Potatoes Au Gratin
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Tender, golden, and irresistibly creamy, potatoes au gratin is the kind of crowd-pleasing side that makes any meal feel special.
This wonderful classic potatoes au gratin recipe is one of my go-to Thanksgiving side dishes, but it’s also perfect for any special dinner. It involves layering thinly sliced potatoes with heavy cream and grated cheese in a casserole dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce. This dish is definitely worthy of a special occasion, but honestly, enjoying this au gratin potatoes recipe feels like a special occasion all on its own.
For more easy gratin recipes to round out your dinner rotation, check out my cauliflower gratin and Brussels sprouts gratin.
“I only gave this five stars because I couldn’t give it 10 stars. This may be my favorite side dish ever. It is amazing!”
What You’ll Need To Make Potatoes Au Gratin
- Russet Potatoes: With their high starch content, russets soak up the cream beautifully and bake into soft, melt-in-your-mouth layers. They’re the best choice for this dish. Skip the Yukon Golds here—they won’t give you the same texture.
- Heavy Cream: The secret to the luscious, velvety sauce. You might be tempted to swap in milk or half-and-half, but don’t—this recipe really needs heavy cream to thicken properly.
- Parmigiano Reggiano: Adds a salty, nutty depth that melts right into the potatoes, creating incredible flavor and texture. Be sure to use true Parmigiano Reggiano. If you can’t find it, Pecorino Romano makes a great substitute.
- Salt, Pepper & Thyme: These simple seasonings bring everything to life—the thyme is optional but adds a subtle earthiness that pairs perfectly with the creamy potatoes and cheese.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Slice the potatoes. It’s key to cut the potoates as thinly and uniformly as possible. You can use a mandoline slicer if you have one, but I never bother.
Pro tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.
Step 2: Season the potatoes. Place the potatoes in a large bowl and toss with the salt and pepper. Be sure the potatoes are evenly coated.
Step 3: Assemble the gratin. Butter a 2-quart baking dish. Arrange some of the potato slices, with their edges overlapping, in a single layer on the bottom of the dish. Sprinkle a quarter of the cheese over the potatoes.
Pour a quarter of the cream over top. Repeat with the remaining potatoes, cheese, and cream, forming four layers. Pour any leftover cream over the top—you want to use it all.
Step 4: Bake. Bake the gratin for 60 to 75 minutes, until the potatoes are tender when pierced with a knife and golden brown on top. Don’t cover the dish with foil — you want that beautiful color to develop. The top should be nicely golden by the time it’s done, but if you’d like a little extra browning, pop it under the broiler for a minute or two (just keep a close eye on it so it doesn’t burn). Sprinkle with fresh thyme leaves, if you like, and serve warm.
More Potato Side Dishes You May Like
Potatoes Au Gratin
With layers of thinly sliced potatoes baked in cream and melted cheese, this potatoes au gratin is the ultimate comfort food.
Ingredients
- Butter to grease the baking dish
- 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (4 oz) finely grated Parmigiano-Reggiano
- 2¼ cups heavy cream
- Fresh thyme, for serving (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
- In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
- Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
- Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
Nutrition Information
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- Per serving (8 servings)
- Calories: 399
- Fat: 29 g
- Saturated fat: 18 g
- Carbohydrates: 28 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 9 g
- Sodium: 518 mg
- Cholesterol: 101 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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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.
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, 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
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. :/
Amazing recipe, I just add a little garlic powder…mmm delicious
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?
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!
Can’t find how many servings this recipe makes
Hi Liz, It makes about 6 servings.
Your recipes are always awesome!!
This one is no different!!!!
Bland and boring.
Probs just your cooking pal
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!
I made these potatoes tonight. I add rosemary and thinly slice onions and they are amazing. So good. I’m keeping this recipe.
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!