This creamy, cheesy potato bake is the ultimate comfort dish that transforms simple ingredients into something truly indulgent.
Packed with starchy potatoes, rich cream, and flavorful cheese, it delivers a satisfying blend of textures and tastes.
High in protein and calcium, it also offers fiber for digestive health.
Perfect for everyday meals, it’s easy to make, reheats beautifully, and works well for meal prep or special gatherings.
Potatoes au Gratin
Equipment
- 1 large mixing jug
- 1 sharp knife or mandoline slicer
- 1 large baking dish (approximately 1.5 L / 1.5 Qt / 7 x 11 inches)
- 1 cheese grater
- Measuring Cups and Spoons
- Aluminum foil or baking dish lid
Ingredients
- 1½ cups full-fat cream or substitute half cream, half milk for lighter version
- 2 cloves garlic finely minced
- 2 tbsp unsalted butter melted (about 30 g)
- 2½ lb starchy potatoes such as Russet or Maris Piper (about 1.25 kg)
- 1 tsp salt
- ¼ tsp ground black pepper
- 2½ cups Gruyère cheese freshly grated (about 250 g; substitute Colby, Cheddar, or Havarti if desired)
- 2 tsp fresh thyme leaves optional but recommended
Instructions
- Prepare the Cream Mixture: Begin by preparing the base for your gratin. In a large mixing jug or bowl, pour in 1½ cups of full-fat cream. Add 2 tablespoons of melted unsalted butter and 2 cloves of finely minced garlic. Stir thoroughly until the butter is fully incorporated and the garlic is evenly distributed. This mixture will infuse the potatoes with creamy, garlicky flavor, forming the heart of your dish. Set aside while preparing the potatoes.
- Preheat the Oven: Set your oven to 180°C (350°F), using either conventional or fan-assisted mode. This ensures even cooking and golden browning later. While the oven warms, you can start working on the potato preparation.
- Prepare the Potatoes: Peel 2½ lb (1.25 kg) of starchy potatoes, such as Russet, Maris Piper, or King Edward varieties. These potatoes give a soft, creamy texture when baked. Using a sharp knife or mandoline slicer, slice the potatoes into thin, even slices — about 3 mm (1/8 inch) thick. Uniform slices ensure consistent cooking. Place the sliced potatoes in a large bowl and set aside.
- Assemble the First Layer: Choose a suitable baking dish, about 1.5 L / 1.5 Qt in size (an oval dish roughly 7 × 11 inches works well). Spread about one-third of the potato slices evenly over the bottom. Pour over one-third of the cream mixture, making sure to coat the potatoes evenly. Sprinkle one-third of the salt, pepper, and thyme leaves for seasoning. Finish this layer by sprinkling ¾ cup of grated Gruyère cheese evenly over the top. This first layer sets the foundation for rich flavor.
- Assemble the Second Layer: Repeat the process by layering another third of the potato slices on top of the first layer. Pour over another third of the cream mixture, then sprinkle with a portion of salt, pepper, and thyme. Finish with another ¾ cup of grated Gruyère. This second layer builds flavor depth and ensures a uniform taste throughout the dish.
- Assemble the Third Layer: Add the remaining potato slices to form the final layer. Pour over the remaining cream mixture and season with the rest of the salt, pepper, and thyme. Leave this layer without cheese for now — the final cheese topping will go on after baking.
- Cover and Bake the Dish: Cover the baking dish tightly with aluminum foil or a lid to trap steam and help cook the potatoes evenly. Place the dish in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes, depending on the depth of your layers and your oven’s performance. After the baking time, test the potatoes by inserting a knife into the center; they should be tender and easily pierced.
- Add the Final Cheese Layer: Remove the foil or lid carefully, as hot steam will escape. Evenly scatter the remaining cheese over the top layer of potatoes. This final step creates a golden, bubbling crust that makes this dish irresistible.
- Bake Until Golden and Bubbling: Return the uncovered dish to the oven and bake for an additional 10–15 minutes. Watch closely the cheese should melt completely, forming a beautifully golden crust with bubbling edges. This is the hallmark of a perfect gratin.
- Rest Before Serving: Once baking is complete, remove the dish from the oven. Let it stand for at least 5 minutes before serving. This resting period allows the layers to settle, making the dish easier to slice and serve while intensifying the flavors.
