• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Side Dishes - Potatoes

    By Carol Published: Feb 13, 2023 Modified: Feb 13, 2023 | This post may contain affiliate links. Please read my disclosure.

    Au Gratin Potatoes for Two

    Jump to Recipe
    4.41 from 44 votes
    1 hour 10 minutes

    A delicious and simple side dish, cheesy, creamy easy Au Gratin Potatoes for Two is the perfect addition to your date night dinner. Pairs beautifully with so many main courses like Surf and Turf, Roast Chicken, and Lamb Chops.

    Two white oval dishes of Au Gratin Potatoes for Two with fork digging into one.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make Au Gratin Potatoes for Two:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tip:
    • Frequently Asked Questions:
    • Storage:
    • Serve au gratin potatoes with:
    • More great potato recipes you'll love!
    • Au Gratin Potatoes for Two
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    Au gratin potatoes, also called potatoes au gratin are a classic, indulgent American comfort food side dish that’s welcome at any dinner table and works well alongside almost any protein.

    This cheesy American version is based on a French culinary technique where potatoes or vegetables are baked in a shallow, mostly oval baking dish, often with a crispy topping such as breadcrumbs.

    Although typically baked in a large dish, this recipe for au gratin potatoes is scaled perfectly for two people and is baked in individual baking dishes.

    This is not exactly a light or diet preparation, but a delicious indulgence for a special day!

    This au gratin potato recipe for two is:

    • Easy!
    • Can be made ahead of time.
    • Swoonworthy!
    Two oval dishes of Au Gratin Potatoes for Two with fork digging into one.

    How to Make Au Gratin Potatoes for Two:

    Recipe Ingredients:

    Here’s everything you’ll need to make these easy au gratin potatoes for two recipe along with how to prep. See the recipe card below for the exact quantities.

    Ingredients for Au Gratin Potatoes for Two in glass bowls.

    Ingredient Notes:

    • Yukon Gold Potatoes: I like to use Yukon Gold potatoes because they're a medium starch variety of potatoes.  They have a creamy, firm and moist texture that holds together better after cooking. Starchy potatoes such as Russets will work, although they can be on the “crumbly” side after being cooked.  Another reason I prefer waxier potatoes is they have thin, fine skin that doesn’t need to be removed. One less step!
    • Heavy Cream: Heavy cream, also known as heavy whipping cream, has a high-fat content that allows it to thicken without the need for a thickening agent like flour. If you use half-and-half or milk, you'll need to add a tablespoon or so of flour to achieve the desired consistency.
    • Sharp Cheddar Cheese: I use a nice sharp Cheddar cheese. Don't use bagged cheese as the ingredients that are added to keep it from clumping together in the bag can inhibit melting.
    • Dry Mustard: Dry mustard is made from ground mustard seeds, is pure mustard and is available in the spice aisle. “Wet” mustard, on the other hand, such as yellow "ballpark" or Dijon mustard has other ingredients such as turmeric, various spices or white wine.
    • Cayenne Pepper: If you don't like spicy, leave it out but a pinch adds a nice kick.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Preheat oven to 375 degrees. Butter, oil or spray two small baking dishes with cooking spray that are large enough to hold the potatoes and the cheese sauce.
    • Thinly slice the potatoes. You can do this with a mandolin if you wish, but a good sharp chef's knife and careful cutting will work just as well.
    Thinly sliced Yukon Gold potatoes in glass bowl.
    • Place the sliced potatoes, onion and garlic in a small saucepan. Add the heavy cream and salt and white or black pepper to taste.
    Thinly sliced Yukon Gold potatoes in stainless steel saucepan with onion and garlic.
    Cream added to potatoes in stainless steel saucepan.
    • Bring to a simmer and gently cook the potatoes for 5 minutes after the cream comes to a simmer, stirring carefully once or twice so you don't break up the potatoes.
    • You should be able to pierce the potatoes with a paring knife, but they should not be falling apart or have begun losing their skin. The potatoes will have sunk down under the surface of the cream.
    Cooked Yukon Gold potatoes in stainless steel saucepan with cream.
    • Use a slotted spoon to remove the potatoes, onions and garlic to a bowl.
    • Let cool slightly so you are able to handle them.
    Cooked Yukon Gold potatoes moved to glass bowl.
    • Whisk grated cheddar cheese into the cream until smooth, placing the saucepan with the cream on low heat if necessary to melt the cheese and smooth out the cheese sauce.
    • Add dry mustard, cayenne and salt and pepper to taste.
    Cheese sauce with wire whisk in stainless steel saucepan.
    • Layer ⅓ of the potatoes into the two prepared individual baking dishes (⅙ into each dish). Drizzle each dish with ⅓ of the cheese sauce. Repeat layering two more times, finishing with cheese sauce.
    • MAKE AHEAD: Can be made to this point 1 to 2 days ahead of time and refrigerated. Let sit out at room temperature while the oven preheats.  You may need to add additional baking time if still very cold.
    Two oval dishes with first layer of potatoes and cheese.
    Fully assembled au gratin potatoes in white oval dishes ready to be baked.
    • Place on a baking sheet, cover loosely with aluminum foil then bake for 35 to 40 minutes or until the potatoes are tender and the gratins are bubbling. Remove the aluminum foil 10 to 15 minutes before they're done so the cheese browns slightly.
    Two oval dishes of Au Gratin Potatoes for Two with two forks on white oval platter.
    • They're done and delish! Hot, bubbling cheesy, creamy potato goodness!

