Creamy Sliced Potatoes Gratin Recipe

You know that cozy, cheesy smell that wafts through my kitchen when I’m baking potatoes au gratin? It’s like a warm hug in aroma form. I’ve loved this dish since I was a kid, sitting at the dinner table watching my mom layer thin slices of potato in a creamy, cheesy sauce—bit by bit, all those years ago. There’s something ridiculously satisfying about this classic comfort food. It’s rich, indulgent, and full of flavor, but surprisingly easy to whip up on a weeknight when you want something special. Trust me, I’ve tested this with different cheese blends, and honestly, the family’s favorite is still cheddar and Gruyère. It’s a crowd-pleaser that disappears in minutes at my house, and I promise, once you get the hang of it, you’ll be making this super often. The best part? It’s simple enough for a beginner but elevated enough to impress everyone at your next gathering. So, grab a knife, a bunch of potatoes, and let’s cozy up with this cheesy, creamy potato masterpiece!

What is potato au gratin?

Think of potatoes au gratin as the fancy cousin of scalloped potatoes—think layers of thinly sliced potatoes baked in a luscious, cheesy sauce until bubbling and golden on top. The term “au gratin” actually comes from the French word “gratiné,” which means “to top with cheese or breadcrumbs and brown under a grill or broiler.” It’s essentially comfort food elevated with a crunchy topping and a creamy, cheesy core. The dish is all about thinly slicing potatoes—like, almost paper-thin—and layering them with a rich mixture of milk, cream, cheese, and sometimes a splash of garlic or herbs for extra flavor. When it bakes, the potatoes soften perfectly, absorbing all that cheesy goodness, and the top gets irresistibly crispy. It’s a little indulgent, but oh so worth it. Perfect for family dinners, potlucks, or even a special holiday side, potatoes au gratin is like a warm blanket of cheesy carbs—one that brings everyone ’round the table smiling.

How do I make potatoes au gratin?

Quick Overview

This dish starts with thinly slicing potatoes—think of it as an art form, but don’t worry, a mandoline makes it super easy—and layering them in a buttered baking dish. You then whip up a rich sauce with cream, milk, garlic, and heaps of cheese, pouring it over the potatoes, then topping everything with extra cheese and a little bread crumb for crunch. Baking it all until bubbling and golden is the magic moment. What makes this method special is how effortless it is—step-by-step, it’s just layering and baking, with the oven doing all the work. The result is tender potatoes infused with cheesy goodness, topped with crispy, browned cheese that’s utterly addictive. Basically, a dish that looks fancy but feels like home cooking.

Ingredients

For the Main Batter:
– 4 pounds of russet or Yukon Gold potatoes (the starchy kind that hold their shape but soften perfectly)
– 2 cups heavy cream (or substitute with half-and-half for a lighter version)
– 1 cup whole milk (or almond milk for a dairy-free twist)
– 3 garlic cloves, minced
– Salt and freshly ground black pepper to taste
– 1 teaspoon fresh thyme or rosemary (optional but adds flavor)

For the Filling:
– 2 cups shredded cheese (cheddar, Gruyère, or a combo—whatever melts well)
– ½ teaspoon paprika (for a subtle smoky flavor)
– A pinch of nutmeg for depth (trust me on this)
– More salt and pepper as needed

For the Glaze:
– 1 cup shredded cheese (more on top)
– 2 tablespoons bread crumbs (for crunch)
– 1 tablespoon melted butter or olive oil (to help toast the topping)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Crank your oven up to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray—trust me, this prevents sticking and makes cleanup easier. If you have a mandoline, now’s the time to get those potatoes sliced thinly and evenly—about 1/8 inch thick. That way, they cook evenly and soak up all that cheesy, creamy goodness. If not, a sharp knife will do, just take your time. Peel the potatoes if you want a more refined look, but I leave the skins on for extra texture and nutrients. Layer those slices in the dish—you’ll want to overlap slightly, like laying tiles on a roof. Set aside while you prepare the sauce.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine your shredded cheese with a pinch of paprika, nutmeg, salt, and pepper. This mixture will go into the sauce and the topping. Mixing it well ensures you get cheesy bites in every spoonful and a uniform topping. I like to keep some aside for sprinkling on top later for that perfect crust.

Step 3: Mix Wet Ingredients

In a separate bowl or large measuring jug, whisk together the cream, milk, minced garlic, a pinch of salt, and pepper. Warm it slightly if you want the cheese to melt faster—a quick zap in the microwave does the trick. Now, pour this over the cheese mixture, whisking gently to combine. This creates a luscious, cheesy liquid that will bake into a creamy sauce.

Step 4: Combine

Pour the wet mixture evenly over the layered potatoes. Use a spoon or spatula to gently press down, ensuring each slice gets coated. Don’t overmix or disturb the layers—just enough to distribute the sauce evenly. Watch out for any air pockets; try to push the liquid into those spots.

Step 5: Prepare Filling

If you want a little extra cheesy punch, sprinkle some of the cheese mixture over the layered potatoes here. For a flavor boost, toss in a couple of fresh herbs or a pinch of chili flakes if you like heat.

Step 6: Layer & Swirl

Now, spoon some of that reserved cheese on top, spreading it evenly. For a pretty marbled effect, gently swirl the cheese with a fork or skewer. This gives each slice a hint of cheesy swirl inside and makes the presentation extra pretty.

Step 7: Bake

Slide it into the preheated oven. Bake uncovered for 45-50 minutes, or until bubbling and the top is golden brown. Checking at around 40 minutes is smart—if the cheese is browning too fast, just cover loosely with foil. The potatoes are done when a knife slides in effortlessly, and the sauce is thick and bubbling around the edges.

