Bring French comfort to your table with this decadent Potato Au Gratin recipe, inspired by the iconic Julia Child.
With thinly sliced potatoes, rich cream, garlic, and a generous amount of cheese, this dish is a celebration of simple ingredients layered to perfection.
Why You’ll Love Julia Child’s Potato Au Gratin
Ultra-creamy and cheesy – Classic French indulgence
Elegant yet approachable – Perfect for holidays or weeknight sides
Comfort food at its best – Buttery, golden, and unforgettable
Customizable – Easy to add herbs, garlic, or extra cheeses
Oven-baked perfection – No stovetop required
What You’ll Need (Ingredient Highlights)
Yukon gold or russet potatoes – Thinly sliced for even layers
Heavy cream – Rich base for the sauce
Gruyère cheese – Melts beautifully and adds nutty flavor
Butter – For richness and browning
Garlic – Adds subtle depth to the cream
Salt and pepper – Simple but essential seasonings
Nutmeg (optional) – A classic French touch
Pro Tips Before You Start
Slice potatoes evenly (use a mandoline if possible)
Don’t rinse potatoes after slicing – the starch helps thicken the dish
Preheat cream gently with garlic for infused flavor
Let the gratin rest before serving to set the layers
Use foil during baking to prevent over-browning
How to Make Potato Au Gratin
Step 1: Prep the Potatoes
Peel and thinly slice the potatoes (about 1/8″ thick). Set aside in a bowl.
Step 2: Warm the Cream
In a saucepan, heat heavy cream with a smashed garlic clove, a pinch of salt, pepper, and optional nutmeg.
Let it simmer gently, then remove garlic.
Step 3: Layer the Gratin
Preheat oven to 375°F.
Grease a baking dish with butter.
Layer potatoes, seasoning each layer lightly with salt and pepper and sprinkling grated Gruyère.
Step 4: Add Cream and Bake
Pour the warm cream evenly over the layered potatoes.
Top with more cheese and a few pats of butter.
Cover loosely with foil.
Step 5: Bake and Brown
Bake covered for 45 minutes.
Remove foil and bake another 20–25 minutes until top is golden brown and bubbly.
Step 6: Cool and Serve
Let rest for 10–15 minutes before serving to allow the gratin to set.
What to Serve It With
Roast chicken or duck
Grilled steak or lamb chops
Steamed green beans or asparagus
Fresh salad with vinaigrette
French bread or baguette slices
Variations / Substitutions
Swap Gruyère for Emmental or sharp cheddar
Add sautéed onions or shallots between layers
Use half cream and half whole milk for a lighter version
Mix in thyme or rosemary for herb flavor
Add a breadcrumb topping for extra crunch
Storage & Leftovers
Refrigerate: Store in airtight container for 3–4 days
Reheat: Warm in oven at 325°F or microwave until heated through
Freeze: Not ideal due to cream separating, but can be done with tightly wrapped portions
FAQs
Can I make this ahead of time?
Yes, assemble ahead and bake before serving. Or bake fully and reheat.
What’s the best cheese for gratin?
Gruyère is classic, but Swiss, cheddar, or Emmental work too.
How do I prevent it from being watery?
Use starchy potatoes and don’t rinse after slicing.
Can I make this without cream?
You can use whole milk or half-and-half, but it may be less rich.
Should I cover it while baking?
Yes, for the first part to cook through; uncover to brown the top.
Final Thoughts
Julia Child’s Potato Au Gratin is the kind of dish that transforms a few humble ingredients into a luxurious experience.
Creamy, cheesy, and comforting, it’s a recipe you’ll turn to again and again for holidays or special dinners.
