The Creamiest Easy Potatoes Au Gratin Recipe For Your Table

Creamy, cheesy potatoes au gratin bring warmth to any dinner table with their irresistible comfort.

Layers of thinly sliced potatoes meld together in a rich, velvety sauce that promises pure satisfaction.

Crisp edges and a golden-brown top hint at the deliciousness waiting beneath.

Cheese lovers will appreciate how each forkful delivers maximum flavor and texture.

Perfectly seasoned and baked to golden perfection, this dish feels like a culinary hug.

The combination of simple ingredients creates something truly magical on your plate.

You’ll want to savor every single bite of this classic side that transforms an ordinary meal into something spectacular.

Why Easy Potatoes Au Gratin Are The Ultimate Cheesy Side

• Slice Like a Pro: Using a mandoline ensures perfectly uniform potato slices, making this dish look professionally prepared with minimal cooking skills required.
• Comfort Food Champion: Creamy, cheesy potatoes au gratin deliver ultimate comfort, transforming simple ingredients into a crowd-pleasing side dish that warms hearts and satisfies hunger.
• Quick Kitchen Magic: With just 45 minutes from start to finish, this recipe offers a gourmet-style side dish that looks impressive but demands minimal effort and preparation time.
• Versatile Crowd-Pleaser: Perfect for holiday gatherings, weeknight dinners, or potluck events, these potatoes complement almost any main course and appeal to both kids and adults.

What You’ll Need For Easy Potatoes Au Gratin

Main Ingredients:

Potatoes: Starchy, creamy base of the dish that provides hearty texture and classic comfort food feel. Russet or Yukon Gold potatoes work best for their smooth, buttery quality.

• Potato: Soft, tender vegetable perfect for slicing thin and layering in the dish.

• Butter: Rich, flavorful ingredient that adds depth and helps create a smooth sauce. Unsalted butter preferred for better seasoning control.
• Heavy Cream: Luxurious, smooth liquid that creates a velvety sauce and helps bind the potatoes together. Full-fat version recommended for best results.

• Salt: Essential for enhancing overall flavor and balancing the dish's richness.
• Black Pepper: Adds a subtle heat and depth to the creamy potato layers.
• Thyme: Optional herb that brings a delicate, earthy note to the dish. Fresh thyme offers more vibrant flavor compared to dried.
• Garlic: Aromatic ingredient that provides a warm, slightly sharp flavor to the sauce. Fresh garlic cloves deliver the most intense taste.

How To Make Creamy Easy Potatoes Au Gratin

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375°F (190°C). Grab a 9×13-inch baking dish and give it a quick spray or butter coating to prevent any sticky situations.

Step 2: Prepare Potato Slices

Grab your potatoes and give them a good wash. Peel off the skin if you prefer, then slice them into delicate, paper-thin rounds. Pro tip: A mandoline slicer will be your best friend for creating perfectly even slices that look like potato artwork.

Step 3: Create Flavor Base

In a cozy saucepan, melt butter over medium heat. Toss in minced garlic and let it dance around for about 30 seconds, filling your kitchen with an irresistible aroma.

Step 4: Craft Creamy Sauce

• Heavy cream
• Salt
• Black pepper
• Fresh thyme leaves (optional but magical)

Gently warm the mixture, stirring softly. Remember, no boiling allowed – we want a smooth, silky sauce.

Step 5: Layer Potato Magic

Arrange your potato slices in overlapping layers inside the prepared baking dish. Each layer should look like delicate potato tiles.

Step 6: Pour and Drench

Slowly cascade the warm cream mixture over the potato layers, ensuring every slice gets a luxurious coating.

Step 7: Cheese Blanket

• Gruyère cheese
• Sharp cheddar
• Parmesan (optional)

Step 8: Bake to Golden Perfection

Slide the dish into the preheated oven. Bake for about 60-75 minutes until the top turns a gorgeous golden brown and the potatoes become tender when pierced with a fork.

Step 9: Rest and Serve

Allow the potato bake to rest for 10-15 minutes after removing from the oven. This helps the sauce set and makes serving easier.

Serving Suggestion: Cut into hearty squares and watch everyone’s eyes light up with excitement!

Tips For Perfectly Baked Easy Potatoes Au Gratin

• Slice Precisely: Use a mandoline for uniform potato slices, ensuring even cooking and a professional-looking dish. Consistent thickness prevents some pieces from being undercooked or overcooked.
• Layer Strategically: Arrange potato slices in overlapping, slightly tilted rows to maximize flavor absorption and create an attractive presentation. This technique helps each slice get coated with creamy sauce.
• Prevent Burning: Cover the baking dish with foil for the first 30 minutes of cooking, then remove to let the top brown and crisp. This method prevents surface burning while ensuring potatoes cook thoroughly.
• Cheese Selection Matters: Experiment with different cheese combinations like gruyère, cheddar, or parmesan for complex flavor profiles. Mixing cheeses adds depth and richness to the traditional recipe.
• Make Ahead Friendly: Prepare the dish up to a day in advance and refrigerate. Let it sit at room temperature for 30 minutes before baking to ensure even heating and maintain optimal texture.

Best Way To Store Leftover Easy Potatoes Au Gratin

• Refrigerate leftover potatoes au gratin in an airtight container for up to 3-4 days.
• Cover the dish tightly with plastic wrap or transfer to a sealed container to maintain freshness.
• Reheat gently in the oven at 350F (175C) for 15-20 minutes to restore the crispy top and creamy texture.
• Avoid microwaving, as it can make the potatoes soggy and break down the smooth, cheesy sauce.
• Freeze individual portions in freezer-safe containers for up to 1 month, wrapping tightly to prevent freezer burn.
• Thaw overnight in the refrigerator before reheating to preserve the dish's original delicious flavor and creamy consistency.

