Name: Potatoes Au Gratin Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 pounds russet or Yukon gold potatoes, thinly sliced; 2 tablespoons butter; 2 cloves garlic, minced; 1 1/2 cups heavy cream; 1/2 cup whole milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 1/2 cups shredded Gruyère cheese; 1/2 cup grated Parmesan cheese; Chopped fresh thyme or parsley for garnish (optional)

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If you’re looking for the ultimate comfort food side, this Potatoes Au Gratin Recipe has it all—velvety, creamy layers of potatoes, a soothing aroma of garlic and nutmeg, and a crown of bubbling golden cheese. There’s something magical about the moment you slice through the crust and reveal silky, tender potatoes swimming in rich, savory sauce. Whether you’re serving a holiday roast or simply making a family dinner extra special, this classic French-inspired dish brings a delightful blend of flavors and an irresistible cheesy pull. Trust me, friends: this is the recipe you’ll reach for again and again.

Potatoes Au Gratin Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how a handful of simple, familiar ingredients come together to create unforgettable flavor. Every element in this Potatoes Au Gratin Recipe has a true purpose—whether it’s for taste, texture, creaminess, or a pop of color. Let’s take a closer look at what you’ll need:

Russet or Yukon Gold potatoes (2 pounds, thinly sliced): These varieties guarantee tender, creamy layers every time—just be sure to slice them evenly for uniform cooking.
Butter (2 tablespoons): Adds richness, flavor, and helps sauté the garlic for a wonderfully fragrant base.
Garlic (2 cloves, minced): Adds that cozy, aromatic depth you expect in a truly great gratin.
Heavy cream (1 1/2 cups): The star of the creamy sauce—brings luxurious texture to each bite.
Whole milk (1/2 cup): Lightens the sauce slightly while keeping it lush and silky.
Salt (1 teaspoon): Essential for highlighting the natural flavors and balance in the dish.
Black pepper (1/2 teaspoon): A touch of savory heat that complements the richness.
Ground nutmeg (1/4 teaspoon): Just a whisper sets off the creamy sauce with a subtle, warm note.
Gruyère cheese (1 1/2 cups, shredded): Melts beautifully and creates that classic, nutty flavor you crave in Potatoes Au Gratin Recipe.
Parmesan cheese (1/2 cup, grated): Offers a salty, golden finish on top for unbeatable cheesy flavor.
Chopped fresh thyme or parsley (for garnish, optional): Adds a burst of fresh color and a gentle herbal zing right before serving.

How to Make Potatoes Au Gratin Recipe

Step 1: Prepare the Pan and Ingredients

Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or a quick swipe of nonstick spray. This ensures nothing sticks and you get those coveted crispy, golden edges. While the oven heats up, gather all your ingredients and make sure your potatoes are thinly sliced—ideally with a mandoline for perfectly even layers. Take a moment to prep everything so your Potatoes Au Gratin Recipe flows smoothly from start to finish.

Step 2: Make the Cream Sauce

In a medium saucepan over medium heat, melt your butter and add the minced garlic. Sauté just until the garlic is fragrant (about 1 minute) to infuse the butter without letting anything burn. Next, introduce the heavy cream, whole milk, salt, pepper, and nutmeg. Stir everything together and let the mixture come just to a gentle simmer—don’t let it boil! Bringing the sauce right to a simmer unlocks all those flavors, making the final gratin taste even more lush.

Step 3: Assemble the Layers

Now comes the most satisfying part—layering! Arrange half of the potato slices in the bottom of your prepared dish, letting the pieces overlap a bit for a gorgeous, quilted look. Pour half of your cream mixture evenly over the potatoes, then scatter on half of your shredded Gruyère and Parmesan cheeses. Repeat with the rest of the potatoes, cream mixture, and cheeses. This double layering ensures every bite is packed with flavor and cheesy, creamy goodness.

Step 4: Bake to Perfection

Cover your dish tightly with foil and bake for 45 minutes. This gentle, steamy environment gives the potatoes time to tenderize and absorb all that savory flavor. After 45 minutes, remove the foil and return the dish to the oven for another 20 to 25 minutes—this is when the magic happens, with the cheese bubbling and the top turning irresistibly golden and blistered. Your kitchen will smell like absolute heaven.

Step 5: Rest and Garnish

Once your Potatoes Au Gratin Recipe is bubbling and golden, take it out of the oven and let it rest for at least 10 minutes before serving. This short pause is key—it allows the cream sauce to set, making it easier to slice. Sprinkle over some chopped fresh thyme or parsley if you’d like, and prepare for a chorus of “oohs” and “aahs” at the table.

