When my grandmother first taught me her Au Gratin Potatoes Recipe, I had no idea it would become the most requested dish at every family gathering I host.
I was barely tall enough to reach the counter, standing on a stepstool while she sliced paper-thin potatoes with her ancient mandoline. The kitchen smelled like heaven as layers of creamy, cheesy potatoes bubbled away in the oven.
Fast forward twenty years, and I’ve made this dish so many times I could probably do it in my sleep. But here’s the thing about au gratin potatoes: they’re deceptively simple yet incredibly impressive.
My first few attempts were disasters. I once used potatoes that were too thick and ended up with crunchy centers.
Another time, I got impatient and cranked up the oven temperature, resulting in a burnt top and undercooked middle. Through all those kitchen mishaps, I learned exactly what makes the perfect au gratin potatoes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 75 minutes |
| Total Time | 95 minutes |
| Servings | 8 servings |
| Difficulty Level | Medium |
This classic side dish pairs beautifully with my Prime Rib Recipe for an unforgettable holiday meal.
Why You’ll Love This Au Gratin Potatoes Recipe
This recipe delivers restaurant-quality results without the restaurant price tag. The creamy, velvety sauce clings to every slice of tender potato, while the golden, crispy top adds that perfect textural contrast everyone craves.
I’ve streamlined the traditional French technique to make it foolproof for home cooks. You don’t need fancy culinary skills or expensive equipment to pull this off.
The secret lies in the proper slicing thickness and layering technique, which I’ll walk you through step by step. Once you nail those two elements, you’re golden.
Here’s what makes this recipe stand out:
- Perfectly tender potatoes – No more crunchy centers or mushy edges
- Ultra-creamy sauce – Made with a combination of heavy cream and whole milk for richness without being overwhelming
- Golden, bubbly cheese topping – Crispy on top, gooey underneath
- Make-ahead friendly – Assemble up to 24 hours in advance
- Feeds a crowd – One dish serves 8 people generously
- Customizable – Easily adaptable with different cheeses and add-ins
Ingredients
The beauty of au gratin potatoes lies in the simplicity of quality ingredients working together. I’ve tested this with everything from bargain-brand cheeses to artisan varieties, and while premium ingredients do make a noticeable difference, the technique matters most.
For the Potatoes:
- 3 pounds (1.4 kg) Yukon Gold potatoes, peeled and sliced ⅛-inch thick
- 2 tablespoons unsalted butter, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (freshly grated if possible)
For the Cream Sauce:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon white pepper
For the Cheese Topping:
- 2 cups (200g) Gruyere cheese, shredded
- 1 cup (100g) sharp white cheddar cheese, shredded
- ½ cup (50g) Parmesan cheese, freshly grated
Another comforting side that pairs wonderfully with these potatoes is my Scalloped Potatoes Recipe.
Kitchen Equipment Needed
Having the right tools makes this recipe significantly easier and ensures consistent results. I learned this the hard way after trying to slice potatoes by hand and ending up with uneven pieces that cooked at different rates.
- Mandoline slicer – For uniform, paper-thin potato slices
- 9×13-inch baking dish – Preferably ceramic or enamel-coated cast iron
- Box grater – For shredding cheese (pre-shredded doesn’t melt as smoothly)
- Large mixing bowl
- Medium saucepan
- Sharp chef’s knife
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Recommended Products for This Recipe
After making au gratin potatoes countless times, I’ve discovered a few products that genuinely elevate the final result and make the cooking process much smoother.
1. Le Creuset Stoneware Baking Dish
I switched to this Le Creuset baking dish three years ago and haven’t looked back. The even heat distribution means no burnt corners or undercooked centers, and the glazed interior makes cleanup ridiculously easy even with all that baked-on cheese.
2. Benriner Japanese Mandoline Slicer
This Japanese mandoline changed my potato game completely. The ultra-sharp blade produces perfectly uniform slices every single time, which is critical for even cooking.
3. Emile Henry Ceramic Gratin Dish
If you make au gratin potatoes frequently, this specialized gratin dish is worth the investment. The flared sides encourage maximum crispy edges, and the ceramic holds heat beautifully for serving.
4. Microplane Premium Grater
For that freshly grated Parmesan and nutmeg, nothing beats a Microplane grater. Pre-ground nutmeg simply doesn’t have the same aromatic punch as freshly grated.
You might also enjoy: Mashed Potatoes Recipe
Step-by-Step Instructions: How to Make Au Gratin Potatoes
The key to perfect au gratin potatoes is organization and patience. I’ve broken down each step into foolproof sub-steps so you can achieve bakery-quality results at home.
