There’s something magical about a dish of Potatoes au Gratin fresh from the oven – that golden, bubbly crust giving way to tender layers of potatoes bathed in creamy, cheesy goodness. This Easy Potatoes au Gratin recipe brings that French-inspired comfort food to your table with minimal fuss and maximum flavor.
Perfect for Sunday dinners, holiday gatherings, or whenever you need a comforting side dish, this recipe strikes the ideal balance between elegant and approachable. The best part? It requires just a handful of everyday ingredients to create something truly special.
Why You’ll Love This
- Simple ingredients that you likely already have in your kitchen
- Make-ahead friendly – assemble earlier in the day and bake when needed
- Impressive presentation with minimal effort – perfect for guests
- Versatile side dish that pairs beautifully with almost any protein
- Leftovers taste even better the next day (if they last that long!)
Ingredients
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 1 cup Gruyère cheese, freshly shredded
- 4 large russet potatoes, thinly sliced
- 1 tablespoon softened butter for dish
- 1 cup Gruyère cheese for topping
- Chopped chives for garnish (optional)
Instructions
- Sauté garlic in butter. Add cream, flour mixture, seasonings, and cheese until smooth.
- Arrange sliced potatoes in buttered dish, seasoning each layer.
- Pour cheese sauce over potatoes ensuring even coverage.
- Cover with foil and bake at 400°F for 1 hour 15 minutes.
- Top with remaining cheese, bake uncovered 5 minutes, then broil 3-5 minutes until golden.
Tips & Variations
- For extra flavor, try adding caramelized onions between the potato layers
- A mandoline slicer makes quick work of slicing the potatoes uniformly
- No Gruyère? Substitute with white cheddar, Emmental, or a combination of cheeses
- Add a pinch of cayenne pepper to the cream mixture for a subtle heat
- For a lighter version, substitute half of the cream with whole milk or chicken broth
- Make it a complete meal by adding layers of cooked ham or bacon between the potatoes
Serving Suggestions
Potatoes au Gratin pairs beautifully with roasted meats like beef tenderloin, baked ham, or a simple roast chicken. The rich, creamy texture complements the proteins perfectly while adding elegance to your plate.
For a complete meal, serve alongside a crisp green salad dressed with a bright vinaigrette to balance the richness of the gratin. A simple steamed green vegetable like asparagus or green beans also makes an excellent accompaniment.
Notes
- The potatoes are done when they can be easily pierced with a knife with little resistance
- Allow the gratin to rest for at least 10 minutes before serving – this helps the sauce set up properly
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through
- For the best texture, avoid freezing this dish as the cream sauce can separate when thawed
FAQs
Can I prepare this dish ahead of time?
Yes! You can assemble the entire dish up to 24 hours ahead, cover and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
What’s the difference between potatoes au gratin and scalloped potatoes?
Traditional au gratin includes cheese (the term “gratin” refers to the browned crust), while classic scalloped potatoes are made with a cream sauce but no cheese.
Why are my potatoes still hard after baking?
This usually happens when the potatoes are sliced too thick. Aim for 1/8 inch slices for even cooking, and make sure they’re fully submerged in the cream mixture.
Can I make this in a slow cooker?
Yes, layer everything in your slow cooker as directed in the recipe and cook on low for 4-5 hours. The top won’t get as crispy, but the flavors will develop nicely.
[recipe_card]
