If there is one comfort food that never fails to win hearts and forkfuls of praise, it’s Potatoes au Gratin. Thin slices of tender potatoes are smothered in a glorious, creamy sauce and blanketed with a golden, bubbling topping of Gruyère and Parmesan. Whether you’re serving this classic at a festive gathering or sneakily treating yourself on a weeknight, Potatoes au Gratin delivers everything you want: richness, coziness, and that irresistible cheesy crust every time.
Ingredients You’ll Need
What makes Potatoes au Gratin pure magic is the perfect harmony between just a handful of hearty ingredients. Each component plays an essential role, from creamy dairy to savory cheese – they’re the building blocks of that irresistible flavor and texture.
- Potatoes (2 pounds, Yukon gold or russet): Choose starchy varieties for the best creamy texture and slice them thinly for even cooking.
- Unsalted butter (2 tablespoons): Adds a rich base flavor and helps sauté the garlic for aroma.
- Garlic (2 cloves, minced): Provides aromatic warmth and subtle depth to the cream sauce.
- Heavy cream (2 cups): Delivers a luscious, velvety mouthfeel—key for indulgence.
- Whole milk (1 cup): Lightens the richness just enough for perfect balance.
- Salt (1 teaspoon): Brings out the natural flavors of the potatoes and cheeses.
- Black pepper (1/2 teaspoon): Adds gentle heat and accentuates the cheesy notes.
- Ground nutmeg (1/4 teaspoon): A classic French touch that adds spicy warmth and mystery.
- Gruyère cheese (1 1/2 cups, shredded): For that nutty, sophisticated melt and deeply savory bite.
- Parmesan cheese (1/2 cup, grated): Packs in extra umami, saltiness, and helps crisp up the top.
- Fresh thyme or parsley (for garnish, optional): Adds a pop of color and herbal freshness to finish.
How to Make Potatoes au Gratin
Step 1: Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a generous coating of butter or nonstick spray. This quick step prevents sticking and helps the bottom layer become especially delicious and golden.
Step 2: Make the Creamy Sauce
Melt the unsalted butter in a medium saucepan over medium heat. Toss in the minced garlic and let it sizzle for about a minute, just until fragrant but not brown. Stir in the heavy cream, whole milk, salt, black pepper, and ground nutmeg. Warm the mixture gently – the goal is to infuse everything together without letting it come to a boil. The resulting sauce is liquid gold for your Potatoes au Gratin.
Step 3: Assemble the First Layer
Layer half of your thinly sliced potatoes in an even arrangement across the bottom of the prepared baking dish. Don’t stress about perfection – just work to ensure they’re as evenly distributed as possible for consistent cooking and maximum cream-to-potato coverage.
Step 4: Add Sauce and Cheese
Pour half of the warm cream mixture evenly over the potatoes, then sprinkle with half of the shredded Gruyère and grated Parmesan. Each component will start mingling right away, promising a cohesive, creamy bite after baking.
Step 5: Repeat the Layers
Stack the rest of the potatoes on top, pour over the remaining cream mixture, and finish with the last of the Gruyère and Parmesan cheeses. This double layering gives Potatoes au Gratin that signature irresistible richness, with tender centers and bubbly, golden tops.
Step 6: Bake Until Golden
Cover the dish snugly with foil and pop it into the oven for 40 minutes. When time’s up, discard the foil and let the gratin bake another 25–30 minutes uncovered—this is when the cheesy magic really happens. You’ll know it’s ready when the top is gorgeously golden and the potatoes are easily pierced with a fork.
Step 7: Rest & Garnish
Once out of the oven, let the Potatoes au Gratin rest for 10 minutes—this short wait helps everything firm up a bit, making serving so much easier. If you’re feeling fancy, sprinkle fresh thyme or parsley over the top for vibrant flavor and good looks.
How to Serve Potatoes au Gratin
Garnishes
A sprinkle of fresh herbs, like thyme or parsley, goes a long way to breathing freshness into each creamy forkful. Try a dusting of extra Parmesan or even crispy bacon bits if you want extra indulgence—just scatter right before serving!
Side Dishes
Potatoes au Gratin pairs beautifully with almost anything. It’s the dream companion for roast chicken, grilled steak, or festive ham, but also shines next to a simple green salad or sautéed veggies for a lighter touch. The key is to balance the gratin’s rich flavors with something bright or crisp on the side.
Creative Ways to Present
Switch up your usual casserole dish by serving Potatoes au Gratin in individual ramekins—everyone gets their own bubbling mini gratin! Or, cut squares after chilling and then reheat slices in a skillet for a golden, crispy bottom. For a party, use a cookie cutter for elegant rounds that wow on a platter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Potatoes au Gratin (lucky you!), tuck them into an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making for an even more irresistible bite when reheated.
Freezing
Potatoes au Gratin can be frozen, although note the texture may change slightly. Wrap cooled gratin tightly and freeze for up to one month. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
To revive your Potatoes au Gratin, cover with foil and bake at 350°F until heated through, about 20–25 minutes. If you crave a crispier top, remove the foil for the last 5 minutes. Individual portions can also be quickly warmed in the microwave.
FAQs
Can I use a different cheese besides Gruyère?
Absolutely! Swiss, white cheddar, or even fontina all make lovely substitutes for Gruyère in Potatoes au Gratin. Choose a good melting cheese you enjoy.
How thin should I slice the potatoes for Potatoes au Gratin?
For the creamiest texture and the most even cooking, aim for slices about 1/8 inch thick. A mandoline slicer makes this task effortless (and helps prevent sore hands!).
Do I need to peel the potatoes?
Peeling is traditional, but if you love a little texture and color, feel free to leave the skins on—especially if you’re using Yukon Golds. Just give them a good scrub first.
Can I prepare Potatoes au Gratin ahead of time?
You sure can. Assemble everything up to the final bake, cover tightly, and refrigerate for several hours or overnight. Bake when ready to serve, adding 10–15 minutes extra baking time if starting from cold.
Is Potatoes au Gratin gluten-free?
This recipe is naturally gluten-free, with no flour or breadcrumbs needed—the creamy sauce and cheese do all the thickening and crisping!
Final Thoughts
If you’ve never made Potatoes au Gratin at home, there’s no better time to let your kitchen fill with the aroma of bubbling cheese and rich cream. Each bite promises warmth and comfort, putting big smiles on grateful faces around any table. Grab those potatoes and get baking—your new favorite side dish is just an oven away!
Print
Potatoes au Gratin Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and cheesy goodness of Potatoes au Gratin with this easy-to-follow recipe. Layers of thinly sliced potatoes bathed in a luxurious blend of cream and Gruyère cheese, baked to golden perfection – a classic French side dish that pairs beautifully with any main course.
Ingredients
Potatoes:
- 2 pounds Yukon gold or russet potatoes (peeled and thinly sliced)
Cream Mixture:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheese Topping:
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- Chopped fresh thyme or parsley for garnish (optional)
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Melt butter in a saucepan, sauté garlic, then add cream, milk, salt, pepper, and nutmeg.
- Layer Potatoes: Arrange half of the potatoes in the dish, pour half of the cream mixture, sprinkle half of the cheeses. Repeat with remaining potatoes, cream, and cheeses.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 25–30 minutes until golden and bubbly.
- Rest and Serve: Let it rest for 10 minutes before serving. Garnish with thyme or parsley if desired.
Notes
- For extra richness, consider adding caramelized onions or cooked bacon between potato layers.
- Slice potatoes evenly for consistent cooking; a mandoline slicer can be handy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg
