22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Potatoes Au Gratin

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.

This wonderful recipe for potatoes au gratin involves layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce. I’d say the dish is worthy of a special occasion — it is! — but the truth is that eating it is a special occasion unto itself. The only consideration to keep in mind is that the dish is best assembled right before baking. Once potatoes are peeled and sliced, they discolor quickly. Similarly, it cannot be baked ahead of time, as the cream tends to separate when reheated. I hope this doesn’t discourage you from trying the recipe, as it is truly delicious and worth the effort.

What You’ll Need To Make Potatoes au Gratin

ingredients for potatoes au gratin

  • The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. (Russet potatoes are also ideal for making mashed potatoes, baked potatoes, and twice-baked potatoes).
  • You may be tempted to cut calories by using half & half or milk in place of the cream. Please don’t! This is one of those recipes that really requires heavy cream in order to thicken up.
  • It’s important to use authentic Parmigiano Reggiano rather than domestic parmesan. You can tell if it’s the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”) If you can’t find it, Pecorino Romano makes an excellent and even more flavorful substitute.

How to make Potatoes Au Gratin

Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one, but I never bother. (Pro tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.)

slicing the potatoes

Place the potatoes in a large bowl and toss with the salt and pepper. Be sure the potatoes are evenly coated.

tossing potatoes with salt and pepper

Butter a 2-quart baking dish. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the dish.

arranging potato slices in dish

Sprinkle a quarter of the cheese over the potatoes.

sprinkling the cheese over the potatoes

Pour a quarter of the cream over top.

pouring cream over top

Repeat with the remaining potatoes, cheese, and cream, forming four layers. Pour any leftover cream over top.

potatoes au gratin ready to bake

Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. The top layer of the potatoes should be beautifully golden by the time the dish is done baking but if you want just a bit more browning, feel free to stick the baking dish under the broiler for 1 to 2 minutes; just keep a close eye on it so it doesn’t burn.

potatoes au gratin fresh out of the oven

Sprinkle with fresh thyme leaves, if using, and serve. (Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish. The potatoes will cook more evenly that way.)

You may also like

Potatoes Au Gratin

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.

Servings: 6 to 8
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 1 Hour 15 Minutes

Ingredients

  • Butter to grease the baking dish
  • 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (4 oz) finely grated Parmigiano-Reggiano
  • 2¼ cups heavy cream
  • Fresh thyme, for serving (optional)

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
  2. In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
  3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
  4. Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
  5. Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 399
  • Fat: 29 g
  • Saturated fat: 18 g
  • Carbohydrates: 28 g
  • Sugar: 3 g
  • Fiber: 2 g
  • Protein: 9 g
  • Sodium: 518 mg
  • Cholesterol: 101 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Comments

  • This is the go-to for visiting family and the locals too. So goooooood. I’m not a stars guy but this is worth it.

    • — rlr on January 28, 2023
    • Reply
  • Delicious and so easy! I was looking for something to make at the last minute, and I had all the ingredients for this (including the Parmigiano-Reggiano from one of Jenn’s previous recipes) and it came together beautifully!

    • — Katherine on January 14, 2023
    • Reply
  • I made it for our family holiday meal and I’m so happy I doubled the recipe as I have some left overs to enjoy! I used asiago cheese and it was crazy good!

    • — Pamela M on January 9, 2023
    • Reply
  • I have made these for 4 special holidays. These are requested for every special occasion and are roll your eyes in the back of your head good! The ONLY thing I do differently is mix russet and Yukon gold potatoes together and add more cheese ( my wife’s request lol). This recipe is 10 stars as written though! Just finished making them for New Year’s Day dinner 2023.

    • — Rob on January 1, 2023
    • Reply
  • Well, these are my new party trick! Halved the recipe in my 1 quart, 8” x 6” Staub baker as I didn’t have enough potatoes on hand and was only cooking for two, but it was perfect and could definitely feed 4. Also only had bagged, shredded Parmesan on hand so I tossed it into my small food processor to grate it down. Not able to get a super fine grate that way but better than shredded or running out to store this evening. It was still BEYOND delicious and now I cannot wait to try with the freshly grated parmesan reggiano as called for! Very easy to make and I appreciated the short list of ingredients, which is the whole reason I was stopped scrolling when I saw this one. I will make this again and again.

    • — Allison on December 29, 2022
    • Reply
  • OMG these were very delicious. The Parmigiano Reggiano added such a nice flavor, I could see how gruyere would be nice too. We used the mandolin and they were about ¼” thick. Though I weighed out the whole potatoes I only had 3 layers, which was fine. Therefore, I cut back on the heavy cream. Maybe that helped? Not sure but again, heavenly!!! Thanks for a great recipe!

    • — Aimee on December 28, 2022
    • Reply
  • will these potatoes keep if I cover them and put them in my warmer oven for 30 min? I only have one oven to cook in. Thanks..they look delicious !!

    • — char on December 27, 2022
    • Reply
    • Sure, Char, that should be fine. Enjoy!

      • — Jenn on December 27, 2022
      • Reply
      • Thanks so much for getting back so soon ! I am excited to try these .

        Happy New Year !!

        • — char on December 28, 2022
        • Reply
  • I made the au gratin potatoes for Christmas lunch yesterday. It’s the first time I served it to guests and as I suspected it might be, this dish was a hit. You’d advised another commenter that gruyere would work for the cheese so I used that, and wow, does it ever work! Delicious!

    Thank you so much for these wonderful recipes. Everything, every time, has turned out so well. I always recommend your site and cookbooks to my friends. Best wishes to you and your family for a wonderful 2023!

    • — Leigh on December 26, 2022
    • Reply
  • I’d love to try this recipe, but I don’t have russet potatoes, just the Yukon gold or yellow potatoes. Could I use the yellow potatoes in this recipe if I parboiled them for just a bit to take some of the starch off?

    • — Cathy on December 23, 2022
    • Reply
    • Hi Cathy, For the best results, I’d stick with russets — sorry!

      • — Jenn on December 23, 2022
      • Reply
  • Hi Jenn. I want to try this recipe for Christmas dinner! I have an abundance of Gruyere cheese I need to use up. Can I substitute the Parmigiano-Reggiano for shredded Gruyère? And if so, would the amount of cheese still be one cup? Many thanks ! Love your recipes!

    • — Janis on December 19, 2022
    • Reply
    • Hi Janis, so glad you like the recipes! Yes, using Gruyere here is fine, and I’d stick with 1 cup. Enjoy!

      • — Jenn on December 20, 2022
      • Reply
  • I followed the recipe to a T – they were a complete hit with my 66-year-old husband as well as my 6-, 7- and 8-year-old grandkids.

    This is not the first recipe of yours I’ve used; all have been so user friendly and delicious. Your two cookbooks are my go-to resources. THANK YOU!!!

    • — Janice White on December 13, 2022
    • Reply
  • Would light cream work in place of the heavy cream?
    Thank, Diane

    • — Diane on December 12, 2022
    • Reply
    • Hi Diane, I’d recommend sticking with heavy cream here.

      • — Jenn on December 13, 2022
      • Reply
  • Hi Jenn,

    Made this tonight for dinner. as there are only 2 in the house, I used square ramekins, which works out a potato per person. In NZ we have a a low fat cooking cream, which is perfect for this. the potatoes were creamy with crispy bits of the side of the ramekin. Tasted awesome with pan fried duck breast and fresh mesculun salad.

    • — Sjaac on December 12, 2022
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.