Get tested & perfected recipes every week + a free eCookbook!

Potatoes Au Gratin

Tested & Perfected Recipes

Potatoes Au Gratin is the ultimate comfort food with sliced potatoes, heavy cream & grated cheese. The indulgence is worth it!

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

Potatoes Au Gratin

Potatoes Au Gratin is the ultimate comfort food with sliced potatoes, heavy cream & grated cheese. The indulgence is worth it!

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

Ingredients

  • Butter to grease the baking dish
  • 2-1/4 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.

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.

See more recipes:

Reviews & Comments

  • Made these for our Easter dinner. While relaxing in the kitchen before the meal and prepping the dish my daughter-in-law, a great cook, said I have never seen this made before without making a roux. It always takes so long to make. This recipe is fantastic – quick, simple and delicious. My family loves their potatoes. These were a real treat, the dish was empty after dinner and best of all it was simple.

    • — Terrie on April 25, 2019
    • Reply
  • I made this yesterday. Such an easy recipe, thank you. But despite adding an extra potato, there was at least a cup too much liquid. I had to pour it out before serving, the potatoes were almost swimming. Flavours were great, just watch that you don’t drown the finished dish.

    • — Vicki on April 22, 2019
    • Reply
  • Hi Jenn! I’m making these fabulous potatoes Saturday night for our second Seder. I did a test run last night; they were decadent and beyond amazing! Would the recipe work as well if I skip the potato-peeling step? Thanks in advance!

    • — MoCoMom on April 18, 2019
    • Reply
    • I do think it’d work as long as you don’t mind the texture of the skin. 🙂

      • — Jenn on April 18, 2019
      • Reply
  • Hi Jenn,
    These potatoes are wonderful!The first time I made them I followed the recipe exactly as shown and it was tasty, but I felt it was a little too rich. I recently made them again and I used 1-1/2 c. milk and 1 c. heavy cream, 1/2 c. Gruyere cheese, 1/2 c. Parmesan cheese, 1 leek (diced, light green and white parts only), and 1/2 container of fresh basil, chopped…it was better than the first time!! An awesome holiday dish!

    • — Theresa on April 12, 2019
    • Reply
  • Made this recipe was delicious. Served it with prime rib. Had friends over an they loves this dish. Nest time I would cut the cream, was just a little runny.

    • — JoAnn Nuber on April 11, 2019
    • Reply
  • Are the nutritional facts for the whole recipe or one serving?

    • — Sarah on April 3, 2019
    • Reply
    • Hi Sarah, they’re per serving – hope you enjoy if you make it!

      • — Jenn on April 3, 2019
      • Reply
  • I don’t know if anyone else has brought this up, but I tried adding leftover ham to this to make it a meal, but it came out really wet. I’m guessing it pulled moisture from the ham maybe? Any suggestions? Do you think it would work to just reduce the heavy cream? My kids really love these potatoes (and they are VERY picky eaters), so I really don’t want to go find a different potatoes and ham recipe.

    Thank you!

    • — Kelly on February 26, 2019
    • Reply
    • Hi I would try cutting back the heavy cream to 2 cups; I think that may help. 🙂

      • — Jenn on February 28, 2019
      • Reply
      • Thank you! I’ll give it a try!

        • — Kelly on March 2, 2019
        • Reply
  • Hello Jennifer, I would like to make this for my husband’s birthday, it looks fantastic and I’m reassured by the reviews saying it’s simple to make! I live in central Europe where our choice of potatoes is waxy or floury, that’s as good as it gets… I’m guessing waxy for this? Please advise, thank you!

    • — Kate on January 15, 2019
    • Reply
    • Hi Kate, I’d go with the more floury variety. Hope you enjoy and happy birthday to your husband! 🙂

      • — Jenn on January 15, 2019
      • Reply
      • Oh – thank goodness I checked!! Thank you so much 🙂

        • — Kate on January 16, 2019
        • Reply
  • Delicious and so simple! Doubled the recipe. Put in 2 different baking dishez and cut down on cream by 1 cup and increased cheesed by 1 cup. Sliced potatoes on my mandeline on thinist setting and baked at 375 for about 2 hours! Outstanding! Used really good parmeganio reggiano and they were the best potatoes ever!

    • — Nmrev on January 6, 2019
    • Reply
  • Delicious! I prepared it for the new year’s eve dinner and everybody loved it 🙂

    • — Priscila on January 1, 2019
    • Reply
  • I love this and have made it very many times. I find the leftovers don’t reheat that well, so I halve the recipe if I am just cooking for my small family. I use 35% cream, or maybe sometimes table cream (18%) but they seem to always turn out great no matter what type of potatoes I use. I am lazy and generally just keep the skins on.

