Potatoes au Gratin is the ultimate comfort food — thinly sliced potatoes layered with a rich, creamy cheese sauce, then baked to bubbly, golden perfection.

This classic side dish is perfect for holiday meals, family gatherings, or anytime you crave something indulgent and satisfying.

Why You’ll Love These Potatoes au Gratin

Rich and Creamy: Silky cheese sauce envelops every potato slice.

Golden and Crispy Top: Beautifully browned and irresistible.

Elegant Yet Easy: Simple ingredients, stunning presentation.

Perfect Make-Ahead Dish: Great for prepping ahead of time.

Crowd-Pleaser: Loved by kids and adults alike!

What You’ll Need (Ingredient Highlights)

Russet Potatoes: Starchy and perfect for tender, creamy layers.

Milk: Create a rich, luscious sauce.

Cheddar Cheese: Sharp and flavorful; melts beautifully.

Parmesan Cheese: Adds a salty, nutty depth.

Butter: Adds richness and helps the top brown.

Garlic: Enhances the savory flavor.

Flour: Thickens the sauce into a luxurious consistency.

Salt, Pepper: Essential seasonings.

Pro Tips Before You Start

Slice Potatoes Evenly: Use a mandoline for consistent, thin slices.

Don’t Skip Preheating: Bake in a fully heated oven for even cooking.

Layer Neatly: Slightly overlapping slices create beautiful, tender layers.

Cover Then Uncover: Bake covered initially, then uncover to brown the top.

Let It Rest: Allow gratin to sit 10–15 minutes after baking for cleaner slices.

How to Make Potatoes au Gratin

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Grease a 9×13-inch baking dish with butter.

Step 2: Prepare the Sauce

Melt butter in a saucepan over medium heat.

Add minced garlic and cook until fragrant.

Stir in flour and cook for 1–2 minutes.

Gradually whisk in milk and heavy cream.

Bring to a simmer, stirring constantly, until slightly thickened.

Remove from heat and stir in cheddar, parmesan, salt, pepper, and a pinch of nutmeg.

Step 3: Assemble the Gratin

Layer half the sliced potatoes in the prepared dish.

Pour half the cheese sauce over the potatoes.

Repeat with remaining potatoes and sauce.

Step 4: Bake

Cover with foil and bake for 45 minutes.

Remove foil and bake an additional 20–25 minutes until top is golden and bubbly.

Step 5: Cool and Serve

Let gratin cool for 10–15 minutes before slicing and serving.

What to Serve It With

Roasted or grilled meats (chicken, beef, lamb)

Holiday entrees like ham or turkey

Green beans almondine

Fresh salads with vinaigrette

Crusty bread to soak up the sauce

Variations / Substitutions

Add Onions: Layer thinly sliced onions with potatoes for extra flavor.

Gruyère Cheese: Swap some cheddar for gruyère for a French twist.

Garlic Lovers: Double the garlic for a bolder taste.

Bacon Gratin: Sprinkle cooked bacon bits between layers.

Herbaceous Version: Add thyme, rosemary, or parsley to the sauce.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze tightly wrapped portions for up to 2 months.

Reheating: Reheat gently in the oven or microwave until warmed through.

Tip: Add a splash of cream when reheating to refresh the texture.

FAQs

Can I make Potatoes au Gratin ahead of time?
Yes! Assemble and refrigerate up to a day in advance.

Add extra baking time if starting from cold.

Can I use different types of potatoes?
Yes, Yukon Golds work well too for a creamier texture.

How thin should I slice the potatoes?
About 1/8 inch thick for even cooking.

Why is my gratin watery?
Make sure to use starchy potatoes and thicken the sauce properly.

Can I add more cheese on top?
Absolutely! A layer of extra cheddar or parmesan creates an irresistible golden crust.

Final Thoughts

Creamy, cheesy, and perfectly golden, Potatoes au Gratin is the kind of comforting, impressive side dish that never goes out of style.

With a few simple ingredients and a little love, you’ll create a dish that’s sure to steal the spotlight at your table!

The Boat Shed Kitchen