Creamy Potatoes au Gratin
Golden, cheesy, and irresistibly creamy—this classic potatoes au gratin is the ultimate comfort food.
With just a handful of ingredients, you can create a rich, velvety dish that’s perfect for holiday tables, weeknight dinners, or whenever you crave something indulgent.
Whether you’re serving it alongside a roast or enjoying it on its own, this recipe guarantees a melt-in-your-mouth experience with every bite.
For Potatoes au Gratin
- Potatoes – Use 3 to 4 pounds of potatoes, peeled and thinly sliced into ¼-inch rounds. Yukon Gold or Russet potatoes work best for a creamy texture.
- Kosher Salt and Black Pepper – Season each layer of potatoes to enhance the flavor.
- Unsalted Butter – 2 tablespoons, dotted on top for richness and a golden finish.
- Half-and-Half or Heavy Cream – 2 to 3 cups, to create that creamy, luscious texture.
- Grated Parmesan or Gruyère – ¼ cup, for a melty, cheesy topping with a slight nutty flavor.
- Nutmeg (optional) – A small pinch adds warmth and depth to the dish.
Creamy Baked Potatoes au Gratin
Notes
Ingredients:
- 3 to 4 pounds potatoes, peeled and sliced into ¼-inch rounds
- Kosher salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 2 to 3 cups half-and-half or heavy cream
- ¼ cup grated Parmesan or Gruyère cheese
- Pinch of nutmeg (optional)
Instructions:
- Preheat & Prep
Preheat the oven to 400°F. Lightly butter a 10- or 12-inch ovenproof skillet or baking dish. - Layer the Potatoes
Arrange the potato slices in layers, seasoning each layer with salt and black pepper. - Add Butter & Cream
Dot the top with the butter and pour in the half-and-half. The liquid should reach about ¾ of the way up the potatoes. - Simmer on Stovetop
Place the skillet over medium-high heat and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for about 10 minutes, until the liquid reduces by half. - Bake Until Golden
Transfer the skillet to the oven and bake for about 10 minutes, until the top begins to turn golden brown. Lower the heat to 300°F and continue baking for another 8 minutes, until the potatoes are tender and the top is deeply golden. - Add Cheese & Finish
Sprinkle the grated cheese over the top and return the skillet to the oven. Bake for 3 to 5 more minutes, until the cheese is melted and golden brown. If desired, sprinkle with a pinch of nutmeg before serving. - Serve & Enjoy
Let the dish rest for a few minutes before serving. Enjoy warm!
Nutrition
Calories: 75 kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g Cholesterol: 13mg | Sodium: 109mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g Vitamin A: 231 IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.33mg
1. Can I make Potatoes au Gratin ahead of time?
Yes! You can prep the dish ahead by assembling it and storing it in the fridge for up to 24 hours before baking. Just make sure to let it come to room temperature before popping it in the oven for the final cook!
2. How can I make sure my potatoes cook evenly?
To get perfectly tender potatoes, slice them as evenly as possible—using a mandoline slicer helps a lot. The more uniform the slices, the better they’ll cook together!
3. What type of potatoes are best for Potatoes au Gratin?
For the creamiest, most delicious results, go for starchy potatoes like Russet or Yukon Gold. These varieties create a smooth, creamy texture that’s perfect for the dish.
4. How do I prevent the gratin from being too runny?
To keep your gratin from becoming watery, dry the potatoes after rinsing them. Using full-fat cream (or half-and-half) instead of milk helps, too, for that rich, creamy texture we love.
5. Can I add extra ingredients to make the dish more flavorful?
Definitely! You can mix in some garlic, caramelized onions, or fresh herbs like thyme or rosemary for an added depth of flavor. You could even try a different cheese like Gruyère or sharp cheddar for a more complex taste!
