Potatoes Au Gratin
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Creamy, cheesy, and indulgent, this potatoes au gratin recipe is perfect for holiday meals or any dinner that calls for something special.
This wonderful classic potatoes au gratin recipe is one of my go-to Thanksgiving side dishes, but it’s also perfect for any special dinner. It involves layering thinly sliced potatoes with heavy cream and grated cheese in a casserole dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce. This dish is definitely worthy of a special occasion, but honestly, enjoying this au gratin potatoes recipe feels like a special occasion all on its own.
“I only gave this five stars because I couldn’t give it 10 stars. This may be my favorite side dish ever. It is amazing!”
What You’ll Need To Make Potatoes Au Gratin
- Russet Potatoes: Their high starch content makes them ideal for absorbing the cream and creating a soft, melt-in-your-mouth consistency. Russet potatoes are also ideal for making mashed potatoes, baked potatoes, and twice-baked potatoes. Yukon gold potatoes are not recommended.
- Salt: Enhances the natural flavors of the potatoes and balances the richness of the cream and cheese.
- Black Pepper: Adds a mild, warming heat that complements the creamy, cheesy layers.
- Finely Grated Parmigiano-Reggiano: Provides a salty, nutty depth that melts into the potatoes, adding flavor and texture. Be sure to use authentic Parmigiano Reggiano (not cheese labeled as Parmesan), which can be identified by its rind or labeling. If it’s unavailable, Pecorino Romano is a flavorful substitute.
- Heavy Cream: Creates the velvety sauce that makes this dish creamy and indulgent. You may be tempted to cut calories by using half & half or milk instead of cream. Please don’t! This is one of those recipes that requires heavy cream to thicken up.
- Fresh Thyme (Optional): Adds a hint of herbal freshness to balance the rich, creamy flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one, but I never bother. (Pro tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.)
Place the potatoes in a large bowl and toss with the salt and pepper. Be sure the potatoes are evenly coated.
Butter a 2-quart baking dish. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the dish.
Sprinkle a quarter of the cheese over the potatoes.
Pour a quarter of the cream over top.
Repeat with the remaining potatoes, cheese, and cream, forming four layers. Pour any leftover cream over top.
Place in the preheated oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. (Don’t cover the dish with foil or you won’t get the beautiful coloring on top.) The top layer of the potatoes should be golden by the time the dish is done baking but if you want just a bit more browning, feel free to stick the baking dish under the broiler for 1 to 2 minutes; just keep a close eye on it so it doesn’t burn.
Sprinkle with fresh thyme leaves, if using, and serve. (Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish. The potatoes will cook more evenly that way.)
Frequently Asked Questions
Scalloped potatoes are typically made with thinly sliced potatoes baked in a simple cream or milk sauce, while potatoes au gratin include cheese, like Parmesan, Gruyere, or Cheddar, in the sauce and often have a crispy, cheesy topping. The addition of cheese is the key difference between the two dishes.
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Potatoes Au Gratin
Creamy, cheesy, and indulgent, this potatoes au gratin recipe is perfect for holiday meals or any dinner that calls for something special.
Ingredients
- Butter to grease the baking dish
- 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (4 oz) finely grated Parmigiano-Reggiano
- 2¼ cups heavy cream
- Fresh thyme, for serving (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
- In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
- Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
- Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
Nutrition Information
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- Per serving (8 servings)
- Calories: 399
- Fat: 29 g
- Saturated fat: 18 g
- Carbohydrates: 28 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 9 g
- Sodium: 518 mg
- Cholesterol: 101 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hi Jenn – Love all of your recipes that I have tried. Would love to make this but In a oval copper pan. Would I have to adjust the baking time?
Hi Iris, I don’t have experience baking in copper pans, but from what I’ve read, things generally less time to bake in copper so I’d start checking it at about 45 minutes. Hope you enjoy!
Question- Recipe calls for 1 cup (4 oz) cheese… is it 1 cup (8 oz) or 1/2 cup (4 oz)? Thanks!!
