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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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!
Delicious! I prepared it for the new year’s eve dinner and everybody loved it 🙂
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.
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!
That’s fine, Sarah. Enjoy!
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!
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!
Hi Ann, It shouldn’t be soupy. Did you use Russets? Next time, you could try cutting the cream back by 1/2 cup.
I made this and the sauce was tasty, but even after a 90 min cook time, the top potatoes were still crunchy! Bizzare!
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??
Yes that’s fine to mix with Cheddar. Enjoy!
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 !!
Aww, happy holidays to you too, Judy! ❤️
can i assemble the night before and cook the next day
Sure, Susan – just place plastic wrap directly over the potatoes so they don’t brown.