Potatoes Au Gratin

5 stars based on 122 votes

potatoes au gratin

This wonderful recipe for Potatoes au Gratin was given to me by my dear friend Kelly Santoro, and it’s almost identical to the recipe I learned in culinary school. It involves layering thinly sliced potatoes with heavy cream (a lot of it!) and grated cheese in a gratin dish, and then baking until the cream reduces 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 in and of itself. Just do yourself a favor and don’t look at the nutritional data; one bite and you can kiss the diet goodbye :).

ingredients

Begin by slicing the potatoes as thinly and uniform as possible. You can use a mandoline slicer if you have one, but I never bother.

cutting-potatoes

Next, whisk together the heavy cream, salt and pepper.

whisking-cream-salt-pepper

Butter a 2-quart baking dish.

potatoes

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes.

cheese

Pour 1/4 of the cream mixture over top.

cream

Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.

ready-to-bake

Place in the oven and bake, uncovered, for 60-70 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.

potatoes-au-gratin-1

My Recipe Videos

Potatoes Au Gratin

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

Ingredients

  • Butter to grease the baking dish
  • 2-1/2 cups heavy cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3 large Russet potatoes (about 2-1/4 pounds), peeled and sliced very thin
  • 1 cup shredded or grated Parmigiano-Reggiano

Instructions

  1. Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
  2. In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
  3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. 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 about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.
  5. Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
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Nutrition Information

Powered by Edamam

  • Calories: 531
  • Fat: 42g
  • Saturated fat: 26g
  • Carbohydrates: 28g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 12g
  • Sodium: 928mg
  • Cholesterol: 150mg

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.

Reviews & Comments

  • 5 stars

    I made these potatoes tonight. I add rosemary and thinly slice onions and they are amazing. So good. I’m keeping this recipe.

    - Tracie Robinson on July 10, 2018 Reply
  • 5 stars

    Made this for dinner this evening with grilled steaks and asparagus – it was AMAZING. I’ve tried other recipes and this is by far the easiest & most delicious!! So simple and satisfying. Thank you for this wonderful recipe; I’m sure it will be on our menu frequently!

    - Stephanie on July 1, 2018 Reply
  • 5 stars

    Hi, I made this yesterday for Father’s Day and it was a huge hit. Had about 20 ppl. Was worried about doubling or tripling the recipe so I made 3 batches. Thanks for the recipe. 🙂

    - Julie on June 18, 2018 Reply
  • Has anyone tried this recipe with cheddar cheese? How do you think that would taste? Cannot find the cheese listed in recipe..
    Thank you

    - brooke on June 17, 2018 Reply
    • Hi Brooke, A number of readers have commented that they’ve used Cheddar here and have been happy with the results. Hope you enjoy!

      - Jenn on June 18, 2018 Reply
  • 5 stars

    Wonderful recipie, my hubby loved them.. only had 1-1/2 cups of heavy cream so I added 1/2 and 1/2 and to the Parmesan cheese I sprinkled in 1/2 Tbs of flour. Cooked for 70 minutes…..ate too much but worth the calories. Do you think I could add a clove of minced garlic to the layers?

    - Margaret on May 30, 2018 Reply
    • Definitely, Margaret – I think garlic would be wonderful.

      - Jenn on May 31, 2018 Reply
  • 5 stars

    These potatoes are off the charts!!!!! We could not stop eating them.

    - Elizabeth May on April 27, 2018 Reply
  • 5 stars

    This is absolutely bar none the best and easiest potato dish I have ever made, the smell in the house as this cooked was maddening it smelled so good! The taste is fabulous. I added deli ham because I wanted more of a main dish. Next time I will add onions. Definitely a recipe I will make over and over again.

    - Linda Kelsch on April 24, 2018 Reply
  • Tried your black bean salad yesterday and there were cheers all around the table.

    Thank You
    Tom Bembinster
    Plano TX

    - Tom Bembinster on April 8, 2018 Reply
  • 5 stars

    I made 5 lb of potatoes (thin-sliced with mandolin) and heated in a 9×13 pan for our Easter dinner. I only had 2 cups of heavy cream, so added 1 cup of whole milk for a total of 3 cups milk mixture for 5 lb potatoes. I simmered the milk before drizzling lightly over each layer of potatoes, hoping this might cut-down a bit on oven time. Time in oven was about 1.5hr at 375 degrees (covered during first half). The parmigiano-reggiano cheese is great on this! They were soft and creamy with a wonderful crust. I received rave reviews – thanks for recipe!

    - AuGratin newbie on April 3, 2018 Reply
  • 4 stars

    Made this for Easter dinner and my family loved it. Simple to make and the taste is wonderful. After cooking for an hour, though, the potatoes were al dente. I used the conventional 350 setting versus convection. Maybe next time I will cook longer or try the convection setting. I am wondering which is recommended.

    - Pam r on April 2, 2018 Reply
    • Hi Pam, Glad everyone enjoyed it! I test and publish all my recipes using the standard oven setting (because not everyone has ovens with a convection setting). Sounds like next time it may need to stay in the oven a bit longer.

      - Jenn on April 3, 2018 Reply
  • 5 stars

    Your potatoes au gratin are by far the best. Simple to make and incredible flavor and texture. This recipe is perfect and I would highly recommend to make it as is. Wonderful!

    - Jan hahn on April 2, 2018 Reply
  • 5 stars

    We love these potatoes and I am going to make them for Easter dinner. I just realized, however, that I don’t have enough cream on hand. I have just shy of 2 cups (I have 473 ml) and the stores are closed today. Can I make up the difference with 2% or should I reduce the other ingredients slightly? Thanks!

    - Jennifer on April 1, 2018 Reply
    • Hi Jennifer, I think I’m probably getting back to you too late to be helpful (sorry!) but, because you have the majority of cream necessary, I think it would be fine to supplement the cream with a bit of milk. Hope it turned out well!

      - Jenn on April 2, 2018 Reply
  • 3 stars

    disappointed. cream curdled between layers and looked like pieces of egg whites.
    husband, the retired chef said that potatoes should have been parboiled before slicing, layering, etc. says starch from raw potatoes caused cream to curdle.
    very good taste and will make again, but will boil potatoes a bit first. also sliced white onion on mandoline and sprinkled rings of onion between layers–delicious flavor added.

    - LYNN Fugina on March 31, 2018 Reply
  • Can it be cooked a day ahead and reheated so the potatoes don’t turn color?

    - pam on March 29, 2018 Reply
    • Sure, Pam. Just reheat them, covered with foil, in a 350 oven for 20 min or until heated through. Hope you enjoy!

      - Jenn on March 29, 2018 Reply
  • I would lik to make this recipe larger in a 9 by 12 dish, should I double the recipe? In particular the heavy cream.

    - Joyce on March 24, 2018 Reply
    • Hi Joyce, yes, using that size pan would require doubling it, but if you plan to double it, I think you’ll have better results baking it in two smaller pans; they’ll cook more evenly that way. If you feel strongly about baking it in the 9 x 12, I’d add about 10 minutes to the baking time. Hope you enjoy!

      - Jenn on March 24, 2018 Reply
  • Can this be made with lactaid milk instead of cream?

    - Judy on March 22, 2018 Reply
    • Unfortunately, milk won’t work very well in this recipe -sorry!

      - Jenn on March 22, 2018 Reply
  • 5 stars

    These are so simple to make but they turn out amazing!

    - Kassandra aveja on March 22, 2018 Reply
  • 5 stars

    Jenn, I’ve made these several times and family fight over the leftovers. They are just simply delicious and worth every calorie. If I precook them, as I would like/hope to do for Easter dinner what temp would use to reheat?

    Marie

    - Marie on March 16, 2018 Reply
    • So glad everyone enjoys! To reheat, cover it with foil, and put in a 350-oven for 15-20 min or until heated through. Hope you have a great holiday!

      - Jenn on March 16, 2018 Reply
  • OK, so I tried the potatoes au gratin recipe as a side with some bay scallops with garlic and shallots, the veggie was sugar snap peas… It went very well together and paired nicely with the Chardonnay I served.

    I folled the recipe to a T and must say it was indeed delicious. I will use it as my go to recipe for Potatoes au gratin though I may add a bit of celery salt just for a bit of difference.

    Over all this recipe was really nice, and well received by my rather persnickety family… Once Upon A Chef has become one of my Go-To websites for trust worthy recipes.

    - Rob Lavender on March 5, 2018 Reply
  • 5 stars

    Made these for a dinner party last night and it was amazing. So creamy and flavorful. Everyone loved them.

    - Susan P on March 4, 2018 Reply
  • 5 stars

    This is my go to recipe for Au gratin potatoes. I do a mixture of russet and sweet potatoes alternating each layer and use swiss cheese and parm combo. Every Easter, I hope for leftovers, but there are none!

    - Denise McCarthy on March 1, 2018 Reply
  • Every recipe from Once Upon a Chef is wonderful, but this is my favorite–and the dish I”m asked to bring whenever we get together with friends. I don’t change a thing. Assembly is easier if you use a mandoline for slicing the potatoes, but be very careful. The recipe does not call for human skin!

