Few side dishes are as comforting and indulgent as au gratin potatoes. With tender slices of potato layered in a creamy, cheesy sauce and baked until golden and bubbling, this dish has earned a place at holiday dinners, Sunday roasts, and cozy family meals. Loved in the United States, Canada, and the United Kingdom, au gratin potatoes are the perfect combination of crispy edges and melt-in-your-mouth softness.
The good news? You don’t need to be a professional chef to make them. By following a few simple steps to make the best au gratin potatoes recipe, you’ll create a dish that looks elegant yet tastes like warm comfort food. In this guide, we’ll cover everything from ingredient choices and step-by-step instructions to creative variations and serving ideas.
What Are Au Gratin Potatoes?
The term “au gratin” comes from French cuisine, meaning a dish topped with breadcrumbs, cheese, or both, and baked until browned. In the case of au gratin potatoes, thinly sliced potatoes are layered with cream, butter, and cheese, then baked until bubbling.
This dish often gets confused with scalloped potatoes. While both are delicious, the difference is simple:
Scalloped potatoes are baked in a cream sauce, usually without cheese.
Au gratin potatoes always include cheese for that rich, gooey finish.
So, if you’re a cheese lover, au gratin potatoes are the ultimate side dish.
Ingredients You’ll Need
The best au gratin potatoes don’t require complicated ingredients—just quality staples:
Potatoes – Russet or Yukon Gold potatoes work best. Russets are starchy and fluffy, while Yukon Golds are creamy and hold their shape.
Cheese – A mix of Gruyère, cheddar, or Parmesan adds depth of flavor.
Cream or Milk – Heavy cream is the most indulgent option, but whole milk works for a lighter version.
Butter – For richness and to help create the sauce base.
Garlic and Onion – To enhance flavor.
Seasonings – Salt, pepper, nutmeg, and thyme bring everything together.
Breadcrumbs (optional) – For extra crunch on top.
With these basics, you’ll be ready to follow the simple steps to make the best au gratin potatoes recipe.
Step-by-Step Recipe
Here’s a classic method that delivers creamy, cheesy perfection every time.
Ingredients (Serves 6)
2 pounds potatoes (Russet or Yukon Gold)
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream (or 1 ½ cups milk + ½ cup cream)
2 cups shredded Gruyère or cheddar cheese
½ cup grated Parmesan
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
1 teaspoon fresh thyme (or ½ teaspoon dried)
½ cup breadcrumbs (optional topping)
Instructions
Preheat the Oven – Set to 375°F (190°C). Grease a baking dish with butter.
Slice the Potatoes – Peel and thinly slice the potatoes (about ⅛ inch thick). A mandoline makes this easier and more consistent.
Prepare the Cream Sauce – In a saucepan, melt butter. Add onion and garlic, sauté until fragrant. Stir in cream, salt, pepper, nutmeg, and thyme. Bring to a gentle simmer.
Layer the Dish – Arrange one layer of potatoes in the baking dish. Pour some cream sauce over the potatoes and sprinkle with cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
Add Topping (Optional) – Mix breadcrumbs with Parmesan and sprinkle on top for extra crunch.
Bake – Cover with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes until the top is golden and bubbly.
Rest Before Serving – Let it sit for 10 minutes so the sauce thickens and slices hold together.
That’s it! By following these simple steps to make the best au gratin potatoes recipe, you’ll serve a dish that’s creamy inside and crispy on top.
Pro Tips for Perfect Au Gratin Potatoes
Choose the Right Potatoes – Russets give a fluffy texture, while Yukon Golds are creamier and slightly buttery.
Slice Evenly – Uniform slices ensure even cooking.
Don’t Rush the Bake – Slow baking allows potatoes to soften fully and absorb the flavors.
Mix Cheeses – Combining Gruyère with cheddar or Parmesan adds complexity.
Let It Rest – Just like lasagna, au gratin potatoes need a short rest before serving.
Creative Variations
Classic au gratin is delicious on its own, but you can get creative:
Bacon Au Gratin Potatoes – Add crispy bacon between layers.
Vegetable Au Gratin – Include thin slices of zucchini, sweet potato, or carrots for color and nutrition.
Spicy Kick – Add jalapeños, chili flakes, or pepper jack cheese.
Herb Lovers’ Version – Mix in rosemary, chives, or parsley.
Lighter Option – Use half-and-half instead of cream, and reduce cheese slightly.
These variations ensure your au gratin potatoes never feel repetitive.
What to Serve with Au Gratin Potatoes
This rich side pairs beautifully with many main dishes:
Roast Beef or Steak – Classic pairing for a hearty dinner.
Grilled Chicken – Balances richness with lean protein.
Holiday Ham – A staple combination for festive meals.
Green Salad or Steamed Veggies – Adds freshness and contrast.
Whether it’s a holiday spread or a casual Sunday dinner, au gratin potatoes elevate the meal.
Storage and Reheating Tips
Leftovers (if there are any!) are just as tasty the next day.
Refrigerator – Store in an airtight container for up to 3 days.
Freezer – Freeze portions for up to 2 months. Wrap tightly in foil.
Reheating – Bake at 350°F (175°C) for 20 minutes or until warmed through. Avoid microwaving as it may separate the cream sauce.
Conclusion
Au gratin potatoes are proof that simple ingredients can create something extraordinary. With creamy layers, rich cheese, and a golden crust, this dish brings warmth and indulgence to any table. By following these simple steps to make the best au gratin potatoes recipe, you’ll master a side dish that works for family dinners, holidays, and everything in between.
Whether you stick with the classic or try creative twists like bacon or herbs, your au gratin potatoes will always impress. So, gather your potatoes, cheese, and cream, and get ready to serve a dish that’s as comforting as it is delicious. 🥔✨