Potatoes au Gratin is a rich, creamy, and cheesy side dish that pairs perfectly with any meal. Made with thinly sliced potatoes, a creamy cheese sauce, and a golden, bubbly topping, this dish is simple yet incredibly satisfying.
Why You’ll Love This Recipe
- Comforting and cheesy: The combination of tender potatoes and a creamy, cheesy sauce is irresistible.
- Simple ingredients: Made with basic pantry staples like potatoes, cheese, butter, and cream.
- Perfect side dish: Great for holidays, family dinners, or even weeknight meals.
- Customizable: Easily add extra flavors like garlic, herbs, or different cheeses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon Gold or Russet)
- Heavy cream or whole milk
- Butter
- Garlic (minced)
- Salt and pepper
- Cheddar cheese (or Gruyère for extra richness)
- Parmesan cheese
- Flour (to thicken the sauce)
Directions
- Preheat the oven: Set it to 375°F (190°C). Grease a baking dish with butter or nonstick spray.
- Slice the potatoes: Use a sharp knife or mandoline to slice the potatoes thinly (about 1/8-inch thick).
- Make the cheese sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Stir in flour and cook for 1 minute. Gradually add cream or milk, whisking continuously.
- Melt the cheese: Add shredded cheddar and Parmesan to the sauce, stirring until smooth. Season with salt and pepper.
- Layer the potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce.
- Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15–20 minutes until golden and bubbly.
- Let it rest: Allow the dish to cool for a few minutes before serving.
Servings and Timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 55 minutes
- Total time: 1 hour 10 minutes
Variations
- Garlic and herb: Add fresh thyme, rosemary, or chives for extra flavor.
- Extra creamy: Use a mix of heavy cream and whole milk for a richer texture.
- Bacon lovers: Stir in crispy bacon bits for a smoky twist.
- Spicy version: Add a pinch of cayenne pepper or sliced jalapeños.
- Low-carb option: Use thinly sliced zucchini instead of potatoes.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Oven: Cover with foil and bake at 350°F for 15–20 minutes.
- Microwave: Heat in 30-second intervals until warm.
FAQs
What’s the best potato for au gratin?
Yukon Gold or Russet potatoes work best because they are starchy and tender.
Can I make this ahead of time?
Yes! Assemble the dish and refrigerate it unbaked for up to 24 hours. Bake when ready.
How do I prevent the sauce from curdling?
Use full-fat dairy and avoid boiling the sauce to keep it smooth.
Can I use pre-shredded cheese?
It’s better to use freshly shredded cheese, as pre-shredded cheese has anti-caking agents that affect melting.
What can I serve with potatoes au gratin?
It pairs well with roasted meats, grilled chicken, or a fresh green salad.
How can I make it gluten-free?
Use cornstarch instead of flour to thicken the sauce.
Why are my potatoes still firm after baking?
Make sure they are sliced thinly, and if needed, bake longer until fully tender.
Can I use a different cheese?
Absolutely! Gruyère, Swiss, or mozzarella can be used for different flavors.
How do I get a crispy top?
Broil the dish for 2–3 minutes at the end for extra crispiness.
Can I make this in a slow cooker?
Yes! Cook on low for 4–6 hours until the potatoes are tender.
Conclusion
Easy Potatoes au Gratin is a simple yet decadent side dish that’s perfect for any occasion. Whether you’re making it for a holiday meal or a cozy dinner, this creamy, cheesy dish will always be a crowd-pleaser. Try it today and enjoy every rich, cheesy bite!
Print
Easy Potatoes au Gratin
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Easy Potatoes au Gratin is a creamy, cheesy, and comforting side dish made with thinly sliced potatoes baked in a rich, garlicky cheese sauce. It’s simple to prepare and perfect for holidays, family dinners, or whenever you need a cozy side dish!
Ingredients
- 2 lbs russet or Yukon Gold potatoes, thinly sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 cups heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese (or Swiss)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/4 tsp ground nutmeg (optional)
- 1/4 cup grated Parmesan cheese
Instructions
-
Preheat the Oven & Prepare Potatoes:
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Peel and thinly slice the potatoes (about ⅛-inch thick).
-
Make the Cheese Sauce:
- In a saucepan, melt 2 tbsp butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream, salt, pepper, thyme, and nutmeg. Heat until warm but do not boil.
-
Assemble the Dish:
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the warm cream mixture over the potatoes.
- Sprinkle with half of the cheddar and Gruyère cheese.
- Repeat with another layer of potatoes, cream mixture, and remaining cheese.
-
Bake Until Golden & Tender:
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle Parmesan cheese on top, and bake uncovered for 15-20 more minutes until golden and bubbly.
- Check with a fork—potatoes should be tender.
-
Let It Rest & Serve:
- Let sit for 5-10 minutes before serving for the best texture.
- Enjoy warm with your favorite main dish!
Notes
- Short on time? Use a mandoline slicer for quick, even slices.
- Want extra flavor? Add crisp bacon bits between layers.
- No heavy cream? You can substitute whole milk + 1 tbsp flour for a lighter version.
- Make ahead: Assemble up to 1 day in advance and bake before serving.
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