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 continue to make this recipe and make it in smaller batches (so that I only have 2 servings) since it is that good and I can the whole pan.
I am having a benefit dinner for 24 in my home. I have made your tasty recipe twice and enjoyed. I have limited oven space I thought I would use 2 foil 9×13 (3qt) pans. After cooking I would keep hot in a water bath steam tray and cover. Your thoughts.
Thank you Mary
Hi Mary, For the most even cooking, I’d bake them in two separate 8-inch baking pans, but if it’s just not possible, you can get away with using one 9 x 13-inch dish. Hope everyone enjoys!
These are seriously the best Potatoes Au Gratin (or Scalloped Potatoes as we call them) that I have ever ate!! High end restaurant quality dish right here, and sooo simple to make. The most time consuming part is cutting the potatoes and baking it. I had a partial block of Cabot Cheddar cheese that desperately needed to be used, so I shredded it and added it to the Parmesan. It was perfect! Jen, I could seriously cry because I am so glad I found your website! I never thought I’d be able to cook food like this. I feel like a wonderful hostess now, even if the meal is just for me and my husband. Paired these potatoes with your Rack of Lamb and Roasted Asparagus and it made a wonderful Easter meal! Nothing was leftover at the end of the day.
Just wondering if anybody has added some onions to this recipe to boost the flavour, suggestions on onions and amount?
I have made this once already following the recipe as directed and though it was missing the tang that onions provide.
This recipe is almost identical to my go to au gratin, only difference being I include into each layer shredded gruyere (1 cup total) and leeks (3 total) pre sauteed in 1 TB butter. I top the final layer with a final sprinkling of gruyere and parmesan. The leeks make all the difference. You can also sub appx. 2-3 yellow sauteed yellow onions. Hope this helps!
Thanks for this tip. I had something similar recently, looking forward to making this!
I have made it with carmelized onions. I just sprinkle a few here and there while putting it together. It gives a nice burst of flavor when you get a bite with the onions. I also sometimes grate a small amount of nutmeg into the cream. Enough to make a difference but people don’t really know it’s nutmeg.
Hi! I love your recipes! This sounds delicious…do you have anything similar that is non-dairy that I could make for Passover Seder?
Hi Anne, Unfortunately, I don’t have anything that resembles this that doesn’t have dairy — sorry!
You just substitute with oat milk and double the flour. Use plant based cheese .
I will have 10 for dinner. Should I double the recipe? Thanks.
Hi Val, I think 1.5 times the recipe should be sufficient. Hope everyone enjoys!
If you 1.5 times the recipe, how long should you bake it and what size casserole dish?
Hi Colleen, I’d use a 2.5-quart baking dish. The bake time may be a little longer. Hope you enjoy!
I’ve made this before and it’s delicious. I’m wondering if it can be doubled? If so, what size baking dish do you think would be best? Would love to make it for Easter dinner for my family of 12.
This is the go-to for visiting family and the locals too. So goooooood. I’m not a stars guy but this is worth it.
Delicious and so easy! I was looking for something to make at the last minute, and I had all the ingredients for this (including the Parmigiano-Reggiano from one of Jenn’s previous recipes) and it came together beautifully!
I made it for our family holiday meal and I’m so happy I doubled the recipe as I have some left overs to enjoy! I used asiago cheese and it was crazy good!