1. Prepare Your Ingredients and Workspace
- Preheat your oven to 350°F (175°C) and position the rack in the center position
- Generously butter your 9×13-inch baking dish using 1 tablespoon of the butter, making sure to coat the bottom and sides completely to prevent sticking
- Peel all your potatoes and place them in a large bowl of cold water to prevent browning while you work
- Mince the garlic cloves finely and set aside
- Strip the thyme leaves from their stems if using fresh thyme
- Shred all three cheeses using the large holes of your box grater and combine them in a bowl, then set aside
2. Slice the Potatoes
- Set your mandoline to ⅛-inch thickness (about 3mm), which is crucial for tender potatoes that cook through evenly
- Working with one potato at a time, carefully slice them using the mandoline, keeping your fingers well away from the blade by using the hand guard
- As you slice each potato, immediately place the slices back into the bowl of cold water to prevent oxidation
- Once all potatoes are sliced, drain them completely and pat dry with clean kitchen towels or paper towels, removing as much moisture as possible
- This drying step is essential because excess water will make your cream sauce watery and prevent proper browning
3. Make the Cream Sauce
- In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme leaves, bay leaf, salt, and white pepper
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent scorching on the bottom
- Once it reaches a simmer, immediately reduce the heat to low and let it steep for 5 minutes to infuse all those flavors
- Remove from heat and discard the bay leaf
- Taste the cream sauce and adjust seasoning if needed, remembering that the cheese will add saltiness later
4. Layer the Potatoes
- Arrange about one-third of the dried potato slices in an overlapping pattern across the bottom of your prepared baking dish
- Season this layer with a pinch of salt, pepper, and a tiny dash of nutmeg
- Pour about one-third of the warm cream sauce evenly over the potato layer, making sure it seeps between the slices
- Sprinkle about one-third of the cheese mixture over the cream sauce
- Repeat this layering process two more times, ending with a generous layer of cheese on top for that golden crust
- Gently press down on the top layer with a spatula to ensure the cream sauce covers the potatoes
- Dot the top with the remaining 1 tablespoon of butter, cut into small pieces
5. Bake the Dish
- Cover the baking dish tightly with aluminum foil, crimping the edges to create a seal
- Place the dish on a rimmed baking sheet to catch any potential overflow
- Bake covered for 45 minutes, during which the potatoes will steam and become tender
- After 45 minutes, carefully remove the foil (watch out for the steam!)
- Continue baking uncovered for an additional 30 minutes, or until the top is golden brown and bubbling vigorously
- The potatoes should be completely tender when pierced with a knife, and the edges should be slightly crispy
6. Rest and Serve
- Remove the dish from the oven and let it rest for 15 minutes before serving
- This resting time is crucial as it allows the cream sauce to thicken and set, making the dish easier to serve and preventing a runny mess
- The internal temperature should register around 165°F (74°C) when fully cooked
- Use a large serving spoon to scoop out portions, making sure each serving includes some of that crispy, cheesy top layer
For another hearty side dish, try my Green Bean Casserole Recipe.
Tips for The Best Au Gratin Potatoes
After making this dish hundreds of times, I’ve learned several tricks that separate mediocre au gratin potatoes from absolutely spectacular ones.
- Use a mandoline – Hand-slicing never gives you the uniform thickness needed for even cooking; invest in a good mandoline and your au gratin game will improve dramatically
- Don’t skip the drying step – Pat those potato slices completely dry after rinsing; excess moisture dilutes the cream sauce and creates a watery final dish
- Layer strategically – Overlap your potato slices like shingles on a roof for the most elegant presentation and best coverage
- Warm your cream – Cold cream added to potatoes takes forever to heat through and can result in uneven cooking
- Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting; always shred from a block for best results
- Don’t rush the baking – Low and slow at 350°F ensures tender potatoes without burning the top
- Let it rest – Those 15 minutes of resting time allow the starches to set up and the cream to thicken properly
- Cover initially – Starting covered traps steam to cook the potatoes through, then uncovering allows for browning
- Watch the salt – Both the cheese and cream sauce contain salt, so season the potato layers lightly to avoid an overly salty dish
- Use fresh nutmeg – The aromatic oils in freshly grated nutmeg are infinitely more complex than the pre-ground stuff
Read Also: Sweet Potato Casserole Recipe
What to Serve with Au Gratin Potatoes
These creamy, indulgent potatoes pair beautifully with a variety of main dishes and lighter sides to balance the richness.
Consider these perfect pairings:
- Roasted meats – Prime Rib, Thanksgiving Turkey, or roast chicken
- Grilled proteins – Grilled Lemon Herb Chicken, Grilled Salmon with Dill Sauce, or steak
- Fresh salads – Broccoli Salad or mixed greens with vinaigrette cut through the richness
- Roasted vegetables – Asparagus, Brussels sprouts, or green beans add color and nutrition
- Dinner rolls – Dinner Rolls for soaking up that delicious cream sauce
Variations of Au Gratin Potatoes
One of the best things about this recipe is how easily it adapts to different flavor profiles and dietary needs.
