These Cheesy Au Gratin Potatoes are everything I love about a good homemade side dish. They’re rich and creamy on the inside, with tender potato layers and a golden crust made from Gruyere and Parmesan. I especially love making them during the holiday season.
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Why This Recipe Works
I love making these Cheesy Au Gratin Potatoes when I want something creamy, cheesy, and comforting. They’re easy enough for a family dinner but special enough for the holidays!
- Rich, Savory Flavor: Sweet shallots, fresh thyme, garlic, and a hint of nutmeg give these potatoes so much flavor. I love the savory richness, just like in my Caramelized Onion Mashed Potatoes.
- Two Kinds of Cheese: Gruyere melts beautifully between the potato layers, while Parmesan adds a salty, golden finish. The combination makes every bite perfectly cheesy without overpowering the potatoes.
- Creamy, Tender Layers: Thinly sliced gold potatoes soak up the buttery garlic cream sauce as they bake. If you love creamy potato dishes like my Creamy Grilled Smashed Potato Salad, this one is another favorite to try!
- Simple to Prepare: You only need 10 ingredients and a few easy steps to make this dish. I use a mandoline to slice the potatoes evenly, then layer everything together and let the oven do the work.
- Perfect for Any Occasion: These potatoes look beautiful straight from the cast iron skillet, with their golden, bubbly cheese topping. I love serving them with roasted meats, holiday turkey, or a simple weeknight dinner!
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Gold Potatoes – I love using Yukon Gold potatoes for their naturally buttery flavor and creamy texture. They hold their shape beautifully when thinly sliced and baked in the cream sauce. Russet potatoes also work well.
- Shallots – Add a mild, sweet onion flavor that complements the rich potatoes and cheese. You can substitute a small yellow onion if needed.
- Heavy Cream – Creates the rich, velvety sauce that makes these potatoes so creamy and tender. I recommend using full-fat heavy cream for the best results.
- Garlic – Freshly minced garlic adds a delicious savory flavor to the cream sauce. You can use garlic powder in a pinch, but fresh garlic works best.
- Nutmeg – Just a little nutmeg adds a subtle warmth that pairs beautifully with the cream and cheese. It helps balance the richness without overpowering the other flavors.
- Fresh Thyme – Adds a fresh, earthy flavor that complements the garlic, shallots, and cheese. You can substitute dried thyme, using about one-third of the amount.
- Gruyere Cheese – This is my favorite cheese for au gratin potatoes! It melts beautifully and adds a rich, nutty flavor. Swiss cheese, fontina, or sharp white cheddar are great alternatives.
- Parmesan Cheese – Adds a salty, savory flavor and helps create that beautiful golden, cheesy crust. I recommend freshly grated Parmesan because it melts and browns better than pre-shredded varieties.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Warm the cream: Heat the cream, garlic, nutmeg, and 3 tablespoons butter in a saucepan over low heat.
- Prepare the potatoes: Slice the potatoes ⅛-inch thick, soak in cold water, then rinse and pat completely dry.
- Slice the shallots: Peel and thinly slice the shallots.
- Layer the potatoes: Grease a baking dish with the remaining butter and arrange a layer of potatoes on the bottom.
- Add the other ingredients: Season with salt and thyme, then add shallots and Gruyère. Repeat the layers until everything is used.
- Top with cheese: Pour the warm cream mixture over the potatoes. Press gently, then top with the remaining Gruyère, Parmesan, and thyme.
- Bake: Bake at 400°F, covered, for 50 minutes. Uncover and bake for another 15–20 minutes, then serve warm.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Potato Options: I love using Yukon Gold potatoes for their buttery flavor and creamy texture, but Russet potatoes work well too. You can also try red potatoes if you prefer slices that hold their shape.
- Cheese Swaps: Gruyere is my favorite for its nutty flavor, but you can substitute Swiss cheese, fontina, or sharp white cheddar. I recommend keeping the Parmesan for that golden, cheesy topping.
- Add Some Protein: I like adding crispy bacon, diced ham, or cooked sausage between the potato layers for a heartier dish. Just make sure the meat is fully cooked before layering.
What to Serve with Cheesy Au Gratin Potatoes
Main Dishes
- For a cozy holiday dinner, we love serving these cheesy potatoes with Stuffed Turkey Breast or Spatchcock Turkey. Both are packed with savory flavors and pair beautifully with the creamy, cheesy layers.
- If we’re planning a special occasion, Herbed Prime Rib Roast With Horseradish and Mustard And Herb Crusted Rack Of Lamb are two impressive options. Their bold, herby flavors complement the rich Gruyère and Parmesan perfectly.
Vegetable Sides
- To balance out the richness, we love adding Easy Sautéed Broccolini With Garlic And Lemon or French Style Green Beans. Both bring a fresh, garlicky contrast to the buttery cream sauce.
- For a colorful holiday spread, Roasted Carrots With Pesto and Balsamic Roasted Brussels Sprouts With Bacon are always crowd-pleasers. Their caramelized edges and savory flavors pair perfectly with the tender potatoes.
FAQs
What are the best potatoes for au gratin potatoes?
I recommend Yukon Gold potatoes because they have a naturally buttery flavor and creamy texture. They hold their shape well while becoming perfectly tender in the cream sauce. Russet potatoes also work, but they tend to break down a little more during baking.
Why are my au gratin potatoes still hard after baking?
This usually happens when the potatoes are sliced too thickly or unevenly. I recommend using a mandoline to cut them into ⅛-inch slices so they cook evenly. If they’re still firm, cover the dish with foil and bake for another 10 to 15 minutes until fork-tender.
Is it necessary to soak the potatoes before baking?
