• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×
    Home > Blog > Holiday > Holiday Side Dishes > Potatoes Au Gratin

    Potatoes Au Gratin

    by Jenny Park · Published: Dec 6, 2022

    Jump to Recipe
    The only Potatoes Au Gratin recipe you'll ever need! It's tender and creamy with a deliciously crispy and cheesy crust! It's best carb-loaded side dish for almost any meal!
    Close up on a casserole dish of cheesy potatoes gratin.
    Potato gratin in a casserole dish with some bowls next to it.
    Potato gratin in a casserole with some scoops taken out.
    Close up on a casserole dish of cheesy potatoes gratin.
    Cheesy garlic potato gratin in an oval baking dish with a scoop taken out with a spoon.

    Potatoes Au Gratin (or au gratin potatoes) is a dish that you can have anytime of the year, although our favorite time to enjoy them is during the fall and winter. They make a perfect side dish with just about anything and are especially great to serve to a larger group of people.

    Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. The potatoes are tender, creamy and soak up all the delicious garlic and cheese flavors and it’s finished with a crisp, golden, bubbling top!

    What is an Au Gratin?

    An au gratin is a traditional French technique that is comprised of a dish topped with cheese, butter, breadcrumbs, or a combination of the three and baked and/or broiled to form a browned and crisp top. The most commonly known gratin dish is a potatoes au gratin, although many different things can be made into a gratin.

    How to Make Our Potatoes Au Gratin?

    Ingredients

    Ingredients for a cheesy potato gratin all laid out on a kitchen counter.

    Process

    1. Preheat oven to 375˚F. Grease a casserole dish.
    2. Very thinly slice potatoes – using a mandoline, if you have one, helps tremendously.
    A casserole dish greased with butter.
    Slice potatoes thinly on a mandolin.
    1. Combine cream, shredded cheddar, Parmesan, and garlic. Stir together.
    2. Add sliced potatoes and toss together. Season with salt and pepper and toss together.
    Cream, garlic, and cheese in a bowl for potatoes gratin.
    Thinly sliced potatoes in a bowl of cream.
    1. Take a stack of potatoes and line baking dish, keeping potatoes upright on a slight angle. Repeat until all potatoes have been used.
    2. Pour excess cream mixture over potatoes and season with salt and pepper.
    Thinly sliced potatoes in casserole dish to make potatoes gratin.
    Potatoes gratin in a casserole dish before its baked.
    1. Dot top with remaining butter.
    2. Cover baking dish with foil and bake.
    Potatoes gratin with cheese on top pre bake.
    A casserole dish with potatoes gratin and tin foil on top.
    1. Remove from oven, uncover potatoes.
    2. Sprinkle top with Parmesan.
    Potatoes gratin with salt and pepper on top.
    Potatoes gratin with parmesan on top.
    1. Continue to bake until potatoes are fork tender and top has crisped. Transfer to broiler and broil on high for 1 minute, until top has browned. Remove from oven, cool slightly and serve.
    Close up on a casserole dish of cheesy potatoes gratin.

    Tools You Will Need

    • mixing bowls
    • wooden spoon
    • vegetable peeler
    • measuring spoons
    • liquid measuring cup
    • dry measuring cups
    • cheese grater
    • mandoline (optional, but preferred)
    • 3 quart baking dish

    Why This is the BEST Potatoes Au Gratin You Will Ever Have

    We know it’s a bold statement to make, but we truly believe our recipe is the most delicious au gratin you will ever taste!

    • We don’t layer the sliced potatoes atop one another. Instead we stack them vertically in rows. We think they cook more evenly this way and each and every slice of potato gets nice and crispy on top.
    • The minced garlic makes a huge difference in flavor!
    • We use heavy cream! A lot of recipes we’ve see use whole milk, which definitely works fine, but using heavy cream really pushes this dish over the top in decadence and you can be sure that you wont have a watery base once the dish is baked, but instead a nice creamy sauce.
    • We use white cheddar AND Parmesan cheese. Most recipes use just Parmesan cheese, but we also throw in some white cheddar cheese, making this au gratin extra cheesy, creamy and delicious.

    Russet Potatoes or Yukon Golds for Potatoes Au Gratin?

    Either potatoes will actually work great for this recipe. We use russet potatoes because they bake very well. Russets also absorb liquid better than their waxy counterparts, so they will soak up all the delicious flavors and still maintain their structure. Both types of potatoes have a high starch content which will help to thicken the sauce.

    I would just avoid using something like a waxy red skinned potato because they contain less starch and will likely still be firm even after they’re baked.