- Make-Ahead Option (Optional): If preparing ahead of time, assemble the gratin as above but stop before the final cheese topping. Cover the dish with foil and refrigerate. When ready to serve, bring it to room temperature for about 1 hour. Pour over a reserved portion of the cream mixture and top with cheese. Bake at 180°C (350°F) for 20–30 minutes, then uncover and bake until cheese is golden. This is perfect for meal prep or entertaining.
- Serving Suggestions: Serve your creamy potatoes au gratin alongside roasted meats, fresh salads, or steamed vegetables. Garnish with fresh thyme or parsley for an elegant presentation. This dish is rich enough to be the centerpiece of any meal and reheats beautifully for leftovers.
Notes
- Cream Choices: Full-fat cream delivers the richest flavor and texture, but a mix of half cream and half milk can lighten the dish while maintaining creaminess. Avoid using milk alone, as it won’t give the same luxurious result.
- Potato Selection: Use starchy potatoes such as Russet, Maris Piper, or King Edward for their creamy texture when baked. Avoid waxy potatoes, which may yield a gummy texture.
- Cheese Tips: Freshly grated cheese melts more evenly and creates a smoother topping than pre-shredded options, which often contain anti-caking agents. Gruyère is ideal for flavor and browning, but Colby, Cheddar, Havarti, or a mozzarella-parmesan blend works well too.
- Dish Size: A baking dish around 1.5 L / 1.5 Qt works best, though larger dishes are fine. The dish should not be too deep to ensure even cooking.
- Seasoning: Fresh thyme adds a subtle herbal depth, but it’s optional. Adjust salt and pepper to taste for a balanced flavor profile.
Chef’s Secrets For Perfect Results
The magic of a perfect potatoes au gratin lies in both layering and seasoning.
Ensure your potato slices are thin and even — a mandoline slicer is a game changer for speed and precision.
Gently stir the cream mixture before pouring each layer to keep flavors consistent.
Covering the dish for most of the baking time locks in moisture, producing creamy layers, while uncovering it at the end allows the cheese to form a golden crust.
For extra richness, consider brushing the top with a little melted butter before adding the final cheese layer.
Serving Suggestions For Any Occasion
This potatoes au gratin recipe shines as a side dish for elegant dinners or comforting family meals.
Serve alongside roasted chicken, beef tenderloin, or baked fish for a luxurious pairing.
For vegetarian meals, pair it with a vibrant green salad, steamed asparagus, or roasted root vegetables.
It also works beautifully as part of a brunch spread or holiday table.
Garnish with fresh thyme or parsley for a refined touch that enhances both taste and presentation.
Storage Tips For Best Freshness
Leftovers store well for up to 3–4 days in the refrigerator.
Keep tightly covered with foil or cling film to prevent drying.
Reheat gently in the oven at 180°C (350°F) for 15–20 minutes until warmed through to maintain creaminess and avoid over-drying.
For meal prep, you can assemble the gratin a day in advance without baking.
Keep it covered and refrigerated until ready to cook, then bake as directed, adding the cheese topping toward the end for the perfect finish.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes — it’s a great make-ahead recipe. Assemble the gratin without the final cheese topping, cover, and refrigerate.
When ready to bake, bring to room temperature, add reserved cream if desired, top with cheese, and bake as instructed. This method keeps flavors fresh and makes serving effortless.
2. What’s the best type of potato for gratin?
Starchy potatoes like Russet, Maris Piper, or King Edward work best because they soften beautifully and absorb the cream, creating a tender, rich texture.
Avoid waxy potatoes, which can become too firm and resist baking evenly.
3. Can I substitute the cheese?
Absolutely. Gruyère offers a rich, nutty flavor, but Colby, Cheddar, Havarti, or a mozzarella-parmesan blend are delicious alternatives. Just ensure the cheese melts well for the ideal gratin finish.
4. How can I make this recipe lighter?
For a lighter version, replace half the cream with milk. While this will reduce richness slightly, the gratin will still be creamy and delicious.
You can also reduce cheese quantities if desired, though it will affect the golden crust texture.
5. Can I freeze potatoes au gratin?
Yes, though gratins freeze best before baking. Assemble the dish, cover tightly with foil, and freeze.
When ready to use, thaw overnight in the refrigerator, add the cheese topping, and bake as directed. Avoid freezing after baking, as the texture may change.
