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Potato au Gratin Calories
Classic baked potato dish with cream and cheese.
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Potato au Gratin (150 g) has 210 calories. That works out to 140 calories per 100 g. It contains 24.8 g of carbs, 4.8 g of protein, 9.8 g of fat and 2.4 g of fiber. Its 480 mg of Sodium covers 21% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
What is Potato au Gratin?
Potato au Gratin is a baked dish of thinly sliced potatoes layered with a creamy sauce and usually cheese, with roots in French cooking. The top turns golden in the oven while the layers underneath become tender and soft; the cream and cheese give the potatoes a rich, savoury finish.
It is commonly served warm as a side with roast meat or poultry, though a salad can make it a simple main meal. Potatoes provide most of the carbohydrates, while cream and cheese add fat and calories; the dish is relatively modest in protein. For a lighter version, replace some of the cream with milk and serve it with fresh vegetables.
Potato au Gratin Nutrition Facts
Selected: 100 g
140
KCAL / 100G
Carbs
16.5g
· 6% DV
Protein
3.2g
· 6% DV
Fat
6.5g
· 8% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 9% · Fat 43%
Potato au Gratin Vitamins & Minerals
Vitamins
B6
0.18mg · 11% DV
Vitamin A
90µg · 10% DV
B5
0.5mg · 10% DV
B2
0.12mg · 9% DV
Minerals
Sodium
320mg · 14% DV
Potassium ⭐
340mg · 10% DV
Phosphorus
55mg · 8% DV
Calcium
65mg · 7% DV
How Nutritious Is Potato au Gratin?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Potato au Gratin Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Potato au Gratin
To burn the 140 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Potato au Gratin Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Potato au Gratin Contain Allergens?
Contains these allergens:
Which Diets Is Potato au Gratin Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Potato au Gratin Fat Profile
SATURATED
3.8g
MONOUNSATURATED
1.9g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Compare Potato au Gratin
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Frequently Asked Questions About Potato au Gratin
What is potato au gratin?
Potato au gratin is a baked dish of thinly sliced potatoes layered with a creamy sauce and usually topped with cheese. The top turns golden in the oven while the potatoes underneath become tender and absorb the sauce.
How do you make potato au gratin?
To make potato au gratin, layer evenly sliced potatoes in a baking dish, pour over seasoned cream, and add cheese if desired. Bake until the potatoes are tender and the top is browned; letting it rest briefly helps the sauce set.
What is the difference between potato au gratin and scalloped potatoes?
Potato au gratin usually has cheese on top or between the layers, while classic scalloped potatoes are often made with a creamy sauce but no cheese. The names overlap in modern recipes, so the topping is the clearest practical difference.
Why is my potato au gratin watery?
Potato au gratin can turn watery when the potatoes release moisture or the dish is cut before the sauce has settled. Dry washed potatoes well, bake until tender, and let the dish rest for several minutes before serving.
What are the best potatoes for potato au gratin?
Waxy or all-purpose potatoes work well for potato au gratin because their slices hold their shape during baking. Starchy potatoes can also make a softer, creamier dish, but they may break down more, especially if sliced very thinly.
Can you make potato au gratin ahead of time?
Yes, you can assemble potato au gratin ahead and refrigerate it before baking. Keep the slices covered with the cream mixture to limit browning, and allow a chilled baking dish to lose some of its chill before it goes into the oven.
What cheese is best for potato au gratin?
Gruyère is a classic choice for potato au gratin because it melts smoothly and browns well. Cheddar gives a stronger, familiar flavor, while a mix of cheeses can add depth; avoid relying only on a dry cheese that melts poorly.
What should you serve with potato au gratin?
Potato au gratin pairs well with roast chicken, steak, or a simple green salad. Since the dish is rich and filling, crisp vegetables or a lightly dressed salad make a more balanced accompaniment than another creamy side.
How do you reheat potato au gratin without drying it out?
Reheat potato au gratin covered in a moderate oven until hot throughout; the cover helps keep the cream sauce from drying out. Uncover it near the end if you want to refresh the browned top. A microwave works, but softens the crust.
Can you freeze potato au gratin?
Yes, potato au gratin can be frozen, although cream sauces may separate slightly and the potatoes can become softer after thawing. Freeze it in an airtight container, thaw it in the refrigerator, and reheat it covered in the oven.
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Nutrition data compiled from USDA FoodData Central and scientific sources.