If you’re searching for a dish that combines the indulgent creaminess of melted cheese with the comforting warmth of tender potatoes, look no further than this classic Potatoes au Gratin Recipe. It’s a timeless favorite that transforms simple ingredients into something truly extraordinary. This recipe features layers of thinly sliced russet potatoes enveloped in a luscious cheese sauce, baked to golden perfection with a crispy Parmesan topping. Whether you’re making a family dinner or impressing guests, this Potatoes au Gratin Recipe is pure comfort on a plate and guaranteed to become one of your go-to recipes.
Ingredients You’ll Need
These simple, easy-to-find ingredients each play a crucial role in making your Potatoes au Gratin Recipe come alive with rich flavor, creamy texture, and that irresistible golden crust. Every ingredient is essential to achieve that perfectly balanced dish.
- Russet potatoes: Their starchy texture ensures creamy tenderness after baking while holding the layers together beautifully.
- Heavy cream: Provides the rich, velvety base for the cheese sauce, making every bite decadently smooth.
- Whole milk: Lightens the cream just enough for a balanced, luscious sauce.
- Sharp cheddar cheese: Adds bold, tangy flavor that melts seamlessly within the sauce.
- Gruyère cheese (optional): Introduces a nutty complexity that deepens the dish’s flavor profile.
- Garlic: Brings a fragrant savoriness that elevates the creamy sauce to a new level.
- Unsalted butter: Key for creating the roux that thickens the sauce and adds a subtle richness.
- All-purpose flour: Helps the sauce set perfectly, binding it into a smooth and creamy consistency.
- Salt, black pepper, and nutmeg (optional): Essential seasoning ingredients that balance the richness and enhance the overall flavor.
- Parmesan cheese: Sprinkled on top for a beautifully crisp, golden crust that is simply irresistible.
- Fresh parsley (optional): Adds a pop of vibrant color and a fresh herbal note for garnish.
How to Make Potatoes au Gratin Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or a non-stick spray to keep your creamy layers from sticking and to help develop a crisp golden crust on the bottom and sides.
Step 2: Slice the Potatoes Thinly
Peel your russet potatoes and slice them thinly, aiming for about 1/8-inch thickness. A mandoline slicer works wonders here for uniform slices that cook evenly. Having evenly sliced potatoes is key for that perfect texture where each layer melts into the next.
Step 3: Create the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter and gently cook the minced garlic until fragrant, about one minute. Then whisk in the flour to form a roux, cooking and whisking constantly for another minute. Slowly add the heavy cream and whole milk, whisking constantly to prevent lumps, and cook until the sauce thickens, about 4 to 5 minutes. Season with salt, pepper, and optional nutmeg, then stir in the shredded cheddar and Gruyère until melted and smooth.
Step 4: Layer the Potatoes and Cheese Sauce
Begin by spreading half of the potato slices in your prepared baking dish in an even layer. Pour half of your cheese sauce over the potatoes, spreading it gently to cover them. Repeat with the remaining potatoes and top them with the rest of your cheese sauce, making sure every slice is bathed in creamy goodness.
Step 5: Bake Covered, Then Add Parmesan Topping
Cover the baking dish tightly with aluminum foil and bake for 40 minutes. After that, remove the foil and sprinkle the grated Parmesan cheese evenly on top. Return the gratin to the oven, uncovered, and bake for another 20 to 25 minutes until the top is beautifully golden and bubbly, and the potatoes are tender when pierced with a fork.
Step 6: Rest and Garnish
Allow your Potatoes au Gratin Recipe to rest for about five minutes before serving. This resting time helps the sauce settle and makes it easier to cut neat servings. Sprinkle with fresh chopped parsley, if you like, for a lovely touch of color and freshness.
How to Serve Potatoes au Gratin Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds a bright, herbaceous contrast to the rich and creamy layers. You could also try chives or a light dusting of smoked paprika for a subtle smoky finish that complements the cheesy goodness.
Side Dishes
This Potatoes au Gratin Recipe is a versatile side that pairs wonderfully with roasted meats like chicken, beef, or pork. For a lighter meal, serve alongside sautéed green beans or a crisp garden salad to bring balance and freshness to the plate.
Creative Ways to Present
For a fun twist, try making individual gratins in small ramekins – perfect for dinner parties or holiday gatherings. You can also turn leftovers into a delightful breakfast hash by reheating and topping with a fried egg or crumbled bacon for an exciting new meal.
Make Ahead and Storage
Storing Leftovers
Allow the Potatoes au Gratin Recipe to cool completely before storing leftovers in an airtight container in the refrigerator. They will keep well for up to 3 to 4 days, and flavors often deepen wonderfully the next day.
