Potatoes Au Gratin
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Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.
This wonderful recipe for potatoes au gratin involves layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce. I’d say the dish is worthy of a special occasion — it is! — but the truth is that eating it is a special occasion unto itself. The only consideration to keep in mind is that the dish is best assembled right before baking. Once potatoes are peeled and sliced, they discolor quickly. Similarly, it cannot be baked ahead of time, as the cream tends to separate when reheated. I hope this doesn’t discourage you from trying the recipe, as it is truly delicious and worth the effort.
What You’ll Need To Make Potatoes au Gratin
- The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. (Russet potatoes are also ideal for making mashed potatoes, baked potatoes, and twice-baked potatoes).
- You may be tempted to cut calories by using half & half or milk in place of the cream. Please don’t! This is one of those recipes that really requires heavy cream in order to thicken up.
- It’s important to use authentic Parmigiano Reggiano rather than domestic parmesan. You can tell if it’s the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”) If you can’t find it, Pecorino Romano makes an excellent and even more flavorful substitute.
How to make Potatoes Au Gratin
Begin by slicing the potatoes 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.)
Place the potatoes in a large bowl and toss with the salt and pepper. Be sure the potatoes are evenly coated.
Butter a 2-quart baking dish. Arrange some of the potato slices, 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 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. The top layer of the potatoes should be beautifully golden by the time the dish is done baking but if you want just a bit more browning, feel free to stick the baking dish under the broiler for 1 to 2 minutes; just keep a close eye on it so it doesn’t burn.
Sprinkle with fresh thyme leaves, if using, and serve. (Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish. The potatoes will cook more evenly that way.)
You may also like
- Creamy Make-Ahead Mashed Potatoes
- Baked Potatoes
- Parmesan Smashed Potatoes
- Mashed Sweet Potatoes with Maple & Thyme
- Twice-Baked Potatoes
- Quick & Easy Polenta
Potatoes Au Gratin
Made simply with sliced potatoes, heavy cream, and grated cheese, 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 this for an early Christmas Dinner on Saturday, it was amazing, SO good. My husband said he liked them better than any other potato recipe I have made, I’ve never tried one with parmesan, usually use cheddar. I love your website!
Hi Jen, should the potatoes be soaked after slicing or at least dried with a paper towel? I’ve made this before and the sauce was a little soupy, just trying to perfect my outcome. Not sure if the potatoes were too wet or if I should cut down on the cream. Tasted delish, just didn’t look like the picture. Thanks!
Hi Linda, The potatoes don’t need to be soaked or dried. If you didn’t make any adjustments to the recipe and they came out a bit too liquidy, next time try cutting the cream back to 2 cups.
Hi Jenn
Is it possible to use sour cream (either as a replacement for the double cream or combined with it) in this recipe?
Unfortunately, I don’t think that would work here — sorry!
Hi Jenn. I recently discovered your recipes and I’m excited to make and serve many of them for my upcoming Christmas dinner party. I am interested in making Potatoes Au Gratin and wondered what your thoughts were on adding some roasted poblano chiles to your recipe? Thanks!
That sounds like a creative addition! I’d dice them finely and distribute them among the layers. I’d love to hear how they turn out. 🙂
Hi Jenn,
Yes this is a good one. I added a few to enhance it a bit more. First, sliced Leeks thin and saute until soft. Then assembled – potato, leeks, salt and pepper (important on each layer), potato grated mozzarella, thyme, and S&P. Then repeat first, etc. I add the cream at the end and pour around the edges until it just covers (pressing down now and then). Put the Parm on top and into the oven. My chef buddies keep asking me to make it so must pass muster. we use your book a lot.
Best,
Bill
Fabulous Jen, so simple, elegant, I could eat the entire dish myself.
Company loved it.
I gently warm the cream with the fresh thyme sprigs and I use Gruyere or Fontina. Makes it a little more special.
Sounds wonderful!
Hi Virginia,
Do you use Gruyère instead of the Parmesan or in addition? Jenn, what are your thoughts on using Gruyère in the recipe?
Thanks!
Could I substitute or add another cheese to the Parmesan?
Hi Sarah, Pecorino Romano is a good substitute. I think Gruyere would work nicely too.
Wonderful flavor, creamy texture, and so easy!. I left the skins on the potatoes and accidentally used heavy whipping cream. This recipe would easily serve 8 adults for me. Definitely a keeper!!
Can I make this in a crockpot?
I don’t recommend it, Cindy – sorry!
I made this tonight and it was a huge success. The whole family loved it. This is the best recipe for au gratin potatoes I have ever made. I will definitely be making this again.
Hello. These potatoes are delicious. My family enjoyed them very much. Didn’t need quite as much cream. I’m thinking of making these for thanksgiving. I will need to triple the recipe. Do you suggest cooking in 3 separate pans? Do you have any idea of how much longer it will take to cook? It took a good hour and 15 minutes tonight. Should I increase the temperature? Thank you!
