Name: Potatoes au Gratin Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 pounds Yukon Gold potatoes (thinly sliced); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 garlic cloves (minced); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; 2 cups shredded Gruyère cheese; ½ cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional, for garnish)

Jump to Recipe·Print Recipe

There is something truly magical about a bubbling, golden-topped Potatoes au Gratin Recipe. Thin slices of creamy potatoes enveloped in a luscious, garlicky sauce and layered with nutty cheeses come together to create a dish that’s effortlessly elegant and pure comfort at the same time. Whether you’re celebrating with family or simply treating yourself to a hearty meal, this classic French-inspired bake is guaranteed to become your new favorite. Let’s dive into the irresistible world of melted cheese, tender potatoes, and cozy oven warmth!

Potatoes au Gratin Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Potatoes au Gratin Recipe are beautifully simple, yet each one has an important role in building flavor, texture, and that unforgettable golden finish. Let’s break down what you’ll need and why every element matters.

Yukon Gold potatoes: These potatoes are the perfect balance of creamy texture and buttery flavor, and they hold their shape beautifully when baked.
Unsalted butter: Provides richness and is key to building the silky roux that thickens the sauce.
All-purpose flour: Ensures the sauce achieves the perfect, velvety consistency by thickening the milk and cream.
Whole milk: Adds body and smoothness to every bite—don’t skimp on the fat for fullest flavor!
Heavy cream: Elevates the sauce to pure, decadent luxury and keeps the finished dish irresistibly moist.
Garlic cloves (minced): Infuses the whole gratin with gentle savory notes without overpowering the potatoes.
Salt: Brings everything together and highlights the natural flavors of the potatoes and cheese.
Black pepper: Adds just the right touch of warmth and complexity.
Dried thyme: Lends subtle earthiness and an herbaceous background that pairs perfectly with creamy potatoes.
Shredded Gruyère cheese: Melts into a luxurious, nutty layer that stretches delightfully with each forkful.
Grated Parmesan cheese: Offers a salty, crispy topping that turns beautifully golden in the oven.
Chopped fresh parsley (optional): A pop of green right before serving adds color and a hint of freshness.

How to Make Potatoes au Gratin Recipe

Step 1: Prep Your Oven and Dish

Begin by preheating your oven to 375°F (190°C). Grab a 9×13-inch baking dish and gently butter the bottom and sides—this will keep your Potatoes au Gratin Recipe from sticking and also adds an extra layer of flavor. Setting yourself up with a prepped baking dish makes everything else a breeze.

Step 2: Create a Silky Cream Sauce

In a medium saucepan over medium heat, melt the butter, letting it bubble gently but not brown. Add the minced garlic and cook just until fragrant. Stir in the flour to create a smooth roux—this quick step only takes a minute but ensures the final sauce won’t be runny. Gradually whisk in the whole milk and heavy cream, continuing to whisk until the mixture is thickened and coats the back of a spoon, about 5 minutes. Season with salt, black pepper, and thyme for an aromatic, irresistible base.

Step 3: Layer the Potatoes and Sauce

Arrange half of your thinly sliced Yukon Gold potatoes in an even layer in your prepared dish. Pour half of the warm cream sauce over the potatoes, letting it seep into all the nooks and crannies. Sprinkle on half the shredded Gruyère cheese—the meltiness and flavor start right here. Repeat with the remaining potatoes, sauce, and Gruyère for double the deliciousness.

Step 4: Finish with Parmesan and Bake

Sprinkle the grated Parmesan cheese evenly over the top for that iconic crispy crown. Cover the baking dish snugly with foil to help the potatoes tenderize without drying out. Bake for 40 minutes, then remove the foil and continue baking for another 25 to 30 minutes. You’ll know it’s ready when the potatoes are meltingly soft and the top is exquisitely golden and bubbling.

Step 5: Rest, Garnish, and Serve

Let your Potatoes au Gratin Recipe rest for about 10 minutes after coming out of the oven—this allows the sauce to thicken and makes slicing easier. Sprinkle with fresh parsley just before serving for a touch of color and brightness. Then dig in!

