Name: Potatoes Au Gratin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 4 tablespoons unsalted butter, softened and divided; 3 pounds russet potatoes, peeled (about 4–5 medium); 1 cup heavy cream; 1/2 cup shredded white cheddar cheese; 6 tablespoons grated Parmesan cheese, divided; 3 garlic cloves, minced; Salt and pepper, to taste

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There’s something irresistible about potatoes baked in cream, garlic, and cheese until bubbling and golden brown. This Potatoes Au Gratin recipe is exactly that: creamy, cheesy, tender slices of potato stacked upright and roasted until crispy on the edges and soft inside. It’s rich, comforting, and perfect for serving alongside any hearty meal, especially during colder months.

Potatoes Au Gratin

Why You’ll Love This Recipe

I love how incredibly indulgent this dish is without being overcomplicated. The vertical stacking of the thin potato slices gives each bite that perfect balance of creamy interior and crispy top. Heavy cream makes the dish luxuriously thick, while the combo of white cheddar and Parmesan takes the flavor up a notch. It’s elegant enough for a holiday spread but easy enough for weeknight comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tablespoons softened unsalted butter, divided
3 pounds russet potatoes, peeled (about 4 or 5 medium)
1 cup heavy cream
1/2 cup shredded white cheddar cheese
6 tablespoons grated Parmesan cheese, divided
3 garlic cloves, minced
Salt and pepper, to taste

Directions

I preheat the oven to 375˚F and grease a baking dish with 2 tablespoons of butter.
Then I slice the potatoes very thinly using a mandoline for even slices.
In a large mixing bowl, I stir together the heavy cream, shredded white cheddar, 4 tablespoons of Parmesan, and minced garlic.
I toss the thinly sliced potatoes in the cream mixture until every slice is coated, seasoning generously with salt and pepper.
I take stacks of the coated potatoes and line them vertically in the prepared dish.
Any remaining cream gets poured evenly over the top, followed by a light sprinkle of salt and pepper.
I dot the top with the remaining 2 tablespoons of butter.
Covering the dish with foil, I bake it for 35 to 40 minutes.
Then I uncover it, sprinkle the remaining Parmesan over the top, and bake for another 25 to 30 minutes, until the potatoes are fork tender.
To finish, I broil the dish for just 1 minute, allowing the top to brown beautifully.
After cooling for about 10 minutes, it’s ready to serve.

Servings and timing

This recipe serves 8 people and takes approximately 1 hour and 30 minutes total—20 minutes for prep and 1 hour 10 minutes for cooking.

Variations

I like swapping the cheddar for Gruyère, Fontina, or Comté for a nutty, meltier finish.
When I want a deeper garlic flavor, I roast the garlic beforehand and mash it into the cream.
Whole milk can work in place of heavy cream, though the final dish won’t be quite as thick or rich.
Fresh herbs like rosemary, thyme, or chopped chives give the dish a bright twist.

storage/reheating

I let any leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. When I reheat, I cover the dish with foil and warm it in a 350˚F oven until heated through. If I want the top crisp again, I remove the foil for the last few minutes.

FAQs

How thin should I slice the potatoes for au gratin?

I aim for about 1/8-inch thick slices. Using a mandoline helps keep them consistent, which ensures even cooking.

Can I make this ahead of time?

Yes, I often assemble it a day ahead, cover it tightly with foil, and refrigerate. When ready to bake, I just pop it in the oven and add 5 to 7 extra minutes to the covered baking time.

Can I freeze potatoes au gratin?

I don’t recommend freezing it before baking because the cream can separate. But I’ve had success freezing leftovers in portions and reheating them in the oven.

What kind of potatoes are best?

I prefer russet potatoes for their high starch content, which helps thicken the sauce. Yukon Golds are also a good choice, but I avoid waxy varieties like red potatoes.

Why is my gratin watery?

That usually happens if the potatoes weren’t starchy enough or were soaked beforehand. I never soak them—keeping the natural starch helps create a thicker, creamier sauce.

Conclusion

This Potatoes Au Gratin recipe has become a staple in my kitchen. The rich flavors, creamy layers, and crisp top make it the kind of side dish that everyone asks for seconds of. Whether I’m making it for a holiday dinner or just because I need something cozy and satisfying, this dish always delivers.