Name: Potatoes au Gratin
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 4 large potatoes, peeled and thinly sliced (Yukon Gold or Russet work well; waxier potatoes like Red keep firmer slices.); 2 cups heavy cream (Substitute: half-and-half for lighter but expect a looser finish.); 2 cups grated cheese, such as Gruyère or Cheddar (Gruyère gives nuttier flavor; mix in Parmesan for extra umami.); 3 cloves garlic, minced (Or 1–2 tsp jarred roasted garlic.); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon nutmeg (Freshly grated if possible.); 2 tablespoons butter (Dotted on top before baking.); For a dairy-free version, use a full-fat coconut milk or a cashew cream (texture and flavor will differ).; To add herbs, tuck a few thyme sprigs between layers or sprinkle 1 tsp dried thyme into the cream.

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Potatoes au Gratin is one of those comforting, show-stopping sides that always gets asked for again. I first made this version on a chilly Sunday and the house smelled like a French bistro by the time it came out of the oven — bubbling, nutty cheese and a lightly spiced cream that soaks into perfectly tender potato slices. It’s a go-to for holidays, a cozy weeknight upgrade, or any time your family wants something indulgent without complicated technique. If you’re curious about shortcuts, pairing ideas, or how to get the top extra golden, keep reading — and if you like a slightly cheesier twist, try this cheesy au gratin recipe I tested alongside this one.

Why you’ll love this dish

Potatoes au Gratin delivers rich, comforting flavor from simple pantry ingredients. It’s economical (potatoes and cream stretch to feed a crowd), kid-friendly, and elegant enough for a holiday table. The slow baking lets the cream reduce and coat each slice while the cheese melts into pockets of savory goodness. It’s also forgiving: slightly thicker or thinner slices and a swap of cheeses won’t ruin the dish — they’ll just change the texture and flavor a bit.

“Golden on top, silky inside — this au gratin turned our Sunday dinner into a celebration.” — home cook review

Step-by-step overview

Before you dig into the ingredients and the recipe, here’s how the dish comes together at a glance:

Thinly slice potatoes so they bake evenly.
Warm the cream with garlic and seasonings to infuse flavor and prevent a cold shock when poured over potatoes.
Layer potatoes, pour cream, and scatter cheese for even melting.
Bake covered to gently cook through, then uncover to brown and crisp the top.
Rest briefly so the cream sets and slices hold together.

Gather these items

4 large potatoes, peeled and thinly sliced (Yukon Gold or Russet work well; waxier potatoes like Red keep firmer slices)
2 cups heavy cream (substitute: half-and-half for lighter but expect a looser finish)
2 cups grated cheese, such as Gruyère or Cheddar (Gruyère gives nuttier, more authentic flavor; mix in Parmesan for extra umami)
3 garlic cloves, minced (or 1–2 tsp jarred roasted garlic)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg (freshly grated if possible)
2 tablespoons butter, dotted on top before baking

Notes/substitutions inline:

For a dairy-free version, use a full-fat coconut milk or a cashew cream (texture and flavor will differ).
To add herbs, tuck a few thyme sprigs between layers or sprinkle 1 tsp dried thyme into the cream.

How to prepare it

Deliciously baked potatoes au gratin topped with cheese and herbs.

Preheat your oven to 375°F (190°C). Grease a medium baking dish (about 8×8 or 9×13 depending on serving size).
Gently heat the heavy cream in a small saucepan over low heat. Add the minced garlic, salt, pepper, and nutmeg. Warm until fragrant but do not boil — you want the flavors to infuse and the cream to be warm when poured.
Arrange half of the thin potato slices in an even layer in the prepared dish. Pour half of the warm cream evenly over the potatoes and sprinkle half of the grated cheese.
Repeat with the remaining potatoes, pouring the rest of the cream and topping with the remaining cheese.
Dot the surface with small pieces of butter to encourage browning and a glossy finish.
Cover the dish tightly with foil and bake for 45 minutes to allow the potatoes to cook through.
Remove the foil and continue baking for 20–30 minutes until the top is golden brown and bubbling. If you want extra crunch, place under a broiler for 1–2 minutes while watching closely.
Let the gratin rest 10–15 minutes before slicing so the cream thickens and the portions hold together.

