Potatoes au gratin turn a humble potato into something truly memorable. Layers of thinly sliced potatoes, bathed in a silky cream sauce and finished with a golden, bubbling crust, create a dish that fits any table—from weeknight dinners to special gatherings. Let’s dig deep into every detail so you can master this celebrated French-inspired comfort food, turning simple ingredients into a showstopper with ease.
What Makes Potatoes Au Gratin Special
Potatoes au gratin, sometimes called gratin dauphinois, is a timeless mainstay of French home kitchens and bistros alike. The secret to their allure? Creamy interiors with an irresistible upper crust of bubbling, browned cheese. That combination of texture and flavor is impossible to fake, and you don’t need advanced culinary skills to pull it off.
Thin slices of potato soak up a savory blend of cream, butter, and spices. Gruyère and Parmesan melt down to create a complex, nutty, salty layer that crackles in the oven. Each forkful feels decadent—while the recipe itself couldn’t be more down-to-earth. This is rustic luxury, served hot.
Ingredients You’ll Need
Every great potato gratin begins with ingredient selection. Here’s what you’ll need for the best result:
- Potatoes: Yukon Golds provide the ideal blend of starch and creaminess, but Russets work well for a fluffier bite. Avoid waxy potatoes—they hold their shape but lack the creamy texture.
- Heavy Cream: Full-fat cream coats the potatoes and thickens in the oven, creating a luscious sauce.
- Gruyère Cheese: For rich, slightly sweet, nutty depth. Gruyère’s melting properties make it the classic choice.
- Parmesan Cheese: Sharp, savory, and salty; Parmesan rounds out the cheese flavor and lends a crisp, burnished finish.
- Unsalted Butter: Enriches the cream and helps create that signature crust.
- Garlic: Fresh cloves, minced, boost the aromatic backbone of the dish.
- Onion: Thin slices of yellow onion lend sweetness and another layer of flavor.
- Fresh Thyme: Adds fragrant, earthy notes. Dried thyme is a practical substitute.
- Salt and Black Pepper: Essential for seasoning every layer.
Example Ingredient List for a 9×13-inch Pan
| Ingredient | Amount |
|---|---|
| Yukon Gold Potatoes | 3 lbs |
| Heavy Cream | 2 cups |
| Gruyère, shredded | 2 cups |
| Parmesan, grated | 1 cup |
| Unsalted Butter | 3 tbsp |
| Garlic, minced | 2-3 cloves |
| Onion, thinly sliced | 1 medium |
| Thyme, fresh | 1 tbsp (or 1 tsp dried) |
| Salt | 1 ½ tsp |
| Black Pepper | 1 tsp |
How to Make Potatoes Au Gratin
Gratin success is all about timing, layering, and patience. Here’s a road map to culinary gold:
1. Preparing the Oven and Pan
Set your oven to 375°F (190°C). Butter a 9×13-inch baking dish or similar-sized casserole. Use a generous hand with the butter; any extra left on the pan contributes to a caramelized base.
2. Prepping the Potatoes and Onion
Peel the potatoes, and slice them as thinly as possible—about 1/8-inch thick. A mandoline slicer ensures even thickness, but a sharp knife and steady hand also do the trick. Slice the onion as thin as you can, so it softens easily during baking.
3. Creating the Cream Mixture
In a small saucepan, gently warm the heavy cream, butter, minced garlic, thyme, salt, and pepper over low heat. Let the butter melt but avoid boiling. Warming builds flavor and keeps the sauce from separating.
4. First Layers
Arrange a third of the sliced potatoes in the bottom of the baking dish, overlapping them slightly. Scatter over a third of the onions. Ladle a third of the warm cream mixture over the potatoes. Sprinkle a third of the shredded Gruyère and a bit of Parmesan on top.
5. Repeat the Layers
Repeat these layers two more times—potatoes, onions, cream, cheese. Save the topmost layer of cheese for later.
6. Bake Covered
Cover the pan with foil. Bake for 60-75 minutes. The steam will cook the potatoes through while infusing them with cream and cheese. Test with the tip of a knife: it should glide smoothly through the center.
7. Final Browning
Uncover the pan, top with the remaining Gruyère and Parmesan, and bake for another 15-20 minutes. The cheese will brown and bubble, forming that iconic gratin crust.
8. Rest and Serve
Once golden, set the dish aside for at least 10 minutes before cutting. This helps the creamy sauce thicken and the flavors merge.
