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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Could you assemble this the day before & keep in fridge before baking?
Yep – see the bottom of the recipe for make-ahead instructions. Hope you enjoy!
A super easy, delectable tasting gratin!
These potatoes were unbelievable. I have tried other au gratin recipes, but this is the best by far. My only tweak was to use 2 cups heavy cream because the container available at store was 16 ounces. 2 cups worked just fine. This will be going into the holiday rotation.
Great easy recipe. I added paper thin slices of yellow onion to the first layer of potatoes for that just right flavor enhancer. This turned out perfect my first time trying it. It went perfectly with the Easter ham and asparagus. My girlfriend now refers it “our” potatoes. Lol
Looking forward to checking out more of your recipes. Thank you.
Made this for Easter dinner with ham. Delicious. I did change it up a bit and used 6 1/2 oz of Pecorino Romano.
This is great recipe! I infused my cream by heating it over the hob with garlic and fresh rosemary ahead of the time for extra flavour.
Delicious! I am throwing out all other au gratin recipes – this is a keeper!
I give 5 stars for this recipe, just made it and its delicious!! and so easy! I would be prepared to cook it for 1 1/2 hours, check at 60 mins of course, but mine took 1 hour and 40 minutes . Every oven is different and I already know mine isn’t hot enough and was prepared for that. I did use a mandolin which made it even easier and what the heck, I have one so why not use it. I also sliced some onion with the mandolin to add to the layers (not much but enough to give some extra flavour. I might use real shredded parm next time, or experiment with other cheeses. This is a keeper!!!!
Hi Jen – quick question: how important is it to use Parmigiano-Reggiano cheese in this recipe? Would a decent quality grated parmesan still be ok? I already have the parmesan and the Parmigiano-Reggiano is awfully expensive….. Thoughts?
Hi Wendy, Because there are so few ingredients in this dish, I like to go with the highest quality options. That said, a good quality Parm should be fine. Hope you enjoy! 🙂
Hi Jenn, I am a big fan of your recipes and your cookbook is used all the time at our home.
If I wanted to use gruyere instead of Parmesan cheese, how much should I use?
Thanks so much.
Hi Jane, So glad you like the recipes and thanks for your support with the cookbook! I’d just use the same amount as the parm (so 1 cup). Enjoy!
Hi Jenn, I’m planning on making this Easter Sunday and have a quick question. The recipe calls for 2 1/4 cups of heavy cream, but several comments including your answer to one of the questions say 2 1/2 cups. Which is the correct amount? Thanks.
Sorry for any confusion, Sally — the recipe is correct — you need 2 1/4 cups of heavy cream. Hope you enjoy!
Hi Jen! Love all your recipes so much. Would this be good with Gruyere cheese? Trying to use ingredients I have instead of going to the store!
Yep, it should be delish. 🙂
Thank you for the clarification, Jenn. I made this yesterday for Easter and we all loved it!
Can I do this with cheddar? My son loves cheddar cheese. Thinking of making for Easter….
Sure! Hope you enjoy – happy Easter!
Made these at Christmas with a beef tenderloin and they were delicious. Making them again for Easter with ham. Love every recipe I’ve made of yours.
Can I use white or red potatoes instead as have lots of?
Hi Jill, For the best results, I’d stick with russet potatoes.
Can this recipe be doubled? Any special to steps to accomplish this request?
Hi Carol, Yes, you can double it. For the best results, I’d bake it in two separate pans. That ensures that it will cook evenly. Hope that helps and that you enjoy!
I am fairly new to your blog, but have found every recipe I have tried of yours has been excellent. This one in particular has had outstanding reviews from everyone I have made it for. Thank you so much for taking the time to share your recipes and answer questions!
I would give it 10 stars if that were an option…
So glad you’re enjoying the recipes! 💗
In response to Ann Marie KM: Jen, I follow your website and have been doing so for years. I have such success with your recipes and I appreciate the feedback you give for those of us who have questions. You are both professional and friendly in your responses. I feel that you take each comment/question seriously in the hopes that your readers will have success with each recipe. Having said that, the response from Ann Marie KM was unkind and uncalled for. I am always taken aback at rudeness and unkindness from others. One positive from a remark such as this, is knowing that most of your readers are considerate and respond with goodwill.
*And the recipe is delicious!
❤️
WOW! Made these tonight and they were AMAZING!!! Highly recommend them!
This is good, as are most scalloped potato recipes. this is not an au gratin recipe. As someone who is classically trained you should know the difference Au gratin potatoes are made with gruyere cheese Ms fancy pants restaurant chef person! Why you are a FRAUD!!!
