Why You’ll Love This Recipe

Potatoes Au Gratin is a rich and comforting dish made with layers of thinly sliced potatoes baked in a creamy cheese sauce until golden and bubbly. Perfect as a side for holiday dinners, special occasions, or just a cozy family meal, this classic French-inspired recipe delivers indulgent, melt-in-your-mouth flavor in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesheavy creamwhole milkgarlicunsalted butterall-purpose floursaltblack peppernutmeg (optional)gruyère cheesecheddar cheeseparmesan cheese

directions

Preheat your oven to 375°F (190°C) and butter a baking dish.

Peel and thinly slice the potatoes using a mandoline or sharp knife, about 1/8 inch thick.

In a saucepan, melt butter over medium heat and sauté minced garlic until fragrant.

Add flour to make a roux, stirring constantly for 1-2 minutes.

Slowly whisk in heavy cream and milk, bringing to a gentle simmer.

Season with salt, pepper, and a pinch of nutmeg if using.

Remove from heat and stir in half of the grated Gruyère and cheddar cheese until smooth.

Layer half of the potatoes in the prepared baking dish and pour half of the cheese sauce over them.

Repeat with the remaining potatoes and sauce, then top with the rest of the Gruyère, cheddar, and all of the Parmesan.

Cover with foil and bake for 45 minutes.

Uncover and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Let cool for 10 minutes before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 60-65 minutesCooling time: 10 minutesTotal time: 90-95 minutes

Variations

Use sweet potatoes for a twist on the classic flavor.

Swap Gruyère with mozzarella or fontina for a different cheese profile.

Add sautéed onions or leeks between the layers for extra depth.

Include cooked bacon or ham for a heartier dish.

Top with breadcrumbs mixed with melted butter for a crunchy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, bake at 350°F (175°C) covered with foil until warmed through, about 20 minutes.Microwave individual portions for 1-2 minutes until hot.For longer storage, freeze in portions and reheat in the oven from frozen at 375°F for 30-35 minutes.

FAQs

What’s the difference between Au Gratin and scalloped potatoes?

Scalloped potatoes typically don’t include cheese, while Au Gratin has a cheesy sauce and often a cheesy topping.

Can I make this dish ahead of time?

Yes, assemble the dish and refrigerate it up to 24 hours before baking. Allow it to come to room temperature before baking.

Why are my potatoes still hard?

They may be sliced too thick or the baking time wasn’t long enough. Make sure to slice evenly and test with a fork for doneness.

Can I use pre-shredded cheese?

Pre-shredded cheese can be used, but freshly grated cheese melts better and gives a smoother sauce.

Can I make it gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

Do I have to peel the potatoes?

Peeling is recommended for a creamier texture, but you can leave the skins on for a more rustic look.

Can I use half-and-half instead of cream and milk?

Yes, though the sauce may be slightly less rich.

What cheese melts best for this dish?

Gruyère is ideal for its creamy melt and flavor, but cheddar and mozzarella also work well.

Is nutmeg necessary?

No, it’s optional but adds a subtle warmth to the sauce.

Can I use a different type of potato?

Yukon Golds work well, but russets are best for their starchiness and softness after baking.

Conclusion

Potatoes Au Gratin is the ultimate comfort food—creamy, cheesy, and irresistibly golden on top. Whether served alongside a holiday roast or as the centerpiece of a cozy dinner, this dish is sure to impress and satisfy. Give it a try and make it a regular on your table for delicious, crowd-pleasing results every time.