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Toss thinly sliced potatoes in a rich and decadent cheesy cream sauce, then bake them in the oven until tender in the middle and browned and crisp on top for incredibly easy yet impressive au gratin potatoes (potatoes dauphinoise). It’s perfect for the holidays, special occasions, or mid-week dinners!
With the holidays around the corner, I’ve got my potato game face on. Just last week, I shared a recipe for sweet candied yams, and I can’t have a table spread without creamy mashed potatoes. However, for the most comforting, decadent, indulgent, creamy potato dish, this au gratin potatoes recipe is a must-try! Even better, while it may look super impressive, it’s really simple to prepare and a great make-ahead potato side!
What’s In This Post
What Is Au Gratin?
Gratin or “au gratin” comes from the French word “gratter,” meaning “scrapings” or “gratings”. It refers to any dish where an ingredient is topped with a browned crust (usually thanks to cheese and/or breadcrumbs) after being broiled.
Potatoes gratin is known by several names depending on where you’re based (and often with little recipe tweaks). These include funeral potatoes, potatoes au gratin (also called gratin dauphinois), scalloped potatoes, au gratin potatoes, etc.
All of these refer to a dish where thinly sliced raw or par-cooked potatoes are combined with a simple cream sauce and sometimes cheese. It’s then baked and broiled in the oven until the potatoes are tender and there’s a golden brown crust on top.
Potatoes Au Gratin vs Scalloped Potatoes
While, in recent years, the two names have been used somewhat interchangeably, the main difference between augratin potatoes and scalloped potatoes is that the latter usually doesn’t contain cheese. Instead, it’s a simple dish of sliced potatoes in a basic cream sauce.
While both dishes are creamy and comforting, potato au gratin is the most decadent, sprinkling cheese between and over the top of the layers of potato in the cream sauce for a super-rich dish perfect.
Looking for more holiday potato inspiration? You might enjoy these parmesan potato stacks, sweet potato mash, crisp smashed potatoes, or oven-roasted new red potatoes!
Au Gratin Potatoes Ingredients
Would it surprise you to learn that this decadent, impressive easy au gratin potatoes recipe comprises just a handful of simple and fairly inexpensive pantry staples?!
- Potatoes: It’s best to use starchy potatoes, like Russet or Desiree (see more below).
- Cheese: I used a blend of comte (or gruyère cheese) and parmesan cheese, though an aged, sharp cheddar cheese will work in a pinch (see below for more).
- Cream: Use heavy cream (double cream) for the best results. While you can use half and half (1:1 heavy cream and milk) or light cream instead, the cheesy au gratin potatoes won’t have the same decadent mouthfeel.
- Butter: Use salted or unsalted butter and adjust the added salt accordingly.
- Garlic: Adjust the amount to taste. I prefer fresh garlic, but garlic powder works in a pinch.
- Thyme: Use fresh thyme to add aromatic flavor to the gratin potatoes.
- Salt & Pepper: Season the creamy au gratin potato recipe to taste. You’ll likely need more than you think, as the salt helps balance the creamy, rich flavors.
What Potatoes Are Best for Au Gratin?
The best potatoes for homemade au gratin potatoes are usually yellow-skinned starchy/floury baking potatoes (NOT waxy potatoes). Due to their softness and starchiness, they soak up the cream sauce well and break down enough in the sauce to become wonderfully tender.
For those in America, Russet potatoes are perfect. In the UK, Maris Piper or King Edward potatoes would work. Other potatoes that would work well include Charlottes or Desiree potatoes.
Best Cheese for Au Gratin Potatoes
First, make sure whatever cheese you use is freshly grated. This is so it melts and incorporates properly to make the best au gratin potatoes recipe. As for what’s “best,” that all comes down to preference.
Gouda, Gruyere, Comte, Swiss, Mozzarella, Fontana, Havarti, parmesan, and cheddar will work. However, I find the best options are cheese with bold flavors, like hard or aged cheese. Gruyere cheese is the gold standard for gratin recipes.
How To Make Au Gratin Potatoes
For this augratin potatoes recipe, I’m big on simplicity – placing both the potatoes and sauce in the oven with no pre-cooking. It’s a dish you can throw together with minimal effort (especially when using a mandoline).