    Tips and Tricks for Potatoes Au Gratin Success

    • The heavy cream should coat all the potatoes evenly to ensure they don’t dry out.
    • Covering this dish in foil in beginning of the baking process will allow the potatoes to soften without drying the dish out. Once the potatoes get to a good point, uncovering them will allow the top of the gratin to brown and crisp up, while allowing some of the excess liquid to thicken and evaporate.
    • Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
    • Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a a very sharp knife is the next best thing we recommend.
    • I don’t recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

    Variations for Our Potatoes Au Gratin

    • Replace the cheddar cheese with shredded gruyere cheese, comté or fontina. Also replace the Parmesan cheese with Pecorino.
    • For a more savory garlic flavor, you can roast a few cloves of garlic ahead of time and mash them into the cream mixture before tossing the potatoes and pouring over the dish.
    • Swap the heavy cream out with whole milk; although the mixture won’t get quite as thick and creamy if using milk.
    • Instead of thyme, use different herbs(or in combination with thyme). Chives, green onion and rosemary are all great alternatives.
    • Toss some diced ham or crumbled bacon into the potato and cream mixture!

    I love this crazy delicious, creamy, and comforting cheesy potatoes au gratin. It’s the perfect carb-y side dish to enjoy all season long.

    Make Ahead Instructions

    Tightly wrap the dish in foil and refrigerate up to 24 hours ahead of time. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).

    Cheesy Garlic Potato gratin in an oval baking dish with a spoon.

    More Delicious Potato Recipes You Will Love

    • Mashed potato recipe with butter melted.
      BEST Mashed Potatoes Recipe
    • Mini cheesy hasselback potatoes with one on a spoon.
      Mini Hasselback Potatoes
    • Cheesy potatoes with caramelized onions in a pan with servings and a spoon.
      Cheesy Potato Casserole
    • Close up on smashed potatoes on a platter.
      Smashed Potatoes

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Cheesy garlic potato gratin in an oval baking dish with a scoop taken out with a spoon.

    Potatoes Au Gratin

    4.96 from 99 votes
    PRINT RECIPE Pin Recipe
    The only Potatoes Au Gratin recipe you'll ever need! It's tender and creamy with a deliciously crispy and cheesy crust! It's best carb-loaded side dish for almost any meal!
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 10 minutes mins
    Total Time: 1 hour hr 30 minutes mins
    Servings: 8

      INGREDIENTS  

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

      INSTRUCTIONS  

    • Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
    • Very thinly slice potatoes (using a mandolin, if you have one).
    • In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
    • Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
    • Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
    • Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
    • Dot top with remaining 2 tablespoons butter.
    • Cover baking dish with foil and bake for 35 to 40 minutes.
    • Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
    • Transfer to a broiler and broil on high for 1 minute, until top has browned.
    • Remove from oven and cool for about 10 minutes. Serve.

      NOTES  

    Tips: 
    • Ensure all the potatoes are evenly coated in cream so they cook evenly and don’t dry out.
    • The foil should be tightly wrapped around the baking dish to allow the dish to steam a little and for the potatoes to get tender before uncovering it.
    • Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
    • Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a mandoline a very sharp knife is the next best thing we recommend.
    Prep Ahead:
    • This dish can be prepped up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).
    Calories: 334kcal Carbohydrates: 32g Protein: 8g Fat: 20g Saturated Fat: 13g Cholesterol: 67mg Sodium: 122mg Potassium: 748mg Fiber: 2g Sugar: 1g Vitamin A: 715IU Vitamin C: 10mg Calcium: 138mg Iron: 2mg
    CUISINE: French
    KEYWORD: cheesy potatoes, gratin, potatoes gratin
    COURSE: dinner, Side Dish
    DIET : Vegetarian

    You Might Also Love...

    • A bowl of mashed potatoes with butter and chives, a purple napkin, and a spoon.Heavenly Mashed Potatoes
    • Mini cheesy hasselback potatoes with one on a spoon.Mini Hasselback Potatoes
    • An oval baking dish of cheesy root vegetable gratin with a spoon.Cheesy Root Vegetable Gratin

    December 6, 2022 / 39 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Snickerdoodle Recipe
    Next Post: The BEST Christmas Cookie Recipes Next Post >

    Reader Interactions

    December 6, 2022 / 39 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Megan

      August 09, 2023 at 3:01 pm

      5 stars
      Delish! I added a mandolin-ed Vidalia onion and a teaspoon of nutmeg and it was a HIT! Thank you, this will be a go-to for an inexpensive but delish dish to please a crowd!

      Reply
    2. Angela

      April 26, 2023 at 6:26 pm

      5 stars
      These are so easy and so good.Thank you for the recipe.

      Reply
    « Older Comments

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Garlic and ginger braised chicken recipe on two plates with rice. Garlic and Ginger Braised Chicken
    • Garlic noodles garnished with cheese on a blue plate with a fork. Garlic Noodles
    • Spatchcock chicken in a skillet freshly roasted. Spatchcock Chicken
    • Fettuccine Alfredo in a bowl and twirled on a fork. One Pot Fettuccine Alfredo Recipe
    • One pot pasta with sausage and zucchini. One Pot Pasta Recipe (with Zucchini and Sausage)
    • Chicken fajitas made with chicken fajita seasoning. Chicken Fajitas Recipe

    Popular Now

    • A bowl of corn chowder garnished with bacon and cilantro with a spoon. Corn Chowder Recipe
    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Tuscan chicken recipe in a skillet ready to be served. Creamy Tuscan Chicken
    • Fettuccine Alfredo in a bowl and twirled on a fork. One Pot Fettuccine Alfredo Recipe
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!