What Goes Well With Easy Potatoes Au Gratin

• Elevate Classic Meat Pairing: Serve these creamy potatoes alongside a perfectly roasted beef tenderloin or juicy roast chicken for a hearty, comforting meal that brings out the rich, cheesy flavors of the gratin.
• Complement with Crisp White Wine: Pour a chilled Chardonnay or Sauvignon Blanc to cut through the dish's richness, balancing the creamy potato texture with its bright, acidic notes.
• Create Veggie Harmony: Pair with roasted green vegetables like asparagus or Brussels sprouts to add a fresh, slightly charred contrast to the smooth, cheesy potatoes and create a well-rounded plate.
• Match with Light Salad: Add a crisp green salad with a tangy vinaigrette to provide a refreshing counterpoint to the heavy, indulgent potato dish, bringing lightness and balance to your meal.

Fun Variations Of Easy Potatoes Au Gratin To Try

• Spicy Pepper Jack Potatoes: Replace standard cheese with pepper jack for a zesty kick. Layer sliced jalapeños between potato layers for extra heat.
• Herb Parmesan Gratin: Swap thyme for fresh rosemary and basil. Sprinkle generously with grated parmesan cheese for a rich, aromatic variation.
• Bacon Cheddar Potato Bake: Crumble crispy bacon between potato layers. Mix sharp cheddar cheese into the cream mixture for a smoky, indulgent version.
• Truffle Mushroom Gratin: Sauté cremini mushrooms with garlic before layering. Drizzle truffle oil on top and use gruyère cheese for an elegant, earthy upgrade.

Top Questions About Easy Potatoes Au Gratin

• What's the best way to slice potatoes for au gratin?

A mandoline is your secret weapon! It creates super thin, even slices (about 1/8-inch thick) that cook evenly and look professional. If you don’t have one, use a sharp knife and take your time to make consistent cuts.

• Can I use different types of potatoes?

Absolutely! Russet potatoes work best because they’re starchy and hold their shape. Yukon gold is another great option that gives a creamy, buttery flavor. Just avoid waxy potatoes like red potatoes, which won’t absorb the cream as well.

• How do I prevent my potatoes from turning brown after slicing?

Once you slice the potatoes, place them in cold water immediately. This stops oxidation and keeps them looking fresh and white. Just be sure to pat them dry before layering in the baking dish to ensure a crispy top.

• Is this dish vegetarian-friendly?

Yes! This potatoes au gratin recipe is vegetarian as long as you use vegetable butter or margarine instead of regular butter. It’s a delicious side dish that works for many dietary preferences.

Easy Potatoes Au Gratin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 22 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy potatoes au gratin dance with layers of sharp cheddar and golden-edged potato slices, promising pure comfort on a plate. Cheese lovers will savor this classic French side dish that brings warmth and richness to any meal.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs (907 grams) russet or Yukon Gold potatoes, thinly sliced
• 1 cup (113 grams) shredded cheddar cheese
• ½ cup (50 grams) shredded Parmesan cheese
• ½ cup (50 grams) shredded Gruyere or mozzarella cheese (optional, for extra cheesiness)

Dairy and Cream:

• 1 ½ cups (360 milliliters) heavy cream (or whole milk for a lighter version)
• 2 tablespoons (28 grams) unsalted butter

Seasonings and Herbs:

• 2 cloves garlic, minced
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon thyme (optional)
• Fresh parsley or chives, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly cleanse and carefully peel potatoes, creating delicate, translucent slices using a sharp mandoline or precise knife technique to ensure uniform thickness.
2. Prepare a generously buttered rectangular ceramic baking vessel, ensuring complete surface coverage to prevent any potential sticking.
3. Craft a luxurious aromatic base by gently melting butter in a small saucepan, introducing minced garlic and allowing its essence to permeate the mixture for a brief moment.
4. Introduce heavy cream into the butter-garlic emulsion, delicately seasoning with fragrant thyme leaves, kosher salt, and freshly cracked black pepper, creating a harmonious flavor profile.
5. Layer the gossamer-thin potato slices methodically within the prepared baking dish, overlapping each slice to create an elegant, cascading arrangement.
6. Gradually pour the infused cream mixture over the layered potatoes, ensuring complete and even distribution to guarantee maximum flavor penetration.
7. Shield the potato composition with a veil of finely grated cheese, creating a golden, crisp exterior that will develop during the baking process.
8. Transfer the assembled dish into a preheated oven, allowing the potatoes to transform into a creamy, bubbling delicacy with a perfectly caramelized top.
9. Remove from the oven and permit the gratin to rest briefly, allowing the internal temperature to stabilize and flavors to meld harmoniously before serving.

Notes

• Choose waxy potatoes like Yukon Gold for a creamy, smooth texture that holds together perfectly during baking.
• Use a sharp mandoline or steady knife skills to ensure uniform potato slices, which guarantees even cooking and a professional-looking dish.
• Layer potatoes slightly overlapping to create attractive, compact arrangement that helps potatoes cook evenly and absorb maximum flavor from cream and seasonings.
• For lighter version, substitute half-and-half or whole milk instead of heavy cream, reducing calories without sacrificing rich, comforting taste of classic gratin.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 80 mg