Au Gratin Potatoes Classic

There's something about the sound of cream hitting a hot pan that signals comfort is on the way. I learned to make gratin potatoes one winter when my neighbor stopped by with fresh cream from the farmer's market, and we decided on the spot to turn it into something special. The kitchen filled with garlic and butter, and by the time those layers came out of the oven, golden and bubbling, everyone forgot they were supposed to be staying for just coffee. That dish became the one I reach for whenever I need to feed people I care about.

I remember bringing this to a potluck during a particularly gray November, and watching people go quiet when they took their first bite—the kind of quiet that means comfort food just hit the spot. Someone asked for seconds immediately, and I realized then that gratin potatoes aren't just a side dish; they're the reason people remember a meal.

Ingredients

• Yukon Gold or Russet potatoes (1.5 kg / 3 lbs), peeled and thinly sliced: Yukon Golds stay creamy, while Russets get a bit fluffier; either way, slice them thin enough that they cook through but thick enough to hold their shape in all that cream.
• Unsalted butter (60 g / 4 tbsp): The foundation of your cream sauce; you want real butter here, not a substitute, because it's what makes everything taste intentional.
• Heavy cream (500 ml / 2 cups): This is the soul of the dish, so don't skimp or use half-and-half thinking it'll work the same way—it won't.
• Gruyère cheese (240 g / 2 cups), grated: Gruyère melts beautifully and adds a subtle sweetness that makes people ask what the secret ingredient is.
• Parmesan cheese (60 g / ½ cup), grated: The sharp counterpoint to Gruyère, plus it gets those crispy, deeply golden bits on top.
• Garlic (2 cloves), minced: Just enough to whisper in the background without overwhelming; resist the urge to add more.
• Salt (1 tsp), freshly ground black pepper (½ tsp), and nutmeg (¼ tsp, optional): Nutmeg seems odd until you taste it—just a whisper transforms the whole thing into something unexpectedly elegant.

Instructions

Get Your Oven Ready and Prep the Dish:

Heat your oven to 190°C (375°F) and rub your baking dish with butter so nothing sticks. A 23x33 cm (9x13 inch) dish is perfect for this amount, and if you use glass, you'll be able to see those potatoes turning tender underneath.

Build Your Cream Base:

Melt butter in a saucepan over medium heat, then add your minced garlic and let it sizzle for just a minute until it smells incredible—don't let it brown. Pour in the heavy cream, add salt, pepper, and that optional pinch of nutmeg, then let it warm through until you see small bubbles around the edges; remove from heat and let it cool slightly so you're not scrambling eggs.

Layer One:

Arrange half your potato slices in an even layer across the bottom of the dish, then pour half the cream mixture over them, making sure it fills the gaps. Scatter half of the Gruyère and Parmesan over the top, letting the cheese catch on the potatoes.

Layer Two:

Repeat with the remaining potatoes, cream, and cheeses, being generous with that final cheese layer since it's what turns golden and magical in the oven.

The First Bake:

The Finish:

Cover everything tightly with foil and slide it into the oven for 40 minutes; the foil keeps things from browning too fast while the potatoes soften. After 40 minutes, carefully remove the foil and bake uncovered for another 20 minutes, watching until the top turns that deep golden-brown and you can see the cream bubbling at the edges.

Rest and Serve:

Let it sit for 10 minutes before serving—this sounds optional, but it actually helps everything set so your slice doesn't fall apart on the plate.

Save to Pinterest

I once brought this to a dinner where the host was so stressed about her main course that she almost didn't serve it until I insisted. By the end of the night, everyone was going on about the potatoes, and she finally let herself relax knowing at least one dish had landed perfectly. That's when I understood: gratin potatoes aren't just food, they're permission to take a breath.

The Cheese Question

Gruyère is traditional and worth the slightly higher cost because it has this subtle nuttiness that makes the dish feel refined without tasting pretentious. If you're short on time or budget, sharp cheddar works, and Emmental is closer to Gruyère if you want a middle ground. I've never regretted using exactly what the recipe asked for, but I've definitely had nights where substitutions made it taste like something was missing. The Parmesan isn't negotiable though—it's what gives you that crispy, deeply browned top layer that makes people reach for seconds.

Timing and Temperature

The magic happens at 190°C (375°F); too hot and your cheese browns before the potatoes cook, too cool and you'll be waiting forever. I learned this the hard way by trying to speed things up at a higher temperature and ending up with a burnt top and a crunchy inside. Forty minutes covered keeps things gentle, and 20 minutes uncovered gives you that final color and crisp. If your potatoes are sliced thicker than expected, you might need 5 or 10 extra minutes covered, so watch for tenderness when you test with a fork.

Making It Your Own

The beauty of gratin potatoes is that you can build on the base without breaking it. A pinch of fresh thyme between layers adds herbal depth, a tiny bit of Dijon mustard in the cream sauce brings savory sharpness, or even a layer of thinly sliced onions works beautifully. I've made it dozens of ways, and every version tastes like home. Here are some directions to take it:

• Add fresh thyme or rosemary between potato layers for an herbaceous note that feels sophisticated.
• Stir a teaspoon of Dijon mustard into your cream base for subtle sharpness that elevates everything.
• If you want extra richness, swap a quarter of the heavy cream for crème fraîche for a slightly tangy twist.

Save to Pinterest

Gratin potatoes belong on every table where people gather hungry and leave satisfied. It's a dish that says you care without requiring hours of your evening.

Recipe FAQ

→ What potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal due to their texture and flavor when baked thinly sliced.

→ Can I substitute the Gruyère cheese?

Yes, sharp cheddar or Emmental offer a flavorful alternative while maintaining a creamy melt.

→ How is the creamy sauce prepared?

Butter is melted with minced garlic, then combined with heavy cream and seasonings to create a rich base that infuses the potatoes.

→ Why is the dish baked covered then uncovered?

Baking covered ensures potatoes cook through evenly; uncovering allows the top to develop a golden, bubbling crust.

→ Can fresh herbs be added for extra flavor?

Adding fresh thyme between layers introduces a fragrant note that enhances the dish’s complexity.