First, preheat the oven to 350°F/180°C and butter the casserole dish/baking dish (around 7x11inches; a 9×9-inch square may also work), using all the butter.
Then, grate the cheese, mince the garlic, and mince the fresh thyme (just the leaves or the entire stem, if preferred).
In a large bowl, combine the cheese, cream, thyme, garlic, and salt & pepper. Mix until well combined.
How Thin to Slice Potatoes for Au Gratin
Next, peel and thinly slice the potatoes to about 1/8-inch (3mm). I use a mandoline for this. Then transfer the cut slices directly into a bowl of water to stop them from browning.
If you’re using a knife, slice a thin section from one side of each potato so they rest flat against your cutting board.
Once cut, drain them well, patting them dry with a clean kitchen towel.
Then transfer the potatoes to the bowl with the cream mixture and toss until evenly coated.
Next, transfer the potatoes to the prepared baking dish. You can pour them straight in, only smoothing down the top OR, as I have, you can actually arrange the potatoes into overlapping, tightly packed rows (refer to pictures).
By arranging the potatoes, the gratin has tons of edges at the top to become golden-brown and crisp.
Cover the dish with a lid or some aluminum foil and bake at 350°F/180°C for around 1 hour (I did 1 hr 10 minutes) or until the potatoes are fork-tender.
Then, remove the foil/lid and continue to bake for 10-15 minutes, until golden on top. For a darker, crispier cheesy crust, broil the potato gratin for a minute or two at the end.
Finally, leave the au gratin potatoes to cool for 10-15 minutes before serving (to allow the creamy sauce/cheese some time to firm up), and enjoy!
Can You Freeze Potatoes Au Gratin
Generally, recipes heavy on dairy don’t freeze well, as the dairy separates upon thawing. So I don’t recommend to freeze this dish.
If you have any leftovers, allow them to cool. Then store them in an airtight container in the fridge for 4-5 days.
How To Reheat Potatoes Au Gratin?
How you reheat the potatoes depends on the portion size. For small portions, a microwave will work (for around 2 minutes).
For larger amounts, remove it from the fridge 30 minutes in advance, then cover the dish in foil and pop it back in the oven at 350ºF/180ºC until heated through (20-30 minutes).
Can You Make Potato Gratin Ahead of Time?
Yes, potatoes au gratin works very well as a make-ahead dish. Assemble it up to the point of baking, then wrap the dish in plastic wrap and store it in the fridge for up to 2 days before baking. It’s best to press the wrap against the potatoes to prevent them from browning.
Remove the potatoes from the fridge 30 minutes before baking. Otherwise, you’ll need to add 10+ minutes to the baking time.
Alternatively, you could only slice the potatoes in advance and store them in a container of cold water in the fridge to keep them from oxidizing and browning. Dry them well, then assemble and bake the dish the following day.
What Goes with Au Gratin Potatoes
While this easy potato au gratin recipe has become “the” potato dish for me to impress with on special occasions and the holidays (Thanksgiving, Christmas, Easter, etc.), you can enjoy the cheesy potatoes bake year-round alongside:
- Oven-baked or Air fryer salmon,
- Roast beef or baked meatloaf,
- Lamb chops or lamb shanks,
- Oven-baked whole chicken or chicken breast,
- Air fryer chicken.
Alternatively, you can enjoy the potato casserole as a main, alongside a green salad and bread (like focaccia).
FAQs
This is usually either due to using too much liquid within the potatoes au gratin or not cooking it long enough. It can also happen if you use the wrong type of potatoes (waxy potatoes), which release more water than starchier ones.
To fix a soupy potato casserole, sprinkle a small amount of instant potato mix into the dish. It doesn’t affect the taste of the dish or become lumpy. You can then re-sprinkle cheese over the top and broil until browned.
Depending on your desired look and texture, you can peel the potatoes or leave the peel on. If you peel them, save it to make potato peel chips.