    • — Squeaky on December 31, 2018
    • Reply
  • Hi Jenn,
    I’m going to be making this for a dinner party. I couldn’t find heavy cream. Only heaving whipping cream. Is that the same? Will it work out ok in the recipe? I can try and find it if it makes a difference. Thanks!

    • — Sarah on December 28, 2018
    • Reply
    • That’s fine, Sarah. Enjoy!

      • — Jenn on December 28, 2018
      • Reply
  • SO many wonderful comments about this dish when I made it for Christmas night! Delicious and somehow doesn’t taste overly rich. Was all gone and I made a double batch!

    • — Claudia on December 28, 2018
    • Reply
  • I made this last night and followed the recipe exactly as written; preparing it (unbaked) the previous day. Upon taking it out of the refrigerator (30 min. in advance) to bake it looked much “soupier” than when I first composed it and even after the stated 1 hour it was nicely browned and bubbled but the gratin was still very, very loose. It did “solidify” slightly after resting but I’m just wondering if this is what the texture should be? It tasted excellent-no complaints at all-I just want to know if this is what to expect the next time. Thanks!

    • — ann on December 28, 2018
    • Reply
    • Hi Ann, It shouldn’t be soupy. Did you use Russets? Next time, you could try cutting the cream back by 1/2 cup.

      • — Jenn on December 30, 2018
      • Reply
  • I made this and the sauce was tasty, but even after a 90 min cook time, the top potatoes were still crunchy! Bizzare!

    • — Tanya Wilson on December 26, 2018
    • Reply
  • I know I’m asking this at an incredibly inconvenient time, but I’m getting ready to make this recipe now and just realized the hubs didn’t buy enough pecorino Romano cheese…..do you think I could mix what I have with some cheddar, of which I have plenty, or stick to only cheddar??

    • — Andrea Tumbarello on December 25, 2018
    • Reply
    • Yes that’s fine to mix with Cheddar. Enjoy!

      • — Jenn on December 25, 2018
      • Reply
  • Jennifer , it’s Christmas Eve morning and I am hosting tonight and somehow woke this morning dreaming about scalloped potatoes..! In the blink of an eye I knew exactly who to go to… and here it is… another perfect recipe from you.
    I have followed you since day one of your journey and thought there was no better time to let you know that you have become a part of every holiday and tradition for my family.
    It is with love and adoration that I send holiday hugs and hopes to you and yours !!
    Merry Christmas Jennifer !!

    • — Judi on December 24, 2018
    • Reply
    • Aww, happy holidays to you too, Judy! ❤️

      • — Jenn on December 24, 2018
      • Reply
  • can i assemble the night before and cook the next day

    • — Susan Trozzolo on December 23, 2018
    • Reply
    • Sure, Susan – just place plastic wrap directly over the potatoes so they don’t brown.

      • — Jenn on December 23, 2018
      • Reply
  • Hi Jenn-

    I love your recipes and can’t wait to try more of them! My family can’t get enough of your beef stew recipe.

    Can these potatoes be made in advance?

    • — Lauren on December 22, 2018
    • Reply
    • Hi Lauren, Glad you like the recipes! Yes, you can either prep these in advance (see instructions at the end of the recipe) or make them ahead and reheat. To reheat, I’d pop them in the a 325 oven for 20 to 30 min, or until hot.

      • — Jenn on December 22, 2018
      • Reply
  • Can you make this the day before? If so, suggested instructions please.

    • — Lynn on December 21, 2018
    • Reply
    • Hi Lynn, Yes, you can either prep these in advance (see instructions at the end of the recipe) or make them ahead and reheat. To reheat, warm in a 325 oven for 20 to 30 min, or until hot. Enjoy!

      • — Jenn on December 22, 2018
      • Reply
  • Made this to serve with the beef tenderloin recipe with wine sauce and IT WAS A HIT!! Doubled the recipe as written and it was delicious! All 18 guests said the potatoes (and beef tenderloin) was the best they have ever eaten! I have made many of your recipes, and without fail, all have been delicious!
    I have your cookbook too which is awesome! I never feel anxious anymore when looking to try a new recipe for guests…you make it easy! Thank you.