    - Lynne M Hudson on March 1, 2018 Reply
  • 5 stars

    This has become a go to favorite! I have served this on three dinner invitations and get raves every single time!

    - Pamela A Fredback on February 9, 2018 Reply
  • 5 stars

    Holy cow, were these good! I used a little bit less cream than the recipe asked for (2 1/4 c.) and more cheese, just because…I sliced the potatoes with a mandoline and found the cooking time–and flavor–were PERFECT!!! Thank you for another outstanding recipe!

    - Rebecca on February 3, 2018 Reply
  • 5 stars

    I made these for the first time for Christmas dinner. I’m making them again tonight. This recipe is so easy and truly delicious. Because parmesan is salty, I didn’t add any salt while assembling. I love parmesan but I’ll force myself to try different cheeses. This recipe is a keeper!

    - Lolacat on January 24, 2018 Reply
  • 4 stars

    Way too much salt. A half teaspoon would be about right. Guests can add more if they like, but they can’t take it out.
    A bit soupy, but I cooked it a bit longer to firm it up. Otherwise it’s a great recipe.

    - Robert Philp on January 14, 2018 Reply
    • Did you use kosher salt?

      - Lisa on January 15, 2018 Reply
    • Can I use half-and-half instead of whole cream (that’s what I have)?
      And can I use red potatoes instead of Russet (that’s what I have)?
      And I want to make it tonight. I know I’ll love it!

      - Lucy McDowell on February 13, 2018 Reply
      • Hi Lucy, Half and half won’t work here – sorry! Regarding the potatoes, I prefer Russets, but red potatoes w/ skin on will work in a pinch. Hope that helps!

        - Jenn on February 13, 2018 Reply
  • 5 stars

    A big hit for a family/friend gathering. Super simple to make. Guests went back 2-3 times to eat more. Definitely a keeper.

    - Kim From NY on January 14, 2018 Reply
  • 2 stars

    This recipe did not work for me. The flavor of the sauce was very good but it took forever to cook, and still wasn’t done after TWO HOURS. Very disappointing.

    - Shaunna Boyd on January 12, 2018 Reply
    • Did you slice the potatoes thinly enough? Like 1/8 inch?

      - Lisa on January 15, 2018 Reply
  • 5 stars

    These potatoes were extraordinary and a hit at a Christmas potluck! Very rich and delicious, not an everyday recipe. It did take quite a bit longer to cook. I ran out of time, so I pulled them out of the oven, microwaved and threw them back under the broiler–easy fix!

    - Aimee Wehmeier on January 6, 2018 Reply
  • Can I add layers of leftover ham?

    - Diane Stratton on January 2, 2018 Reply
    • Sure, that would be a nice addition!

      - Jenn on January 2, 2018 Reply
  • 3 stars

    The flavor was great, but there were problems. I would cut the cream by 1/3 as it was totally soupy. I would also increase the temperature to 375 or 400, and increase the cook time as well. The potatoes, cut very thin, were crunchy, even after reheating the second day for a long time.

    - Susan on January 1, 2018 Reply
  • I made this today and it was excellent. The 2.5 cups of heavy cream listed was perfect. I used gold potatoes as that’s what I had and I also had to cook it longer because I had other items in the oven so I only had it at 275 degrees for most of the cook time. I had dunked the slices in the cream as I was building it. Thanks for the recipe.

    - JF on January 1, 2018 Reply
  • It’s a keeper. Everyone loved this dish.

    - Sam on December 30, 2017 Reply
  • Can these be made ahead of time?

    - Pam on December 29, 2017 Reply
    • Hi Pam, They can be assembled ahead – see the instructions at the end of the recipe. Hope you enjoy!

      - Jenn on December 30, 2017 Reply
      • 5 stars

        Hi Jen, loved the recipe; so delicious. Just wanted to check whether i could bake it half way a day in advance and then complete its baking the 2nd day.

        - Cynthia on January 2, 2018 Reply
        • While I think you could, Cynthia, I’m not sure I’d bother as you can easily get away with fully preparing this in advance and reheating. To reheat, cover it with foil, and put in a 350-oven for 15-20 min or until heated through. Hope you enjoy!

          - Jenn on January 2, 2018 Reply
  • 1 stars

    This recipe is way too soupy. Too much cream at 2 1/2 cups. Not edible at all.

    - Bryan on December 28, 2017 Reply
  • 5 stars

    This was absolutely amazing, I added less cream than the recipe called for as it was looking a little soupy and it turned out perfectly.

    - Gail on December 26, 2017 Reply
  • 5 stars

    Fantastic recipe! I made this for Christmas Dinner this year and I think it was the highlight of the table! The sauce was creamy and rich, with lots of flavor. I added another handful of cheese just as a personal preference but it would have been perfect either way. My oven runs a little hot and it was ready in 45 minutes. Great, great recipe!

    - Patrick on December 26, 2017 Reply
  • 5 stars

    I used a large 12×8 Pyrex dish and did 3 layers of not very even slices. It took about 2 hours to cook. I also used fresh shredded parm from Trader Joes and organic Half and Half as there was no cream to be found anywhere day before Xmas eve. I generously buttered the dish as well. IT TURNED OUT AMAZING. I just returned from a Xmas Eve potluck where people were scraping the dish for the last bits. I was concerned since a few people reported separation and uneven cooking. Even with my lopsided slices, it worked. But an FYI, I was concerned about cook time since I was on a time schedule so I preassembled the night before. I had no discoloration of potatoes as I put foil on the pan overnight. I also took the cold pan out and put it in a 225 oven for about 3 hours while I was out doing errands. When I returned I cranked it up to 350. But, even with that, it took about 2 hours give or take on 350. I think the long cook time only made it taste better. But good to know for future if there is a scheduling issue!

    - Lisa on December 25, 2017 Reply
  • 5 stars

    Hi Jen I’m making your Potatoes Au Gratin for the second year in a row! We loved them! Im using red skins this year, shredded parm, and colby monterey jack. If I remember I’ll let you know how they turned out!

    - Roxanne on December 24, 2017 Reply
    • 5 stars

      The recipe turned out very good! Very fattening but worth it!!

      - Roxanne on December 29, 2017 Reply
  • If I’m cooking brisket at 300 degrees at the same time, how long would the potatoes take? Thank you!

    - Ruth on December 23, 2017 Reply
    • Hi Ruth, I’m guessing 1-1/2 hours but keep an eye on it to be safe. Enjoy!

      - Jenn on December 24, 2017 Reply
  • Hi Jen, I am relatively new to your blog but have already made several yummy recipes.
    I want to make the potato au gratin for Christmas dinner. When you make it what is your potato preference? Russets or Yukon Gold? Also do you think gruyere adds anything or should I just use Parm/reg
    Thanks so much! Happy Holidays Bonnie

    - Bonnie Wolin on December 23, 2017 Reply
    • Hi Bonnie, Glad you are enjoying the recipes! I use Russets for this recipe — and I think simple is best so just Parm. 🙂

      - Jenn on December 23, 2017 Reply
  • If I have a 4 quart dish can I bake a double batch together? If yes, what would the bake time be? Thanks so much!

    - Erin on December 23, 2017 Reply
    • Hi Erin, You could but I find I have better results baking in two smaller pans. Bake time would be just a bit longer – 10 min or so.

      - Jenn on December 23, 2017 Reply
  • Do you think I could make and bake this on Saturday and reheat on Monday for Christmas? Thanks!!!

    - Leah on December 21, 2017 Reply
    • Sure, Leah – that’ll work. You could also prep it a day ahead, cover tightly with plastic wrap (pressed directly against the potatoes so they don’t discolor), and bake before serving. The potatoes on top will discolor a bit, but it won’t be noticeable after baking.

      - Jenn on December 22, 2017 Reply
  • 5 stars

    DELICIOUS! And so simple to make! Thanks for the great recipes!

    - Karen Oswald on December 21, 2017 Reply
  • This dish sounds amazing! Do you know if heavy cream is the same as thickened cream in Australia? In your photos the cream looks quite milky. Thanks!

    - Melissa on December 21, 2017 Reply
    • Hi Melissa, Yes, I believe it is the same thing. Hope you enjoy the dish!

      - Jenn on December 21, 2017 Reply
  • Can I double this without affecting outcome or should I just bake two?

    - Sheila on December 15, 2017 Reply
    • You can definitely double it Sheila; but I’d suggest making it in two separate pans so that it cooks evenly in the same amount of time. Enjoy!

      - Jenn on December 17, 2017 Reply
  • How far in advance can this be assembled? Can this be frozen before or after baking?

    - Marsha on December 12, 2017 Reply
    • Hi Marsha, this can be assembled up to a day in advance. (I wouldn’t recommend freezing it.). After assembling it, cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown, and then bake right before serving. Enjoy!

      - Jenn on December 12, 2017 Reply
  • Can you double this recipe

    - Ann on December 11, 2017 Reply
    • Hi Ann, Yes but I’d bake in two pans for best results. Cook time might be a bit longer. Enjoy!

