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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I made this tonight with a ham for Sunday dinner. I have been looking and looking for a recipe that will not have a pond of liquid after baking.
This was very flavorful but, again, swimming in liquid. Next time I will scale back on the cream and see if that is better.
This recipe (and, really, all of Once Upon a Chef recipes) never dissapoints and is so easy. Wish I could add a picture because it turned out exactly like the photo.
Looks yummy
Have you ever tried adding cornstarch to the cream and heating it up to thicken this up a little bit? I am reading a lot of comments with it being a little watery. I assume that’s from not using a starchy potato and maybe using milk instead of heavy whipping cream…. But I wasn’t sure so just asking if you think that would be a good addition to this recipe, and if so, would a few tablespoons do the trick? Thank you in advance, I’m excited to make this. Also…Made your cranberry sauce for thanksgiving and it was outstanding!
I’ve never tried it and I’d be reluctant to suggest it without trying it myself. (And glad you enjoyed the cranberry sauce!)
What is the binding agent for this recipe? My potatoes came out soupy and I notice other au gratin recipes have flour or corn starch- some kind of binding agent to make the potatoes come out more in a béchamel-type consistency instead of soupy. Did I do something wrong?
Hi Brittni, I’m sorry that these came out soupy for you! They shouldn’t have that texture — they’re not overly saucy but have more of a creamy, compact texture. Did you by any chance use 1/2 and 1/2 instead of heavy cream?
I’m making this for the first time for Thanksgiving. Is it ok to assemble two days early, refrigerate and then bake?
Hi Lori, I don’t recommend it; the potatoes will discolor. Sorry!
Could I use Yukon potatoes for this recipe? I have a bunch to use up.
Hi Amy, I wouldn’t recommend Yukons here — sorry!
Is it because of the water content in Yukon Gold potatoes? Thanks–all of your recipes are terrific!
Russets are starchier which helps the cream to thicken.
Hi! I need to bake these ahead of time and then reheat at the hostess’s home… What would be the best way to reheat them?
Hi Alex, Unfortunately this is one of those dishes that doesn’t reheat well. If there’s going to be oven space, you can assemble the dish ahead of time, refrigerate, and then bake right before serving.
Hi Jenn,
Do you have to peel the potatoes?
Thanks
Yes, I recommend peeling them. 🙂
This is the best potato gratin dish, I’ve made it several times for guests and it’s always the first dish to run out. Jenn, I was wondering how you would suggest scaling this dish up for a 2.5qt and also 3 qt baking dish? I have both sizes and not sure how to adjust baking times etc. Thanks for sharing your excellent recipes!
So glad you like this! If you want to use a 2.5-quart baking dish, I’d multiply all the ingredients by 1.25. The bake time will likely be a little longer but not sure by how much so you’ll need to keep an eye on it. And I wouldn’t recommend making this in a 3-quart baking dish as I’m not sure it will cook evenly. For the best results, I’d double the recipe and make it in two 2-quart baking dishes. Hope that helps!