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; 3 cloves garlic, minced; 2 tablespoons butter, melted; 2 cups heavy cream; 1 teaspoon fresh thyme; 2 cups Gruyere cheese, grated; 1 teaspoon salt; 1/4 teaspoon black pepper

There’s something incredibly comforting about a warm, bubbly dish of potatoes – and this Cheesy Potatoes Au Gratin Recipe totally hits that mark. It’s rich, creamy, and crowned with golden cheese that makes every bite feel like a cozy celebration. Trust me, once you make this, it’ll become your go-to side for all your special occasions or even weeknight dinners.

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

Honestly, every time I whip up this Cheesy Potatoes Au Gratin Recipe, it feels like a little culinary hug. The layers of thinly sliced russet potatoes soak up the velvety cream and garlic, then you get that perfect crust of melted gruyere cheese on top. I've made it for casual dinners and holiday feasts, and it never fails to impress.

Layered Creaminess: The slow baking melds potatoes and cream into a dreamy, tender bite every time.
Baked to Golden Perfection: The gruyere topping melts and browns beautifully, adding just the right savory crunch.
Simple Ingredients, Big Flavor: Garlic and thyme bring fresh notes that balance the richness effortlessly.
Versatile Side Dish: It pairs perfectly with everything from roast chicken to grilled veggies or even a holiday ham.

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 ingredient in this Cheesy Potatoes Au Gratin Recipe plays a role in building that luscious texture and depth of flavor. Choosing fresh, high-quality items, especially the cheese and cream, really makes a difference. Here's a quick look at what you'll need and why these work so well together:

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 create a creamy interior as they bake, plus they hold their shape without turning mushy.
Garlic: Minced finely, it gently infuses the cream layer with aromatic warmth that brightens every bite.
Butter: Adds richness and helps create a luscious sauce when melted into the cream mixture.
Heavy cream: This is what makes the dish silky and decadent—don’t skimp or substitute lightly!
Fresh thyme: The herbal notes cut through the richness and add a fresh, earthy dimension.
Gruyere cheese: A must-have for its nutty, slightly sweet flavor and superb melting qualities that form the signature golden crust.
Salt and black pepper: Simple seasonings that enhance all the other flavors and balance the dish.

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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 experimenting with little tweaks to this classic Cheesy Potatoes Au Gratin Recipe—it's so forgiving you can make it your own easily. Whether you swap cheeses or add a veggie layer, it always turns out great.

Variation: One of my favorite twists is mixing in caramelized onions between the layers. It adds a sweet depth that contrasts beautifully with the savory cheese.
Cheese substitutions: If you don’t have gruyere, sharp white cheddar or fontina make excellent alternatives for that melty, flavorful crust.
Herbs: Try rosemary or sage instead of thyme for a flavor twist that’s perfect in fall and winter.
Dairy-free option: Use coconut cream and vegan cheese to recreate that creaminess with a twist, though the flavor will be different.

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

Step 1: Thinly Slice Your Potatoes

Start by peeling your russets and slicing them about ⅛-inch thick. I like using a mandoline because it’s so much faster and gives perfectly uniform slices, which helps the potatoes cook evenly. If you don’t have one, a sharp knife and patience will do the trick — just try to keep the slices consistent.

Step 2: Layer the Goodness

Once sliced, you’ll arrange about a third of the potatoes in your greased baking dish. Then whisk together the heavy cream, melted butter, and minced garlic. Pour a third of that over the potatoes, sprinkle thyme, salt, and pepper, and finish with a third of the grated gruyere. Repeat this process twice more, but the last layer of potatoes shouldn’t get cheese on top yet — you’ll add that later for the perfect crust.

Step 3: Bake Covered Until Tender

Cover your dish tightly with foil and bake at 350°F for about 60 to 75 minutes. The goal here is to have potatoes that are fork-tender, especially in the middle. This slow baking allows the cream to absorb deeply and the potatoes to become melt-in-your-mouth soft.

