Name: Cheesy Potatoes Au Gratin Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 1/2 lbs russet potatoes, peeled and thinly sliced; 3 cloves garlic, minced; 2 tablespoons butter, melted; 2 cups heavy cream; 1 teaspoon fresh thyme; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 cups gruyere cheese, grated

There's something irresistibly cozy about the way crisp, golden cheese melds with tender potatoes in this Cheesy Potatoes Au Gratin Recipe. It’s a classic that never fails to bring warmth and comfort to any meal, perfect for family dinners or special occasions alike.

The image shows a close-up of a white baking dish filled with creamy scalloped potatoes. There are multiple layers of thinly sliced potatoes visible, coated in a rich, white sauce with a smooth texture. The top layer is golden brown with some parts slightly darker from baking, showing a crunchy, bubbly cheese crust. The edges of the dish have some bubbling and slight crisping. The dish rests on a cloth with orange and blue stripes, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Potatoes Au Gratin Recipe
Top Tip
How to Serve Cheesy Potatoes Au Gratin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Potatoes Au Gratin Recipe

Why You'll Love This Recipe

This recipe feels like a warm hug on a plate. It strikes the perfect balance of creamy, garlicky, and cheesy with just the right tender potato texture. I love how simple ingredients come together to create such a show-stopper side dish.

Comfort Food at Its Best: Layers of melted Gruyère and cream-soaked potatoes deliver pure indulgence.
Simple Yet Elegant: With basic pantry staples and a handful of fresh thyme, it feels fancy without fuss.
Perfectly Layered: The slice-thin potatoes absorb flavors beautifully but hold their shape just right.
Versatile for Any Occasion: A standout alongside roast meats or a festive holiday table.

The dish is a creamy potato gratin in a white baking dish with a slightly golden and bubbly top layer of melted cheese that has browned in small spots. The layers beneath show thinly sliced potatoes in a creamy sauce, arranged closely in several even layers, with a soft and smooth texture visible where a portion is missing in the front corner. The top cheese layer has a light tan and golden color with some herbs sprinkled lightly, and the edges of the potatoes appear tender and slightly browned. The dish rests on a white marbled surface with a blue and white striped cloth nearby and an orange cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element in this recipe plays a crucial role. The russet potatoes offer the ideal starchy texture, while the butter and cream build creamy richness. Garlic and thyme bring subtle aromatic depth, and Gruyère cheese melts and browns beautifully, making this dish truly unforgettable.

Flat lay of thinly sliced russet potatoes arranged in a neat fan shape, three whole uncracked garlic cloves, a small white ceramic bowl of melted butter, a small white ceramic bowl filled with heavy cream, a few fresh thyme sprigs scattered delicately, grated Gruyere cheese heaped in a white ceramic bowl, and two small white ceramic bowls containing salt and black pepper placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their starchy nature helps achieve creamy softness without turning mushy.
Garlic: Infuses that comforting, savory punch that pairs perfectly with cheesy dishes.
Butter: Enhances richness and helps meld flavors together.
Heavy cream: Creates a luscious sauce that soaks into every potato slice.
Fresh thyme: Adds a fragrant, herbaceous note balancing the richness.
Gruyère cheese: Melts smoothly with a nutty, slightly sweet flavor and browns to a gorgeous golden crust.
Salt and black pepper: Essential seasonings that elevate all the other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this cheesy potatoes au gratin recipe depending on the season or what I have on hand. It’s one of those dishes that invites creativity while still being reliably delicious every time.

Variation: Sometimes I swap Gruyère for sharp cheddar or a combo of cheeses for extra bold flavor—each brings its own twist but maintains that melty magic.
Herb Boost: Try adding chopped chives or rosemary for a fresh sensory kick.
Lighter Version: For a lighter take, half the cream and substitute with milk, though you do lose a bit of that ultra-rich texture.
Make it Spicy: Sprinkle a touch of smoked paprika or crushed red pepper flakes if you love some heat beneath the cheesy goodness.

Step-by-Step: How I Make Cheesy Potatoes Au Gratin Recipe

Step 1: Thinly Slice the Potatoes

First things first, peel those russet potatoes and slice them as thin as you can, about ⅛-inch thick. I usually use a mandoline for this—it saves time and keeps the slices uniform, which is key to even cooking. If you're slicing by hand, take your time; no one wants chunky uneven potatoes in this dish.