      - Jenn on December 11, 2017 Reply
  • Hi Jenn,
    I LOVE all of your recipes that I have tried… the beef and carrot stew, spicy chicken thighs, turkey and spinach meatballs, donut muffins to name just a few. You are hands down my favorite food blogger. The layout of your site is so easy to follow, and your descriptive write ups are very straight forward. I also enjoy reading the feedback from your followers. You deserve way more than 5 stars.
    I am planning to make the scalloped potatoes for Christmas Eve. How thin are the potatoes sliced approximately? 1/8” or 1/4”?

    - Lois Haley on December 11, 2017 Reply
    • Thank you, Lois – so glad you’re enjoying the recipes! For this recipe, you want to slice the potatoes as thin as possible (so 1/8″ or less).

      - Jenn on December 11, 2017 Reply
  • 5 stars

    Made this for a lunch party and it was gobbled up by all! Thanks jenn for all your hard work and amazing recipes!

    - Farah Imam on December 6, 2017 Reply
  • 5 stars

    I made these to go with filet mignon. My family loved them. We will definitely have them again. Great for company also!

    - Sheila King on December 4, 2017 Reply
  • 5 stars

    Wonderful and easy recipe. I used a food processor to slice the potatoes and added cheddar, a little gruyere and more pepper. I also added a tiny pinch of Salemme Pepper for just a hint of spice. We like a lot of flavor in my family. Like a few other reviewers, I also covered the dish for the potatoes to fully cook for about 40 mins, then uncovered for the cheese to get crispy on top. Terrific!

    - Julie Parr on December 4, 2017 Reply
  • 2 stars

    Jen: This is the one recipe of yours that did not turn out. I followed the recipe exactly and sadly – the cheese mixture curdled and the potatoes were al dente. The taste was fine it just looked un- appetizing. After researching WHY the curdling and al dente occurred – I now know that the high heat causes curdling and that making a cheese sauce will prevent it from happening again. Also, in the future before slicing I will par boil the potatoes. Thanks for all and please keep sharing – Renee

    - renee orozco on December 3, 2017 Reply
  • 5 stars

    My brother, who is a fan of your recipes, made these potatoes for a Thanksgiving side and they were a hit. Outshined the turkey and my 2 homemade pies!

    - rob7 on December 2, 2017 Reply
  • 5 stars

    This is now my go to recipe for Au Gratin Potatoes! Soooo, easy and so much tastier than making the roux version, which I don’t really like. I add a bit of cheddar cheese along with the Parmesan. Sometimes I slice an onion very thin and incorporate it in but you really don’t have to. Love this one!

    - Julie G on December 1, 2017 Reply
  • I’m planning to make this for a crowd of 25. How would you suggest I go about dividing it up? I’ll probably use those rectangular heavy duty foil looking disposable pans.

    - Christy on December 1, 2017 Reply
    • Hi Christy, I’d suggest multiplying the recipe times 4 and using four of the 8-inch square aluminum pans. Hope everyone enjoys!

      - Jenn on December 1, 2017 Reply
  • Dear Jenn,
    I made these last weekend and my husband couldn’t stop talking about them! He loves au gratin potatoes, and has always loved the recipe I usually use. I didn’t tell him that I was trying a new recipe. He raved that these were the best au gratin potatoes he had ever eaten. Thanks again for a fantastic recipe!
    Katy

    - Katy on December 1, 2017 Reply
  • 5 stars

    I made this recipe for our Thanksgiving dinner. It was a hit! I believe it was the most flavorful version of Au Gratin potatoes I have ever eaten! I used Parmigiano instead of Parmigiano-Reggiano–The only alteration I made.

    - Jack Armstrong on November 30, 2017 Reply
  • 5 stars

    This BY FAR is one of most delectible recipes I’ve ever found online! It is a regular in our household with a couple of minor changes–but its delicious as written.

    I add gruyere cheese in each layer and to lessen the richness, use half and half versus full cream.

    I soak the sliced potatoes in cold water for a few hours before prepping and then drain and dry them on paper towels. It seems to lessen the starch.

    Best recipe ever!! Make it NOW! Leftovers are even better.

    - Maria House on November 30, 2017 Reply
  • 5 stars

    This was excellent! For the cheese, I had on hand packets of parm cheese from an italian restaurant and slices of american cheese. The secret to this being so good (and decadent) is the heavy cream!

    - Ellen Grabe on November 30, 2017 Reply
  • 5 stars

    I’d give this recipe more stars if possible because it has become one of our favorite from this site. It’s easy, satisfying, and needs no specialty ingredients to languish in the frig, never to be used again. It’s also amenable to some substitutions if necessary. It calls for Russet or Yukon Gold potatoes, but once I substituted one sweet potato for one of the Russets. No parmesan? Use Gruyere or Cheddar or a combo. Like onions or shallots, or even some garlic? Add some minced, scattered among the potatoes.

    I have served this with roasted chicken, pork chops, ham (little pieces in with the potatoes), beef steaks. It really goes with any meat. It’s especially good with broccoli or brussels sprouts, as the strong tasting vegetable goes well with the creamy cheese sauce on the potatoes.

    Try it. I bet you’ll agree with me that it is definitely a “keeper.”

    - Susan Langley on November 30, 2017 Reply
  • 5 stars

    This is the tastiest most comforting side dish you’ll ever make! I’ve made it more times than I can count…always have the ingredients on hand. It’s quick and easy to assemble. Sometimes I add a very thinly sliced sweet onion, so yummy!! Your family and guests will be impressed.

    - Lori Hyre on November 30, 2017 Reply
  • I am going to make these potatoes this weekend. Do you think a 2 quart casserole is a good size dish to make it in?

    - Jennifer English on November 28, 2017 Reply
    • A 2-quart baking dish exactly what I recommend for this — hope you enjoy!!

      - Jenn on November 29, 2017 Reply
  • Thinking of making this for Christmas dinner. Do you boil the potatoes ahead of time?

    - Lynn on November 28, 2017 Reply
    • No boiling necessary!

      - Jenn on November 28, 2017 Reply
  • The recipe calls for grated cheese. Your photo shows shredded. Is it okay to shred a block fo parmigiano-reggiano cheese to use instead of grated cheese?

    - Kathleen on November 25, 2017 Reply
    • Hi Kathleen, Both shredded and grated will work here. Enjoy!

      - Jenn on November 26, 2017 Reply
  • 5 stars

    I have made this three times before, I love this recipe! I am making it for Thanksgiving today. I like to add some gruyere and smoked gouda as well.

    - T Locklear on November 23, 2017 Reply
  • 5 stars

    what can i say….
    Perfect <3

    - yvonne'marie' on November 14, 2017 Reply
  • Can the heavy whipping cream be substituted with half and half?

    - Roquael Baham on November 10, 2017 Reply
    • Hi Roquael, half and half won’t work well here – sorry!

      - Jenn on November 11, 2017 Reply
  • I am anxious to try this for a dinner party tomorrow night. I am a little nervous that the parmigiana cheese may be too strong…can i use sharp or extra sharp cheese ..or possibly mix all of these cheeses? Thank you.

    - Carol on November 2, 2017 Reply
    • Hi Carol, I promise it’s not too strong but go ahead and use a mix if you’d like. 🙂

      - Jenn on November 2, 2017 Reply
  • 4 stars

    This was delicious! However, the only change I did was heating the cream separately with some crushed garlic and thyme sprigs. Adds a nice flavor to the cream.

    - Christine on October 27, 2017 Reply
  • 5 stars

    Can I make this with sweet potato and a blend of four Italian cheese? I just want to give it a switch to it and see how it comes out. Thanks. I loved this recipe

    - Rosanna Borbon on October 27, 2017 Reply
    • Hi Rosanna, sure both of those will work for a different twist on the recipe. I’d love to hear how it turns out!

      - Jenn on October 27, 2017 Reply
      • 5 stars

        I made it with sweet potatoes for thanksgiving, it was a hit!
        Thank you so much for your recipes. I also added a little bit of cayenne pepper just to give it a bit of spicy.

        - Rosanna Borbon on December 21, 2017 Reply
  • 5 stars

    Great simple recipe with delicious results! Definitely will make it again and again ! Thank you !

    - valerio313 on September 26, 2017 Reply
  • 5 stars

    Of course this is delicious!! Heavy cream and butter! What I have done when I don’t want so many fat grams or don’t have heavy cream in frig when the craving strikes is substitute milk and sprinkle a little flour in between the layers. I think you’ll love it just the same!!

    - Pennina on September 17, 2017 Reply
  • This is Yummy

    - Patti Rodriguez on September 14, 2017 Reply
  • Can I assemble this the day before and bake when needed?

    - Denise Machesky on July 12, 2017 Reply
    • Hi Denise, Yes but you’ll have to be careful the potatoes don’t discolor. Make sure to submerge them in the cream and cover tightly with plastic wrap.

      - Jenn on July 14, 2017 Reply
    • Hi Denise did it work out ok when you assembled a day before? I want to do the same

      - Claudia on October 13, 2017 Reply
  • 5 stars

    Excellent dish. Made many times.

    - Linda on June 11, 2017 Reply
  • Can you use light cream?

    - Lori on June 7, 2017 Reply
    • Hi Lori, I’d suggest sticking with the heavy cream here; it’s what makes the dish!