    • — Debbie on December 20, 2018
    • Reply
    • ☺️

      • — Jenn on December 20, 2018
      • Reply
  • Made this.about doubled the Parmesan.spectacularly good.

    • — Peter hans n on December 18, 2018
    • Reply
  • I prefer to use metric measurements. Is there a simple way to convert your recipes? Thanks

    • — Frances Bayait on December 18, 2018
    • Reply
    • Hi Frances, I just added metric conversions to this recipe. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the potatoes!

      • — Jenn on December 20, 2018
      • Reply
  • I love Au Gratin potatoes. I can’t wait to try these. But if I need to double the recipe should I just use a deeper casserole dish or make two batches using the shorter gratin casserole dishes? Thanks so much.

    • — Belinda on December 12, 2018
    • Reply
    • Hi Belinda, I’d make them in two separate baking dishes – they will cook more evenly that way. Enjoy!

      • — Jenn on December 13, 2018
      • Reply
      • That makes sense to me. Thank you.

        • — Belinda on December 13, 2018
        • Reply
  • Hi Jenn- I’m making this dish with your beef tenderloin recipe (which cooks at 400 F) and I only have one oven, could you recommend a way to make them come out at the same time? Thanks!

    • — beth on December 12, 2018
    • Reply
    • Hi Beth, you could get away with baking these at a higher temp. Keep in mind that they may need a little less time in the oven (and while you want them to brown on the top, if they are getting too browned before they are cooked through, you can cover the dish with foil for a portion of the baking).

      • — Jenn on December 12, 2018
      • Reply
  • Easy and super tasty. Fail proof.

    • — Monika on December 8, 2018
    • Reply
  • Wow! I made this recipe for Thanksgiving and it was a hit! Everyone initially thought I had mastered a complex cheese sauce, but were amazed when I explained how simple the recipe was. In retrospect, I wish I had allowed them to think the latter! I doubled the recipe and added a touch of fresh garlic and it came out great. This will now be my go to recipe for special occasions or just a decadent treat now and again.

    • — Val on November 28, 2018
    • Reply
  • I made this for the first time on Thanksgiving. I chose this recipe because of it’s the simplicity. I opted for the highest quality cheese I could find since there were so few ingredients (wedge of a big wheel). Huge hit! Will make again and double the recipe. Thank you for this amazing recipe. It’s a keeper.

    • — Michelle W. on November 24, 2018
    • Reply
  • Made for the first time for Thanksgiving everybody loved it. But had a few issues when following this recipe had to use 4-5 potatoes should have even used more there was to much sauce for the amount of potatoes and even did extra plus had to use about 2-1/2 cups of cheese used white cheddar cheese. Plus can never find heavy cream had to use heavy whipping cream. Will I make it again yes I will double it because everyone loved it But I will be fixing the recipe. I’m rating it 5 stars I did use other ingredients that could have been why I had issues. Taste was great and very creamy and all my guest can’t wait to Eat it next Thanksgiving.

    • — Sherrie on November 23, 2018
    • Reply
  • Hi! I want to try these but I cannot find parmigiano reggiano where I live …what is a good substitute similar in flavor and consistency? Also, is regular shredded parmesan similar to parmigiano reggiano? Thank you.

    • — Steph on November 22, 2018
    • Reply
    • Hi Steph, Gruyere would be a nice substitute for the Parmesan. And the difference between Parmesan and Parmigiano-Reggiano is slightly complex. (Parmigiano-Reggiano is a regulated term meaning that the cheese was produced in Italy). See more info about it here. Hope you enjoy the potatoes if you make them!

      • — Jenn on November 23, 2018
      • Reply
  • I can’t definitely say that making these potatoes with heavy cream is much better than heavy whipping cream. But, it seems that everywhere where I live or at least have banned heavy cream.

    • — Cy on November 20, 2018
    • Reply
  • amazing!🤗

    • — Natalie Miles on November 20, 2018
    • Reply
  • I just made this tonight for a work potluck tomorrow. I only had 2 cups of heavy whipping cream and a mix of cheddar cheese and a mexican blend. This is the best potatoes au gratin I have ever had! I was surprised I didn’t need to add any seasoning or garlic. It was so easy; I will be making again!

    • — Alyssa on November 20, 2018
    • Reply
  • Hello Jen! I use your recipes all the time and they are consistently delicious. Last night, however, I made potatoes au gratin — alas, the results were disappointing. The taste was delicious but the whole mixture was absolutely soupy, so much so that I had to scoop out some of the liquid into a cup. I followed the instructions faithfully, using Yukon Gold potatoes — could it be that those type of potatoes are somehow a harder texture and thus don’t easily absorb liquids? I waited about 10 minutes before serving, to let everything cool down, but the excess liquid remained. I’d like to give it another try — how can I correct this?