Freezing
You can freeze this dish for longer storage by assembling it in a freezer-safe dish but not baking. Wrap tightly with plastic wrap and aluminum foil and freeze for up to 2 months. When ready, bake from frozen, adding extra baking time and keeping the dish covered at first to prevent drying out.
Reheating
To reheat, cover the gratin with foil and warm in a 350°F (175°C) oven until heated through, generally about 20 minutes. For a crispier top, uncover during the last five minutes of reheating.
FAQs
Can I use other types of potatoes for this Potatoes au Gratin Recipe?
While russet potatoes are preferred for their starchiness and texture, Yukon Golds can also work well, offering a creamier texture and buttery flavor. Just keep in mind that waxy potatoes might not produce the same fluffy layers.
Is it necessary to use both cheddar and Gruyère cheese?
Not at all! The combination balances sharpness and nuttiness perfectly, but you can skip the Gruyère if unavailable. Just use more cheddar or try other melting cheeses like fontina or mozzarella for a different twist.
Can I make this dish vegetarian? Does the cheese sauce contain any meat products?
This Potatoes au Gratin Recipe is naturally vegetarian as it contains no meat products. Just ensure the cheese you use is made without animal rennet if you strictly follow a vegetarian diet.
How thin should the potato slices be for the best results?
About 1/8-inch thick slices are ideal. Thin enough for the potatoes to cook through evenly and absorb the creamy sauce, but not so thin that they fall apart during baking. A mandoline slicer can make this task easier and more uniform.
Can I prepare the Potatoes au Gratin Recipe completely ahead of time and bake it later?
Absolutely. You can assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. This is great for busy days or entertaining – just add a few extra minutes to the baking time if it goes into the oven cold.
Final Thoughts
This Potatoes au Gratin Recipe is a total crowd-pleaser that brings indulgence and warm comfort with every bite. Its creamy texture, cheesy richness, and crispy golden top make it an unforgettable dish to add to your recipe repertoire. I promise once you try it, it will quickly become a beloved staple to share with family and friends. Don’t hesitate to get baking and enjoy the magic of these irresistible potatoes!
Print
Potatoes au Gratin Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Potatoes au Gratin is a rich, creamy, and cheesy baked potato dish featuring thinly sliced russet potatoes layered with a savory blend of sharp cheddar and Gruyère cheeses, all enveloped in a luxurious cream sauce. This classic French-inspired side dish is perfect for holiday dinners or comforting everyday meals.
Ingredients
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Cream Sauce
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon ground nutmeg (optional)
Cheeses
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional, for extra flavor)
- 1/2 cup grated Parmesan cheese (for topping)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Prepare the potatoes: Peel and thinly slice the russet potatoes to about 1/8-inch thickness, preferably using a mandoline slicer for consistent thinness. Set the slices aside.
- Make the creamy sauce – melt butter and cook garlic: In a medium saucepan over medium heat, melt the butter, then add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Make a roux: Stir in the all-purpose flour and continuously whisk for about 1 minute to form a smooth paste and cook off the raw flour taste.
- Add cream and milk: Gradually whisk in the heavy cream and whole milk while stirring constantly to avoid lumps. Continue cooking and stirring occasionally until the sauce thickens, about 4 to 5 minutes.
- Season and add cheese: Remove from heat and stir in salt, pepper, and optional nutmeg. Then add the shredded cheddar and Gruyère cheese, stirring until melted and the sauce is smooth.
- Assemble the gratin – first layer: Place half of the sliced potatoes in the bottom of the prepared baking dish and pour half of the cheese sauce over the potatoes, spreading it evenly.
- Assemble the gratin – second layer: Layer the remaining sliced potatoes on top and pour the remaining cheese sauce over this second layer, spreading it to cover evenly.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes to allow potatoes to cook through and sauce to meld.
- Add Parmesan and bake uncovered: Remove the foil, sprinkle grated Parmesan cheese evenly on top, then continue baking uncovered for an additional 20 to 25 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest and garnish: Let the potatoes au gratin rest for about 5 minutes to set. Garnish with chopped fresh parsley if desired.
- Serve: Serve hot as a delicious side dish alongside your favorite main courses.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- Gruyère cheese is optional but adds a lovely depth of flavor; you can omit or substitute with more cheddar if desired.
- Adjust salt and pepper to taste, especially if using salted butter or cheeses with varying salt content.
- Allowing the dish to rest before serving lets the sauce thicken slightly for cleaner slicing and plating.
- For a crispier top, you can broil uncovered for 2-3 minutes at the end of baking, watching carefully to avoid burning.