I recommend placing the sliced potatoes in cold water while you finish preparing everything. This helps prevent browning and rinses away some surface starch. Just make sure to pat them completely dry before layering so the cream sauce doesn’t become watery.
How do I get a golden, crispy top?
The key is removing the foil during the last 15 to 20 minutes of baking. This allows the Gruyere and Parmesan to melt and turn beautifully golden. For a little extra browning, you can broil the potatoes for 1 to 2 minutes at the end, keeping a close eye on them.
How do I store and reheat leftover au gratin potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions. You can also freeze them for up to 2 months, although the cream sauce may separate slightly after thawing.
More Family Recipes You’ll Enjoy
- Air Fryer Cheesy Ranch Potatoes – Air Fryer Cheesy Ranch Potatoes is an easy 5-ingredient recipe. They’re ready in just 20 minutes and loaded with crispy and creamy flavors!
- Potato Vareniki (Ukrainian Pierogi Recipe) – Potato Vareniki (Ukrainian Pierogi Recipe) is a comforting Eastern European dish and the best way to use up leftover mashed potatoes.
- Creamy Pork Chops with Cauliflower Mash – Tender, golden and juicy Creamy Pork Chops with Cauliflower Mash. Served in a creamy garlic and spinach sauce filled to the brim with flavour.
- Kielbasa Potato Soup – This Kielbasa Potato Soup is my go-to when I want something hearty, creamy, and totally comforting. It’s loaded with tender potatoes, smoky sausage, and rich broth.
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Video: Watch Me Make This Recipe
Creamy Au Gratin Potatoes (Only 10 Ingredients)
Servings: 8 servings
Cheesy, dreamy, and irresistible, these Creamy Au Gratin Potatoes are layered with thyme-infused cream sauce and two kinds of melty cheese! Perfectly golden and bubbly, this foolproof side dish is guaranteed to leave no leftovers.
Ingredients
- 1 pound gold potatoes, thinly sliced
- 3 medium shallots, peeled and thinly sliced
- 4 tablespoons unsalted butter, divided
- 1 ¾ cups heavy cream
- 2 cloves garlic, minced
- ½ teaspoons nutmeg
- 1 teaspoons kosher salt
- 4 tablespoon fresh thyme, divided
- 8 ounces gruyere cheese, grated
- 2 ounces parmesan cheese, grated
Instructions
- Preheat the oven to 400°F.
- In a small saucepan add heavy cream, garlic, nutmeg and 3 tablespoons of the butter and set over low heat.
- Using a mandolin, slice the potatoes into ⅛ inch thick and immediately place in a large bowl of cold water. Once all potatoes are sliced, rinse and pat completely dry.
- Peel and thinly slice the shallots on the mandolin.
- Using 1 tablespoon of butter lightly grease a 12 inch cast iron pan or a 9X13 baking dish.
- Arrange a single layer of potatoes on the bottom of the pan, lightly season with salt, thyme then add a thin layer of shallots and sprinkle with gruyere cheese. Continue this process of layering until potatoes, shallots and thyme are all used up. (Be sure to reserve a little cheese for the top.)
- Slowly pour the warm cream mixture over the potatoes and gently press down on the potatoes with your hands to make sure all liquid is evenly dispersed. Sprinkle with remaining gruyere, parmesan cheese and remaining 1 tablespoon of thyme.
- Cover the pan with foil and bake for 50 minutes covered, remove the foil and continue to bake for another 15-20 minutes.
- Top with more fresh thyme and serve warm.
Notes
- Slice potatoes evenly. Use a mandoline to cut the potatoes into ⅛-inch slices so they cook at the same rate. A mandoline safety guard will help protect your fingers.
- Dry the potatoes well. After rinsing the sliced potatoes in cold water, pat them completely dry with paper towels. Excess moisture can thin out the cream sauce.
- Use Yukon Gold potatoes. Their naturally buttery flavor and creamy texture make them perfect for this recipe. They also hold their shape nicely during baking.
- Warm the cream gently. Heat the heavy cream, garlic, nutmeg, and butter over low heat without boiling. This helps infuse the cream with flavor.
- Grate your own cheese. Freshly grated Gruyere and Parmesan melt more smoothly than pre-shredded varieties. You’ll get a creamier sauce and a beautifully golden topping.
- Season every layer. Sprinkle a little kosher salt and fresh thyme between the potato layers. This ensures the potatoes are flavorful throughout.
- Use a cast iron skillet. Cast iron distributes heat evenly and helps create golden, crispy edges. A regular baking dish works just as well if you don’t have one.
- Distribute the cream evenly. Pour the warm cream mixture slowly over the potatoes and gently press down on the layers. This helps the cream reach the bottom of the dish.
- Don’t skip the foil. Covering the potatoes for the first 50 minutes traps moisture and helps them cook through. Remove the foil for the final 15 to 20 minutes to get a golden, bubbly topping.
- Check for doneness. Insert a sharp knife into the center of the potatoes before removing them from the oven. It should slide through easily without resistance.
- Let them rest before serving. Allow the potatoes to sit for 10 to 15 minutes after baking. This helps the cream sauce thicken slightly and makes serving easier.
- Make them ahead. Bake the potatoes a day in advance, cool, and refrigerate covered. Reheat at 350°F until warmed through, uncovering toward the end to crisp up the cheese.
- Store leftovers properly. Keep leftover au gratin potatoes in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven with a splash of cream to help maintain their creamy texture.
Julia
This dish is a crowd pleaser. It will have your guests coming back for seconds and thirds.
Toots
Such a delicious potato dish.
Tamara
Made this for dinner and it was a hit.
Kristen Ash
So yummy! I thought we’d have leftovers with all the food we had for Thanksgiving but these went like hotcakes! Everyone loved them!
Irina Gubchak
This recipe is to die for.