My goodness Ann Marie, you certainly are quite rude. Jenn creates very thoughtful and accessible recipes. Most definitely not a fraud.
Loved this recipe! I used 5 russet potatoes, a mixture of Parmesan and gruyère, and added a bit of garlic. Garnished with parsley and it was fantastic!
I don’t usually comment on Jenn’s blog as much as I use her recipes, but your comment is so uncalled for, Ann Marie. This site has changed my cooking life, it has given me the confidence I never had before in the kitchen. Especially during these strange times, maybe we can show a little more compassion and support one another? There’s nothing good that comes of your rant, except to make others feel bad, and perhaps feel bad for you.
Jenn does a fantastic job on this blog (this easy to follow, beautiful recipe included), let’s continue to uplift and support!
I really enjoyed this recipe both with PR and a second time with PR and Gruyere. Now time to curl up with a good book on grammar.
OMG! Jenn, I love your recipes. Thank you.
Wow, that’s a mean spirited and unnecessary remark. As others have mentioned Jenn, this website and her books have changed the way I cook and have given me tremendous confidence in my own kitchen. I have always found the recipes to be well tested and I love the fact that she includes step-by-step instructions accompanied by photos. Also, she provides a comments/feedback section where she answers questions for readers (for real, where else do you see that happening.) To top it off you’re comment isn’t even accurate! The modern, acceptable difference between potatoes au gratin and scalloped potatoes is that au gratin potatoes have cheese whereas scalloped potatoes are simply potatoes cooked in cream. So maybe spend a little more time on google before posting a negative comment like that in this lovely and educational community. And to Jenn, many thanks for providing us with these wonderful recipes and this community. 🙂
Loved how quick and simple this was to make! It needed to be left in the oven a little longer (1hr20mins). Do I spread out the cream with a spoon between layers or just put lines of it on potatoes… it felt a little sparse and thick. Regardless, tasted lovely and was so much more simple to do! Thank you! Love from Ireland
Glad you enjoyed this! If you felt like the cream was a bit inconsistently distributed, next time I would spread it around a bit more with a spatula.
This is really an outstanding recipe. Have never made potato gratin before and looked at other recipes which were really troublesome like having to melt butter and make a roux. This was so simple to make. I modified with half the cream and the other half with milk just so its not quite so rich. Of course it didnt turn out quite as creamy but kids loved it and 1kg of potatoes disappeared just like that.
Any advice on cream and milk portions? for a less creamy option
Hi Jennifer, glad you enjoyed the potatoes! You mentioned that you used half cream and half milk – – glad to hear you were still happy with the results, but I don’t think I’d change the proportions any more than that as the liquid will not thicken up as it should.
I made this recipe first with the potatoes and it was delicious. I have been making potato au gratin by making a white sauce for years but this is easier and I think tastes better. It really is a winner.
I also decided to try it with carrots to try to lower the starch and carbs. I did everything as recipe directs except used thinly sliced carrots instead of potatoes. I cut the carrots kind of on a diagonal and layered them in casserole dish just as I did the potatoes. It makes a really nice side to go with chicken or pork or any protein.
This was amazing! I served it with steak and asparagus and it was a HUGE hit. Because I can’t leave well enough alone I added a sprinkle of dried thyme and onion powder between each layer. Yum!!!
Came out perfect! And much easier than a previous Gratin Dauphinois recipe that had been my go to….and this was every bit as tasty! Thank you for this winner!
My hubby loves potato au gratin, it’s his favorite way of eating potatoes, so i make this when someone visits with the beef tenderloin with red wine sauce!
All your recipes always come out so delicious! I love trying out new ones each time someone comes over and i want to make a special meal. Thank you for sharing such foolproof recipes.
can i use a glass 2qt baking dish, or does it have to be solid like the one pictured?
Sure, Heather, glass is fine. Hope you enjoy!
The very best potatoes au gratin I have ever made or tasted. Wow!!!!!
This recipe is amazing! I’ve had rave reviews in the past but am wondering if it would be possible to bake the day before and reheat in the oven after its been cooked? Would you have any suggestions?
Hi Jen, so glad you like these! I really prefer to serve this dish fresh from the oven, as the cream can separate when it’s reheated. That said, it is doable; to reheat, I’d pop them in a 325 oven for 20 to 30 min, or until hot.
We don’t have a regular oven but a hot air oven, it’s a microwave and oven combo unit and a bit smaller than a normal oven. Everything I cook tends to burn on top before cooking inside, so I typically cover everything. Would this recipe work as well if I put tinfoil over it?