Step 2: Layer and Season

Arrange about a third of the potato slices in your baking dish. Then whisk together the cream, melted butter, and minced garlic — this is where the layers get their rich, garlicky charm. Pour a third of this mixture over the potatoes, sprinkle thyme, salt, and pepper, then top with a third of the grated Gruyère. Repeat this layering twice more, keeping a little cheese aside for the top.

Step 3: Bake Covered

Cover your dish tightly with foil—this traps steam, cooking the potatoes tender without drying them out. Bake for about 1 hour to 1 hour 15 minutes at 350°F. Check by sliding a knife in the center; it should pierce easily.

Step 4: Add the Cheese Topping and Brown

Once your potatoes are soft and nearly done, uncover the dish and sprinkle the reserved cheese on top. Pop it back in the oven, uncovered, for another 10-15 minutes to get that gorgeous, bubbly golden crust. This final step is what turns it from good to unforgettable.

Step 5: Rest and Serve

Let the gratin rest for about 5 minutes after taking it out. This helps the sauce set a bit, making serving easier and keeping the layers intact. Trust me, the wait is worth it!

Top Tip

Over the years, I’ve learned a few tricks to get this Cheesy Potatoes Au Gratin Recipe consistently perfect. These little pointers turned a simple recipe into a centerpiece I’m proud to serve (and share!) every time.

Uniform Slicing: Use a mandoline for even potato slices; this helps the gratin cook evenly and look gorgeous.
Don’t Skip the Rest: Resting the dish after baking allows the sauce to thicken, so it won’t run all over the plate.
Foil Covers Are Key: Keeping the dish covered while baking traps steam and prevents burnt edges or dried-out potatoes.
Reserve Cheese for Topping: Adding cheese only at the end ensures a crisp, melty crust instead of a dense, overly cheesy baked-in texture.

How to Serve Cheesy Potatoes Au Gratin Recipe

cheesy potatoes au gratin - Serving Suggestion

Garnishes

I like adding a fresh sprinkle of chopped parsley or chives right before serving—it brightens up the richness and adds a fresh contrast to the golden top. A light dusting of cracked black pepper also never hurts!

Side Dishes

This recipe pairs beautifully with roasted chicken, glazed ham, or even a holiday prime rib. For a veggie companion, a crisp green salad or steamed green beans work wonderfully to cut through the richness.

Creative Ways to Present

Want to impress guests? Try making individual portions in ramekins—they make for charming presentations and are perfect for small gatherings. I’ve even baked them in mini cast iron skillets for that rustic, cozy vibe.

Make Ahead and Storage

Storing Leftovers

After the gratin cools to room temperature, I store leftovers in an airtight container in the fridge. It stays great for about 3-4 days and reheats nicely with just a few tips.

Freezing

I’ve frozen this dish a couple of times, and it works well! Just freeze right after baking and cooling, wrapped tightly with foil and plastic wrap. When thawed in the fridge overnight, it reheats beautifully but the crust will be less crisp.

Reheating

To reheat, cover with foil and warm in a 350°F oven until heated through (about 20-30 minutes). For a crispy top, remove foil last 5 minutes to let the cheese brown a bit again.

Frequently Asked Questions:

Can I use a different type of potato?

While russets are ideal due to their starchy texture, Yukon Gold potatoes can also work, though the dish may be less creamy since they’re waxier. Avoid red potatoes as they can get a bit mushy.

How do I prevent the potatoes from drying out?

Covering the dish with foil during most of the baking process traps moisture, keeping the potatoes tender and the sauce luscious. Be sure not to slice potatoes too thickly to ensure even cooking.

Can I make this recipe ahead of time?

Absolutely! Assemble the gratin and keep it covered in the fridge for up to 24 hours before baking. Add the cheese topping right before placing in the oven to ensure a fresh golden finish.

What cheese can I substitute if I don’t have Gruyère?

Gruyère is wonderful for its melting quality and nutty flavor, but you can substitute with Emmental, Swiss, or even sharp white cheddar for a slightly different but equally delicious taste.

Final Thoughts

I always keep this Cheesy Potatoes Au Gratin Recipe in my back pocket for those moments when I want to impress without stress. It’s such a soul-satisfying dish that brings people together around the table, and I hope it will become a beloved staple in your kitchen too.