Hi Tanyia, glad you enjoyed this! If you want to triple the recipe, yes, I would use three separate pans so they bake evenly. I would keep the oven temp the same – – they will take a bit longer but not much so keep a close eye on them. Hope you have a great holiday!
Potatoes au gratin is a staple in our house, but this is by far the best recipe we’ve come across. I made it exactly as called for here with three tiny exceptions. I rinsed the sliced potatoes in water laced with a very small amount of lemon juice to keep them from browning, let them air-dry in a colander, then layered them in a bowl with about a quarter of the salt and pepper on each layer before tossing.
The result was quite simply the best Potatoes au gratin we’ve ever had, no doubt due to the use of imported Parmigiano Reggiano. The creamy deliciousness was even better the next day with the (very small) leftovers. I highly recommend this recipe to everyone.
By the way, I routinely seek new recipes from on-line site like this one, but am invariably disappointed and left wondering if any of the authors actually even made the recipes touted on their sites. This site is the most welcomed exception though. I have made several other dishes using Chef Segal’s’ recipes and all have turned out fabulous.
Hi Jenn,
I noticed just recently you changed your recipe for potatoes au gratin in particular the part about mixing the potatoes with salt and pepper in a bowl rather than putting salt and pepper in a cup and pour it over the potatoes during the cream part. By applying salt and pepper on it directly does that allow for a better taste?
Hi Cy, You really can do it either way. However, sometimes I notice that the salt and pepper cling to the bottom of the bowl when mixed with the cream, so you don’t get all of the flavor unless you whisk really well. Hope that clarifies!
So easy and Yum! My family likes onion and i don’t so I added a tsp of onion powder to the salt n pepper mix. Got rave reviews! Thanks!
I made this recipe alternating potatoes and sweet potatoes. Both ways are delicious. It’s nice to change it up a bit. Thank you Jen for all my families favorite meals!
I followed this recipe to a T. No flavor at all😣
Thank you for noting the number of potatoes vs how many pounds. It helps figure out if I have enough at home because I don’t have a food scale, and rarely when I buy produce do I weigh it at the store unless I know in advance what I am preparing and know I need X amount. I love recipes that give ball park numbers for quantity as well as pounds.
This is an excellent recipe. It was great! And easy!
Made these twice. The first time they were excellent. The second time I didn”t use russet potatoes, just whatever I had on hand…definitely not as good…will definetely make them again using only russets!
I love your recipes & am a huge fan of potatoes au gratin so will certainly make this…with one addition: GARLIC!! Really – it takes a gratin to whole new levels.
This was totally delicious and easy to make. A great change from Gruyeré and my new favorite. I used a food processor to slice the potatoes. I started using convection at 350° but 25 minutes in it became clear the top was browning too fast so I switched to regular. Thanks for your great recipes!
Can you double the recipe? if so, how long would you cook if I use 6 potatoes and double the cream and cheese?
Hi Janet, Yes, you could double this (you’d need to double all the ingredients). You can use either two 8 x 8-inch baking pans or one 9 x 13. Bake time will be a bit longer than an hour, but I’m not certain how long so just keep a close eye on it. Hope you enjoy!
So doing the regular recipe plus a half of one should work fine in a 13x9x2 pan but would need extra cooking time? Any guess how much extra time? Thanks in advance for your reply!
Hi Randy, I think the cooking time should be about the same. Hope you enjoy!
Can I use youkon gold potatoes
Yes, Diane — they will work here. Hope you enjoy!
Can this recipe be made in a crock pot?
Hi Cilla, I don’t think it would translate well to a crockpot – I’m sorry!
This is the best recipe for potatoes out there. Everyone loves them. Use only heavy cream as a Jen instructs. I add minced garlic sometimes.
This is one of my favorite recipes from you and our family enjoys it often. Always a hit with company and I have recipe copies ready to give out as the recipe is always requested. The dish makes any meal special.
Hi Jenn, I want to thank you for sharing this delicious recipe. I made it for Thanksgiving (Canada) this past weekend and my family and guests DEVOURED it! The only complaint- they wish I had made more. I have loved every single one of your recipes I have tried so far. You are my go-to source. Thank you for sharing your talent and passion with us!
You’re so welcome, Shereen — glad you like the recipes! 🙂
I am having friends over Friday night. I am making the Chicken Marbella from your site. Would this dish along with green beans work?
Sure! Hope you enjoy your time with your friends. 🙂
I have made this dish with other recipes quite a few times, this is by far the best tasting and was very quick and easy to make, my family loved it.
Hi Jenn – love your Blog and recipes. This may have been asked already but I couldn’t find it. I am hosting 2 Thansgiving dinners – and for the one in 2 days I was hopping to make these Scalloped potatoes today – and then serve them in 2 days.
Can I make these ahead of time – put them in the fridge and bake on Sunday?
Or can I partially bake them today and then finish cooking them on Sunday?
Thoughts?