Step 4: Add the Cheese Crust & Finish Baking

After removing the foil, sprinkle the reserved cheese evenly over the top. Pop it back in the oven uncovered for 10-15 minutes until it’s bubbling and golden brown. That crispy layer on top is so worth the wait—it's what really makes potatoes au gratin stand out.

Step 5: Let It Rest Before Serving

Give your dish about 5 minutes to rest out of the oven. This helps the flavors settle and makes it easier to cut perfect squares without it falling apart. Then, dig in!

Top Tip

From my experience making this Cheesy Potatoes Au Gratin Recipe multiple times, the difference is in the layering and cheese application. These simple tips make the process smoother and improve your results:

Consistent Slices: Using a mandoline ensures even cooking and a beautifully uniform texture throughout.
Don’t Skip Resting: Allowing the dish to rest after baking lets the sauce thicken and makes serving easier.
Cheese Timing: Hold back some cheese for the final bake uncovered to get a golden, crispy top that’s irresistible.
Tight Foil Cover: Covering tightly traps steam, gently cooking the potatoes without drying them out.

How to Serve Cheesy Potatoes Au Gratin Recipe

Cheesy Potatoes Au Gratin - Serving Suggestion

Garnishes

I usually sprinkle a little extra fresh thyme or chopped parsley right before serving for a pop of color and fresh flavor. Sometimes a sprinkle of finely chopped chives lands on top, which adds a mild oniony bite that complements the richness perfectly.

Side Dishes

This dish is a fantastic companion to roasted chicken, seared steak, or a glazed ham. For a veggie side, I often serve it alongside steamed green beans or a crisp salad to lighten up the meal. It balances richness with freshness beautifully.

Creative Ways to Present

For holiday dinners, I like to bake the gratin in individual ramekins. It makes for an elegant presentation and serves everyone their own cheesy comfort. You can also sprinkle a little smoked paprika or crushed nuts on top for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Leftover potatoes au gratin keep well in the fridge for up to 3 days. I tightly cover the baking dish with foil or transfer portions to airtight containers. When ready to eat, it reheats beautifully and maintains that creamy texture.

Freezing

I’ve frozen this recipe a few times by wrapping the dish tightly in foil and plastic wrap. When thawed overnight in the fridge, it reheats well, though the topping is best added fresh – so I usually freeze it without the final cheese crust and add that when reheating.

Reheating

To reheat, I cover the dish with foil and warm it in a 350°F oven until heated through, about 20-30 minutes. Then I remove the foil, add the reserved cheese, and bake uncovered for another 10 minutes to refresh that melty crust.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While russet potatoes are ideal because of their starchy texture that creates a creamy au gratin, you can use Yukon Golds for a slightly waxier but still delicious result. Avoid red or new potatoes as they hold shape too much and don’t create the creamy texture this recipe is known for.

How thin should I slice the potatoes?

About ⅛-inch thick slices ensure the potatoes cook through evenly without becoming too mushy. Thicker slices will take longer to bake, while thinner ones might fall apart. Using a mandoline is the easiest way to get consistent slices.

Can I prepare this recipe in advance?

Yes! You can assemble the dish up to the point of baking, cover it tightly, and refrigerate overnight. When ready, bake according to the instructions, giving extra time for it to come to temperature if it’s cold.

What makes gruyere cheese the best choice for potatoes au gratin?

Gruyere melts evenly and offers a wonderful nutty, slightly sweet flavor that complements the creamy potatoes. It forms a golden crust that’s both savory and rich, which is signature to classic au gratin dishes. While other cheeses work, gruyere really elevates this recipe.

Final Thoughts

This Cheesy Potatoes Au Gratin Recipe has been a trusty favorite in my kitchen for years, and I love how it brings warmth and comfort to any meal. It’s foolproof, rich in flavor, and beautifully impressive whether you're feeding your family on a Tuesday or a crowd on the holidays. Give it a go—I’m confident you’ll fall for those golden layers just like I did.