Easy Potatoes Au Gratin Recipe Ultra Creamy

Creamy potato au gratin brings comfort to any dinner table with its rich, cheesy goodness.

Layers of thinly sliced potatoes meld perfectly under a golden, crispy topping.

Melted cheese creates a luxurious blanket that hugs each potato slice.

Sharp cheddar and smooth gruyère dance together in perfect harmony.

Simple ingredients transform into something magical with minimal effort.

Warm, bubbling sides like these make meals feel special and indulgent.

Dive into this crowd-pleasing dish that promises to satisfy every hungry palate.

Why You’ll Love Potatoes au Gratin

• Potatoes au Gratin Delights
• Slicing potatoes takes just minutes, with a mandoline making the process effortless and uniform, perfect for busy home cooks seeking delicious side dishes.
• This classic recipe appeals to all ages, transforming basic ingredients into a creamy, cheesy potato dish that instantly brings smiles around the dinner table.
• Works brilliantly as a weeknight family meal companion, holiday side dish, or potluck contribution that impresses without requiring professional cooking skills.
• Requires basic kitchen skills, minimal ingredients, and straightforward steps, ensuring even novice cooks can confidently create a restaurant-quality side dish with minimal stress.

What Goes in Potatoes au Gratin

• Russet Potatoes: Starchy potatoes perfect for creamy, tender layers with a classic gratin texture. Uniform slices ensure even cooking and presentation.
• Yukon Gold Potatoes: Buttery alternative with a slightly waxy texture that holds shape well.

• Butter: Provides rich flavor and helps create a smooth, velvety sauce. Unsalted preferred for better seasoning control.
• Heavy Cream: Adds luxurious richness and helps create a silky, smooth texture. Full-fat version recommended for best results.
• Garlic: Adds aromatic depth and sharp flavor to the creamy sauce. Fresh garlic cloves offer the most intense taste.

• Salt: Enhances overall flavor and balances the richness of the cream and butter.
• Black Pepper: Adds subtle heat and complexity to the dish. Freshly ground preferred for maximum flavor.
• Thyme: Optional herb that brings a subtle earthy and slightly minty note to the potatoes. Fresh thyme leaves provide the most vibrant flavor.

How to Make Potatoes au Gratin at Home

Step 1: Warm Up The Oven

Crank the oven to 375°F (190°C) and get ready for some potato magic.

Step 2: Prepare Baking Vessel

Grab a 9×13-inch baking dish and give it a generous coating of cooking spray or butter to prevent sticking.

Step 3: Slice Potato Perfection

• Rinse potatoes thoroughly
• Peel the skin (optional)
• Use a mandoline or sharp knife to create thin, even slices around 1/8-inch thick

Step 4: Create Flavor Base

• Drop butter into the pan
• Melt over medium heat
• Toss in minced garlic
• Sauté for about 30 seconds until the kitchen fills with a fragrant aroma

Step 5: Blend Creamy Goodness

• Pour in heavy cream
• Sprinkle salt
• Add fresh ground pepper
• Scatter fresh thyme leaves (if using)
• Warm the mixture gently without letting it boil

Step 6: Layer and Bake

• Arrange potato slices in overlapping rows in the prepared dish
• Pour the cream mixture evenly over the potatoes
• Ensure all slices are coated and nestled together

Step 7: Achieve Golden Perfection

• Potatoes are tender when pierced with a fork
• Top is golden brown and bubbly
• Edges are crispy and caramelized

Step 8: Rest and Serve

• Remove from oven
• Let sit for 10-15 minutes
• Serve hot and enjoy the creamy, comforting goodness

Tips for Perfect Potatoes au Gratin

• Slice Precisely: Use a mandoline for uniform, thin potato slices to ensure even cooking and a beautiful layered presentation.
• Layer Strategically: Arrange potato slices in overlapping, slightly angled rows to create an attractive, compact dish that cooks evenly.
• Prevent Burning: Cover the baking dish with foil for the first 30 minutes of baking to protect the top from excessive browning.
• Enhance Flavor: Experiment with different cheese combinations like gruyère, cheddar, or parmesan to add depth and richness to the classic recipe.
• Rest and Settle: Allow the dish to sit for 10-15 minutes after baking, which helps the sauce thicken and makes serving easier.

Store and Reheat Potatoes au Gratin the Smart Way

• Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap tightly in freezer-safe containers or heavy-duty aluminum foil, preserving quality for up to 2 months.
• Warm at 350°F covered with foil for 15-20 minutes, preventing drying out and maintaining creamy texture.
• Heat in 30-second intervals, stirring between each to distribute warmth evenly and prevent cold spots.