      - Jenn on June 7, 2017 Reply
  • While I loved the taste–and my family did, too–after cooking 65 minutes (and running out of time), the cream mixture was not really done. It seemed as though I could have used much less than 2-1/2 cups of the heavy cream. What do you think I may have done wrong?

    - Frankie on June 2, 2017 Reply
    • Hmmm…. is there any chance you may have measured the cream incorrectly? Also, did you use a full 2 1/4 pounds of potatoes?

      - Jenn on June 3, 2017 Reply
      • I had this same issue. Is it 2(qty) half cups (totalling 1 cup) of cream, or is it 2+1/2 cups cream?

        My cheese on top was black before the potatoes were done. Next time maybe I’ll put a lid on it at first and take it off near the end to brown the cheese.

        - Andrea on July 27, 2017 Reply
        • Hi Andrea, the recipe calls for 2 + 1/2 cups of cream. I’m sorry to hear that the top cooked before the rest of the dish! I agree that covering it for part of the baking time (and removing the foil part of the way though to let the top brown up a bit) would work better next time.

          - Jenn on July 28, 2017 Reply
  • 5 stars

    Love this recipe. The only change I made was to rub down the baking dish w/ a halved garlic clove to give it a bit of savoriness. I also think the amount of salt is perfect.

    - Carlotta on May 31, 2017 Reply
  • 5 stars

    I don’t normally write reviews. Most people sum up the crowd.
    I have tried plenty of recipes. To this I say HOLY S***. Unbelievable and easy. I only use 1 tsp salt. I was slow cooking a corned beef. Split the difference for oven temp at 300. Watched closely after 60 minutes. Pulled the potatoes out when done and continued slow roasting the beef. Never have had anything like them before. I swoon

    - Cathy on May 29, 2017 Reply
  • 5 stars

    We love the gratin! So simple, fragrant & delicious! The second or third time I did reduce the salt and found it more pleasing. Also discovered that it is very attractive in a pie dish and sliced in triangles. Even better, this potato gratin is delicious served cold with a touch of osetra caviar on top. Decadent & divine! Five stars!

    - Joseph Pabst on May 20, 2017 Reply
  • 4 stars

    What can you substitute Parmesan Cheese with?

    - Jabiel on May 16, 2017 Reply
    • Gruyere would be a nice substitute for the Parmesan. Enjoy!

      - Jenn on May 17, 2017 Reply
  • 5 stars

    These are some of the most amazing potato’s I have had. Thank you for this recipe.

    - Angela on April 24, 2017 Reply
  • 5 stars

    This recipe was hands down the best side dish I have ever made! It was beautifully simple, (translate no “Rue”) rich and creamy with but a few ingredients…Seriously..My mom was very impressed ..especially when I whipped out..never been used before mandoline.Thank you, this will be my new go-to recipe.

    - Deanne Berger on April 17, 2017 Reply
  • 5 stars

    Made these for Easter dinner 2017. Just delicious and almost stole the show. Definitely rich and decadent, but flavorful and the seasoning was perfect. Didn’t change a thing. This is a keeper.

    - Judy on April 16, 2017 Reply
  • 2 stars

    Too much salt!

    - Sandy on April 16, 2017 Reply
  • 5 stars

    Simple, yummy recipe! The only thing I did differently was to stack the spuds on their sides (not my idea; taken from elsewhere). Flavor was killer!!

    - Mark on April 16, 2017 Reply
  • can you add some heavy cream with the milk to make it richer?

    - Annette on April 15, 2017 Reply
    • Hi Annette, I’m sorry, but I’m a little confused by your question as the recipe already calls for heavy cream. Are you looking to use milk in place of the cream?

      - Jenn on April 16, 2017 Reply
  • Could a 3qt rectangular baking dish be used?

    - Ruth H on April 15, 2017 Reply
    • Hi Ruth, If you’re going to make this in a 3-quart dish, I would suggest making 1 1/2 times the recipe. You will likely need to increase the baking time a bit. I’d start checking it after about 1 hour and 20 minutes.

      - Jenn on April 15, 2017 Reply
      • Thank you. It’s on my menu for Easter dinner tomorrow. Can’t wait to try it ?

        - Ruth on April 15, 2017 Reply
  • I’ve made this recipe before and I love it. Wondering if there is any way to make it a day ahead?

    - Nancy Stokes on April 15, 2017 Reply
    • Glad you like it! Sure– Just reheat it, covered with foil, in a 350 oven for 15-20 min or until heated through.

      - Jenn on April 15, 2017 Reply
  • can this recipe be made a day ahead?

    - Pam on April 14, 2017 Reply
    • Yes, definitely, Pam. Just reheat it, covered with foil, in a 350 oven for 15-20 min or until heated through.

      - Jenn on April 14, 2017 Reply
  • How many does this serve?

    - Mary Mckeaney on April 10, 2017 Reply
    • This recipe is meant for 6. Enjoy!

      - Jenn on April 11, 2017 Reply
  • I make this recipe all the time and it’s great. I was surprised to see the author tell someone who asked that half and half doesn’t work because a few times I haven’t had cream or the store has been out so I’ve used half and half and no one can tell the difference.

    I do add minced garlic to the cream and heat it up before hand, and I also use a combo of Parmesan and Gruyere, but I keep the overall amount of cheese the same, as suggested.

    - Shea G on March 26, 2017 Reply
    • Great call on the Gruyere! Spendy, but oh-so yummy! A little decadence every now and then is a good thing…

      - Mark on April 16, 2017 Reply
  • Can I double the recipe. I have a larger baking dish? Or should I make in two baking dishes?

    - Alene on March 23, 2017 Reply
    • You can definitely double it Alene; I’d suggest making it in two separate pans so that it cooks evenly in the same amount of time.

      - Jenn on March 24, 2017 Reply
      • Thank you.

        - Alene on March 24, 2017 Reply
  • Hello, To save a little time, could I peel and slice up the potatoes in advance, if I wrap them tightly in plastic wrap? Perhaps in stacks/sleeves like crackers. Thanks!

    - Shannon on February 18, 2017 Reply
    • Hi Shannon, Sure, you could get away with that, but the potatoes may still brown a little. You can also fully assemble the dish, cover it tightly with plastic wrap and refrigerate it until ready to bake. Enjoy!

      - Jenn on February 18, 2017 Reply
  • 5 stars

    These are absolutely delicious! They turn out every time and it’s the only Potatoes Au Gratin recipe I will use.

    - Patti on February 14, 2017 Reply
  • 5 stars

    These are absolutely fantastic! Best Au Gratin potatoes I have ever had. My husband told me to make sure I save the recipe. Thank you for sharing!

    - Lisa on January 22, 2017 Reply
  • 5 stars

    Hi, can leftovers be covered with foil, stored in the fridge, and then reheated in the microwave?

    Thanks!

    - Vivian on January 13, 2017 Reply
    • Yes Vivian, you can definitely refrigerate the leftovers, but they may be a little better if reheated in the oven instead of the microwave.

      - Jenn on January 13, 2017 Reply
  • What do I use as cream

    - Gloria nmn Reese on January 10, 2017 Reply
    • Hi Gloria, the recipe calls for heavy whipping cream.

      - Jenn on January 10, 2017 Reply
  • 4 stars

    Excellent flavor and texture. I used the slicer on a food processor which made the slicing super quick and kept the potatos consistent….Just a little more cleanup. I think my dish was smaller in diameter so there was a bit too much cream with the 4 layers of potatos; I should have done 5 layers.

    - Melanie on January 8, 2017 Reply
  • I am making it for 10 people- how much heavy cream and cheese?

    - Paula Favata on January 2, 2017 Reply
    • Hi Paula, you may have a little leftover, but I’d suggest doubling the recipe. In that case, you’d need 5 cups of heavy cream and 2 cups of cheese. Enjoy!

      - Jenn on January 3, 2017 Reply
  • 5 stars

    I just discovered your site while searching for a special potato recipe for New Year’s Day dinner. This recipe is indeed special! My family of four (2 adults, 2 teens) tries to limit our intake of bread and potatoes. I love the simplicity of this recipe. A quality cheese is a must. To each layer I added dried thyme, rosemary and paprika plus a few slivers of butter. I didn’t peel my yukons and I feel it added to the dish. My family and I loved it. Thanks you for the recipe and I look forward to trying more on your site.

    - Lisa on January 2, 2017 Reply
  • Could this be done in a Crock-Pot? If so what temp and how long?

    - Jamie Stratton on December 30, 2016 Reply
    • Hi Jamie, I don’t recommend baking this in a crockpot. Sorry!

      - Jenn on December 31, 2016 Reply
  • 5 stars

    This recipe is incredible! I made this for Christmas dinner and used half Parmesan cheese and half Gruyere cheese. My guests were raving about the dish and I’ve already been asked for the recipe multiple times. Thanks, Jenn!!

    - Haley on December 26, 2016 Reply
  • 5 stars

    Made these for Christmas dinner, and they were delicious. I used a combination of Parmesan and Gruyere. Also, doubled the recipe using two 8″ pans. My suggestion would be to use an 8″ pan that is 2 inches deep, as one of mine wasn’t, and it overflowed all over the oven. Needless to say, my kitchen was full of smoke.

