potatoes are a classic comfort food side dish, but these au gratin potatoes add an extra layer of flavor and nutrition by combining yellow potatoes and sweet potatoes. The sweetness of the sweet potatoes pairs perfectly with the familiar creaminess of the scalloped yellow potato slices. This cheesy au gratin potatoes with yellow and sweet potatoes recipe makes a perfect side dish for a holiday meal or any time you want to fancy up a weeknight dinner.
Scalloped potatoes and au gratin potatoes feel like a holiday side dish, but they are so flavorful that they should be a potato casserole you make any time. My love for sweet potatoes has grown, and with the Easter holiday coming, I wanted to make a white and sweet potato recipe. I love sheet-pan meals, like pork chops with sweet potatoes and red potatoes, so I knew I would love this au gratin potato recipe using both types of potatoes.
Jump to:
- Ingredients for Au Gratin Potatoes
- Instructions - How to make au gratin potatoes with yellow and sweet potatoes
- Substitutions for Potatoes Au Gratin
- Variations to Scalloped Potatoes or Au Gratin Potatoes
- Scalloped and Au Gratin Potatoes Kitchen Essentials
- Storing and Making Ahead Au Gratin Potatoes
- Top tip
- FAQ
- More Potato Recipes
- Holiday Hams
- ๐ Recipe
Ingredients for Au Gratin Potatoes
The ingredients for these au gratin potatoes are heavy on the dairy products, making them some delicious, cheesy potatoes too.
- yellow potatoes - Yukon gold or any other yellow potoates will work. White potatoes will also work. Feel free to even use red skin potatoes.
- sweet potatoes -
- garlic cloves
- sweet onions
- butter
- flour
- milk
- heavy cream
- Gruyere cheese
- thyme
- garlic powder
- salt
- black pepper
- cheddar cheese
See recipe card for quantities.
Instructions - How to make au gratin potatoes with yellow and sweet potatoes
Preheat the oven to 375 degrees and grease your 13x9 casserole dish.
Peel and slice your potatoes. I used a rotary cheese grater and mandoline to slice these potatoes up. Slice onions. Put them in a bowl and season with salt and pepper.
Make the cream sauce by melting the butter with minced garlic in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in the thyme, salt and pepper.
Start layering the scalloped potatoes by pouring ยผ of the white sauce in the bottom, then a layer of Gruyere cheese.
Follow up with a layer of โ of the yellow potatoes, sweet potatoes, and onions. Then, follow up with 2 more layers of sauce, gruyere cheese, and potatoes. End with the sauce.
Top the final layer of white sauce with the shredded cheddar cheese. Sprinkle the cheese all over the sauce before covering it with aluminum foil. Bake for one hour at 375. Remove the foil to finish baking the au gratin potatoes to brown the top. When the potatoes are fork tender and the cream mixture is bubbly, the au gratin potatoes are done.
Cut this potato casserole into 12 pieces for easy serving.
Hint: Pour the sauce into the baking dish using a measuring cup to make the sauce easier to handle.
Substitutions for Potatoes Au Gratin
Here are some potential substitutions for the scalloped potatoes recipe:
Milk/Cream Substitutions:
- Use all milk instead of milk and cream
- Substitute unsweetened plant-based milk like almond, oat or soy milk
- Use half and half instead of milk and cream
- Use evaporated milk or condensed milk mixed with water
Flour Substitutions:
- Use a gluten-free flour blend or cornstarch to thicken the sauce
- Make a roux with melted butter and shredded potatoes
Cheese Substitutions:
- Use a dairy-free shredded cheese alternative
- Substitute grated parmesan or pecorino romano
- Use a blend of cheeses like cheddar, gruyere, swiss, etc.
Low Calories:
- Use less butter and cheese
- Use reduced fat milk/cream
- Omit the cream sauce and toss sliced potatoes in broth or stock
The recipe can be made vegetarian by using vegetable broth and plant-based milk/cheese. The yellow and sweet potatoes can be substituted for other root vegetables, such as parsnips or rutabaga.
Variations to Scalloped Potatoes or Au Gratin Potatoes
Here are some tasty variations you could try with this au gratin potato recipe:
Scalloped Poatoes
- Omit the cheese to transform this recipe into scalloped potatoes.
