Potatoes Au Gratin

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

4.98 from 223 votes

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!

Prep Time20

Cook Time1 10

Total Time1 30

Course: dinner, Side Dish

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 334kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

Video

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).

Nutrition