Creamy Potatoes au Gratin (Easy Cheesy Baked Potato Casserole)
Potatoes au Gratin is the ultimate potato side dish!A thinly sliced potato baked in a creamy, cheesy sauce. It bakes fluffy in the middle with a creamy, bubbly cheese top.
This dish is all about thin-sliced potatoes becoming silky and rich as they bake in a garlicky cream sauce. The top turns a beautiful golden brown, and the interior remains soft, spoonable even.
It’s the sort of side dish that feels pretty for a holiday table — but it’s actually easy enough to prep on any old evening when you could use something warm and comforting.
Table of contents
Why You’ll Love This Recipe
- Smooth interior with a golden, bubbly layer of cheese
- Small list of supplies for big classic taste
- Simple Layering Technique (No Special Step)
- Perfect meal prep recipe for a busy day
- Pairs well with any entree (chicken, steak, fish or vegetables)
Ingredients
Candy base
- For the gratin
- 2.5 lbs / 1.25 kg starchy potatoes
- 1 1/2 cups cream (360 ml)
- 2 garlic cloves
- 30 g / 2 tbsp unsalted butter
- (about 250 g) Gruyère cheese, shredded
- Seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp thyme leaves
Finish
- (about 250 g) Gruyère cheese, shredded (your last layer should be cheese)
Ingredient Notes & Substitutions
Starchy potatoes: I used a Russet here, which is perfect for that soft, creamy quality. Yukon Gold is also good if you want a little more firmness, butteriness.
Cream: Heavy cream is richest. For a lighter incarnation you could even sub in half-and-half (but it will be slightly less thick).
Gruyère cheese: The closest swap is Swiss cheese. White cheddar is also fine if you prefer a sharper flavor.
Garlic: Use fresh garlic for the cleanest tasting results. Use 1/2 tsp garlic powder in the cream if you prefer.
Thyme leaves: Fresh or dried will both do. If using dried thyme, don’t forget to rub it between your fingers before adding.
Potatoes au Gratin Recipe I explain how to make Potatoes Au Gratin
How to Make Potatoes au Gratin
- Prep the oven and dish
- Heat oven to 375 degrees. Rub some of the butter on the bottom of a baking dish.
- Slice the potatoes
- Peel (if desired) the potatoes and slice them thinly, about 1/8-inch thick. Attempt to keep slices even so they cook evenly.
- Warm the cream mixture
- Heat the cream with the remaining butter and add in the minced garlic, salt, black pepper and thyme.
- Layer
- Layer the potatoes in the baking dish. Ladle in some of the cream mixture and Gruyère. Repeat, adding more layers until all ingredients are used up (your last layer should be cheese).
- Cover and bake
- Tightly cover with foil, and bake until potatoes are beginning to turn tender.
- Uncover and finish
- Uncover and bake until the top is golden and bubbly, and a knife slides easily in.
- Rest and serve
- Allow it to sit 10–15 minutes before slicing. This helps it to set so that servings come out cleanly.
Expert Tips
- Just slice evenly: A mandoline can swiftly produce even slices (but please don’t take off your fingers).
- Don’t rush the bake: If the center is not tender when you test it, keep baking and test every 10 minutes.
- Wrap the dish very tightly with foil (this helps to steam and soften the potatoes before browning).
- Reserve some cheese for the top: It’s this top layer that forms that irresistible, golden crust.
- Cool it: When chilled, the sauce will thicken, which makes serving a whole lot easier.
- Test for doneness properly: A thin knife will slide through with minimal resistance.”
- Prevent over-browning: If the top begins to brown too quickly, loosely snug foil over it.
Storage & Freezing
- Refrigerator: Allow to cool completely, then cover and refrigerate for up to 4 days.
- Reheat: Reheat in the oven heated to 350°F (175°C) until hot through, or microwave single servings.
- Freeze in airtight portions for up to 2 months (texture can soften slightly).
- Thawing: Thaw overnight in the refrigerator and reheat in the oven for best texture.
Variations
- Onions: Thin-slice an onion and pile it in one of the layers with the potatoes.
- Make it even herby: Stir in fresh parsley or chives at the end for freshness.
- Add heat: A dash of cayenne in the cream adds a little edge.
- Swap out the cheese: Half gruyère and half white cheddar would be a nice combination.
- Add a crispy top: Broil 1-2 minutes at the end (keep an eye on it!).
Potatoes au Gratin
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a baking dish with some of the butter.
- Thinly slice the potatoes (about 1/8-inch).
- Warm the cream with the remaining butter, then stir in garlic, salt, pepper, and thyme.
- Layer potatoes in the baking dish. Add some cream mixture and a sprinkle of Gruyère. Repeat, finishing with cheese on top.
- Cover tightly with foil and bake until potatoes begin to soften.
- Uncover and continue baking until deeply golden and bubbly and a knife slides in easily.
- Rest 10–15 minutes before serving.
Nutrition
Video
Notes
- For best texture, use Russet potatoes and slice evenly.
- Swap Gruyère with Swiss or white cheddar if needed.
- If the top browns too quickly, tent loosely with foil.
- Resting helps the sauce thicken and makes cleaner slices.
Tried this recipe?
Let us know how it was!FAQs
Starchy potatoes such as Russets bake the softest and creamiest.
No. If the skins are thin and relatively clean, you can leave them on for a rustic look.
Yes. Bake, cool, refrigerate and reheat covered at 350°F until hot.
The center should be easy to pierce with a knife and the top bubbly.
The slices may have been to thick, the bake time too short or maybe the dish just hadn’t had enough time to rest before reaching you.
Milk will do in a pinch, but the sauce would just be thinner, and not nearly as rich as with cream.
Key Takeaways
- Potatoes au Gratin features thinly sliced potatoes baked in a creamy, cheesy sauce, resulting in a fluffy interior and golden bubbly top.
- The recipe is easy to prep and perfect for any meal, enhancing entrees like chicken, steak, fish, or vegetables.
- Key ingredients include starchy potatoes, cream, garlic, butter, and Gruyère cheese, with seasoning options like thyme and black pepper.
- To prepare, layer the ingredients and bake until golden brown; allow to rest for easier serving.
- This dish offers variations, including adding onions, herbs, or a crispy top, making it versatile and delicious.
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Estimated reading time: 7 minutes