    Chef Tip:

    • Be sure to grate the cheddar cheese off the block yourself. Bagged cheese is not recommended because the additives used to prevent clumping can impede the melting process. You'll also have a more creamy, silky-rich sauce with no chalkiness.
    One dish of Au Gratin Potatoes for Two with fork digging into it.

    Frequently Asked Questions:

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

    The main difference between the two is the type of sauce and whether the dish is topped with breadcrumbs or grated cheese. Both feature sliced potatoes baked in a creamy sauce. Au gratin potatoes have a French influence and are usually made with heavy cream, cheese and seasonings like this recipe. They're often topped with breadcrumbs or cheese. Scalloped potatoes are also made with sliced potatoes but the sauce is usually made with milk, flour and seasonings. Unlike au gratin potatoes, scalloped potatoes usually do not have breadcrumbs or grated cheese on top, and the sauce is typically not as thick as the sauce used in au gratin potatoes.

    How far in advance can you make potatoes au gratin?

    These au gratin potatoes can be assembled to the point of baking 1 to 2 days ahead of time. Refrigerate until needed then let sit out at room temperature while the oven preheats.

    What type of potato is best for potatoes au gratin?

    Starchy potatoes, like russets, tend to absorb more liquid and don't hold their shape. Lower-starch potatoes such as Yukons, red or white hold their shape after cooking and benefit from a flavorful, cheesy sauce. Medium-starch Yukon Golds keep their shape and the slices absorb flavor from the liquid they're cooked and won't crumble.

    Two white oval dishes of Au Gratin Potatoes for Two with fork digging into one.

    Storage:

    • Refrigerate prior to baking if making ahead. Refrigerate any leftovers and consume within 3 to 4 days for best results. Reheat in the oven or microwave.

    Serve au gratin potatoes with:

    • Buttery Blackened Steak Bites with Gorgonzola
    • Beef Tenderloin Fillets
    • Chili-Glazed Meatloaf
    • 40 Clove Garlic Chicken
    • Turkey Apple Meatloaf with Balsamic Ketchup Glaze
    • Braised Pork Loin Roast with Dijon Mustard Sauce

    More great potato recipes you'll love!

    • Perfect Roasted Potato Wedges
    • Baby Hasselback Potato Bake with Cheddar and Bacon
    • Garlic Herb Muffin Pan Potato Galettes
    • Twice-Baked Mashed Potatoes (Mashed Potato Casserole)

    Get all my potato side dish recipes at: Side Dishes - Potatoes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Two oval dishes of Au Gratin Potatoes for Two with fork digging into one.

    Au Gratin Potatoes for Two

    4.41 from 44 votes
    By: Carol | From A Chef's Kitchen
    A delicious and simple side dish, cheesy, creamy Au Gratin Potatoes for Two is the perfect addition to your date night dinner. Pairs beautifully with so many main courses!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 25 mins
    Cook Time 45 mins
    Total Time 1 hr 10 mins
    Course Side Dishes - Potatoes
    Cuisine American
    Servings 2
    Calories 948 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan
    • Individual Baking Dishes