Loaded Au Gratin Potatoes
- Mix in crumbled cooked bacon, sautéed onions, shredded cheddar, and sour cream into the layers
- Top with more cheese, bacon bits, and chopped scallions
Southwestern Au gratin Potatoes
- Use pepper jack or Mexican blend cheese
- Add diced green chiles, chili powder, and cumin to the cream sauce
- Garnish with salsa, guacamole, and crushed tortilla chips
Garlic Parmesan Potatoes Au Gratin
- Use parmesan cheese instead of cheddar
- Mince several cloves of garlic into the cream sauce
- Stir in chopped fresh parsley
- Top with panko breadcrumbs or fried garlic slices
Sweet Potato Marshmallow Bake
- Omit yellow potatoes and use all sweet potatoes
- Use brown sugar and butter in the cream sauce
- Top with mini marshmallows during the last 10 minutes
Mediterranean Au Gratin Potatoes
- Use yellow potatoes only
- Add sun-dried tomatoes, kalamata olives, feta cheese to the layers
- Use Greek yogurt instead of cream in the sauce
Scalloped potatoes are very versatile, so have fun experimenting with different cheese varieties, fresh herbs, seasonings, veggies, and toppings! The basic technique works for all sorts of flavor profiles.
Scalloped and Au Gratin Potatoes Kitchen Essentials
Here are the things I have in my kitchen that made making these cheesy au gratin potatoes. From the casserole dish to the rotary mandolin and cheese grater, find my favorite kitchen tools in my storefront.
Storing and Making Ahead Au Gratin Potatoes
Storing Leftovers:
Store the leftover potatoes in the fridge and reheat in the microwave for 30-second increments. Microwaving individual servings will result in a better outcome rather than a large amount of the potatoes.
Freezer Cheesy Au Gratin Potatoes:
Make two potato casseroles and freeze one for up to three months. Perfect for Thanksgiving and Christmas dinners. Cook one time and enjoy twice.
Top tip
Do not overfill the casserole dish - as it cooks it will expand and can over flow, especially when you take foil off to brown up the cheese.
FAQ
Cheese. If the thinly sliced potatoes casserole has cheese in it, they are au gratin potatoes. Scalloped potatoes just have white cream sauce. If you want to use this recipe to make scalloped potatoes, just leave the cheese out.
More Potato Recipes
Looking for other potato recipes like this? Try these yummy and easy potato recipes:
Holiday Hams
When making a holiday ham, here are some of my favorite ham recipes:
- Apricot Bourbon-Glazed Spiral Ham on the Grill or Oven-Baked
- Instant Pot Bourbon Mustard Ham
- Crock Pot Garlic Honey Mustard Ham
- Crock Pot Holiday Ham - 3-Ingredient Spiral Ham Recipe
๐ Recipe
Cheesy Au Gratin Potatoes with Yellow and Sweet Potatoes
Ingredients
- 2 pounds yellow potatoes
- 1 pound sweet potatoes
- 1 onion
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cloves garlic
- 1 cup heavy cream
- 2 cups milk
- 1 teaspoon fresh thyme
- 1 cup shredded colby-jack or cheddar cheese
- 2 cups shredded Gruyere cheese
- 2 teaspoons Salt and pepper
Instructions
- Slice potatoes with a mandoline. Slice the onions. Mix together in a bowl and season with salt and pepper.
- Melt butter in a sauce pan with the minced garlic. Stir in the flour and let cook for one minute.
- Slowly add the heavy cream, stirring constantly. Then pour in the milk. Season with salt and pepper. When the white sauce just begins to boil, remove from heat and stir in thyme.
- Make the casserole. Start with a quarter of the white sauce and shredded Grueyere cheese. Layer a single layer of โ of the potatoes and onions. Pour the next quarter of the what sauce and cheese, then potatoes and onions. Repeat again. Then top off with the cheddar cheese as well.
- Cover with aluminum foil and bake for one hour. Remove the foil for the last 10 minutes of baking.
- If potatoes are not soft to a fork at an hour, keep cooking until potatoes are soft.
Nutrition
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