    • — toni on November 19, 2018
    • Reply
    • Hi Toni, Sorry you had trouble! Did you by chance increase the quantities?

      • — Jenn on November 19, 2018
      • Reply
      • I think that the issue with Toni is the Yukon Gold; they just don’t absorb as much liquid when they cook. I’d try it again with Russets.

        • — Emily Belanger on December 18, 2018
        • Reply
  • I followed the recipe exactly as written and it turned out beautifully! My family absolutely loved it and devoured the entire pan. 🙂

    • — Tina on November 2, 2018
    • Reply
  • Hi Jenn,

    Would this be too rich to serve with your Beef tenderloin w/red wine sauce, or should I just serve mashed, or roasted potatoes? As for vegetables I was thinking your Curried Carrots, or a Green Bean recipe? Also, which salad do you think would go best, your Arugula, Manchego, or the Arugula with beets and feta? I am serving as a appetizer your Wild Mushroom Soup and your Persian Lime Pie for dessert. Sorry there are so many questions!!

    Thanks,
    Mary

    • — Mary on October 30, 2018
    • Reply
    • Hi Mary! I don’t think these are too rich but you could honestly go either way. For a vegetable, I’d do green beans. For the salad, either would work (first one is easier but second one is prettier 🙂 ).

      • — Jenn on October 30, 2018
      • Reply
  • I love this recipe! I have made it several times. It was a great side dish at Easter with the ham and also went great next to the prime rib at Christmas. It’s simple and easy and sooooooooo good!

    • — Ashley on October 17, 2018
    • Reply
  • Hi, I just wanted to thank you for sharing all of your recipes with us. I cooked these potatoes for my boyfriend as part of the first meal I ever made for him and tonight, 3 years later I’m probably making it for the 20th time. Needless to say he loves them and so do I along with many of your other recipes. This blog is my go to. Currently in the oven I have your banana bREAD WITH COCONUT AND PECANS. sorry I got excited 🙂 Trying this one for the first time – can’t wait. Thank you again

    • — Mariana on October 14, 2018
    • Reply
  • I made this for company and it was enjoyed by everyone. I followed the recipe exactly as written and it turned out great. Thanks Jenn for your easy to follow instructions and the super helpful pictures. The step-by-step photos are one of the things I love most about your blog. I’ll definitly make these again.

    • — Brenda on October 10, 2018
    • Reply
  • I made these & used a mandoline to slice the potatoes. Not only did I stack too many layers but I did them several hours ahead and the potatoes turned a really funky color. I AM NOT KNOWN FOR FOLLOWING DIRECTIONS EXACTLY SO DONT BE LIKE ME. The flavor of these was great. My presentation just sucked. Moral: follow the directions.

    • — Caroline on October 4, 2018
    • Reply
    • Caroline, To minimize / avoid the discoloration when making the potatoes ahead, I always simmer my sliced potatoes in the heavy cream for about 5 minutes. Then just spoon the potato/sauce mixture in your baking pan and give the pan a shake to “settle” the layers. To compensate for the fact that the potatoes are slightly pre-cooked, you also need to shorten the baking time (about 10 – 15 minutes less). Ellie O

      • — Ellie O on November 25, 2018
      • Reply
  • Tastes fantastic. I added fresh mushrooms and diced pork (browned and drained), with Serrano ham on top for some crisp deliciousness. It tastes great, but I’m going to try using a cup of cream next time since my dish is soup from 2.5 cups. :/

    • — Ryan on October 3, 2018
    • Reply
  • Amazing recipe, I just add a little garlic powder…mmm delicious

    • — Davis on October 1, 2018
    • Reply
  • Jenn, I have made the Augratin potatoes twice and cannot get them done. I did use Russet potatoes(sliced 1/8 inch) and cheddar cheese in 9X13 pan. First time, I baked at 350 for 1 1/2 hours uncovered. Second time, I baked covered 2 hours then uncovered for another hour. They still were not done. What am I doing wrong? Any suggestions?

    • — Polly Smith on September 18, 2018
    • Reply
    • Hi Polly, The fact that the potatoes aren’t fully cooked after over 2 hours in the oven is a definite headscratcher! The only thing that comes to mind is that if you’re baking this in a 9 x 13-inch dish, I’m assuming that you’ve doubled the recipe? If so, I would suggest using two 8-inch baking dishes for more even baking. Hope that helps at least a bit!