    Ingredients
      

    • Butter, oil or cooking spray - for baking dishes
    • 3-4 medium Yukon Gold potatoes - approximately 12 ounces, thinly sliced (3-3 ½ cups)
    • ¼ cup finely chopped onion
    • 2 cloves garlic - minced
    • 1 ¼ cups heavy cream - or enough to cover
    • ½ teaspoon dry mustard
    • Pinch cayenne pepper
    • Salt and white or black pepper - to taste
    • 1 cup shredded sharp Cheddar cheese
    • Chopped fresh chives or parsley - for garnish

    Instructions
     

    • Preheat oven to 375 degrees. Butter, oil or spray two small baking dishes large enough to hold the potatoes and the cheese sauce with cooking spray.
    • Place potatoes, onion and garlic in a small saucepan. Add heavy cream and salt and white or black pepper to taste.
    • Bring to a simmer and gently cook the potatoes for 5 minutes after the cream comes to a simmer, stirring carefully once or twice, being careful to not break up the potatoes.
    • Remove potatoes, onions and garlic to a bowl with a slotted spoon. Let cool slightly so you can handle them.
    • Whisk grated cheese into the cream until smooth, returning the cream to low heat if necessary to smooth out the cheese sauce.
    • Add dry mustard, cayenne and salt and pepper to taste.
    • Layer ⅓ of the potatoes into the two individual baking dishes (⅙ into each dish). Drizzle each dish with ⅓ of the cheese sauce. Repeat layering two more times, finishing with cheese sauce.
    • Place on a baking sheet and cover loosely with aluminum foil. Bake for 35-40 minutes or until the potatoes are tender and the gratins are bubbling. Remove the aluminum foil 10 to 15 minutes before they're done so the cheese browns slightly.

    Notes

    These au gratin potatoes stay creamy because there is no flour in them.  I find they get too thick and set too fast with adding flour.  However, if you wish to lighten them up by using half-and-half or milk, whisk in 1 tablespoon of all-purpose flour.
    MAKE AHEAD:  Can be prepared up to the point of baking 1-2 days ahead of time.  Let sit out at room temperature while the oven preheats.  You may need to add additional baking time.
    SUBSTITUTIONS:  Instead of sharp cheddar cheese, you can use Gruyere, Monterey jack, Parmesan for an Italian twist or Gouda.

    Nutrition

    Serving: 1 | Calories: 948kcal | Carbohydrates: 53g | Protein: 23g | Fat: 73g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 225mg | Sodium: 426mg | Potassium: 1303mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2759IU | Vitamin C: 54mg | Calcium: 540mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Potatoes

    • Sweet Potato Souffle
    • Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
    • Mexican Sweet Potato Wedges with Avocado Cilantro Sour Cream
    • Sweet Potato Latkes with Gochujang Mayonnaise
    12.4K shares
    • Share49
    • Tweet1
    • Yummly
    • Email

    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Aleta says

      February 14, 2021 at 8:48 pm

      Totally delicious! Just made this for hubby and I for Valentines Day. Was the perfect amount for the two of us ❤️

      Reply
      • Carol says

        February 15, 2021 at 8:00 am

        Thanks so much, Aleta! Glad you enjoyed!

        Reply
    2. Nicole says

      December 12, 2020 at 11:01 am

      What can I use instead of the heavy cream or half-and-half?

      Reply
      • Carol says

        December 12, 2020 at 1:11 pm

        Hi, Nicole, Thanks so much for your question. You could use regular milk, but you'd need to make a sauce with flour or other thickener--similar to this recipe: Au Gratin Potatoes with Green Chiles Thanks again and hope that helps!

        Reply
    3. Charlean M Andes says

      June 21, 2020 at 5:01 pm

      This was great and I will definitely make it again. Easy and tasty.

      Reply
      • Carol says

        June 22, 2020 at 7:35 am

        Hi, Charlean, Thank you so very much and so glad you enjoyed!

        Reply
    4. Sally says

      October 07, 2019 at 7:47 pm

      This was delicious and very easy to put together!

      Reply
      • Carol says

        October 07, 2019 at 8:01 pm

        Thanks so very much, Sally! So glad you enjoyed!

        Reply
    5. Anonymous says

      April 17, 2019 at 2:44 pm

      5 stars

      Reply
    6. Marisa Franca @ All Our Way says

      January 30, 2017 at 9:18 am

      Perfect for Honey and I! We even have some cute Le Creuset casserole pans made for two. It looks delicious! Have a great day!

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 49Facebook
    • Pinterest
    12409 shares