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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Can you make this ahead of time and freeze it, baking it the day of the dinner?
Hi MaryDee, I don’t recommend it – sorry!
Love this recipe,. I’d like to make it for Christmas Eve dinner but have time restrictions that day. What is the outcome of preparing it earlier in the day and reheating it later? It’s possible it’s a risk worth taking if it’s still tasty. Thank you so much.
By the way, we haven’t had a recipe of yours that hasn’t been delicious!
So glad you like the recipes! I don’t recommend making this in advance and reheating, but you can assemble it ahead. Just make sure to cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t turn brown. Hope everyone enjoys!
Hi Jenn, just curious, did you revise the recipe? I remember adding salt and pepper to the cream and not the potatoes.
Yes, I did revise the recipe a while back. I did that because I found that the salt and pepper stuck to the bottom of the bowl of heavy cream and didn’t dissolve well. Hope that clarifies!
I still do it that way, I just pour the carton of cream in to a litre sized measuring cup and whisk the salt and pepper in well, I’ve never noticed it sinking to the bottom.
This is a phenomenal recipe. I do push the time to 75 minutes or even a little longer, based on a previous try when the potatoes were slightly underdone. Perfection this year! Everyone loved them.
Hi Jenn,
I’ve been making this recipe for special occasions and holidays for several years and I just love it! I have wondered; after you cut the potatoes and they’re in a bowl and salted and peppered they tend to get juicy, should I discard the juice so they don’t get too liquidy?
Happy Thanksgiving!
So glad you like it! Yes, feel free to discard any juices that accumulate. Happy Thanksgiving!
How would doubling this recipie look?
Hi Emily, If you want to double this, for the best results, I’d bake it in two separate pans. That ensures that it will cook evenly. They may take a few extra minutes in the oven, but not much.
Would it work to use this recipe substituting cauliflower for the potatoes?
Hi Kay, I don’t recommend it. For the best results, I’d stick with potatoes. If you want to use cauliflower, I’d look for a recipe specifically for that.
Love your recipes.
I am making a reverse sear slow cook prime rib for Christmas and can reward the potatoes while the beef rests before the 500 degree blast. Can I make potatoes in the morning and reheat?
Hi Carol, so glad you like the recipes! Unfortunately, this is not a dish that reheats very well. Sorry!
Can this be made with half and half or whole milk?
I don’t recommend it – sorry!
I am going to make your salmon with mustard and panko crust and it needs to be baked at 450 degrees. Can I do the potatoes at that temperature for a shorter time?
Hi Inga, I’d reduce the temperature to 400°F. The salmon will take a little longer, and the potatoes will not need as long. Hope you enjoy both!
We love your au gratin potatoes! We are required to make scalloped potatoes for a potluck. Think I could just throw some ham in the au gratin potatoes?
A few readers have mentioned that they’ve added ham to this, and that the moisture from the ham added a little bit too much moisture to the dish. If you want to try it, I’d reduce the cream to 2 cups. Hope everyone enjoys!