How to Serve Potatoes Au Gratin Recipe

Garnishes

A finishing flourish of chopped fresh thyme or parsley instantly elevates your gratin, adding color and a hint of herbal brightness that contrasts beautifully with the rich, cheesy sauce. For a touch of decadence, try a dusting of extra Parmesan right before serving, or even a light sprinkle of smoked paprika for a subtle smoky vibe.

Side Dishes

Potatoes Au Gratin Recipe shines alongside a perfectly roasted chicken, a juicy steak, or even a hearty vegetarian main. Balance the richness with a crisp green salad, garlicky green beans, or steamed asparagus. The creaminess of the gratin pairs beautifully with just about any crispy, fresh, or tangy side you love.

Creative Ways to Present

For a truly special occasion, use mini ramekins to create individual servings—each guest gets their own bubbly, golden edge! Or, layer in caramelized onions or a little cooked bacon between the potatoes for extra savory flair. You can even use colorful heirloom potatoes for a rainbow effect that’s as gorgeous as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (don’t be surprised if you don’t!), let the dish cool to room temperature before covering tightly and storing in the refrigerator. It keeps beautifully for up to 3 days, and the flavors often deepen after a night in the fridge.

Freezing

Potatoes Au Gratin Recipe is freezer-friendly to a point—let the completely cooled dish freeze uncovered until firm, then wrap tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving. The texture may soften, but the flavor stays divine.

Reheating

To reheat, place your leftover gratin (either FROM the fridge or after thawing) in a 350°F oven, covered with foil, for about 20-30 minutes until heated through. For crisper edges, remove the foil for the last 10 minutes. Individual portions can also be microwaved for a quick lunch or snack.

FAQs

Can I use different types of cheese in this Potatoes Au Gratin Recipe?

Absolutely! While Gruyère and Parmesan are the traditional dream team, you can swap in a sharp cheddar, Fontina, or even a blend for a new twist. Each brings its own unique character—so have fun experimenting with your favorites.

How do I keep the cream sauce from curdling?

Be sure to gently simmer—not boil—the cream mixture, and always bake your gratin covered for the first stretch of time. Gradual, even heat helps keep the sauce smooth and creamy, never separated.

Can this Potatoes Au Gratin Recipe be made gluten-free?

Yes, just make sure any cheese or milk you use is gluten-free (some pre-shredded cheeses use anti-caking agents with gluten). This classic recipe doesn’t require any flour, so it’s naturally gluten-free as written with careful ingredient choices.

What’s the difference between potatoes au gratin and scalloped potatoes?

The main distinction is in the cheese—au gratin always includes a generous layer of cheese, both in the sauce and on top, while scalloped potatoes just use a cream sauce. If you love cheese (who doesn’t?), Potatoes Au Gratin Recipe is your clear winner.

How thin should I slice the potatoes?

Aim for about 1/8-inch thick slices, so they cook evenly and soak up all that delicious cream sauce. A mandoline slicer makes this easy, but a sharp knife and some patience work just as well.

Final Thoughts

There’s just something so heartwarming about sharing a bubbling dish of Potatoes Au Gratin Recipe—those potatoes, that golden top, and the soul-soothing aroma make it truly unforgettable. Whether it’s a holiday or just a Tuesday, this is one recipe that never fails to delight. Give it a try, and let it become a staple at your own table!

Potatoes Au Gratin Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the creamy and comforting goodness of this classic Potatoes Au Gratin recipe. Layers of thinly sliced potatoes baked to perfection with a rich blend of cheeses and aromatic seasonings. A side dish that’s perfect for any occasion!

Ingredients

Scale

Potatoes:

2 pounds russet or Yukon gold potatoes, thinly sliced

Cream Mixture:

2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Cheese:

1 1/2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese

Garnish:

Chopped fresh thyme or parsley for garnish (optional)

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Instructions

Preheat oven: Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Prepare cream mixture: In a saucepan, melt butter, sauté garlic, add cream, milk, salt, pepper, and nutmeg. Simmer briefly.
Layer potatoes: Place half of the potatoes in the dish, pour half of the cream mixture, sprinkle half of the cheeses. Repeat layering.
Bake: Cover with foil, bake for 45 minutes. Uncover, bake for additional 20–25 minutes until golden and tender. Rest before serving. Garnish if desired.