- Classic French (Gratin Dauphinois) – Omit the cheese entirely and use only cream, garlic, and nutmeg for the traditional preparation
- Loaded Baked Potato Style – Add crumbled bacon, chives, and use all cheddar cheese instead of Gruyere
- Herb Garden – Incorporate fresh rosemary, sage, and parsley between the layers for an herbaceous twist
- Caramelized Onion – Layer thin-sliced caramelized onions between the potato layers for sweet, savory depth
- Spicy Version – Add diced jalapeños and use pepper jack cheese for a kick
- Sweet Potato Au Gratin – Substitute sweet potatoes for regular potatoes and add a pinch of cinnamon
- Vegan Alternative – Use cashew cream and nutritional yeast instead of dairy cream and cheese
- Lighter Version – Replace half the heavy cream with chicken or vegetable broth to reduce calories
- Truffle Luxury – Drizzle truffle oil over the top layer before the final bake
- Ham and Potato – Add diced ham between layers for a complete one-dish meal
Another favorite variation in my kitchen is this Air Fryer Mac and Cheese Recipe.
Storage and Reheating
Proper storage ensures your leftover au gratin potatoes taste nearly as good as when freshly baked.
Refrigerator Storage:
- Let the dish cool completely to room temperature before covering
- Cover tightly with plastic wrap or transfer to an airtight container
- Store in the refrigerator for up to 4 days
- The cream sauce will thicken as it cools, which is completely normal
Freezer Storage:
- Cool completely and cut into individual portions
- Wrap each portion tightly in plastic wrap, then aluminum foil
- Place wrapped portions in a freezer-safe container or bag
- Freeze for up to 2 months
- Label with the date to track freshness
Reheating Instructions:
- Oven method (best for maintaining texture): Preheat oven to 350°F (175°C), cover dish with foil, and bake for 20-25 minutes until heated through
- Microwave method: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot
- From frozen: Thaw overnight in the refrigerator, then reheat using the oven method for best results
- Add a splash of cream or milk before reheating if the potatoes seem dry
For a completely different take on potatoes, check out my Potato Salad Recipe.
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 385
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 495mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g
- Calcium: 320mg
- Iron: 1.2mg
- Potassium: 620mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Health Benefits of Key Ingredients
While au gratin potatoes are admittedly indulgent, they do contain several nutritious ingredients worth highlighting.
Potatoes:
- Excellent source of potassium, which supports heart health and blood pressure regulation
- Rich in vitamin C, providing immune system support
- Contains resistant starch that feeds beneficial gut bacteria
- Provides B vitamins essential for energy metabolism
Garlic:
- Contains allicin, a compound with anti-inflammatory and antimicrobial properties
- May help reduce blood pressure and cholesterol levels
- Supports immune function naturally
Cheese:
- High-quality protein source for muscle maintenance
- Rich in calcium for bone health
- Contains vitamin K2, which helps direct calcium to bones
- Provides conjugated linoleic acid (CLA) with potential health benefits
Cream:
- Fat-soluble vitamins A, D, E, and K
- Provides satiety to help prevent overeating
- Contains beneficial fatty acids when from grass-fed sources
Thyme:
- Rich in antioxidants that combat oxidative stress
- Contains thymol, which has antimicrobial properties
- May support respiratory health
Another comforting dinner option is my Shepherds Pie Recipe.
FAQs About Au Gratin Potatoes
1. What’s the difference between au gratin potatoes and scalloped potatoes?
The main difference is the cheese. Au gratin potatoes always include cheese (usually Gruyere or cheddar) and often have a breadcrumb topping, while scalloped potatoes are simply potatoes baked in cream sauce without cheese. The French term “gratin” actually refers to the crispy, browned crust formed on top.
2. Can I make au gratin potatoes ahead of time?
Absolutely! Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off, then add an extra 10-15 minutes to the covered baking time.
3. Why are my au gratin potatoes watery?
Watery potatoes usually result from excess moisture in the potato slices or using too much liquid. Always pat your sliced potatoes completely dry before layering. Also, make sure your potatoes are sliced uniformly thin so they release moisture evenly during cooking.
4. What type of potatoes work best for au gratin?
Yukon Gold potatoes are my top choice because they hold their shape well while becoming creamy, and their buttery flavor complements the cheese beautifully. Russet potatoes work too but can become mushier. Avoid waxy red potatoes as they don’t absorb the cream sauce as well.
5. Can I use a different type of cheese?
Definitely! While Gruyere is traditional and provides the best flavor, you can substitute with sharp cheddar, fontina, Swiss, or even smoked gouda. Just avoid pre-shredded cheese as the anti-caking agents prevent smooth melting.
For another crowd-pleasing pasta dish, try my Baked Ziti Recipe.
Final Thoughts
Au gratin potatoes have earned their place as a beloved comfort food classic for good reason. The combination of tender potatoes, rich cream sauce, and melted cheese creates something truly special that elevates any meal.
This recipe has been tested and perfected through years of family dinners, holiday gatherings, and potluck contributions. I hope it becomes a staple in your kitchen the way it has in mine.
Give this recipe a try and let me know how it turns out! I’d love to hear about any creative variations you come up with or how you served it.
Recommended:
- Creamed Spinach Recipe
- Swedish Meatball Recipe
- Healthy Mashed Potatoes Recipe
- Air Fryer Simple Baked Potatoes Recipe
- Thanksgiving Stuffing Recipe
- Pumpkin Pie Recipe
- Cranberry Sauce Recipe
- Bechamel Sauce Recipe
- Cheese Sauce Recipe
- Healthy Shepherds Pie Recipe
