Potatoes au Gratin Recipe

This Potatoes au Gratin recipe is a creamy and cheesy side dish, which is made with heavy cream and sharp cheddar cheese. It’s the perfect holiday side dish, ready in about 1 hour and 15 minutes.

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Potatoes au Gratin Ingredients

A classic combination for the ultimate rich and cheesy potato side dish.

2 Tbsp. butter, softened
4 russet potatoes, scrubbed clean
1 1/2 cups heavy cream
1/2 cup whole milk
2 Tbsp. flour
4 cloves garlic, finely minced
1 tsp. salt
Freshly ground black pepper, to taste
1 cup sharp cheddar cheese, freshly grated

How To Make Potatoes au Gratin

A step-by-step guide to this classic comfort food dish.

Prep the Oven and Dish: Preheat your oven to 400°F. Use the softened butter to generously grease the bottom and sides of a 2-quart baking dish.
Slice the Potatoes: Thinly slice the potatoes. The recipe suggests cutting these round slices into fourths for a chunkier, rustic gratin.
Make the Cream Sauce: In a medium bowl, whisk together the heavy cream, milk, flour, minced garlic, salt, and a generous amount of black pepper until the mixture is smooth.
Layer the Casserole: Arrange one-third of the potatoes in an even layer in the bottom of the prepared dish. Pour one-third of the cream mixture over the top. Repeat this process two more times, ending with the final layer of the cream mixture.
Bake in Stages: Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Add Cheese and Finish: Remove the dish from the oven, sprinkle the grated cheddar cheese evenly over the top, and return it to the oven to bake for 3 to 5 more minutes, until the cheese is completely melted and bubbly. Let the gratin stand for a few minutes before serving.

Recipe Tips

For the creamiest, most delicious potatoes au gratin.

How to get the creamiest sauce without lumps? Whisking the flour into the cold cream and milk mixture is the key. This allows the flour to dissolve completely before heating, preventing any lumps from forming in your sauce as it bakes.
What are the best potatoes for gratin? Starchy potatoes like Russets are a great choice because they release starch as they cook, which naturally helps to thicken the cream sauce. For a slightly firmer texture where the potato slices hold their shape more, Yukon Golds are also an excellent option.
Can I slice the potatoes differently? Yes. For a more traditional, classic presentation, you can leave the potato slices as thin, uniform rounds instead of quartering them. Using a mandoline slicer is the best way to achieve consistently thin slices.
Can I make this ahead of time? Yes, you can assemble the entire casserole (without the final cheese topping), let it cool, and store it covered in the refrigerator for up to 2 days. To serve, let it sit at room temperature for 30 minutes, then bake at 375°F until hot and bubbly, adding the cheese for the last few minutes of cooking.

What To Serve With Potatoes au Gratin

Classic main courses that pair perfectly with this rich side dish.

This decadent potato dish is a holiday and steakhouse favorite. It pairs wonderfully with:

A perfect roast chicken or holiday ham
Pan-seared steak or a beef roast
Grilled pork chops
Simple steamed green beans or roasted asparagus to balance the richness

How To Store Potatoes au Gratin

Keeping your leftovers creamy and delicious.

Refrigerate: Store any leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days.
Reheat: For the best results, reheat the gratin in an oven or toaster oven at 350°F for 15-20 minutes, until warmed through. This will help the top get crispy again. Microwaving will work but will result in a softer texture.

Potatoes au Gratin Nutrition Facts

An estimated guide per serving.

Calories: 450 kcal
Carbohydrates: 35 g
Protein: 9 g
Fat: 30 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between potatoes au gratin and scalloped potatoes?

The main difference is cheese. A classic “gratin” specifically refers to a dish with a browned crust, which is traditionally made with cheese and/or breadcrumbs. Scalloped potatoes are typically simpler, baked in just a cream or milk sauce without cheese.

Do I have to peel the potatoes?

For Russet potatoes, peeling is highly recommended as their skin is thick and can be tough. If you choose to use a thin-skinned potato like Yukon Golds, you can leave the skin on for a more rustic texture—just be sure to scrub them very well.

My sauce seems thin after baking. What happened?

This can happen if the potatoes weren’t cooked long enough to release their starches and for the sauce to fully thicken. It can also occur if you use a lower-fat milk or cream. Using starchy Russet potatoes and heavy cream as the recipe calls for will give you the best chance for a thick, rich sauce.

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