Potatoes au Gratin, a French classic, features layers of thin potato slices in a rich, garlicky cream sauce, topped with cheese and baked golden brown. Prep in minutes for a make-ahead side dish perfect for holidays or pot-luck dinners.
Easy Potatoes au Gratin
This Potatoes au Gratin recipe is quick and easy to prepare, filled with 3 layers of potatoes that are smothered in a rich, creamy sauce and covered with cheese. Whether you make my Mashed Potato Casserole or my Scalloped Potatoes side, a carb-y comforting potato recipe is a perfect complement to a main meal of meat.
What I love most about this side dish is how the potatoes absorb the liquid mixture and soak up the delicious flavor as they soften in the sauce. Potatoes au Gratin pairs perfectly with pork, chicken, or beef; it’s an easy-to-assemble accompaniment for dinner that looks fancy but baked without any fuss!
Looking for more easy-to-make potato recipes to pair with your meal? Try my Twice Baked Potatoes, Crack Potatoes, and Loaded Mashed Potatoes.
Why We Love This Potatoes au Gratin Recipe
- Quick and easy to prepare in 20 minutes.
- It uses simple ingredients to create a dish that only looks complicated.
- Baked until the cream thickens and blankets the potatoes in a rich, creamy sauce.
- A delicious dish that will improve any dinner.
- Perfect for potlucks, Sunday supper, or a make-ahead holiday side dish!
Potatoes au Gratin Ingredients
- Russet potatoes
- Sea salt
- Ground pepper
- Dried thyme
- Unsalted butter
- Garlic cloves
- Whole milk
- Cheddar cheese
- Gruyere cheese
Substitutions and Additions
- Pick Your Potato: Feel free to replace the russet potatoes with another starchy potato. Yucon Golds, Sebago, King Edward, or Maris Piper will all work as well.
- Change The Cheese: Choose cheeses that have lots of bold flavors. While I love the taste of cheddar and gruyere in this dish, other cheeses with a sharpe flavor include Swiss, provolone Parmigiano Reggiano, Pecorino Romano, and fontina.
- Create Some Crunch: If you want to add a crunchy topping, you can sprinkle some breadcrumbs or even crushed up Ritz crackers to the top.
How to Make Potatoes au Gratin
This easy, cheesy Potatoes au Gratin pairs perfectly with so many main meals. It’s a simple, satisfying side dish and the ultimate comfort food to feed your family.
- Prepare The Potatoes: Cut potatoes into 1/8” slices and set aside.
- Make The Milk Mixture: Melt the butter on low, add in garlic, and mix for 1 minute. Remove from heat, add milk, and mix until combined. Set aside.
- Stir Seasoning: Mix together salt, pepper, and thyme.
- Assemble: Place potatoes in the pan, sprinkle with seasoning (IMAGE 1), and cover with the cheeses (IMAGE 2). Repeat for layer 2. For the 3rd layer, place potatoes over the cheese, pour in the milk mixture, sprinkle the last of seasoning, and save the remaining cheese for after baking.
- Bake: Cover with tinfoil and cook for 90 minutes (IMAGE 3). Remove the tinfoil and top with the remaining cheese and bake for another 10 minutes without foil (IMAGE 4).
Pro Tip: Potatoes should be soft when pricked with a fork. - Serve: Allow to stand and cool slightly before serving. Enjoy!
TIPS FOR THE BEST Potatoes au Gratin
- For a smooth sauce and the best results, shred your cheese from a block. Pre-shredded cheeses will work but don’t melt as nicely.
- You may be tempted to cut calories by using low fat or fat free milk in place of whole milk. Please don’t! This is one of those recipes that really requires full-fat milk in order to thicken up.
- Do your best to make sure your potato slices are even and about 1/8 inch thick so that they cook evenly.
How to store Potatoes au Gratin
- To Store: Store any leftovers in the refrigerator in an airtight container or cover the entire pan in foil for up to 5 days.
- To Reheat: You can reheat individual portions in the microwave or place the entire pan back in the oven until heated through.
What to serve with Potatoes Au Gratin
Potatoes au Gratin goes well with really any meat dish. My Lemon Chicken recipe pairs perfectly with these potatoes. If you feel more like steak and potatoes, serve my Garlic Butter Steak Bites or Salisbury Steak alongside.
Frequently Asked Questions
The best type of potato to use in this dish is a starchy one. I like to 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. As long as you do not use a waxy potato, then you dish will be delicious. Waxy potatoes seem to slip apart in this recipe.
If you kept your potatoes sitting in water after washing them, make sure to drain and dry them well before adding to the pan. Waxier potatoes can release more water, which is why starchier potatoes like Russet or Yukon Gold are recommended.
The biggest difference between the two potato dishes is that scalloped potatoes are cooked in a flour-butter-milk roux, whereas Potatoes au Gratin are covered with a creamy sauce and shredded cheese on top and baked in the oven.
Yes, this dish can be made 24 hours in advance. Make sure the potatoes are completely covered in the sauce to avoid your potatoes from discoloring. Cover tightly with plastic wrap and refrigerate. Remove from the fridge at least 30 minutes before baking. You may need to add 10 minutes to the baking time.
Other Easy Potato Recipes
Potatoes Au Gratin
Ingredients
- 2 pounds russet potatoes peeled and sliced thin (1/8”)
- 1 tsp sea salt
- ½ tsp ground pepper
- ½ tsp dried thyme
- ¼ cup unsalted butter
- 2 cloves garlic minced
- 2 cups whole milk
- 2½ cups cheddar cheese shredded (about 150 grams)
- 2½ cups gruyere cheese shredded (about 150 grams)
Instructions
- Preheat the oven at 350F
- Cut potatoes into 1/8” slices and set aside.2 pounds russet potatoes
- In a small saucepan melt your butter on low, then add in garlic and mix for 1 minute.¼ cup unsalted butter, 2 cloves garlic
- Remove from heat and add milk to the saucepan and mix just until combined and set aside.2 cups whole milk
- In a small bowl mix together salt, pepper, and thyme.1 tsp sea salt, ½ tsp ground pepper, ½ tsp dried thyme
- Grease a 9×13 pan and work with 3 layers.
- For layers 1 and 2, place a 1/3 of the potatoes, sprinkle 1/3 of the salt, pepper, and thyme on, then 1/3 of the cheeses. Repeat for layer 2.2½ cups cheddar cheese, 2½ cups gruyere cheese
- For the 3rd layer, evenly place the potatoes, then pour the milk mixture, sprinkle the last of salt, pepper, and thyme, and save the cheese for after baking.
- Cover with tinfoil and cook for 90 minutes; potatoes should be soft when pricked with a fork.
- Remove the tinfoil and top with the remaining cheese and bake for another 10 minutes without foil.
- Allow to stand and cool slightly before serving.
Jenn’s Notes
- To Store: Store any leftovers in the refrigerator in an airtight container or cover the entire pan in foil for up to 5 days.
- To Reheat: You can reheat individual portions in the microwave or place the entire pan back in the oven until heated through.
- For a smooth sauce and best results, shred your own cheese from a block. Pre-shredded cheeses will work but don’t melt as nicely.
- You may be tempted to cut calories by using low fat or fat free milk in place of the whole milk. Please don’t! This is one of those recipes that really requires full fat milk in order to thicken up.
- Do your best to make sure your potato slices are even and about 1/8 inch thick so that they cook evenly.
