Easy Au Gratin Potatoes

Au Gratin Potatoes is sliced potatoes layered in a dish and cooked in a sauce or liquid until a browned, golden crust shows up on top.

There are several variations of potatoes gratin. One of them is French variant – Gratin Dauphinois. It features thinly sliced raw potatoes cooked in cream and sometimes milk, with garlic and butter, and often topped with a golden crust of cheese.

Another variant is Gratin Savoyard. This gratin potato uses thinly sliced potatoes layered with cheese but with chicken or beef stock, not cream or milk. This creates a fondant texture under a crispy cheesy top.

Au Gratin Potatoes Recipe

Key Ingredients

Potatoes: I like to slice the potatoes nice and thin so they cook evenly and the top has time to turn golden. Thicker slices can still be a little firm in the middle, even after the full baking time.

Cream and milk makes the sauce rich without being as heavy as straight cream. I’ve made it with all cream before, and it’s good, just noticeably heavier by the last bite.

Gruyèremelts smoothly and adds a mild, nutty flavor without getting greasy. Swiss works too if that’s what you have on hand. It’s milder, but still melts nicely.

Tips & Tricks

Cover with foil for the first bake: Covering the dish keeps the potatoes moist while they cook, so they can get tender before the top starts to brown. I take the foil off for the last part of baking so the top has time to turn golden and bubbly.

Season the cream mixture well: The potatoes need plenty of seasoning, and most of it comes from the cream mixture as they bake. Taste it before pouring it over the potatoes and add a little more salt if it tastes flat.

Overlap the potato slices slightly: Layering the slices this way helps everything cook evenly and keeps the potatoes from sticking out too much.

Check out this easy au gratin potatoes recipe here:

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Au Gratin Potatoes

A rich, creamy potato gratin with layers of thinly sliced potatoes, Gruyère, and Parmesan baked until golden and bubbly, an elegant side that's easier to make than it looks.

⏱ Prep 15 min🔥 Cook 55 min⏰ Total 1 hr 10 min🟢 Easy🍽 Side Dish🌍 French, American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 2 1/2 lbsYukon Gold or Russet potatoes (thinly sliced)
• 2 cupsheavy cream
• 1 cupwhole milk
• 2 clovesgarlic (minced)
• 1 cupshredded Gruyère or Swiss cheese
• 1/2 cupgrated Parmesan
• 1 tspsalt
• 1/2 tspblack pepper
• 1/4 tspnutmeg (optional)
• 1 tbspbutter (for greasing the dish)

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. 2In a saucepan, heat heavy cream, milk, garlic, salt, pepper, and nutmeg until warm (do not boil).
3. 3Layer half the sliced potatoes in the baking dish. Pour half the warm cream mixture over them and sprinkle with half of both cheeses.
4. 4Add the second layer of potatoes, pour remaining cream mixture over the top, and finish with remaining cheese.
5. 5Cover with foil and bake for 35 minutes.
6. 6Remove foil and bake another 15-20 minutes, or until golden and bubbly.
7. 7Let rest 10 minutes before serving so the layers set.

Nutrition per serving

310

cal

24g

carbs

20g

fat

340mg

sodium

📌 Notes

• For extra golden color, broil for 1-2 minutes at the end.
• Use a mandolin for evenly thin potato slices.
• Can be assembled ahead and baked the next day.

By Sam

How to Pair

Au gratin Potatoes pairs beautifully with roast chicken, grilled steak, or baked salmon. A juicy roasted pork tenderloin or herby lamb chops also complement its golden, cheesy layers perfectly. This dish can be served alongside fresh green beans, a crisp Caesar salad, or buttered asparagus.

Whether for a cozy dinner or a special holiday meal, this dish always earns a spot on my table. I prefer the French version with milk and cream.