There’s something undeniably satisfying about slicing into a bubbling dish of potatoes au gratin. Rich, creamy, and layered with tender potatoes and melted cheese, this French-inspired comfort food has long been a favorite at holiday feasts, family dinners, and cozy evenings at home.

Whether you’re a seasoned home cook or a beginner eager to expand your culinary repertoire, mastering the art of making creamy potatoes au gratin will bring joy to your table and delight to your taste buds.

Let’s explore everything you need to know about making this decadent dish from scratch, including exact measurements, foolproof techniques, and ways to customize it to suit any occasion.

Ingredients (Serves 6-8)

To create the perfect potatoes au gratin, you’ll need the following ingredients:

3 pounds of Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tablespoons of unsalted butter (for greasing the dish)
2 tablespoons of all-purpose flour
2 cups of heavy cream
1 cup of whole milk
3 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of ground nutmeg (optional, but adds depth)
2 cups of grated Gruyère cheese (or a mix of Gruyère and sharp cheddar for a bolder flavor)
1/2 cup of grated Parmesan cheese
1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme)

Step-by-Step Instructions

1. Preheat and Prepare

Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with unsalted butter. This step ensures your gratin won’t stick and makes cleanup easier.

2. Make the Cream Sauce

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour and whisk continuously for another minute to form a roux. Slowly pour in the heavy cream and whole milk, whisking constantly to prevent lumps.

Add salt, pepper, and nutmeg. Let the mixture simmer gently for 4-5 minutes until it thickens slightly. Remove from heat and stir in 1 cup of Gruyère and 1/4 cup of Parmesan until melted and smooth.

3. Layer the Potatoes

Arrange a single layer of sliced potatoes at the bottom of the greased baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Sprinkle a few thyme leaves. Repeat this layering process until all potatoes and sauce are used up. The final layer should be cheese sauce topped with the remaining Gruyère and Parmesan.

4. Bake the Gratin

Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and continue baking for another 20-25 minutes until the top is golden brown and bubbly. You can broil it for an additional 2-3 minutes to achieve a crispier crust.

5. Let It Rest

Once baked, let the gratin rest for at least 10 minutes before serving. This allows the sauce to set and makes slicing easier.

Helpful Tips for Perfecting Potatoes Au Gratin

Uniform Slicing: Use a mandoline slicer for even, thin slices. Consistency ensures the potatoes cook evenly.
Choose the Right Potato: Yukon Golds are ideal because they hold their shape while becoming tender. Russets work well too but can become softer.
Don’t Rush the Sauce: Allow the cream sauce to simmer and thicken to enhance the overall texture of the dish.
Use Fresh Cheese: Freshly grated cheese melts more smoothly and delivers better flavor than pre-shredded varieties.
Avoid Excess Moisture: Pat potatoes dry before layering to prevent a watery gratin.

Variations on the Classic Recipe

While the traditional version is hard to beat, potatoes au gratin is wonderfully adaptable. Here are a few ways to switch things up:

Bacon and Caramelized Onion: Add cooked, chopped bacon and caramelized onions between layers for a smoky, savory twist.
Herbaceous Delight: Mix rosemary, sage, or chives into the sauce for added fragrance.
Vegetable Add-Ins: Layer in thin slices of zucchini, leeks, or mushrooms for a more vegetable-forward gratin.
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the cream sauce.
Vegan Option: Use plant-based milk, vegan butter, and dairy-free cheese. Add nutritional yeast for a cheesy flavor.

Conservation and Storage

Potatoes au gratin stores remarkably well, making it a great make-ahead option.

Refrigeration: Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze in individual portions. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 20 minutes. Cover with foil to prevent drying out.

Serving Suggestions

Potatoes au gratin is a versatile side dish that pairs beautifully with many main courses. Here are some delicious pairing ideas:

Holiday Roast: Serve alongside roasted turkey, ham, or prime rib.
Hearty Vegetables: Pair with roasted Brussels sprouts, glazed carrots, or green beans almondine.
Simple Salad: Balance the richness with a crisp green salad dressed in a lemon vinaigrette.
Grilled Proteins: Complement grilled chicken, steak, or pork chops.

Frequently Asked Questions

Can I make potatoes au gratin ahead of time?
Yes, assemble the dish up to a day in advance. Store covered in the refrigerator and bake when ready to serve.

What’s the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes typically use a cream or milk-based sauce without cheese, while au gratin includes cheese throughout.

Can I use different cheeses?
Absolutely. Try Fontina, sharp cheddar, Havarti, or even blue cheese for unique flavor profiles.

My sauce seems too thin. What went wrong?
Ensure you simmer the sauce long enough to thicken, and use the proper flour-to-liquid ratio.

Do I need to parboil the potatoes?
No, as long as they are sliced thinly, the baking time is sufficient to cook them through.

Conclusion

Creamy potatoes au gratin offers a harmonious blend of rich flavors, tender textures, and comforting warmth.

From its golden, cheesy crust to its velvety interior, every bite is a reminder of why this dish has stood the test of time.

Whether you follow the classic recipe or personalize it with your favorite ingredients, potatoes au gratin adapts beautifully to any meal or occasion.

Creamy Potatoes Au Gratin

Author: Melanie
Total Time: 1 hour 30 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

3 pounds of Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

2 tablespoons of unsalted butter (for greasing the dish)

2 tablespoons of all-purpose flour

2 cups of heavy cream

1 cup of whole milk

3 cloves of garlic, minced

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1/4 teaspoon of ground nutmeg (optional, but adds depth)

2 cups of grated Gruyère cheese (or a mix of Gruyère and sharp cheddar for a bolder flavor)

1/2 cup of grated Parmesan cheese

1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Butter a 9×13-inch dish.

In a saucepan, cook garlic in butter, whisk in flour, then add milk and cream. Simmer and add cheese, salt, pepper, and nutmeg.

Layer potatoes and sauce with thyme. Top with remaining cheese.

Cover and bake 45 min. Uncover and bake another 20–25 min. Broil for golden top.

Rest 10 min before serving.

Notes

Potato Type Matters: Yukon Gold potatoes offer a creamy texture and hold their shape well. Russet potatoes are also suitable but result in a softer finish.

Cheese Swaps: Gruyère adds a rich, nutty flavor, but you can also use sharp cheddar, Fontina, or a mix of cheeses for different profiles.

Make-Ahead Tip: You can assemble the entire dish up to a day in advance. Refrigerate covered, then bake just before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 portion
Calories: ~375 kcal
Sugar: 2 g
Sodium: 430 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 75 mg