Hi Kelly, I’m not familiar with a hot air oven but based on what you’re describing, I think what I’d recommend is cooking it uncovered for a while. If it starts to get too brown on top, you can then lay foil over it. Hope that helps and that you enjoy!
Made this today for a family get together and they were outstanding. So simple and actually kind of fool proof. Used locateli cheese with just a hint of cheddar (had a small piece of extra sharp).
Love this recipe! It is so easy to prepare yet so delicious! I was worrying all one recent morning about making this dish as an accompaniment to Meatloaf because past recipes had been time consuming and tiresome. Not Jenn’s, however. I should have known better. For the amount of mouthwatering exquisiteness this recipe is almost effortless. No excuse not to make this one, my foodie friends. I only like Parmesan cheese in Italian dishes so I did sub other cheeses that I had leftover in the fridge. Also I was low on heavy whipping cream so I did use some milk in addition and therefore had to use some flour to thicken the sauce because as you are aware milk is a lot thinner than heavy whipping cream. Anyway, bravo to Chef Jennifer!
Hi Jenn, I just love your recipes and have had great success with every single one. I would love to make these lovely potatoes but would like to use my vintage (from my mother) Le Creuset gratin pans. I have various sizes (including a 2 qt) but am wondering if the enameled cast iron will affect the cooking time at all. Thanks again for your amazing recipes!
Glad you like the recipes, Denise! I think you can use the 2-quart gratin pan with no modifications to the timing. Please LMK how it turns out!
I made this recipe in one of my favorite old Le Creuset gratin pans and it worked beautifully! the potatoes had an amazing golden brown surface and the potatoes came out tender and perfect. No adjustments of any kind were needed, just like you said Jenn. Thanks so much!
Very good. I liked not having to mess around with flour, onions, and spices. And I liked not having to use another pan. I did, however, bake at 375* for the same recommended time, because I like to make sure the potatoes are soft. Very creamy and delicious. Everyone had seconds.
No better potato recipe exists. Fantastic side dish for Christmas 2019 with the popular left-overs ever! Thankfully, we made two dishes of potatoes and enjoyed them for days!
My husband requested that I make Au Gratin potatoes to go with leftover Christmas ham. I found this recipe, and it feels like 13 degrees outside tonight, so this was a winner! A perfect combination of ingredients. Thank you for sharing this with me! It will become a part of our special meal menu! ~Peggy
Nobody could get enough of these potatoes! They were outrageous! And so so simple. I am sure they will be served at every holiday at our home from now on
Just prepared this for our family holiday party today. It was a hit. I used Gruyere and Colby cheese. It was a hit with the adults and kids. I used a cast iron skillet and it was empty at the end of the meal.
This recipe was a disaster. The cooking time was way underestimated which negatively impacted the rest of the meal. ☹️🎄
Oh my something went wrong because these were amazing! Maybe you sliced the potatoes too thick.
I found your recipe for these awesome potatoes.
Made them for Christmas dinner for the family. They were a huge success!! No leftovers.
This is a keeper.
Thank you
Made this recipe for the first time with thin sliced potatoes baked in 2.5 quart baking dish in 350 degree oven for one hour.Potatoes were not cooked fully..returned to oven for an additional 10 minutes..potatoes still not done.Delicious recipe! And easy.Any baking suggestions would be appreciated.Merry Christmas!
Hi Carrie, Sounds like you used a slightly larger baking dish — were the potatoes fully submerged in cream?
Carrie – I used a mandolin for an even slice and maybe the cast iron skillet hastened the cooking time.
Hi Jenn,
I need to make a double recipe of these potatoes and know that you have mentioned prepping ahead of time and covering with plastic wrap, but that I also could bake it ahead of time and reheat it. I need to prepare it two days ahead due to my work schedule. Would one or the other of these methods be preferable? Thank you!
Hi Kate, I really prefer to serve this dish fresh from the oven, as the cream can separate when it’s reheated. However, I worry that two days in the fridge is too long and the potatoes will get too brown. I’d probably select a different dish. Have you tried my make-ahead mashed potatoes?
This recipe did not work that well for me….way too much cream….I even poured out some before cooking it…I tried making it the day before but the potatoes discolored so much I discarded some before baking….just too unappetizing to look at….even after cooking I pulled a few slices of potato from the dish….
Outstanding!