More Simple Side Dishes
- Air Fryer Frozen French Fries
- Creamed Spinach Recipe
- Air Fryer Sweet Potato Fries
- Fabulous Cheesy Potatoes
- Grilled Potatoes in Foil
If you try this potatoes au gratin recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Creamy Au Gratin Potatoes (Simple & Easy)
Equipment
- Mandoline optional but helps
Ingredients
- 44.4 oz potatoes 5 medium, Russet or other starchy/floury baking potato like Maris Piper, King Edward, Charlottes, Desiree
- 2.5 cups grated cheese one or a mix of comte, gruyere, parmesan; see below for more options
- 1.5 cups heavy cream (double cream)
- 0.7 oz butter 1.5 Tbsp, unsalted
- 0.6 oz garlic 2 cloves
- 0.17 oz fresh thyme a handful
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Instructions
- Preheat the oven to 350°F/180°C and butter a casserole dish/baking dish (around 7x11inches; a 9×9-inch square may also work), using all the butter.
- Grate the cheese, mince the garlic, and mince the fresh thyme (just the leaves or the entire stem, if preferred).
- In a large bowl, combine the cheese, cream, thyme, garlic, and salt & pepper. Mix until well combined.
- Peel and thinly slice the potatoes to about 1/8-inch (3mm). I use a mandoline for this and transfer the cut slices directly into a bowl of water to stop them from browning.If you're using a knife, slice a thin section from one side of each potato so they rest flat against your cutting board.
- Once cut, drain them well, patting them dry with a clean kitchen towel. Transfer the potatoes to the bowl with the cream mixture and toss until evenly coated.
- Transfer the potatoes to the prepared baking dish. You can pour them straight in, only smoothing down the top OR you can arrange the potatoes into overlapping, tightly packed rows (refer to the pictures on the blog).By arranging the potatoes, the gratin has tons of edges at the top to become golden-brown and crisp.
- Cover the dish with a lid or some aluminum foil and bake for around 1 hour (I did 1 hr 10 minutes) or until the potatoes are fork-tender.
- Remove the foil/lid and continue to bake for 10-15 minutes, until golden on top. For a darker, crispier cheesy crust, broil the potato gratin for a minute or two at the end.
- Leave the au gratin potatoes to cool for 10-15 minutes before serving (to allow the creamy sauce/cheese some time to firm up), and enjoy!
Storage Instructions
- Store: Allow the potato au gratin to cool, and then store any leftovers in an airtight container in the fridge for 4-5 days.To Reheat: How you reheat the potatoes depends on the portion size. For small portions, a microwave will work (for around 2 minutes). For larger amounts, remove it from the fridge 30 minutes in advance, then cover the dish in foil and pop it back in the oven at 350ºF/180ºC until heated through (20-30 minutes).
Notes
- Use a mandoline: I cannot state enough how useful this is to slice super thin, even-sliced potatoes in high quantities and in very little time. While they can be hand-sliced, unless you’re a whizz with a knife, it will be a long and arduous process. A food processor slicing disk will also work.
- To cut down on baking time: You can par-boil the potatoes in the cream sauce (minus the cheese) for 8-10 minutes over medium heat, whisking often, until fairly tender. Then, add the cheese and transfer them to the oven for 40-50 minutes in total (this method saves 15-20 minutes but adds more hands-on prep).
- Use hand-shredded cheese: It will create a smoother, nicer sauce for the potatoes au gratin recipe and melts much better.
- Nutmeg: Just a pinch of nutmeg really nicely accents potato dishes.
- Onion: Finely sliced onion will add extra aromatic depth.
- Bay leaves: If you plan to simmer the creamy cheese sauce before pouring it over the potato slices, I highly recommend adding 2 bay leaves to the mixture while it simmers. Discard them before pouring the sauce over the potatoes.
- Mustard: A small amount of mustard or mustard powder adds a subtle, tangy depth.
- Sweet potatoes: Combine the starchy potatoes with some sweet potatoes. The latter cook slightly quicker in the oven, but I haven’t found this to be an issue texturally.
- Breadcrumbs: For extra crunch, sprinkle breadcrumbs over the potatoes when removing the foil.
- Cheese: Gouda, Gruyere, Comte, Swiss, Mozzarella, Fontana, Havarti, parmesan, and cheddar will work. However, I find the best options are cheese with bold flavors, like hard or aged cheese. Gruyere cheese is the gold standard for gratin recipes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