      • — Jenn on September 18, 2018
      • Reply
    • Can’t find how many servings this recipe makes

      • — Liz on April 19, 2019
      • Reply
      • Hi Liz, It makes about 6 servings.

        • — Jenn on April 20, 2019
        • Reply
  • Your recipes are always awesome!!
    This one is no different!!!!

    • — Maryann on September 1, 2018
    • Reply
  • Bland and boring.

    • — Puckles on August 27, 2018
    • Reply
    • Probs just your cooking pal

      • — Preston on September 5, 2018
      • Reply
  • This recipe helped me create what my husband said were the best potatoes he has ever eaten…. and I agree. Awesome, I didn’t change a thing except to half the recipe…. which was a good thing as… there wouldn’t have been any leftovers…. they are that good!

    • — Nancy on July 27, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • These potatoes are off the charts!!!!! We could not stop eating them.

    • — Elizabeth May on April 27, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • These are so simple to make but they turn out amazing!

    • — Kassandra aveja on March 22, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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?

    • Sure, that would be a nice addition!

      • — Jenn on January 2, 2018
      • Reply
  • 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
      • 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
  • This recipe is way too soupy. Too much cream at 2 1/2 cups. Not edible at all.

    • — Bryan on December 28, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
    • 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

    • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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.

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

    • — valerio313 on September 26, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • These are some of the most amazing potato’s I have had. Thank you for this recipe.

  • 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.

  • 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.

  • Too much salt!

  • 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!!

  • can you add some heavy cream with the milk to make it richer?

    • 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?

  • Could a 3qt rectangular baking dish be used?

    • 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.

      • Thank you. It’s on my menu for Easter dinner tomorrow. Can’t wait to try it ?

  • I’ve made this recipe before and I love it. Wondering if there is any way to make it a day ahead?

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

  • can this recipe be made a day ahead?

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

  • How many does this serve?

    • This recipe is meant for 6. Enjoy!

  • 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.

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

  • Can I double the recipe. I have a larger baking dish? Or should I make in two baking dishes?

    • 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.

  • 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!

    • 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!

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

  • 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!

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

    Thanks!

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

  • What do I use as cream

    • — Gloria nmn Reese
    • Reply
    • Hi Gloria, the recipe calls for heavy whipping cream.

  • 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.

  • I am making it for 10 people- how much heavy cream and cheese?

    • 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!

  • 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.

  • Could this be done in a Crock-Pot? If so what temp and how long?

    • Hi Jamie, I don’t recommend baking this in a crockpot. Sorry!

  • 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!!

  • 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.

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

  • 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!

  • Can you use half and half in place of heavy cream?

    • Half and half won’t work here, Vikki – sorry!

    • 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!

      • Oh good – you won’t be sorry :). Merry Christmas to you too!

    • 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?

    • 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!

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

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

  • What temp for the oven ?

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

  • Can I use heavy whipping cream in place of heavy cream? My grocer does not carry heavy cream.

    • Yes Lynn, that’s perfectly fine.

  • 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!

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

      • Thanks! You’re awesome! I’ll let you know how it turns out!

  • 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

    • Hi Lauren, If you cover it tightly with plastic wrap and refrigerate, it will be fine. Enjoy!

  • I’d like to make this without all the calories. Can I mix the cream with a low fat milk?

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

  • 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!

    • 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.

  • Do you use Kosher salt or regular table salt? Thank you!

    • Regular (table) salt. Hope you enjoy!

  • Can this dish be made ahead?

    • 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.

  • 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 ?

    • 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!

  • Can this be made ahead, refrigerated and then baked later?

    • Sure Julie, After assembling it, cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t brown.

  • 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!

  • Would gruyere work here?

    • 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.

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

  • Can this be made and baked a day ahead? I have tried making it ahead without baking and it was a failure.

    • 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.

  • Are there any tricks if I want to double this recipe?

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

  • 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.

    • No cheese needed, Penny — it will still be delish!

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

    • 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.

  • 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!

  • Can this dish be frozen?

    • Unfortunately this doesn’t freeze well Frances– Sorry!

  • Another EXCELLENT recipe. All LOVED it.

  • 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.

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

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

  • 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!

  • 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.

  • Best recipe. Simple and delicious. Thanks.

  • Did I miss something – what degree oven?