I served the potatoes au gratin with beef tenderloin with red wine sauce. Everyone loved the potatoes. They were easy to prepare and delicious. Thanks Jenn for another wonderful recipe. ☺️
Hi Jenn – Love all of your recipes that I have tried. Would love to make this but In a oval copper pan. Would I have to adjust the baking time?
Hi Iris, I don’t have experience baking in copper pans, but from what I’ve read, things generally less time to bake in copper so I’d start checking it at about 45 minutes. Hope you enjoy!
Question- Recipe calls for 1 cup (4 oz) cheese… is it 1 cup (8 oz) or 1/2 cup (4 oz)? Thanks!!
Hi Chelsea, you’ll want 1 dried measuring cup full of cheese (which, if you were to weigh it, is the equivalent of 4 ounces). Hope that clarifies!
So I’m bringing this to a holiday feast with 15 people so I want to at least double if not triple the recipe. I’d like to use a large disposable foil pan. Do you think the finished product would be the same in this type of pan? Thanks in advance Jenn. Love your recipes. Yours is the only site I can truly trust with results.
Dan
Hi Dan, So glad you like the recipes! For the best results, if you want to double or triple this, I’d bake it in two or three separate pans. That ensures that it will cook evenly. Hope that helps and that everyone enjoys!
Made the potatoe gratin last month , everyone loved it ! Going to make it again today and serve with beef .
I made the au gratin potatoes for Thanksgiving. They were so well liked that I was asked to make them again for Christmas dinner.
Hi Jen, I plan on Making these for Christmas Eve. I plan on cutting circles with a cookie cutter for individual portions. Is this an option with this dish if I let it rest.
Hi Teresa, I think it will work but you’ll probably need to bring the dish to room temperature before cutting. Enjoy!
Can u sub light cream for heavy cream ? Haven’t made yet but I have 16 oz of light cream on hand. Made ina gartens in the past want to try this one .
Hi Robert, In order for the sauce to thicken up, you really need heavy cream — sorry!
Hi Jenn! I plan to make this delicious recipe for Christmas Eve dinner. I love the beautiful white baking dish in your pictures. Do you mind sharing where you bought it? Love all of your recipes and tips – I’ve learned so much from you! Thank you!!
Mary
Hi Mary, It’s this porcelain baking dish from Sur La Table – it comes in many different sizes (I have them all!) and is reasonably priced. So happy you enjoy the site! ❤️
Jenn- Thank you so much for responding and sharing information on the baking dish- love it! I did a “test run” on the potatoes tonight and served them with lamb loin chops and green beans. My family devoured the Potatoes Au Gratin! I will be making them again on 12/24 for a family gathering. Many thanks!!❤️
Could these potatoes be cooked in a crockpot? I am making these for Christmas Eve and was trying to free up my oven space. I have never made these potatoes before but use and love all of your recipes. I am excited to try this recipe!
Hi Becky, So glad you like the recipes! I don’t think this one would translate well to a slow cooker though – I’m sorry!
Thank you! I had the same question. Was reading reviews to find an answer just now. So no crock pot. Thank you for sharing thoughts. Your Key Lime Pie and Asian Kale Slaw rock! Looking forward to trying this recipe for holidays.
Peace,
Hi Jen! Made several of your dishes and they have come out great ! Can I use Locatelli cheese in this dish?
Yep that should work, Alyse. Enjoy!
Loved this recipe! I used 5 russet potatoes, a mixture of Parmesan and gruyère, and added a bit of garlic. Garnished with parsley and it was fantastic!
Hi Jen, just double checking. I have limited oven space and the rib roast will be in my main oven. Two questions can I bake it in the oven with the meat (if it fits) at 350? Or can I double it and put in a deeper casserole that is 13×9 and almost 3 inches deep. I can fit that in my convection bake microwave but 2 square 8×8 won’t fit. If so how much longer will it take about? I noticed you said it really was better to have two pans rather than doubled in one. Thanks for your advise. I made this for me and my husband last New year and space wasn’t an issue it is fantastic, the best ever!!
If given the two options, I would bake it in the same oven as the meat. Keep in mind that because the oven will be a bit crowded, it may take just a few minutes longer. Hope you enjoy!
Hi Jenn,
Want to make this for Christmas this year but short on time the day of. Would this be something I could make ahead and refrigerate or does it need to go straight into the oven once assembled?
Sure, Mandie, that will work. See the Make-Ahead instructions at the bottom of the recipe. Hope you enjoy!
Would it work to use half heavy cream and half chicken broth? I am trying to make it a little lighter. Thanks.
Unfortunately, that wouldn’t work, Pauline — sorry!