Potatoes au Gratin is the ultimate “fancy potato” side, beloved for its layers of thinly sliced russets, rich cream, and herb-infused Gruyère cheese. Baked to golden perfection, each spoonful delivers melting, savory comfort in a crisp, bubbling crust.
Perfect for holidays, family gatherings, or just elevating a weeknight meal, this timeless casserole combines elegance and nostalgia on every plate. If you crave the highest form of cheesy potato deliciousness—creamy, aromatic, and oh-so-satisfying—this recipe belongs in your permanent kitchen repertoire.
Why You’ll Love It
Every forkful of Potatoes au Gratin offers sublime texture: silky potatoes, luscious cream, and decadent pools of melty cheese all nestled under a crispy baked top. It’s approachable yet impressive, simple enough for everyday but special enough for celebrations.
The flavors can be customized and the method is forgiving, meaning it’s easy to double or make ahead. Potatoes au Gratin truly suits every table and every taste, making it a go-to comfort dish that never disappoints—whether you serve classic, gourmet, or creative versions.
Key Ingredients
Russet potatoes are the gold standard, providing starchy body and tender texture that soaks up all the rich cream. Gruyère cheese—nutty, mild, with amazing melt—adds depth, while heavy cream transforms the dish into unmatched luxury.
Garlic and fresh thyme infuse layers with aromatic zing, and melted butter brings rounding richness and helps brown the top. Salt and black pepper aren’t just add-ons—they’re foundational for building flavor throughout every layer.
Ingredients
- 2 1/2 lbs russet potatoes
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 2 cups Gruyère cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Tradition & History
Potatoes au Gratin traces its roots to French cuisine, where “gratin” refers to anything baked with a browned topping—often cheese or breadcrumbs. In France, this dish is “gratin Dauphinois,” typically made only with potatoes, cream, and garlic. Cheese, especially Gruyère or Emmental, is a later addition that transformed the gratin from rustic peasant fare to lavish centerpiece, particularly in American kitchens.
Today, Potatoes au Gratin celebrates old-fashioned hospitality and the joy of layering simple, quality ingredients—the “fancy potato” dish reserved for special occasions, grandmothers’ tables, and Sunday suppers.
Preparation
Preheat your oven to 350°F (175°C). Peel and slice potatoes thinly—about 1/8-inch—using a mandoline or sharp knife for consistent layers. Uniform slices ensure even cooking and that every bite has perfect creamy texture.
In a bowl, whisk together heavy cream, minced garlic, and melted butter until smooth. Spray or butter a 9×13-inch baking dish. Arrange 1/3 of the potato slices in a flat, slightly overlapping layer. Pour over 1/3 of the cream mixture, scatter 1/3 of the thyme, salt, and pepper, then top with 1/3 of the Gruyère.
Repeat layers twice more, reserving the final 1/3 of cheese for garnish after baking. Cover the dish tightly with foil to keep in moisture and allow the potatoes to absorb the herby cream and cheese.
Bake 1 hour to 75 minutes, until potatoes in the center are tender when pierced with a knife. Remove foil, add reserved cheese, and return to oven uncovered for 10–15 minutes, until the top is crisp and golden brown.
Rest 5–10 minutes before serving—this lets the gratin set, meld flavors, and makes it much easier to slice and serve.
Tips & Tricks
For perfectly creamy au gratin, use high-starch potatoes (russet or Yukon Golds); waxy potatoes tend to hold shape but lack creaminess. Slice potatoes as thinly and evenly as possible for layers that bake up tender and cohesive.
Let potatoes soak briefly in cold water after slicing to rinse off excess starch, ensuring the sauce is creamy—not gluey. Dry thoroughly before layering.
Layer carefully—overlapping but not crowding slices—and pour cream mixture evenly over each addition. Don’t skimp on garlic and thyme—they’re subtle but vital for complex flavor.
Cover tightly when baking to trap steam and soften potatoes. Timing may vary based on potato thickness, oven, and dish depth—test the center with a knife for tenderness before finishing with cheese topping.
Grate cheese fresh from the block for best melt and taste. For a deeply browned, crisp top, finish under the broiler, watching closely to prevent burning.
Make the dish ahead: assemble and refrigerate, unbaked, for up to a day. Bake straight from the fridge, adding 10 more minutes to initial covered bake time. Gratin reheats beautifully, so leftovers (if any!) are a treat; sprinkle with more cheese for a second round in the oven.
Substitutions and Variations
Change up the cheese: swap Gruyère for aged cheddar, fontina, or Swiss for different flavor profiles, or blend cheeses for added depth.
For a smoky twist, add a handful of crumbled bacon or diced ham between layers. Caramelized onions, sautéed mushrooms, or leeks mixed into the layers bring extra umami and sweetness.
Swap heavy cream for half-and-half or whole milk for a lighter effect, or use plant-based cream for a dairy-free version. For gluten-free needs, the classic recipe is naturally safe—no flour required.
Toss a sprinkle of nutmeg, cayenne, or mustard powder into the cream mixture for subtle aromatic heat. Add chopped chives, rosemary, tarragon, or sage in place of thyme.
For ultra-rich gratin, replace some potatoes with thin slices of parsnip, sweet potato, or celery root. Layer thinly sliced tomatoes on top for summer brightness.
In place of butter, try olive oil for a lighter Mediterranean feel. Goat cheese or blue cheese crumbled on top adds tang and punch—especially for those who love bold tastes.
Mix in shredded cooked chicken, smoked salmon, or seafood for a main dish gratin. Or, turn it into a one-skillet meal by layering with sautéed spinach or kale.
For individual servings, assemble gratin in small ramekins for elegant dinner parties or buffet spreads.
Serving Suggestions
Potatoes au Gratin are stellar as a classic side dish at holiday tables—think roast beef, turkey, ham, or chicken. Pair with green beans, roasted carrots, or a crisp salad for balanced plates.
Serve warm as part of a brunch spread, alongside eggs, fruit, and pastries for comfort and substance. For festive gatherings, present directly in the baking dish for rustic charm or slice into neat squares for plated elegance.
Accompany with sparkling wine, rich red blends, or simple sweet tea depending on the meal. Add to backyard barbecue plates with steak or grilled sausages for a touch of luxury among casual fare.
For leftovers, reheat with a splash of cream or milk and broil briefly for fresh crispness. Use gratin as a base for breakfast bowls—top with poached eggs, sautéed spinach, or crumbled sausage for a hearty start.
For a vegetarian supper, pair with hearty greens, roasted vegetables, or bean salads for complete satisfaction.
If bringing to potlucks or picnics, bake in disposable trays and keep lightly covered for easy transit and serving. The dish holds heat well and serves beautifully at room temperature.
Elevate for special occasions with a drizzle of truffle oil, a scatter of microgreens, or edible flowers.
Potatoes au Gratin also make a decadent filling for galettes or savory pies—layer with additional cheese or fresh herbs.
Final Thoughts
Potatoes au Gratin isn’t just a recipe—it’s tradition in a dish, marrying comfort, versatility, and elegance in every bite. Whether you love it for its crisp, cheesy crust or its creamy, melt-away center, this “fancy potato” bake captures all that’s best about simple, soulful cooking. Double the batch for gatherings, personalize with mix-ins, and celebrate with potatoes, cream, and cheese—a timeless trio that always delivers happiness around the table.
