Name: Creamy Potatoes Au Gratin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 1/2 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced; 1 cup heavy cream; 1 cup whole milk; 2 tablespoons butter; 2 cloves garlic, minced; 1/2 onion, finely chopped or 1 teaspoon onion powder; 1 1/2 cups shredded Gruyère cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh thyme or parsley, chopped (optional, for garnish)

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Potatoes au gratin is one of those timeless dishes I always find myself going back to when I want something indulgent and comforting. Thinly sliced potatoes baked in a creamy sauce and finished with a golden, cheesy crust—this recipe gives me that perfect balance of creamy, savory, and slightly crispy in every bite. It’s the kind of side dish that steals the spotlight at any meal.

Why You’ll Love This Recipe

I love this dish because it feels fancy but is actually very simple to make. The cream-soaked potatoes bake into tender perfection, and the top layer of melted cheese adds just the right amount of richness and texture. It’s versatile enough for weeknight comfort food, yet elegant enough for holiday dinners or special gatherings. Every time I serve it, I notice the dish empties fast. Creamy Potatoes Au Gratin

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or Russet work best)
Heavy cream
Whole milk
Butter
Garlic, minced
Onion, finely chopped or onion powder
Gruyère cheese, shredded
Parmesan cheese, grated
Salt
Black pepper
Fresh thyme or parsley (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly butter a baking dish.
I slice the potatoes thinly, about 1/8-inch thick, so they cook evenly.
In a saucepan, I melt butter and sauté garlic and onion until fragrant. I then stir in cream and milk, seasoning with salt and pepper.
I layer the potatoes in the prepared baking dish, pouring some of the cream mixture over each layer and sprinkling with cheese.
I continue layering until all potatoes are used, finishing with cream and a generous topping of Gruyère and Parmesan.
I cover with foil and bake for 45 minutes, then uncover and bake an additional 20 minutes until golden and bubbly.
I let the dish rest for about 10 minutes before serving so the layers set.

Servings and timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prep and around 1 hour to 1 hour 10 minutes to cook, so the total time is about 1 hour 30 minutes.

Variations

Sometimes I add crispy bacon between the layers for a smoky flavor. When I want a stronger cheese profile, I swap Gruyère with sharp cheddar or fontina. For a lighter version, I replace half the cream with chicken broth. I also like sprinkling breadcrumbs on top before baking for an extra crunchy crust.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through, which helps keep the top crispy. The microwave works too, but it softens the texture. For longer storage, I freeze portions and reheat in the oven after thawing.

FAQs

What’s the difference between scalloped potatoes and potatoes au gratin?

Scalloped potatoes are usually baked in a cream sauce without cheese, while potatoes au gratin include cheese in the layers and on top.

Can I make this ahead of time?

Yes, I often prepare and assemble the dish a day ahead, refrigerate it, and then bake it fresh before serving.

Do I need to peel the potatoes?

I usually peel them for a smoother texture, but leaving the skin on works fine too if I prefer a more rustic style.

What cheese works best for au gratin?

I like Gruyère for its creamy melt and nutty flavor, but cheddar, fontina, or even mozzarella can be used.

How can I slice the potatoes evenly?

I use a mandoline slicer to get thin, consistent slices, which helps the dish cook evenly.

Conclusion

Creamy potatoes au gratin is one of my favorite comfort dishes because it’s rich, cheesy, and satisfying in every bite. The creamy layers paired with the golden top make it irresistible. Once I started making it at home, it quickly became a tradition for family dinners and celebrations.