Step 8: Cool & Glaze

Let it rest for at least 10 minutes after removing from the oven. This helps the layers set and makes slicing easier. Meanwhile, mix the bread crumbs with melted butter and sprinkle them over the top. Crank the broiler on for 2-3 minutes to toast the topping until it’s crispy and beautiful. Keep a close eye to prevent burning—you want that perfect crunch, not a burnt mess.

Step 9: Slice & Serve

Use a sharp knife to cut clean slices—this dish is rich, so smaller pieces are best! Serve hot, with a sprinkle of fresh herbs or extra cheese on top. Trust me, if you let it sit just a few minutes, it’s easier to serve and will hold its shape better. Pair it with a green salad or a roast chicken, and you’re set for a cozy dinner.

What to Serve It With

This dish is pretty versatile, so I like to think of it as a star of the show. For a fancy brunch, pair it with poached eggs and a crisp green salad, drizzled with a little balsamic vinaigrette. At dinner, grilled steak or roast chicken really make this shine—think hearty and comforting. I often serve leftovers with a dollop of sour cream or a squeeze of fresh lemon juice to brighten it up. My kids actually ask for this all the time, especially when I make a big batch. Sometimes, I cut it into smaller squares and serve it as a side for weekend barbecues or game nights. It’s also lovely served with roasted veggies or sautéed greens to cut through the richness. This dish has become a family favorite because it’s so forgiving and addictive—I always get requests for seconds!

Top Tips for Perfecting Your Potatoes Au Gratin

After making this a dozen times, I’ve picked up a few tricks that make all the difference. First, slicing the potatoes evenly is crucial—thin and uniform ensures they cook evenly and look pretty. I’ve learned the hard way that uneven slices can lead to some potatoes being mushy while others are underdone. That’s why I invested in a mandoline—game changer! If you don’t have one, use a very sharp knife and take your time. When mixing the sauce, do not over-whisk; just enough to combine the ingredients without whipping air into the mixture—that can make the sauce split or bubble over. For the topping, I like to blend some grated parmesan with the breadcrumbs for extra savory crunch, but regular bread crumbs work just fine. If you want a lighter version, swap out half the cheese for a bit of nutritional yeast or a sprinkle of crispy bacon bits. Also, never skip letting the dish rest—cutting into it too soon can mess up your slices. About baking, always check around the 40-minute mark—fans and ovens vary, so I’ve learned to adapt. Using the broiler at the end is my secret for that irresistible crispy top—just stay close! Finally, I tested different cheese combos, but a blend of sharp cheddar and nutty Gruyère hits all the flavor notes I love. Trust me on this—this dish gets better with every tweak, and don’t be afraid to make it your own beast.

Storing and Reheating Tips

This dish actually tastes just as good the next day—trust me, I’ve done the tests! If you’re lucky enough to have leftovers, cool it down to room temperature (but don’t leave it out too long—no more than 2 hours). Cover tightly with foil or transfer to an airtight container. In the fridge, you’ll want to eat it within 3-4 days. To reheat, microwave on medium power until heated through—cover with a damp paper towel to keep it moist. You can also reheat it in the oven at 350°F (175°C) for about 20-25 minutes, covered with foil to prevent drying out. If the top has lost its crispiness, give it a quick broil for 1-2 minutes—watch it closely, it browns fast! For freezer storage, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Just keep in mind, cheese-based dishes can sometimes get a little watery after freezing, but the flavor’s still there. If you plan to add the glaze or breadcrumb topping after reheating, do so just before serving to keep everything crisp and appealing.

Frequently Asked Questions

Final Thoughts

There’s something about homemade potatoes au gratin that makes me feel nostalgic and cozy all at once. No matter how many times I make it, I fall in love with how simple ingredients transform into this luscious, crispy-topped masterpiece. It’s the kind of dish that makes everyone at the table happy, whether it’s a weeknight dinner or a holiday feast. It’s forgiving—once you get the layering down, it’s pretty foolproof—and endlessly customizable. I love experimenting with different cheeses, herbs, and toppings, but the classic combo of cheddar and Gruyère will always be my favorite. If you haven’t tried making this yourself yet, I promise—you’ll be surprised how easy it is to create something so comforting and impressive. Plus, it’s just the kind of dish that makes people ask for seconds and praise your cooking skills. So, go ahead—grab those potatoes, turn on some good music, and get ready to fill your home with that irresistible cheesy aroma. Can’t wait to hear how yours turns out!

potatoes au gratin

A delicious cheesy side dish of layered potatoes baked to perfection with cream and cheese.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 pounds Russet potatoes
• 1 teaspoon sea salt
• 0.5 teaspoon ground pepper
• 0.5 teaspoon dried thyme
• 0.25 cup unsalted butter
• 2 cloves garlic minced
• 2 cups whole milk
• 2.5 cups cheddar cheese shredded
• 2.5 cups gruyere cheese shredded

Instructions

 

Preparation Steps

• Preheat the oven to 350°F.
• Slice the potatoes into 1/8 inch thick slices and set aside.
• In a small saucepan, melt the butter over low heat and add minced garlic; cook for 1 minute.
• Add the milk to the saucepan, stirring until combined, then remove from heat.
• In a small bowl, mix together salt, pepper, and thyme.
• Grease a 9x13 inch baking dish. Place a third of the potato slices in the dish, sprinkle with a third of the salt, pepper, thyme, and cheese. Repeat for second layer.
• In the final layer, evenly place remaining potato slices, pour the milk mixture over the top, sprinkle remaining salt, pepper, thyme, and top with cheese.
• Cover with foil and bake for 90 minutes until potatoes are tender. Remove foil, add remaining cheese, and bake for an additional 10 minutes.
• Let stand and cool slightly before serving.

Notes

This classic potatoes au gratin is a comforting side perfect for family dinners or special occasions.