potatoes au gratin recipe
The Best potatoes au gratin recipe
This recipe is perfect for family dinners because it’s filling and comforting, but it’s also great for potlucks or gatherings since it feeds a crowd. Plus, potatoes are packed with potassium and vitamin C, and while it’s not the lightest dish, you can easily tweak it to be a little healthier—like using low-fat cheese or swapping in some Greek yogurt for part of the cream. It’s one of those meals that feels indulgent but still gives you something good for you. My family loves it so much that I’ve lost count of how many times I’ve made it, and I always keep the ingredients on hand just in case someone asks for seconds.
Creamy Potatoes Au Gratin
A rich and comforting dish featuring thinly sliced potatoes baked in a creamy cheese sauce until golden and bubbly. Perfect as a side or a hearty main course.
🥘Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp nutmeg (optional)
- 2 cups shredded Gruyère cheese (or a mix of Gruyère and sharp cheddar)
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
2
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or sharp knife. Place the slices in a large bowl of cold water to prevent browning while you prepare the sauce. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux (do not let it brown). -
4
Gradually pour in the warmed milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. -
5
Remove the sauce from heat and stir in the salt, pepper, garlic powder, nutmeg (if using), Gruyère cheese, and ¾ cup of the Parmesan cheese until fully melted and smooth. -
6
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potatoes in the prepared baking dish, slightly overlapping them. Season lightly with salt and pepper. -
7
Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce, ensuring the top layer is well-coated. -
8
In a small bowl, mix the panko breadcrumbs, melted butter, and remaining ¼ cup Parmesan cheese. Sprinkle this mixture evenly over the top of the potatoes. -
9
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender (test with a knife) and the top is golden and bubbly. -
10
Let the potatoes au gratin rest for 10 minutes before serving to allow the sauce to thicken slightly.
🔧Equipment
- Large mixing bowl
- 9×13-inch baking dish (or similar)
- Medium saucepan
- Whisk
- Mandoline or sharp knife
- Oven
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Potatoes Au Gratin Works
❓ Frequently Asked Questions About Creamy Potatoes Au Gratin
1. What is the difference between potatoes au gratin and scalloped potatoes?
Potatoes au gratin and scalloped potatoes are similar but have a few key differences. Both dishes involve thinly sliced potatoes baked in a creamy sauce, but potatoes au gratin typically include cheese (often Gruyère or cheddar) layered or mixed into the dish, while scalloped potatoes usually do not contain cheese and rely on a simple cream or milk-based sauce. Additionally, au gratin dishes are often topped with breadcrumbs or extra cheese for a crispy crust.
2. Can I make potatoes au gratin ahead of time?
Yes! Potatoes au gratin can be prepared ahead of time to save effort. Assemble the dish completely, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. When ready to cook, let it sit at room temperature for about 30 minutes, then bake as directed (you may need to add 10–15 extra minutes to the cooking time). For best results, avoid freezing the unbaked dish, as the potatoes can become mushy.
3. Why are my potatoes au gratin runny or watery?
A watery au gratin usually happens for a few reasons:
– Undercooked potatoes: If the potatoes aren’t fully tender, they release excess moisture during baking. Parboiling them for 5–7 minutes before assembling can help.
– Too much liquid: Reduce the cream or milk slightly or let the sauce thicken on the stovetop before layering.
– Not baked long enough: The dish needs time for the sauce to thicken and the top to brown. Cover with foil for the first 30–40 minutes, then uncover to finish.
– Using waxy potatoes: Russet or Yukon Gold potatoes work best—they absorb liquid better than waxy varieties like red potatoes.
4. Can I use pre-shredded cheese for potatoes au gratin?
While you can use pre-shredded cheese, it’s not ideal. Pre-shredded cheese is often coated with anti-caking agents (like cellulose or starch), which can make the sauce grainy or prevent it from melting smoothly. For the creamiest texture, grate your own cheese (Gruyère, sharp cheddar, or a mix work well). If you must use pre-shredded, toss it with a little cornstarch (1 tsp per cup) to help it melt better.
5. How do I get a crispy top on my potatoes au gratin?
A golden, crispy top is key for texture! Here’s how to achieve it:
– Uncover for the last 15–20 minutes of baking to let the top brown.
– Broil briefly (watch closely!) for 1–2 minutes at the end if needed.
– Add breadcrumbs: Mix ½ cup panko or crushed crackers with 2 tbsp melted butter and sprinkle over the top before baking.
– Use a high-fat cheese like Gruyère or Parmesan—they brown better than mild cheeses.
– Let it rest for 5–10 minutes after baking to help the sauce set and the top crisp up further.
