Potato au gratin, also known as gratin dauphinois, is a rich and indulgent potato casserole layered with thinly sliced potatoes, cream, butter, and cheese. Baked until golden and bubbling, this dish is a timeless comfort food that brings warmth and flavor to any table. Perfect for family dinners, holiday gatherings, or as a decadent side dish, potato au gratin never fails to impress.
Why You Will Love This Recipe
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Creamy and Cheesy Goodness: Every bite is rich, savory, and packed with melty cheese.
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Elegant Yet Simple: Impressive enough for special occasions, easy enough for weeknights.
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Customizable: Use your favorite cheese or add herbs, garlic, or onions.
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Pairs with Anything: Complements meats, vegetables, or even stands on its own.
What Is Potato au Gratin?
Potato au gratin is a French-inspired baked dish made with thinly sliced potatoes layered with cream or milk, butter, and cheese, and baked until golden and tender. The term “au gratin” refers to the crispy browned crust formed on top during baking, often made with cheese or breadcrumbs.
Unlike scalloped potatoes (which traditionally use a milk-based roux and no cheese), potato au gratin emphasizes cheese and cream, making it richer and more decadent.
Ingredients List
Here’s what you need for a classic potato au gratin:
Core Ingredients:
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2½ lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced
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1 tablespoon butter (for greasing the dish)
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2 cups heavy cream or half-and-half
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1½ teaspoons salt
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½ teaspoon black pepper
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½ teaspoon garlic powder (or 2 fresh cloves, minced)
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1 teaspoon fresh thyme or rosemary (optional)
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Pinch of nutmeg (optional)
Cheese:
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2 cups shredded Gruyère or cheddar cheese
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½ cup Parmesan cheese (for topping)
Timing & Servings
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Prep Time: 20–25 minutes
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Cook Time: 1 hour – 1 hour 15 minutes
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Rest Time: 10–15 minutes
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Total Time: About 1½ hours
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Servings: 6–8
Step-by-Step Instructions for Potato au Gratin
Step 1: Prepare the Potatoes
Peel and thinly slice the potatoes to about ⅛ inch thick using a sharp knife or mandoline. Uniform slices ensure even cooking.
Step 2: Preheat and Grease
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or large ovenproof skillet with butter.
Step 3: Layer the Ingredients
Start with a layer of potato slices at the bottom of the dish. Sprinkle with salt, pepper, and a handful of cheese. Repeat the layers until all the potatoes and cheese are used.
Step 4: Add the Cream
In a saucepan, heat the cream gently with garlic, thyme, nutmeg, and a bit more salt and pepper. Do not boil. Pour the warm cream over the layered potatoes.
Step 5: Top and Bake
Sprinkle Parmesan over the top. Cover with foil and bake for 45 minutes. Remove the foil and continue baking uncovered for 20–30 minutes or until the top is golden and the potatoes are fork-tender.
Step 6: Rest and Serve
Let the dish rest for at least 10 minutes before serving. This allows the cream to thicken and the layers to set.
Best Potatoes for Potato au Gratin
Choosing the right potato makes all the difference.
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Yukon Gold: Creamy, buttery texture; holds shape well.
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Russet: Starchier and fluffier; creates a softer, richer interior.
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Red Potatoes: Less ideal—they’re too waxy and may not absorb cream as well.
Always slice thinly for the best texture and even cooking.
Best Cheese for Potato au Gratin
Traditional and Flavorful Options:
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Gruyère: Nutty, melts beautifully, a French classic.
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Cheddar: Sharp and bold; great for American-style gratin.
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Parmesan: For a salty, umami kick on top.
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Fontina: Mild, gooey, and creamy.
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Comté or Emmental: French cheeses with great melting qualities.
Cheese Tips:
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Use freshly shredded cheese—it melts better than pre-shredded.
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Mix two types for depth of flavor.
Flavor Boosting Add-Ins
Herbs and Spices:
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Fresh thyme, rosemary, or sage
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Nutmeg (classic in French gratins)
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Cracked pepper or red pepper flakes for a touch of heat
Vegetables:
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Sautéed onions or leeks layered in
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Wilted spinach or kale
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Roasted garlic for deeper flavor
Meaty Additions:
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Crumbled bacon
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Shredded ham
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Cooked pancetta
These additions make it heartier and can even turn it into a full meal.
Potato au Gratin vs. Scalloped Potatoes
Feature Potato au Gratin Scalloped Potatoes Main Sauce Cream + cheese Milk or cream (no cheese) Cheese Content Lots of melted cheese Often cheese-free or minimal Texture Rich, creamy, cheesy Creamy, more delicate Origin French American (with French roots)
If you love cheese, au gratin is your go-to. If you prefer a lighter dish, opt for scalloped.
Tips for the Perfect Potato au Gratin
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Slice evenly: Use a mandoline for consistency.
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Warm the cream: Helps it absorb better into the potatoes.
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Let it rest: Don’t skip this—resting sets the dish and improves texture.
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Cover and uncover: Cover first to cook through, then uncover to brown.
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Add foil if browning too fast: Keep an eye on it to avoid burning the top.
Serving Suggestions
Potato au gratin is a side dish that elevates any meal.
Perfect Pairings:
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Roast chicken or turkey
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Grilled or roasted beef, pork, or lamb
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Seared salmon or white fish
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Green salad or steamed vegetables
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Fresh bread or rolls to soak up the cream
Great for holidays, Sunday dinners, or even as a vegetarian main with a side salad.
Make-Ahead and Storage Tips
Make Ahead:
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Assemble up to 1 day ahead (without baking). Cover and refrigerate.
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Bring to room temperature before baking.
Storing Leftovers:
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Store in an airtight container for up to 4 days.
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Reheat in the oven at 350°F until warmed through. Add foil to prevent over-browning.
Freezing:
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Not ideal due to the cream, but can be done. Freeze after baking, then reheat in the oven.
Nutritional Overview (Per Serving – Approximate)
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Calories: 350–450
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Carbohydrates: 30–35g
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Protein: 8–10g
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Fat: 20–30g
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Fiber: 2–3g
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Calcium: High from the cheese and cream
For a lighter version, use half-and-half or reduced-fat milk and reduce cheese slightly.
Variations to Try
Potato and Leek Gratin:
Add sautéed leeks to each layer for a mild, oniony twist.
Vegan Potato au Gratin:
Use plant-based milk (like oat or almond), vegan cheese, and olive oil or vegan butter.
Sweet Potato Gratin:
Swap out white potatoes for thinly sliced sweet potatoes for a slightly sweet, vibrant variation.
Mini Gratin Stacks:
Use a muffin tin to bake individual portions—perfect for entertaining or meal prepping.
FAQs
Can I make potato au gratin without cream?
Yes, use whole milk or half-and-half. The result will be lighter but still creamy.
Can I use pre-sliced potatoes?
Yes, but ensure they’re cut evenly and not too thick. Thin slices are essential for even cooking.
Why are my potatoes still firm?
They may be sliced too thick, or your oven temperature may be too low. Bake longer and cover with foil if needed.
Can I reheat it in the microwave?
Yes, but oven reheating is better for texture. Microwave if short on time—use a lower power to avoid drying.
Conclusion
Potato au gratin is a luxurious and comforting dish that transforms humble potatoes into something special. With layers of tender slices, rich cream, and melted cheese, it’s everything you want in a side—and then some. Whether you’re serving it for a holiday feast or just craving something hearty and homemade, this recipe always delivers.