    - Diane on December 26, 2016 Reply
  • 5 stars

    These were very delicious!! I used shredded mild cheddar instead and they still came out great! Thanks for sharing!

    - Roxanne on December 26, 2016 Reply
  • 5 stars

    I made this yesterday for Christmas Eve dinner and it disappeared so fast. It was super delicious. I made it around 1 pm and left it out for a 6 pm dinner . Reheated it in the oven and it was perfect. Your recipes are my go to for all gatherings and trying out stuff I have never heard of or made before and they always turn out perfect!! Thank you!

    - Florence on December 25, 2016 Reply
  • Can you use half and half in place of heavy cream?

    - Vikki on December 24, 2016 Reply
    • Half and half won’t work here, Vikki – sorry!

      - Jenn on December 24, 2016 Reply
    • I went to the store and got heavy cream. Didn’t want to chance it. Every single thing I have made from your website has been amazing. I get rave reviews each time. Thank you so much for consistently making me a way better cook than I actually am! Thank you and
      Merry Christmas Jenn!

      - Vikki on December 24, 2016 Reply
      • Oh good – you won’t be sorry :). Merry Christmas to you too!

        - Jenn on December 24, 2016 Reply
    • 5 stars

      I’ve made this recipe once before and followed the directions. It was AMAZING!! Tonight, I happened to only have 1/2 cup of heavy cream and 2 cups of half and half in the fridge, so I thought I’d give it a try. After 60 minutes, the top was beautifully golden and the potatoes cooked wonderfully, but the sauce was watery *insert crying*. I upped the temp to 400 and cooked it for an additional 15 minutes. The sauce ended up runny and lumpy. Edible, but seriously disappointing when compared to the original recipe. *Sad face* Good news: lesson learned; I’ll NEVER do that again 😉

      - Melissa on October 7, 2017 Reply
  • How long in advance can you make this recipe before dinner?

    - Ed Staunton on December 24, 2016 Reply
    • Hi Ed, I would recommend assembling the dish in advance (early the day of serving) — cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown, and then bake right before serving. If that won’t work timing-wise, you can assemble and bake the dish a day in advance and then reheat, covered with foil, in a 350 oven for 15-20 min. Hope that helps!

      - Jenn on December 24, 2016 Reply
  • 5 stars

    I’m cooking a pork loin at the same time at 325 degrees. How should I adjust my cooking time for the potatoes?

    - groana on December 23, 2016 Reply
    • Hi Groana, I’m guessing they’ll take about 20 minutes longer, but just keep an eye on it and test for doneness.

      - Jenn on December 24, 2016 Reply
  • What temp for the oven ?

    - Kate on December 23, 2016 Reply
    • Hi Kate, It’s 350°F. Be sure to click on the “recipe” tab for specific instructions.

      - Jenn on December 24, 2016 Reply
  • Can I use heavy whipping cream in place of heavy cream? My grocer does not carry heavy cream.

    - Lynn on December 23, 2016 Reply
    • Yes Lynn, that’s perfectly fine.

      - Jenn on December 23, 2016 Reply
      • Thank you!

        - Lynn on December 23, 2016 Reply
  • Instead of grated cheese would it be okay to use shredded cheese? Say mozzarella and mild cheddar….I’m thinking it would be, but want to be certain. Thanks!

    - Roxanne on December 23, 2016 Reply
    • Hi Roxanne, Yes, that’s fine but I’d stick to the same quantity – too much cheese can cause the cream to separate.

      - Jenn on December 23, 2016 Reply
      • Thanks! You’re awesome! I’ll let you know how it turns out!

        - Roxanne on December 24, 2016 Reply
  • Can you assemble the au gratin in the morning for an evening dinner… or will the potatoes turn brown? Any suggestions on how to make ahead? Thanks

    - Lauren on December 22, 2016 Reply
    • Hi Lauren, If you cover it tightly with plastic wrap and refrigerate, it will be fine. Enjoy!

      - Jenn on December 22, 2016 Reply
  • I’d like to make this without all the calories. Can I mix the cream with a low fat milk?

    - Denise on December 21, 2016 Reply
    • Hi Denise, Unfortunately milk doesn’t work very well in this recipe. While it’s definitely an indulgence, I would stick with the cream.

      - Jenn on December 21, 2016 Reply
  • Can I prepare the day before & then cook the next day? I am having them for Christmas Day & it would sure help not o have to do them the same day!

    - Marilyn on December 20, 2016 Reply
    • Yes Marilyn, that’ll work– right after assembling it, cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown.

      - Jenn on December 21, 2016 Reply
  • Do you use Kosher salt or regular table salt? Thank you!

    - Lisetta on December 19, 2016 Reply
    • Regular (table) salt. Hope you enjoy!

      - Jenn on December 20, 2016 Reply
  • Can this dish be made ahead?

    - Cindy Adams on December 19, 2016 Reply
    • Sure, Cindy, and when you’re ready to serve, reheat, covered with foil, in a 350 oven for 15-20 min, or until heated through.

      - Jenn on December 20, 2016 Reply
  • would like to add some onions to this ..what do you think ? Should I saute a little or do you think layering them raw would work ?

    - ginger on December 19, 2016 Reply
    • I think if they’re very finely chopped, you could add them raw, but if they’re any bigger than that, I’d definitely saute them a bit first. I’d love to hear how it turns out with the onions!

      - Jenn on December 20, 2016 Reply
  • Can this be made ahead, refrigerated and then baked later?

    - Julie G. on December 18, 2016 Reply
    • Sure Julie, After assembling it, cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown.

      - Jenn on December 19, 2016 Reply
  • 5 stars

    Was looking for a great Potatoes Au Gratin recipe…and I’m happy to say I found it! It was spur of the moment, so I used the cheeses on hand (raclette on top and fresh parmesan on layers) and Trader Joe’s boxed whipping cream. It was *DIVINE*!
    Thanks for posting this keeper!

    - Jennifer Hall on December 16, 2016 Reply
  • Would gruyere work here?

    - Brian on December 16, 2016 Reply
    • Hi Brian, Yes, I believe many reviewers have used Gruyere with success; just stick to the same quantities. Enjoy and please come back and lmk how it turns out.

      - Jenn on December 17, 2016 Reply
  • 5 stars

    Outstanding and so very simple.
    Everyone wants the recipe! Thank you

    - Cindy Mackay on December 16, 2016 Reply
  • Can this be made and baked a day ahead? I have tried making it ahead without baking and it was a failure.

    - Ann on December 15, 2016 Reply
    • Yes Ann, it can be baked ahead- When ready to serve, reheat, covered with foil, in a 350 oven for 15-20 min, or until heated through.

      - Jenn on December 15, 2016 Reply
  • Are there any tricks if I want to double this recipe?

    - Kristen on December 8, 2016 Reply
    • Hi Kristen, I’d suggest making it in two separate pans so that it cooks evenly in the same amount of time.

      - Jenn on December 9, 2016 Reply
  • Will this recipe work as well without the cheese or is the extra fat necessary? I cannot rate because I have not tried the recipe but plan on doing so for Christmas.

    - Penny on December 8, 2016 Reply
    • No cheese needed, Penny — it will still be delish!

      - Jenn on December 9, 2016 Reply
  • If I double the recipe and use a 9×13 baking dish, how long does it need to cook for?

    - Kristi on December 7, 2016 Reply
    • Hi Kristi, I’d suggest using two pans for this one — that way you won’t need to alter the cook time and it will cook evenly.

      - Jenn on December 9, 2016 Reply
  • 5 stars

    This is fantastic. Easy and able to make -ahead. Cheesy and comforting. I made this ahead in the morning (assembled it completely) and covered it with plastic. In the fridge it went. I did make sure the heavy cream mix covered the potatoes slightly (just enough so they were not swimming in heavy cream) so they wouldn’t turn brown. I took it out of the fridge about 30 min before I was going to bake it and voila! Perfect “cheesy potatoes” as my daughter said!

    - LMH on December 5, 2016 Reply
  • 5 stars

    Can this dish be frozen?

    - Frances riley on November 28, 2016 Reply
    • Unfortunately this doesn’t freeze well Frances– Sorry!

      - Jenn on November 29, 2016 Reply
  • 5 stars

    Another EXCELLENT recipe. All LOVED it.

    - Alicia on November 28, 2016 Reply
  • The recipe calls for “grated” Parmigiana-Regianno but the photo shows finely shredded. Which is recommended? I would think grated would result in a more intense flavor but also saltier.

    - Lynda on November 26, 2016 Reply
    • Hi Lynda, Sorry for any confusion. You could go either way; it’s really a matter of personal preference.

      - Jenn on November 26, 2016 Reply
  • 5 stars

    Jenn, thanks for sharing this wonderful recipe. I tried it for Thanksgiving yesterday, and it was a huge hit.