Hi Chelsea, you’ll want 1 dried measuring cup full of cheese (which, if you were to weigh it, is the equivalent of 4 ounces). Hope that clarifies!
So I’m bringing this to a holiday feast with 15 people so I want to at least double if not triple the recipe. I’d like to use a large disposable foil pan. Do you think the finished product would be the same in this type of pan? Thanks in advance Jenn. Love your recipes. Yours is the only site I can truly trust with results.
Dan
Hi Dan, So glad you like the recipes! For the best results, if you want to double or triple this, I’d bake it in two or three separate pans. That ensures that it will cook evenly. Hope that helps and that everyone enjoys!
Made the potatoe gratin last month , everyone loved it ! Going to make it again today and serve with beef .
I made the au gratin potatoes for Thanksgiving. They were so well liked that I was asked to make them again for Christmas dinner.
Hi Jen, I plan on Making these for Christmas Eve. I plan on cutting circles with a cookie cutter for individual portions. Is this an option with this dish if I let it rest.
Hi Teresa, I think it will work but you’ll probably need to bring the dish to room temperature before cutting. Enjoy!
Can u sub light cream for heavy cream ? Haven’t made yet but I have 16 oz of light cream on hand. Made ina gartens in the past want to try this one .
Hi Robert, In order for the sauce to thicken up, you really need heavy cream — sorry!
Hi Jenn! I plan to make this delicious recipe for Christmas Eve dinner. I love the beautiful white baking dish in your pictures. Do you mind sharing where you bought it? Love all of your recipes and tips – I’ve learned so much from you! Thank you!!
Mary
Hi Mary, It’s this porcelain baking dish from Sur La Table – it comes in many different sizes (I have them all!) and is reasonably priced. So happy you enjoy the site! ❤️
Jenn- Thank you so much for responding and sharing information on the baking dish- love it! I did a “test run” on the potatoes tonight and served them with lamb loin chops and green beans. My family devoured the Potatoes Au Gratin! I will be making them again on 12/24 for a family gathering. Many thanks!!❤️
Could these potatoes be cooked in a crockpot? I am making these for Christmas Eve and was trying to free up my oven space. I have never made these potatoes before but use and love all of your recipes. I am excited to try this recipe!
Hi Becky, So glad you like the recipes! I don’t think this one would translate well to a slow cooker though – I’m sorry!
Thank you! I had the same question. Was reading reviews to find an answer just now. So no crock pot. Thank you for sharing thoughts. Your Key Lime Pie and Asian Kale Slaw rock! Looking forward to trying this recipe for holidays.
Peace,
Hi Jen! Made several of your dishes and they have come out great ! Can I use Locatelli cheese in this dish?
Yep that should work, Alyse. Enjoy!
Loved this recipe! I used 5 russet potatoes, a mixture of Parmesan and gruyère, and added a bit of garlic. Garnished with parsley and it was fantastic!
Hi Jen, just double checking. I have limited oven space and the rib roast will be in my main oven. Two questions can I bake it in the oven with the meat (if it fits) at 350? Or can I double it and put in a deeper casserole that is 13×9 and almost 3 inches deep. I can fit that in my convection bake microwave but 2 square 8×8 won’t fit. If so how much longer will it take about? I noticed you said it really was better to have two pans rather than doubled in one. Thanks for your advise. I made this for me and my husband last New year and space wasn’t an issue it is fantastic, the best ever!!
If given the two options, I would bake it in the same oven as the meat. Keep in mind that because the oven will be a bit crowded, it may take just a few minutes longer. Hope you enjoy!
Hi Jenn,
Want to make this for Christmas this year but short on time the day of. Would this be something I could make ahead and refrigerate or does it need to go straight into the oven once assembled?
Sure, Mandie, that will work. See the Make-Ahead instructions at the bottom of the recipe. Hope you enjoy!
Would it work to use half heavy cream and half chicken broth? I am trying to make it a little lighter. Thanks.
Unfortunately, that wouldn’t work, Pauline — sorry!