Best ways to enjoy it

Serve Potatoes au Gratin as the centerpiece side beside roasted meats, or keep it simple with a green salad. It pairs beautifully with roasted chicken, prime rib, pork tenderloin, or a leg of lamb. For a lighter menu, plate a scoop next to sautéed greens and a lemony fish. If you’re curating a holiday spread, balance the richness with something acidic like a vinaigrette-dressed slaw or roasted Brussels sprouts. For a casual weeknight, slice and top with fresh chives; for dinner-party plating, use a ring mold to present neat rounds. For another hearty combo idea that goes well with creamy potatoes, see this seafood and potatoes pairing I tried.

Storage and reheating tips

Refrigerate: Cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
Reheat: Warm individual portions in a 350°F (175°C) oven for 15–20 minutes until heated through, or microwave on medium power, stirring halfway for even warmth. To revive crispness on top, finish under a broiler for 1–2 minutes.
Freeze: For best texture, freeze before baking. Assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge then bake covered at 375°F until heated through, removing foil toward the end to brown. If you freeze after baking, expect a slightly looser texture due to ice crystal formation.
Food safety: don’t leave cooked gratin out more than 2 hours; refrigerate promptly.

Helpful cooking tips

Slice evenly: Use a mandoline for consistent thickness (about 1/8-inch). Even slices cook at the same rate and produce a uniform texture.
Warm the cream: Pouring warm cream over raw potatoes prevents temperature shock and helps the dish reach doneness more evenly.
Don’t overfill with cheese: Two cups gives creamy, cheesy layers without becoming greasy. Add a light dusting of Parmesan for extra browning if desired.
Test for doneness: Insert a paring knife into the center — it should slide through a slice easily. If not, cover and bake another 10–15 minutes.
Rest before serving: This lets the sauce thicken so you can get clean slices for serving.

Creative twists

Mushroom and thyme: Sauté sliced mushrooms with thyme and layer them between the potatoes for earthiness.
Bacon and scallion: Fold crisp bacon and chopped scallions into the cheese layer for smoky crunch.
Vegan: Use thinly sliced sweet potatoes, a cashew cream mixed with nutritional yeast, and dairy-free cheese. Bake longer at covered low heat until tender.
Herb crust: Mix panko with melted butter and parsley; sprinkle on top during the last 10 minutes of baking for a crunchy finish.
Spice it: Add a pinch of cayenne to the cream for subtle heat or swap nutmeg for a touch of smoked paprika for depth.

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes (mostly slicing). Total time including baking and resting is roughly 1 hour 15–90 minutes.

Q: Can I make this ahead?
A: Yes — assemble it, cover, and refrigerate up to 24 hours, then bake as directed (you may need an extra 10–15 minutes). Alternatively, assemble and freeze before baking for longer storage.

Q: Which potatoes are best?
A: Yukon Gold gives a creamy, buttery texture and holds together nicely. Russets are starchy and produce a fluffier interior; reds remain firmer, giving more slice definition. Pick based on your texture preference.

Q: My top browned too quickly — what happened?
A: Your oven may run hot or the dish was placed too close to the top heating element. Tent with foil and finish baking, then remove foil for the final 10–15 minutes to brown gently.

Q: Can I reduce the cream?
A: You can substitute half-and-half for lighter results, but the gratin will be less rich and may be looser. For a thicker sauce without extra calories, reduce the cream slightly while warming, but don’t let it boil.

Conclusion

If you want more inspiration and technique notes for classic gratins, check out this detailed take at Potatoes au Gratin (Dauphinoise) – RecipeTin Eats. For a tutorial that focuses on achieving perfectly creamy layers and an extra-golden top, this guide at PERFECT Au Gratin Potatoes – The Daring Gourmet is excellent. And if you like a crowd-pleasing, tried-and-true family version, see the technique used in Best Potatoes au Gratin Recipe.

Enjoy the process — slicing, warming, layering — and don’t be shy about tailoring the cheese and seasonings to your taste.