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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Best potatoes of my life! I’ve made this recipe about 6 times now and it’s the most simple yet decadent and flavorful side dish ever! It’s a perfect dinner party or Holiday side to hold up to a hearty main course. I make exactly as written, only occasionally pull back on the amount of cream slightly (by about 1/3 cup) as I’ve found the sweet spot in the amount of cream that should go on each layer since I’ve made it often. Too much cream and it will take a long time to come together in the oven, too little and it can be a little dry with firm potatoes. I let it go in the oven as long as I need it to for it not to be soupy and it to have great color on the top. Don’t be surprised if it takes an hour and forty minutes. Just keep an eye on it. These are my husband’s fave too!! This will ALWAYS be in my recipe book. Thank you for a great recipe!
Delicious! I prepared these the day before and covered them with plastic wrap. I baked them the next day, and they were wonderful. I was concerned that the potatoes would turn brown, but they didn’t. Thanks Jenn for another fabulous recipe. ☺️
Kim
Best potatoes of my life! Thank you for this magic!
I sliced my potatoes thin with a mandoline and added a layer of garlic power and basil powder. Oh my lord. Make this recipe!
(My oven is a little slow so I needed a bit more baking time to get the potatoes to be more tender.)
Wow in a great way!
Perfection! I frequently add some soft goat cheese – gives it a nice tang, balancing the richness. Sometimes, goat cheese and extra sharp cheddar… All kinds of cheese combinations work. I could easily make a meal out of just this dish.
This dish was DIVINE!!! I did have to cook mine a little longer. The richness was unmatched – defintiely adding to my recipe files. Thank you for sharing!
Made this for dinner and my family said this was the best Au gratin potatoes they ever had.
These potatoes are amazing and worth the indulgence. These potatoes had my non-foodie inlaws scraping the plate, asking for more. Make these, your family will thank you. I made exactly as the recipe stated, but added some chopped up leftover ham.
Thank you for this recipe. I have made it a few times now and it has been a hit with everyone from young to old.
Made these for Christmas dinner to accompany Beef Tenderloin and they were fabulous. The dish was very creamy, had a nice delicate flavor, and was crusty on the top. I thought it would be hard to make, but it turned out they were very easy. I used an inexpensive mandoline slicer to evenly slice the potatoes and the dish turned out perfect. I let them rest the recommended amount of time and they were not soupy at all. Another great recipe from Jenn!
I made this recipe along with the beef tenderloin and red wine sauce from this website and it was amazing! I will never again use another potatoes au gratin recipe as this is a keeper! It was rich and delicious. I accidentally used a little less heavy cream than the recipe called for but it still was wonderful!