Hi Barb, Yes, these can be made ahead. See the Make Ahead instructions at the bottom of the recipe. Hope you enjoy and have a great Thanksgiving! 🙂
I don’t see the make ahead instructions.🤷🏼♀️😀
Hi Jane, they’re at the very bottom of the recipe (right above the nutritional information). Hope that helps and that you enjoy!
This is a great recipe! I add garlic and dry herbs on mine.
Can I substitute cheddar for parm?
Sure, Adell – hope you enjoy!
I love these potates – so cheesy and creamy!! They turn out great every time.
It’s pretty hard to source heavy cream where I live (halfway across the world!)… How would you advice I adjust the recipe?
Hi Amy, Unfortunately, I don’t think this turns out well without the heavy cream, so instead of using this recipe, I’d suggest looking for one that uses a roux. While a bit different than mine, this one looks good and gets positive ratings. (Please keep in mind that I haven’t tried this myself.)
Hi! Can I use half & half or table cream or even milk in place of heavy cream? Also will other forms of cheese like cheddar or Gruyère be the same amounts if used for substitutes? Look forward to try making this! Thanks!
Hi Sheena, This is one of those recipes that really requires heavy cream in order to thicken up. Sorry! You could double the cheese if using cheddar or Gruyere.
Hey Jenn! Alright i just made it and it got a little watery. Is it supposed to have some creamy liquid still in the dish? The softness of the potatoes seems fine and the taste is pretty fragrant. I used cheddar in the end. Overall considered not bad for my first attempt by my hubby & little toddler. 🙂
Hi Sheena, While the top may be a bit moist, it really should be watery. Did you make any adjustments to the recipe? Glad either way that it was enjoyed by everyone. 🙂
Could it be watery because cheddar contains more moisture/liquid than a dry aged cheese, like the Parmigiano Reggiano you suggest in your recipe?
Hi Meg, While I guess it’s possible I’ve never made this with Cheddar so it’s hard to say for sure. Sorry I can’t be more helpful!
These are the best potatoes au gratin I have ever had (or made!). The seasoning is perfect and the cooking time was spot on. The ingredients list is simple but wow what a recipe! I can’t wait to make this for family and friends. Thanks Jenn for an amazing recipe!
Is the baking time the same if you halve the ingredients for the gratin? Thank you!
Hi Susan, it should be about the same, but keep a close eye on it. Hope you enjoy!
These are so easy and taste amazing. The only thing I did a little different was to add a few thinly sliced sweet onions in between each layer and a little less Parmesan cheese. I couldn’t believe how good they were without having to make a roux. So easy. I’ll never bother making scalloped potatoes again. This recipe of potatoes au gratin beats anything else, hands down!
quite nice but i would add green onions or chives next time
Hi Jenn,
I made the au gratin potatoes for the second time last evening. The first time I had a two quart dish. They turned out perfect. This time all had was a large 9.5” pie plate. The potatoes were very watery. The only thing that was different from the first time I made them was the pan size. Do you think this could be the reason? I’m away for the winter and our rental has limited bakeware, so I chose the pie plate as it was the closest size to two quart. I want to make them again for guests we’re expecting. Any advice would be appreciated as these potatoes are fantastic! I do have a 13 x 9” pan, but thought that might be too big.
Thank you.
Jan
Hi Jan, I don’t think that using a 9 1/2-inch pie plate would have caused the potatoes to be watery, so that’s a bit of a head-scratcher. I don’t recommend using a 9 x 13“ pan for this as you’re right, it would be too large. Did you make any other changes to the recipe that could have impacted the texture?
I just double checked the recipe and I’m pretty sure I did not change or miss anything. I will pay close attention next time I make the potatoes. They still tasted great!
Thank you for your reply.
Jan
Made this for a the first time a month ago, and we loved it. Hubby pointed out we had frozen ham slices so let’s make this again, as a meal. I saw a previous reviewer said the added ham made it “wet” so I cut back on the cream. I mixed gruyere with the parm cheese. It was still soupy but I roasted some asparagus to serve with so we used the extra sauce as a quasi hollandaise sauce, YUM! Thanks for another fantastic dish!
This was delicious! I was searching online for a recipe for au gratin potatoes & came across this. Turned out incredible! I substituted shredded sharp cheddar & colby jack cheeses since it was all I had on hand and added melted butter. Probably twice the calories but it worked.
I just happened to stumble upon your site (yesterday) when I googled a question about making my au gratin potatoes ahead of time…. what a great “stumble” !! I was so intrigued by so many recipes, that I got up this morning and made three different things. I made the potatoes au gratin, Greek shrimp and the walnut bundt cake … each one was delicious! I can not wait to try more this week! Thanks for sharing your recipes!
So glad you stumbled upon the blog and enjoyed what you’ve made – happy to have you as part of the Once Upon a Chef community! 🙂
Thanks Jen, I was already back today, I made the Italian salad, and lemon pound cake … boy, are you good, the bad part is, it is sooo good that my husband and I are stuffed! I am so happy I found your site, Bravo, chef!
😊
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 🙂