Best Pairings for Potatoes au Gratin

• Roasted beef or grilled chicken complement the creamy, rich potato dish beautifully, creating a balanced and satisfying meal.
• Select a crisp Chardonnay or light-bodied Pinot Noir, whose smooth flavors will enhance the potatoes' creamy texture without overwhelming the delicate garlic notes.
• Serve alongside a crisp arugula salad with lemon vinaigrette, which cuts through the richness and provides a bright, refreshing contrast to the heavy cream-based side dish.
• Roasted Brussels sprouts or glazed carrots provide complementary earthy flavors and add nutritional variety to the potato gratin's creamy profile.

Easy Potatoes au Gratin Variations You’ll Want to Try

• Dairy-Free Delight: Swap heavy cream with unsweetened coconut milk and use olive oil instead of butter for a plant-based version.
• Low-Carb Alternative: Replace potatoes with thinly sliced cauliflower or turnips to reduce carbohydrate content while maintaining a creamy texture.
• Herb Garden Blend: Experiment with different herbs like rosemary, sage, or oregano instead of thyme to create unique flavor profiles.
• Protein-Packed Option: Add diced ham, cooked bacon bits, or shredded chicken between potato layers for a more substantial meal.

Easy Potatoes au Gratin FAQs

• What type of potatoes work best for au gratin?

Russet or Yukon Gold potatoes are ideal. They have high starch content which helps create a creamy, thick texture and holds the dish together perfectly.

• Do I need a mandoline to slice potatoes?

While a mandoline ensures uniform thin slices, you can use a sharp knife carefully. The key is cutting potatoes evenly around 1/8-inch thick so they cook consistently.

• Can I make this dish ahead of time?

Yes! You can assemble the potatoes au gratin earlier in the day and refrigerate. Just add 10-15 minutes to baking time when cooking directly from the refrigerator.

• How do I prevent my potatoes from turning brown after slicing?

After cutting potatoes, place them immediately in cold water. This stops oxidation and keeps them white until you’re ready to layer in the baking dish.

Easy Potatoes Au Gratin Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Creamy, cheesy potatoes au gratin elevate comfort dining with layers of sliced potatoes melted with rich cheese and delicate herbs. Savory sides like these welcome guests to hearty, delicious moments shared around warm tables.

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Ingredients

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Main Ingredients:

• 2 lbs (907 g) russet or Yukon Gold potatoes, thinly sliced
• 1 cup (240 ml) shredded cheddar cheese
• ½ cup (120 ml) shredded Parmesan cheese
• ½ cup (120 ml) shredded Gruyere or mozzarella cheese

Dairy and Cream Ingredients:

• 1 ½ cups (360 ml) heavy cream
• 2 tablespoons (30 ml) unsalted butter
• 2 cloves garlic, minced

Seasoning and Herbs:

• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon thyme
• Fresh parsley or chives, for garnish

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Instructions

1. Preheat the oven to a toasty 375°F (190°C), ensuring an ideal baking environment for the creamy potato dish.
2. Meticulously prepare the baking vessel by thoroughly coating a 9×13-inch dish with a generous layer of lubricating fat to prevent sticking.
3. Transform raw potatoes into delicate, uniform slices approximately 1/8-inch thick. A precision mandoline slicer guarantees consistent thickness and elegant presentation.
4. Activate a small saucepan, gently melting dairy fat over moderate heat, then introduce minced garlic. Allow the aromatics to dance and release their fragrant essence for roughly 30 seconds.
5. Incorporate rich cream into the garlic-infused butter, seasoning with salt, ground pepper, and optional fresh thyme. Warm the mixture gently, avoiding aggressive boiling which could compromise the sauce’s delicate structure.
6. Layer the gossamer potato slices methodically in the prepared baking dish, creating overlapping rows that build a structured, visually appealing foundation.
7. Cascading the luxurious cream mixture evenly across the potato layers, ensuring each slice becomes thoroughly saturated with the decadent sauce.
8. Shield the dish with aluminum foil, creating a protective canopy that traps moisture and promotes even cooking.
9. Slide the assemblage into the preheated oven, allowing approximately 45-50 minutes of transformative cooking time.
10. Remove the foil during the final 15 minutes to encourage a golden, slightly crisp surface that adds textural complexity.
11. Once potatoes achieve tender perfection and the surface displays an enticing golden-brown hue, extract from the oven and permit a brief resting period before serving.

Notes

• Slice potatoes uniformly to ensure even cooking and beautiful presentation.
• Use a mandoline for precise, consistent potato slices that cook at the same rate.
• Prevent cream from scorching by warming gently and avoiding high heat.
• Layer potatoes in a slightly overlapping pattern to create a visually appealing and deliciously textured dish.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 410
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 80 mg