    - Sunny on November 25, 2016 Reply
  • 5 stars

    Once again, a great recipe from Onceuponachef. I made the recipe one day ahead of Thanksgiving. The only substitute I made was using half gruyere half parm for the cheese. I cooked it on Wednesday and we reheated it up for Thanksgiving. Delicious!! So nice to find another “make ahead of time” recipe. Thanks!

    - Chithra Baylis on November 25, 2016 Reply
  • 5 stars

    Great recipe! The creamy cheesy flavor was a hit. I doubled the recipe and used a 4qt dish. When you double you have to increase the amount of time in the oven.

    - Ashley on November 25, 2016 Reply
  • 5 stars

    Best recipe. Simple and delicious. Thanks.

    - Bob on November 21, 2016 Reply
  • Did I miss something – what degree oven?

    - Bz on November 19, 2016 Reply
    • Hi Bz, the potatoes get baked at 350°F. Enjoy!

      - Jenn on November 20, 2016 Reply
  • 5 stars

    Can I make this ahead of time and keep in fridge?

    - Lynda on November 8, 2016 Reply
    • Hi Lynda, Sure- If you don’t bake it in advance, cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown. If do you bake it ahead of time, fully cook them and then reheat, covered with foil, in a 350 oven for 15-20 min, or until heated through.

      - Jenn on November 8, 2016 Reply
  • These potatoes were delicious, but they were too salty. I would try reducing the salt to 1 tsp next time.

    Also, mine came out just a little too wet. Next time I would use 2 cups of cream.

    I added 2 cloves of crushed garlic to the dish, and sprinkled them between the layers. It was very good that way.

    - Camille on November 6, 2016 Reply
    • I also want to add to my previous comments that I used Yukon Gold potatoes. Perhaps the extra starch in Russet potatoes would have absorbed more of the cream.

      - Camille on November 6, 2016 Reply
  • Can this dish be frozen or refrigerated if made a day ahead of Thanksgiving?

    - Sarah Berke on November 3, 2016 Reply
    • Hi Sarah, I wouldn’t suggest freezing it, but it can be refrigerated. If you bake them in advance, fully cook them and then reheat, covered with foil, in a 350 oven for 15-20 min. or until heated all the way through.

      - Jenn on November 3, 2016 Reply
  • Can you substitute sweet potatoes?

    - Beth on November 3, 2016 Reply
    • Yep, that will work.

      - Jenn on November 3, 2016 Reply
  • 5 stars

    Outstanding recipe, and was a huge hit at our Canadian Thanksgiving. I made a couple adjustments….I made a double batch about a 9″ X 13″ dish. I stuck to the 4 layers of the recipe. I did not use pepper, as a few guests are too sensitive to it. I used about half the Parm/Regg, but added Beecher’s white cheese to each layer. Used Sea Salt on each layer. Fantastic Recipe, will become a regular dish. I did need to cook it a little longer and hotter than an hour, but it did rest nicely. Great potato dish. 5 Star, but the website is only illuminating 2 Star, so I hope this review goes thru as 5 Star.

    - Gunnar on October 10, 2016 Reply
    • how long did you cook it in the 9×13″ and at what temp, do you remember? i want to make a double batch and i have a good baking dish that size. thanks!

      - Claire on March 16, 2017 Reply
  • Hi Jenn,
    Could the Potatoes au gratin recipe be adapted for a slow cooker?

    Thanks,
    Jennifer

    PS Cannot wait for your cookbook!

    - Jennifer Bayne on October 9, 2016 Reply
    • Hi Jennifer, I don’t think it would translate well to a slow cooker– sorry!

      - Jenn on October 9, 2016 Reply
  • 5 stars

    Can this recipe be doubled?

    - K Trimble on October 7, 2016 Reply
    • Definitely!

      - Jenn on October 7, 2016 Reply
  • 5 stars

    This has been the most raved about dish in every single house dinner I host. An absolute crowd pleaser. Thank you so so much for this recipe.

    - cleopatra mhlom on June 25, 2016 Reply
  • 5 stars

    I always thought mine was the best until I tried these. Absolutely delicious!

    - Angela on June 20, 2016 Reply
  • 5 stars

    Oh my goodness! I can’t say enough good things about this yummy recipe. It is now a holiday staple. I have tried several recipes from your blog and every single one is amazing!! Looking forward to your cookbook.

    - Tracey on June 16, 2016 Reply
  • 3 stars

    Waaaaayyyyyy too salty 🙁

    - Jamie on June 12, 2016 Reply
  • Can you use Fontina cheese mixed with parmigiana cheese??? Thank you for your assistance.

    - Carol on June 10, 2016 Reply
    • Yes Carol, that will work. Hope you enjoy!

      - Jenn on June 11, 2016 Reply
  • 5 stars

    I just want to add to the accolades. This simple recipe is *excellent* when made with high-quality ingredients. I don’t normally have good organic heavy cream so I make the “regular” Au Gratin recipe that calls for making a roux and using milk. Last week, I received 2 pints of cream from my raw milk provider for almost free and decided to use half of it in this recipe. The cream from them is so thick that it’s the consistency of sour cream without being soured. I added 1/2 cup raw whole milk to 2 cups of this “top cream” and it came to the consistency of store-bought heavy cream; to this I added almost 3 lbs of organic russet potatoes, sliced thin on the mandolin. I used white pepper instead of black. The dish came out *wonderful*. I will use the other pint of cream to make another batch of these scrumptious potatoes. Thank you so much for this alternative recipe to the normal roux-milk recipe. I will most certainly use it when I have good cream on hand. I can get Organic Valley whipping cream any day of the week but I refuse to buy it since it contains carrageenan. So unfortunately, this recipe may be a rare treat for my household. I may have to make an exception on this, so we can have it at least a few times a year. Thanks again. 🙂

    - Deb M. on May 9, 2016 Reply
  • 5 stars

    Update: these were a HUGE hit last night. I did a combo of gruyere and parm cheese and people were fighting to take home the leftovers. truly delish. thanks!

    - Emily on April 3, 2016 Reply
  • Hello! Can’t wait to try this tonight. Could i add gruyere cheese as well as the parm? I love the taste of gruyere…
    thank you!

    - Emily on April 1, 2016 Reply
    • Sure, Emily, that will work well.

      - Jenn on April 1, 2016 Reply
  • 5 stars

    WOW! WOW! Absolutely the BEST. Made these 4 times and they are the hit for potato lovers 5 STARS – easy to make.
    Make enough for leftovers – you will not be sorry.

    - Bill on March 28, 2016 Reply
  • 5 stars

    Made this recipe and it was scrumptious. I used two cups cream which was all I had. I also added a cup of white Irish cheddar along with the parmasanbecause my mother-in-law always made the recipe out of the box. There were four of us dining and a half portion was all that remained. I only took one helping when I saw them being devoured. So rich and delicious. Thanks for sharing your knowledge and experience.

    - Bill Zars on March 28, 2016 Reply
  • 5 stars

    This recipe is absolutely delicious. There is never any leftovers. I have been thinking about substitutions. Do you think sweet potato would work? Also curious would cooked pasta for Mac and cheese work?

    - Chris on March 26, 2016 Reply
    • Chris, Sweet potatoes would definitely work here! Not certain about the pasta though. You may want to consider this Mac and Cheese recipe instead.

      - Jenn on March 27, 2016 Reply
  • Can you substitute gruyere cheese instead of the Parmesan?

    - Kathy on March 26, 2016 Reply
    • Definitely!

      - Jenn on March 26, 2016 Reply
  • When doubling this recipe, can this dish be baked in 2 , 8×8 pans?

    - Janice Hopwood on March 26, 2016 Reply
    • Yes, Janice, that should work perfectly.

      - Jenn on March 26, 2016 Reply
  • I would like double this recipe and make the potatoes as a side dish for a precooked spiral ham that needs to be in the oven for about three hours at 275 degrees. Is it possible to cook the potatoes at that temperature and if so, how long do you think It would take for them to get done and not be mushy? I only have the one oven and if I warm the ham at 350 degrees I am concerned that would dry it out. Thanks.

    - Pamela Trost on March 25, 2016 Reply
    • Hi Pamela, I not certain how long the potatoes would take to cook at that temperature. Instead, you may want to make the potatoes ahead and then reheat them covered tightly when the ham is reheating. It’s fine for them to be reheated at that lower temperature.

      - Jenn on March 26, 2016 Reply
  • 5 stars

    Another flawless recipe. Everyone loved it….better than most restaurants!!!

    - Carol on March 25, 2016 Reply
  • Hi, how far in advance can i make this? can i let it sit in my refrigerator for a day and pop it in the oven the next day or can i bake it and reheat the next day? I ask cause I’m so crazy the day of.

    - Diane on March 24, 2016 Reply
    • You can go either way Diane. If you don’t bake it in advance, cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown. If you bake them in advance, fully cook them and then reheat, covered with foil, in a 350 oven for 15-20 min.

      - Jenn on March 25, 2016 Reply
  • How would I me this dis for 20 people??

    - Kathleen on March 23, 2016 Reply
    • Kathleen, I think you’d need to triple the recipe. In terms of dishes, you’d need either 3 two-quart baking dishes or 1 two quart dish and 1 four-quart dish.