How to Serve Potatoes au Gratin Recipe

Garnishes

Just before serving, a shower of chopped fresh parsley instantly brightens this decadent dish. For a little extra pizzazz, you could add some finely chopped chives or a light grating of lemon zest. These small touches create a beautiful contrast with the creamy, cheesy goodness!

Side Dishes

Potatoes au Gratin Recipe pairs stunningly well with simply roasted meats, a fresh green salad, or even roasted vegetables for a vegetarian feast. The rich, creamy potatoes are the star, so opt for lighter, refreshing sides to balance things out.

Creative Ways to Present

While a classic casserole-style presentation is always welcome, why not try assembling individual portions in ramekins for special occasions? You can even use a ring mold for neat circles of gratin, perfect for an elegant dinner. A rustic, family-style bake straight from the dish, though, is always hard to beat for warmth and conviviality.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), allow the dish to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Your Potatoes au Gratin Recipe will keep well in the refrigerator for up to 4 days, ready for another indulgent meal or late-night snack.

Freezing

Potatoes au Gratin can actually be frozen before baking or after, although freshly baked is always best. To freeze, let the dish cool completely (if cooked), then wrap tightly with a layer of plastic and foil. When ready to enjoy, thaw in the fridge overnight and reheat as usual. Keep in mind that texture may change slightly after freezing, but the flavor will still delight.

Reheating

To reheat, gently warm portions in a 350°F (175°C) oven until hot and bubbling, about 15–20 minutes. You can also microwave smaller portions if you’re in a hurry. Loosely covering with foil keeps the top from overbrowning while the potatoes heat through.

FAQs

Can I use a different cheese instead of Gruyère?

Absolutely! While Gruyère is traditional in a Potatoes au Gratin Recipe for its nutty, melty quality, you can substitute with sharp cheddar, Swiss, or even a mix. Each cheese brings its own personality, so experiment to find your family’s favorite blend.

Do I have to peel the potatoes?

Not at all! Yukon Gold potatoes have thin, tender skins that blend right in. Leaving the skins on not only saves time, but also adds a rustic touch. If you prefer an ultra-smooth bite, peeling is always an option.

How thin should I slice the potatoes?

A thickness of about 1/8 inch (3 mm) is just right for a Potatoes au Gratin Recipe—thin enough to cook through and absorb the sauce, but sturdy enough to yield beautiful layers. A mandoline slicer makes this task quick, safe, and uniform.

Can I make this dish ahead of time?

Definitely. Assemble your Potatoes au Gratin Recipe, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if you’re starting from cold. This trick makes your life so much easier during the holidays or when entertaining.

What is the difference between scalloped potatoes and potatoes au gratin?

Scalloped potatoes usually feature a cream or milk-based sauce but skip the cheese, while a Potatoes au Gratin Recipe calls for a generous amount of cheese both inside and on top. The result? Extra indulgence and that crave-worthy browned crust!

Final Thoughts

Whether you’re sharing with a crowd or sneaking forkfuls straight from the pan, this Potatoes au Gratin Recipe delivers comfort, elegance, and deeply satisfying flavor. Don’t be surprised when it disappears quickly—this is one dish everyone will be requesting again and again! Go ahead and treat yourself to a little cheesy bliss; you absolutely deserve it.

Potatoes au Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent and creamy Potatoes au Gratin recipe, a classic French dish that’s perfect for any occasion. Layers of thinly sliced Yukon Gold potatoes are baked to perfection in a rich, flavorful sauce with a golden, cheesy crust on top.

Ingredients

Scale

Potatoes:

2 pounds Yukon Gold potatoes (thinly sliced)

Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 garlic cloves (minced)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Cheese:

2 cups shredded Gruyère cheese
½ cup grated Parmesan cheese

Garnish:

2 tablespoons chopped fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
Make sauce: In a saucepan, melt butter, add garlic, stir in flour, then slowly whisk in milk and cream until thickened. Season with salt, pepper, and thyme.
Layer potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère cheese. Repeat layering.
Bake: Cover with foil and bake for 40 minutes. Remove foil and bake an additional 25 to 30 minutes until golden brown.
Rest and garnish: Let rest for 10 minutes before serving. Garnish with parsley if desired.