Tips and Techniques for Success
Perfecting potatoes au gratin isn’t complicated—but a few details change everything:
- Use Uniform Slices: Even slices cook at the same pace, guaranteeing a consistent texture throughout.
- Don’t Skimp on Cheese: Shred your cheese by hand for better melt. Pre-shredded cheese often contains anti-caking agents that affect texture.
- Mind the Layering: Each layer should have some cheese and plenty of sauce. This ensures every bite is moist and flavorful.
- Avoid Overcooking: If the top browns too quickly, cover loosely with foil. A pale crust can handle a minute or two under the broiler, but keep an eye on it.
- Flavor Flexibility: Add herbs like rosemary or tarragon for a new twist. Smoked paprika, nutmeg, or a bit of Dijon mustard in the cream also enhance the profile.
- Gild the Lily: Dot the final layer with butter for a glossier, more decadent crust.
Customizing Your Potatoes Au Gratin
Try these ideas to make the recipe your own:
- Add-Ins: Fold in sautéed mushrooms, crisp bacon bits, or caramelized onions between the layers.
- Vegetarian Variations: Spinach, thin-sliced leeks, or roasted garlic can add both nutrition and taste.
- Cheese Choices: Swap Gruyère for sharp white cheddar, Fontina, or even a blend of cheeses.
Serving Suggestions
Potatoes au gratin pair with:
- Roast Chicken: The classic pairing—let the gratin soak up chicken juices.
- Steak or Pork Chops: The rich, creamy potatoes balance bolder cuts.
- Holiday Roasts: Turkey, brisket, or glazed ham all find their match.
- Vegetarian Mains: Serve with roasted seasonal vegetables or a green salad for contrast.
Try garnishing with chives, parsley, or extra thyme for a fresh finish.
Storing and Reheating Leftovers
Gratin remains delicious the next day, if stored well.
- To Store: Cool leftovers completely. Place in an airtight container, pressing plastic wrap onto the surface before sealing with a lid. Refrigerate for three to four days.
- To Reheat: Warm larger portions, covered, in a 350°F oven for 15 minutes or until hot. Individual servings reheat in the microwave in bursts of 45 seconds to avoid overcooking.
- Freezing: Not recommended. Creamy sauces tend to break, and potatoes lose their appealing structure after thawing.
Troubleshooting and Frequently Asked Questions
1. Why do my potatoes turn watery?
Using starchy potatoes and slicing them thinly helps them soak in the sauce. Letting the cooked gratin rest after baking also keeps it from being soupy.
2. Can I assemble the gratin ahead of time?
Yes. Build the dish, cover, and refrigerate it up to one day ahead. Bake just before serving for best flavor.
3. How do I know when the gratin is done?
Pierce the center with a fork or knife. If it meets little resistance and the sauce is bubbling, it’s ready.
Potatoes au gratin deliver comfort and sophistication in every serving. With a few simple tricks and the right cheese, you’ll create a side dish that lingers in memory, stealing the spotlight from anything else on the table. Whether for holidays or an ordinary weeknight, this recipe transforms potatoes into a feast.
Potatoes Au Gratin
Rich and creamy, these potatoes au gratin are layered with Gruyère and Parmesan. Garlic and fresh thyme add extra aroma and flavor. Each bite is irresistibly cheesy and flavorful.
Ingredients
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups grated Gruyère cheese
- 1/2 yellow onion
- 1 teaspoon salt
- 2 1/2-3 pounds Russet or Yukon Gold potatoes
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Butter a 9x13-inch baking dish or a deep, medium-sized casserole dish. Set aside.
- In a medium saucepan, combine the heavy cream, butter, garlic, thyme, salt, and black pepper. Warm over low heat until the butter melts, stirring occasionally. Remove from the heat.
- Peel and thinly slice the potatoes and onion. They should be even and about 1/8-inch thick. For the best results, use a mandolin.
- Arrange about a third of the sliced potatoes and onions evenly in the baking dish. Pour a third of the cream mixture over the potatoes, allowing it to seep in. Then, sprinkle a third of the Gruyère cheese on top.
- Repeat these layers until the dish is full, but do not add the top layer of cheese yet. Instead, cover the dish with foil.
- Bake for 75-90 minutes, or until the potatoes in the middle are tender.
- Remove the dish from the oven and take off the foil. Add the last of the Gruyère cheese and the Parmesan, then bake again (uncovered) for about 15 minutes. The cheese should be golden and bubbly.
- Let the dish stand for 10-15 minutes before serving to allow the sauce to set. Garnish with fresh herbs if desired, and enjoy.