      - Jenn on March 23, 2016 Reply
  • Hi Jen,
    Just planning Easter menu and was wondering if these could be prepared a day ahead, up to point of baking if covered tightly with cling wrap and refrigerated?

    Thank you,

    - Debbie Brackenbury on March 20, 2016 Reply
    • Debbie, Keith, you can assemble this ahead, but cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown. Hope everyone enjoys!

      - Jenn on March 21, 2016 Reply
  • Is it possible to make and bake the scalloped potatoes in advance and then reheat them in the microwave using the Sensor Reheat function?

    - Lori on March 5, 2016 Reply
    • Hi Lori, These really are best made fresh but you can make ahead if necessary. I would suggest reheating them in the oven instead of the microwave reheat, covered with foil, in a 350 oven for 15-20 min.

      - Jenn on March 6, 2016 Reply
  • What kind of potatoes are best?

    - marsha pledger on March 5, 2016 Reply
    • Hi Marsha, Russet or Yukon Gold potatoes work best in this recipe.

      - Jenn on March 6, 2016 Reply
  • 5 stars

    Served it several times over the holidays – as I was ‘told’ to bring it or else … =)
    I’ve made it both with white and sweet (yam) potatoes … Family and Friends love both!!

    - Marianne Folino on January 16, 2016 Reply
  • 5 stars

    I am a huge fan of parmesan gratin, love it during holidays. Perfect comfort food. We used to make it in the restaurant I used to work. Its exactly the same, just we use to add a fine chopped onion, some minced garlic and crispy bacon 🙂

    - Karolina on January 13, 2016 Reply
  • 4 stars

    The flavor of your potato au gratin is
    excellent & very simple to make, however, the sauce looked like the cheese & cream had separated somewhat. Could you warm up the cream & add the cheese to it? Maybe like a Bechamel sauce. Thanks for your great recipes.

    - Diane Lopez on January 9, 2016 Reply
    • Hmmm… the cheese and cream shouldn’t separate. Did you use grated Parmigiano-Reggiano?

      - Jenn on January 11, 2016 Reply
    • Yes, I did use grated Parmigiano-Reggiano
      that I bought at Trader Joes. Followed the recipe exactly. This dish is delicious & will
      try again. Gave it four stars & should be 5.

      - Diane Lopez on January 16, 2016 Reply
  • 5 stars

    This was a simple, fast and most importantly a delicious recipe. I used unpeeled Russet potatoes just because I like the flavor of the skin. My family started eating it out of the baking dish while it was in the 10 minute rest period, needless to say there weren’t any leftovers.

    - Beatrice on January 4, 2016 Reply
  • 5 stars

    I made these for Christmas day and they were delicious! I received several compliments and a recipe request! Thank you again for the answers to my questions on increasing the recipe! I am saving this one!

    - Susan on December 31, 2015 Reply
  • 5 stars

    I made this on Christmas Eve, and it was absolutely delicious. So easy, attractive, and
    elegant. I will be making this time and time again. I believe that the amount of cheese could easily be increased for even greater decadence. I might increase the cheese to 1 1/4 ~ 1 1/2 cups. Nothing beats grating your own cheese (please don’t buy container cheese!).

    - Laura Strianse on December 29, 2015 Reply
  • 5 stars

    I made this recipe for Christmas, they were delicious and so easy to make and not a lot of ingredients. Thank you, can’t wait to try more of your recipes. Merry Christmas!!!

    - Kathy on December 25, 2015 Reply
  • I am making this dish for Christmas Day for 26 people. Could you please advise me on how I should split this up (i.e. how many separate dishes and what size) and how I should go about increasing the ingredients. Any help would be appreciated! Thank you!

    - Susan on December 23, 2015 Reply
    • Hi Susan, I would quadruple the recipe and bake it in four separate 8-inch pans. If you don’t have that many small pans, two 9×13-inch pans will work but you may need to increase the cooking time a bit so that the cream thickens enough.

      - Jenn on December 24, 2015 Reply
  • Serving 12 people. Can I double this recipe and use larger pan, or best to use two separate pans?

    - Chris on December 22, 2015 Reply
    • If you have a 4-Quart baking dish, you could use that. If not, I would just use 2 2-Quart dishes.

      - Jenn on December 22, 2015 Reply
  • 5 stars

    Like others I used half cream and half low fat milk. This is wonderful. I’m making these for Christmas.

    - Carol Rounds on December 22, 2015 Reply
  • Sounds great, but I’d like to cut calories. Could I use 1C heavy cream and 1-1 1/2 C 2% milk?

    - Sylvia on December 21, 2015 Reply
    • Hi Sylvia, Unfortunately milk doesn’t work very well in this recipe. While it’s definitely an indulgence, I would stick with the cream.

      - Jenn on December 21, 2015 Reply
  • 5 stars

    This au gratin will be my contribution to a dinner for 11 this week and I wanted to know how much I can/should cook it in advance. Hostess has only one oven, so do I cook it entirely at home and ‘reheat’ it there? Or, should I cook it 2/3’s or 3/4′ or ? and finish it at her home? Should I modify the proportions with this caveat in mind? More cream, thinned with some water to help it endure the interruption in cooking?

    I tried it for just we two this evening–it was excellent–and I greatly appreciate having a more predictable ‘go to’ than the ones I’ve been doing for the past 20 years.

    Thanks very much for your guidance–I’ve only got 48+/- hours until her dinner,

    Lynne

    - Lynne on December 20, 2015 Reply
    • Hi Lynne, While this is best made fresh, you can make ahead if necessary. I would fully cook it and then reheat, covered with foil, in a 350 oven for 15-20 min.

      - Jenn on December 21, 2015 Reply
  • I have a large stoneware rectangular baking dish, approximately 13x 9x 2. Would I be able to increase the recipe and use this dish successfully?

    - Deb Harless on December 17, 2015 Reply
    • Hi Deb, I would think you could probably make 1 1/2 times the recipe and fit it in a 13x 9 x 2. Hope you enjoy it!

      - Jenn on December 17, 2015 Reply
  • 5 stars

    Amazing recipe! Tried it yesterday for a Pre-Christmas Dinner with couple of friends and they just love it!!! Cant wait to try it again! Just an advice I used lesssalt cz the cheese and the cream are already salty! Thank you For sharing amazing recipe with usss

    - Sarah fawaz on December 15, 2015 Reply
  • After assembling the potatoes au gratin in baking dish can you “hold” it for a coupe hours prior to baking? Want to make this for Christmas dinner and trying to avoid a last minute rush. Many thanks.

    - Keith on December 13, 2015 Reply
    • Keith, you can assemble this ahead, but you need to cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t turn color. Hope everyone enjoys!

      - Jenn on December 13, 2015 Reply
  • I was thinking about adding pancetta into this, would you suggest cooking the pancetta separately and then layering when i add the cheese and the cream? the cheese and cream should help the pancetta from overcooking/drying out, correct? also thought about topping off with scallions when it comes out of the oven. what are your thoughts?

    - Meena on December 4, 2015 Reply
    • Hi Meena, Yes, I would suggest cooking the pancetta before layering it in the gratin. And I think scallions or chives on top of the gratin would be delicious!

      - Jenn on December 4, 2015 Reply
  • This looks absolutely delicious. I will be making this for our Christmas dinner. Can I use a 3 quart dish and do one and a half of the recipe? Thanks in advance.

    - Mina on December 2, 2015 Reply
    • Yes Mina, you could get away with making 1 1/2 times the recipe and using a 3 quart baking dish. You will likely need to increase the baking time a bit. I’d start checking it after about 1 hour and 20 minutes.

      - Jenn on December 2, 2015 Reply
      • Thank you. Would you suggest using a microplane or traditional grater for the cheese?

        - Mina on December 23, 2015 Reply
        • Hi Mina, Either will work fine. I use a traditional grater with fine holes.

          - Jenn on December 23, 2015 Reply
  • 4 stars

    I made this recipe and while it is quite good, and cooked up very nicely, it came out very salty. I think I’d either reduce the salt to 1/2 tsp or none at all. (Maybe the cheese was saltier than I expected?)

    - Cyndi Albert on November 27, 2015 Reply
  • How would these be cooked a day ahead and reheated

    - Tom on November 23, 2015 Reply
    • Hi Tom, These are best made fresh but you can make ahead if necessary; reheat, covered with foil, in a 350 oven for 15-20 min.

      - Jenn on November 23, 2015 Reply
  • 5 stars

    I just wanted to let you know that I was reluctant to make this recipe, as I did not care for Potatoes Au Gratin from my childhood. I was testing this recipe for Thanksgiving, and I must say AMAZING!!!
    Thank you so much for sharing such a simple, delicious recipe. I might want to add a slight amount of gooey cheese next time time, but not necessary, as it it perfect just the way it is, such a delicious flavor!

    - Karen on November 21, 2015 Reply
  • 5 stars

    So happy to find a gratin recipe with simple ingredients — and yet with such flavor. I wonder if gruyere cheese would work well in this — will try that next.

    - Donna on November 19, 2015 Reply
  • 5 stars

    This is the perfect recipe. Delicious!

