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 these today and the recipe is perfection. I had almost given up trying to make au gratin potatoes but this recipe is simple and quick to assemble. I didn’t change a thing and I had no problem with extra liquid like others have reported. Definitely will be making these again.
I made these on Easter. I used a mandolin and doubled the recipe for leftovers. I used a stainless steel deep sided frying pan for oven and perfect, Wow! I never make good au gratin potatoes but these were probably the best potatoes we have ever had, my mother-in-law said so too. I’m making these next time instead of the funeral potatoes. I don’t care about using heavy cream it’s not like I make stuff like this all the time but for special occasions or to bring to a gathering, excellent, Simple ingredients.
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.
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.
Hi Jen
Cam I leave the potatoes unpeeled and get the same results? Thank you.
Hi Karen, I prefer to peel the potatoes but if you don’t mind the skin, it will work. Hope that helps!
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!
I do think it’d work as long as you don’t mind the texture of the skin. 🙂
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!
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.
Are the nutritional facts for the whole recipe or one serving?
Hi Sarah, they’re per serving – hope you enjoy if you make it!
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!
Hi I would try cutting back the heavy cream to 2 cups; I think that may help. 🙂
Thank you! I’ll give it a try!
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!
Hi Kate, I’d go with the more floury variety. Hope you enjoy and happy birthday to your husband! 🙂
Oh – thank goodness I checked!! Thank you so much 🙂