    • Hi Bz, the potatoes get baked at 350°F. Enjoy!

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

    • 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.

  • 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.

    • 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.

  • Can this dish be frozen or refrigerated if made a day ahead of Thanksgiving?

    • 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.

  • Can you substitute sweet potatoes?

    • Yep, that will work.

  • 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.

    • 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!

  • Hi Jenn,
    Could the Potatoes au gratin recipe be adapted for a slow cooker?

    Thanks,
    Jennifer

    PS Cannot wait for your cookbook!

    • Hi Jennifer, I don’t think it would translate well to a slow cooker– sorry!

  • Can this recipe be doubled?

  • 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.

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

  • 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.

  • Waaaaayyyyyy too salty 🙁

  • Can you use Fontina cheese mixed with parmigiana cheese??? Thank you for your assistance.

    • Yes Carol, that will work. Hope you enjoy!

  • 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. 🙂

  • 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!

  • 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!

    • Sure, Emily, that will work well.

  • 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.

  • 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.

  • 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, Sweet potatoes would definitely work here! Not certain about the pasta though. You may want to consider this Mac and Cheese recipe instead.

  • Can you substitute gruyere cheese instead of the Parmesan?

  • When doubling this recipe, can this dish be baked in 2 , 8×8 pans?

    • Yes, Janice, that should work perfectly.

  • 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.

    • 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.

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

  • 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.

    • 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.

  • How would I me this dis for 20 people??

    • 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.

  • 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
    • 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!

  • Is it possible to make and bake the scalloped potatoes in advance and then reheat them in the microwave using the Sensor Reheat function?

    • 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.

  • What kind of potatoes are best?

    • Hi Marsha, Russet or Yukon Gold potatoes work best in this recipe.

  • 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!!

  • 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 🙂

  • 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.

    • Hmmm… the cheese and cream shouldn’t separate. Did you use grated Parmigiano-Reggiano?

    • 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.

  • 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.

  • 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!

  • 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!).

  • 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!!!

  • 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!

    • 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.

  • Serving 12 people. Can I double this recipe and use larger pan, or best to use two separate pans?

    • If you have a 4-Quart baking dish, you could use that. If not, I would just use 2 2-Quart dishes.

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

  • Sounds great, but I’d like to cut calories. Could I use 1C heavy cream and 1-1 1/2 C 2% milk?

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

  • 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

    • 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.

  • 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?

    • 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!

  • 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

  • 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, 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!

  • 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?

    • 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!

  • 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.

    • 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.

      • Thank you. Would you suggest using a microplane or traditional grater for the cheese?

        • Hi Mina, Either will work fine. I use a traditional grater with fine holes.

  • 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?)

  • How would these be cooked a day ahead and reheated

    • 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.

  • 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!

  • 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.

  • This is the perfect recipe. Delicious!

  • 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?

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

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

  • 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!

  • 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.

  • 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!

    • Im also going to be doubling the recipe, did you double the cook time for just “eye” it?

      • Hi Beks, If you double the recipe, definitely use two pans — I’ve noticed it’s a little soupy otherwise.

  • classic—-good to have! Yum !

  • 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?

  • 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!

  • 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.

  • 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.

  • Great Au Gratin! Family devoured it!

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

  • If I cut this recipe in half and cook in a one quart casserole, should I bake it for less time?

    • Hi Carol, The cook time would be about the same. Enjoy!

  • 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!

  • 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!

  • Is there a way to reduce the amount of cream in this recipe and have the same results?

    • Hi Lily, Unfortunately, the cream is what makes the dish. Sorry!

  • I need to serve 16. please alter the i gredients for me. Thank you!

    • 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.

  • 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!

    • Hi Suzanne, Unfortunately, I don’t think it would work. Sorry!

    • You cook it day before and microwave to re heat

  • 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!

  • 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.

  • 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

    • Hi Rebecca, I would cover the gratin for the last 20 minutes of cooking.

  • 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!

  • 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….

  • 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?)

    • 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.

      • Thank you! I’m going to use smoked Cheedar I’ll let you know how it turns out 🙂

  • 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!

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

  • Could you substitute a sharp cheddar for the Parmesan cheese? If so, how much?

    • Hi Lynne, Yes that’s fine — use the same amount.

  • Jenn, can you assemble this in advance and then bake later?

    • 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.

  • Would I be able to use sweet potatoes here instead if that’s what I have on-hand?

    • Hi Lindsay, Yes, that should be delicious.

Add a Review or Question

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