    - Donna on November 19, 2015 Reply
  • This is my first time making any potatoes au gratin recipe, and I’m excited to have found one that looks so easy, simple, and delicious!

    I have red potatoes on hand. Will those work just as well as Russet or Yukon Gold? Is it okay to leave the skin on?

    - Jill on November 18, 2015 Reply
    • Hi Jill, I prefer starchy Russets with the skin off, but red w/ skin on will work in a pinch.

      - Jenn on November 19, 2015 Reply
  • 5 stars

    Excellent Recipe, made this for 140 people for a wedding and not only was it easy but everyone loved it!

    - Tanner Leavitt on November 9, 2015 Reply
  • 5 stars

    I made your au gratin potatoes this past Sunday and I have to say that these were not only easy but so delicious. I am thinking about making these potatoes this year for my family’s Christmas Eve dinner. I did have some left over fresh thyme from my garden and I added just a sprinkling of the leaves in between the layers. Fabulous dish! I find all of your recipes not only easy but with readily available ingredients. Thank you!

    - Celeste on November 1, 2015 Reply
  • 4 stars

    You’d think a basic dish like potatoes au gratin would be easy, but most recipes don’t work. This one does, and it’s great! My four star review is only because this is a once-in-a-blue-moon treat at our house.

    - bdcooks on October 29, 2015 Reply
  • 5 stars

    Best potato and cheese recipe, I had people asking for the recipe!
    I used cheddar cheese and a mandolin to cut potatoes as I doubled the recipe for a big crowd, quick and easy!

    - Alli on October 29, 2015 Reply
    • Im also going to be doubling the recipe, did you double the cook time for just “eye” it?

      - beks on November 25, 2015 Reply
      • Hi Beks, If you double the recipe, definitely use two pans — I’ve noticed it’s a little soupy otherwise.

        - Jenn on November 25, 2015 Reply
  • 5 stars

    classic—-good to have! Yum !

    - Chris on October 29, 2015 Reply
  • The Le Creuset dish that you linked to is only 24 ounces, with an option to choose a 1.7 quart, however you say to use a 2 quart baking dish. I was thinking of purchasing the Le Creuset, but not sure what size?

    - Imablackcatt on October 29, 2015 Reply
  • 5 stars

    Made this today. Great recipe! Last time I made M Stewart’s scalloped potato recipe. This one was MUCH better, and easier as well.
    I did in fact substitute half and half rather than the heavy cream, and if worked very well. Set up nicely and not runny at all.
    The only thing I will change for next time (and there will be a next time): I would have either reduced or eliminated the added salt. There is more than ample sodium in the cheese. Oh, I added some garlic and onion powder as well. Thanks!

    - Brian on October 21, 2015 Reply
  • 5 stars

    Delicious! I didn’t have enough Parmesan, so used a mix of parm and cheddar. Took a bit longer in my dish & oven, but it came out perfect. Will definitely make this again.

    - Dana on October 10, 2015 Reply
  • 5 stars

    This recipe was so delicious. Everyone at the table wanted another serving. The recipe is so simplistic, but the flavors are what you might expect when dining out. The cheese really takes this from ordinary to extraordinary….A home run side dish.

    - Chuck on October 5, 2015 Reply
  • 5 stars

    Great Au Gratin! Family devoured it!

    - Brian on September 19, 2015 Reply
  • 5 stars

    These were absolutely outstanding and restaurant quality. I will definitely make again and not change a thing. Thank you for this recipe!

    - Boop on July 29, 2015 Reply
  • If I cut this recipe in half and cook in a one quart casserole, should I bake it for less time?

    - Carol on May 26, 2015 Reply
    • Hi Carol, The cook time would be about the same. Enjoy!

      - Jenn on May 28, 2015 Reply
  • 5 stars

    These were by far the easiest and most scrumptious potatoes! Made them for Easter dinner, a hit! Now the hubby requests them on the weeknights!

    - Billie on April 25, 2015 Reply
  • 5 stars

    Oh! My! Oats! I had no idea this recipe was so easy to make. So simple, 3 ingredients! I had no idea. Of course I purchased high quality organic cream with no nasty emulsifiers, etc, and some really nice cheese. It was perfect. I want to eat the whole pan. But that’s like 3000 calories, right? Oops.

    Thank you for demystifying this dish for me, I seriously thought it involved a bunch of sauce making and fussing about. I didn’t even peel the potatoes!

    - Squeaky on April 5, 2015 Reply
  • Is there a way to reduce the amount of cream in this recipe and have the same results?

    - Lily on April 3, 2015 Reply
    • Hi Lily, Unfortunately, the cream is what makes the dish. Sorry!

      - Jenn on April 3, 2015 Reply
  • I need to serve 16. please alter the i gredients for me. Thank you!

    - Elizabeth on March 28, 2015 Reply
    • Hi Elizabeth, I would multiply all of the ingredients by 3 and cook in 2 or 3 baking dishes for best results. You’ll have a little left over but better not to run short.

      - Jenn on March 29, 2015 Reply
  • I tend to run short on oven space at the holidays. Is it possible to make these in a slow cooker casserole? If yes, how would it alter the cooking time? Thank you for sharing!

    - Suzanne on March 12, 2015 Reply
    • Hi Suzanne, Unfortunately, I don’t think it would work. Sorry!

      - Jenn on March 13, 2015 Reply
    • 5 stars

      You cook it day before and microwave to re heat

      - tina veit on April 20, 2015 Reply
  • 5 stars

    I have been dying to make these. I have tried countless forms of scalloped potatoes, some with flour, different cheeses, some with onions, and some without and so forth…I was a little skeptical with all the cream and thought they would be too rich and just heavy…but, unfortunately for the waistline, they are delicious! The potatoes soak up the cream and the simplicity of the recipe makes them delicious, this will be my go to for that special occasion ham dinner, which is what I made. I also made the curried carrots to go with it, they are amazing!
    I forgot to add the salt and pepper to the cream, so I kind of just sprinkled some on each layer, which worked out fine and I used about six potatoes. I had a larger crowd, so I increased the recipe to not quite double, which did increase the baking time, they took about 1 hr 40 mins and I let them sit for 10min as the recipe stated.
    Thanks again Jenn, another winner!

    - Lana on February 6, 2015 Reply
  • 5 stars

    Ever since I saw this post I knew I wanted to make it to go with our New Year’s Eve dinner. These potatoes are so decadent and delicious. A true treat! And they remind me of my Grandfather (Pepe)…a nice memory to have as the new year approaches. Thank you! YUM.

    - Katie on January 2, 2015 Reply
  • Since we do not care for that much of a “golden” top I am guessing a piece of foil laid or sealed on top? would it be at the beginning or end of cooking time? Thank you

    - Rebecca on December 30, 2014 Reply
    • Hi Rebecca, I would cover the gratin for the last 20 minutes of cooking.

      - Jenn on December 31, 2014 Reply
  • 5 stars

    Made three of your recipes for Christmas dinner, in addition to your sugar cookies. These are the comments that followed: divine, best sweet potatoes I’ve ever eaten (from a non-sweet potato eater) the same person had seconds on the stuffing, wow potatoes au gratin yum….Thanks again for your fantastic recipes!

    - Kerrie on December 25, 2014 Reply
  • I am dying to try this recipe! Since I found Jenn’s wesbite, it’s now my go to, becuase everything seems to come out perfect and I never have to adjust anything. I have yet to find a potato gratin or scalloped potato recipe I like. I have made up a few myself, but the consistency is never there, so to be continued….

    - Lana on December 17, 2014 Reply
  • First I would like to say Thank you for posting this recipe I’ve been searching all over the web for a new startch recipe to make for Christmas Dinner this will be my first time making this dish I just had one question (Can you use any other kind of cheese’s?)

    - Ireisha K on December 11, 2014 Reply
    • Hi Ireisha, Yes, it’s fine to use other cheeses, as long as they melt well. Gruyere, Cheddar or Pecorino Romano would all work well.

      - Jenn on December 12, 2014 Reply
      • Thank you! I’m going to use smoked Cheedar I’ll let you know how it turns out 🙂

        - Ireisha K on December 18, 2014 Reply
  • I have tried making this dish many times. Often the liquid appears to curdle and is very unappetizing. Does this recipe stay creamy? it looks perfect. Thank you for all your wonderful recipes!

    - Sharon on December 11, 2014 Reply
    • Hi Sharon, Yes it does stay creamy. Just be sure not to substitute milk or half and half; you need the cream.

      - Jenn on December 11, 2014 Reply
  • Could you substitute a sharp cheddar for the Parmesan cheese? If so, how much?

    - Lynne on December 11, 2014 Reply
    • Hi Lynne, Yes that’s fine — use the same amount.

      - Jenn on December 11, 2014 Reply
  • Jenn, can you assemble this in advance and then bake later?

    - Karen on December 11, 2014 Reply
    • Hi Karen, Yes but you need to cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t turn color.

      - Jenn on December 11, 2014 Reply
  • Would I be able to use sweet potatoes here instead if that’s what I have on-hand?

    - Lindsay on December 11, 2014 Reply
    • Hi Lindsay, Yes, that should be delicious.

      - Jenn on December 11, 2014 Reply
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