Creamy, cheesy, and irresistibly comforting—Potatoes Au Gratin is a classic French dish that brings warmth to any table. It’s made by layering thinly sliced potatoes with cream, cheese, and sometimes garlic or onion, then baking it until bubbly and golden on top. Whether you’re making a cozy family dinner or hosting a holiday meal, this dish always steals the spotlight. In my home, it’s a must-have during the holidays—my kids call it “the cheesy potato pie,” and honestly, it’s the one dish that never has leftovers.
Quick Facts
Here’s a snapshot of everything you need to know about this cozy casserole dish:
| Quick Facts | Details |
|---|---|
| Course | Side dish |
| Cuisine | French-American |
| Difficulty | Easy to Moderate |
| Servings | 6 |
| Prep Time | 20 minutes |
| Cooking Time | 1 hour |
| Calories | 320 per serving |
Equipment Needed
Before you get cooking, make sure you have all the tools ready. Here’s what you’ll need for this recipe:
- Mandoline slicer or sharp knife – For thin, even potato slices (consistency is key!)
- Large mixing bowl – To toss your potatoes with the cream and seasonings.
- Cheese grater – Freshly grated cheese melts better and tastes richer.
- Garlic press (optional) – If you’re adding garlic.
- 9×13-inch baking dish – The ideal size to layer your potatoes.
- Aluminum foil – To cover the dish while it bakes.
- Oven mitts – Safety first!
- Measuring cups and spoons – For accuracy.
- Whisk – To blend the cream, cheese, and seasonings.
Ingredients
Here’s what you’ll need to make classic Potatoes Au Gratin:
- 2 pounds Yukon Gold or Russet potatoes (peeled and thinly sliced)
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg (optional, adds depth)
- 2 cups shredded Gruyère cheese (or a mix of Gruyère and sharp cheddar)
- ½ cup grated Parmesan cheese
- Fresh thyme or chives (optional garnish)
Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease your baking dish with butter.
Step 2: In a bowl, mix heavy cream, garlic, salt, pepper, and nutmeg.
Step 3: Layer half the potatoes in the dish. Pour over half the cream mixture. Sprinkle with half the Gruyère.
Step 4: Repeat with the remaining potatoes, cream, and cheese. Top with Parmesan.
Step 5: Cover the dish with foil. Bake for 45 minutes.
Step 6: Remove foil and bake another 15 minutes until golden and bubbly.
Essential Note: Let the dish rest for 10–15 minutes after baking. This helps the sauce thicken and the flavors settle.
