Potatoes Au Gratin
This post may contain affiliate links. Read my full disclosure policy.
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
Powered by 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This dish was introduced to me by my daughter, who served it on Christmas Day. They were indeed worthy of a “special occasion”! So creamy and rich and a perfect accompaniment to a prime rib. When I asked my daughter how she prepared them (because she is crazy busy as a young Mom), she said they came from my go-to for recipes: Once Upon a Chef. I was amazed at the extraordinary, rich flavor from a few simple ingredients and ridiculously easy preparation.
Another home run from my favorite chef!
This recipe has given me such happiness! If it’s just for me (like this whole past year) I leave on some bits of organic russet for ‘nutrition’, but the big thing is making a ramekin for one. It uses one larger potato and I eyeball the cream and Parmesan cheese. It’s my habit to put the Costco wedge of Parmesan in the vitamix, so I have all of the ingredients ready at hand.
When I can have guests again I think I’ll do the individual ramekins because this is so good people self-serve way too much!
Thank you so very much for this simply elegant recipe.
I have made this recipe multiple times now and every time it comes out perfect and is met with raves. I have passed it on to quite a few people when they ask for a simple dish recommendation. I love the short ingredient list and the simple prep method but it comes out tasting so rich and fancy!
This recipe for potatoes au gratin is one of the easiest, and most delicious dishes I have ever made. I followed the recipe to the letter and was amazed at how it turned out. This has become a family favorite and a holiday essential. I also have made a half-size version and it comes out perfectly. I’d give it 10 stars if that were a choice!
Thank you for your recipes. They are wonderful to make and fun to read!
This looks so easy to make, I love trying new recipes. Will be giving this a try
I really missed my grandma’s potatoes so I tried this one. I really loved how you salt and pepper the potatoes before you assemble the dish. Something so duh and simple but what a world of difference it makes. I have to admit I didnt care for the parmesan, I thought it was too strong for me. I made it again using Colby and cheddar and I liked it. Great recipe to exchange ingredients for your liking.
Hi Jenn – Thinking ahead here. I want to make this for Easter, when I am also going to be making your amazing beef tenderloin again. However, I want to try out the recipe before then, and I am interested if you think there might be a way to add white wine to this? If so, how much do think might be good and at what stage would you add it.
Thanks, again and I love all of your recipes.
Elrey
So glad you like the recipes! I wouldn’t recommend including wine here – I’m sorry!
I have been making this recipe for years and love it. I was wondering if there’s a reason you switched the instructions from adding the salt and pepper to the cream to tossing them potatoes with them? Still loving this with a holiday ham a few times a year. Thanks.
Hi Squeaky, I found that the salt and pepper were settling at the bottom of the cup and not getting as evenly distributed with the old method. Hope that clarifies (and glad you like it)!
A very tasty, basic gratin that had amazing texture and flavour.
I made this dish and took to my in-laws for Christmas dinner this past week. Another home-run Chef!! Made the green beans too. Everyone Loved both of them but they really loved these potatoes. Every recipe I make of yours is about as perfect as it can be. Any autographed cookbooks available for sale?
Hi Robert, so glad the potatoes and green beans were a hit! Thanks for inquiring about the cookbook – I don’t have any autographed cookbooks but if you purchase a cookbook (see where here) I’m happy to send you a signed bookplate to put on the inside cover. If you’d like to do that, just email me at jennifer@onceuponachef.com with your mailing address and who you’d like the bookplate made out to. 🙂