If you’re craving a cozy, indulgent side dish that really impresses, then this Creamy Potatoes au Gratin Recipe is exactly what you need to try next. I absolutely love how this dish turns out—melty cheese, tender potatoes, and a silky garlic-cream sauce all baked to golden perfection. Trust me, once you make this, it’ll become your go-to comfort food for family dinners and special occasions alike.
Why You’ll Love This Recipe
- Creamy & Rich Texture: The full-fat cream and melted cheese combine for an irresistible silky smoothness that feels luxurious with every bite.
- Simple Ingredients, Amazing Flavor: With just potatoes, garlic, thyme, butter, cream, and gruyere, this recipe shines without requiring complicated steps.
- Make-Ahead Friendly: I love that you can prep it in advance, then just pop it in the oven when guests arrive.
- Perfect Crowd-Pleaser: My family goes crazy for this dish, especially around holidays – it’s always the first to disappear!
Ingredients You’ll Need
All the ingredients in this Creamy Potatoes au Gratin Recipe come together into this comforting, layered masterpiece. Choosing the right potatoes and fresh cheese makes a noticeable difference in the final flavor and texture.
- Cream: I always use full-fat cream here because it makes everything so luscious and velvety.
- Garlic: Fresh minced garlic adds that little extra zing that wakes up the whole dish.
- Unsalted Butter: Melted butter helps enrich the cream mixture without overpowering the potatoes.
- Starchy Potatoes: Look for Russet, Sebago, or Maris Piper—these hold up beautifully and absorb the creamy sauce perfectly.
- Salt & Pepper: Simple seasoning to balance and enhance all the flavors.
- Gruyere Cheese: Freshly grated yourself (never pre-shredded) for that wonderful melt and nutty flavor. You can also swap in cheddar, havarti, or tasty cheese if you prefer.
- Fresh Thyme Leaves: Optional, but I highly recommend this—it adds a subtle herbaceous note that pairs wonderfully with cheese and garlic.
Variations
While I love the classic version of this creamy potatoes au gratin recipe, playing around with toppings and seasonings can be a lot of fun—and it lets you make it your own depending on what you have on hand.
- Cheese Swap: I once tried it with sharp aged cheddar and loved the deeper, tangier flavor it gave to the dish—definitely gives a different but delicious twist.
- Herb Variations: Instead of thyme, use rosemary or sage for a woodsy, savory vibe that works perfectly with the creamy layers.
- Adding Protein: For a heartier meal, sprinkle cooked, crumbled bacon between the layers—it adds a smoky crunch that’s irresistible.
- Dairy-Free Version: You can try a cashew cream in place of the heavy cream and a dairy-free shredded cheese to accommodate dietary needs.
How to Make Creamy Potatoes au Gratin Recipe
Step 1: Prepare the Cream Mixture
Start by mixing the melted butter, full-fat cream, and minced garlic in a jug until well combined. This mixture is your flavorful, rich sauce that will soak into every potato slice. I usually pour it slowly as I layer the potatoes to make sure everything is nicely coated.
Step 2: Slice Potatoes Thinly and Evenly
Peel your starchy potatoes and slice them about 1/8 inch (3 mm) thick—using a slicer really speeds this up and keeps the slices uniform. Uniform thickness is key because this ensures even cooking and a perfect tender bite throughout.
Step 3: Layer Potatoes, Cream Mixture, and Seasoning
Spread one-third of the potato slices in your baking dish, then pour one-third of the cream mixture over them. Sprinkle with a portion of salt, pepper, fresh thyme leaves, and about 3/4 cup of your grated gruyere cheese. Repeat with two more layers, but hold back the cheese on the top layer—you’ll add that after baking.
Step 4: Cover and Bake Slowly
Cover your dish tightly with foil or a lid and bake at 180°C (350°F) for 1 hour and 15 minutes, checking for doneness with a knife in the middle (watch for soft potatoes). Sometimes it needs as long as an hour and a half, so be patient—this slow baking is what makes the potatoes melt into that creamy goodness you’re after.
Step 5: Add Cheese on Top and Finish Baking
Remove the foil, sprinkle the remaining cheese evenly over the top, then bake uncovered for another 10 to 15 minutes. You’re aiming for a bubbly, golden-brown cheese crust that’s both crunchy and gooey. Let it stand for 5 minutes before serving—it really helps the layers set up nicely.
Pro Tips for Making Creamy Potatoes au Gratin Recipe
- Choose the Right Potato: I learned the hard way that waxy potatoes just don’t absorb the cream as well as starchy ones like Russets—stick to those for best results.
- Grate Your Own Cheese: Pre-shredded cheese often has anti-caking agents that affect melting, so I always grate my own for that perfect gooey texture.
- Don’t Rush the Bake: Slow and steady wins here — baking covered allows the cream to fully penetrate the potatoes before finishing with that gorgeous cheese crust.
- Let It Rest: Standing for at least 5 minutes before serving helps the layers hold together, so your creamy potatoes au gratin stays beautiful on the plate.
How to Serve Creamy Potatoes au Gratin Recipe
Garnishes
I love adding a sprinkle of freshly chopped parsley or extra thyme leaves on top just before serving—it adds a fresh pop of color and a slight herbal lift to balance the richness. Sometimes a tiny dusting of smoked paprika or a crack of fresh black pepper works wonders too.
Side Dishes
This dish pairs beautifully with roasted meats like chicken, beef, or pork, and a crisp green salad or steamed veggies on the side to cut through the richness. I often serve it alongside a simple lemony green bean salad or sautéed spinach for a lovely contrast.
Creative Ways to Present
For special occasions, I’ve served this creamy potatoes au gratin recipe in individual ramekins for an elegant touch. You can also create a layered presentation with fresh herbs between layers or even sprinkle some toasted breadcrumbs on top for a crunchy twist.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well stored covered in the fridge for up to 3 days. I usually transfer mine to an airtight container once cooled. When you’re ready to eat, reheat gently to avoid drying it out.
Freezing
I’ve successfully frozen this dish before baking by preparing it fully, then wrapping tightly in foil and placing it in a freezer bag—perfect for making holiday meals easier. Just thaw overnight in the fridge before baking.
Reheating
To reheat, I recommend warming in a low oven (around 160°C/320°F) covered loosely with foil so the potatoes stay tender and the cheese doesn’t harden too much. Microwaving works in a pinch but may make the texture less creamy.
FAQs
-
Can I use different types of potatoes in this recipe?
While you can experiment, I highly recommend using starchy potatoes like Russet or Maris Piper because they absorb the cream and soften beautifully, giving you that classic creamy au gratin texture. Waxy potatoes tend to stay firmer and won’t have the same luscious finish.
-
Is it necessary to slice the potatoes thinly?
Absolutely—thin, even slices (about 3 mm) ensure the potatoes cook evenly and fully absorb the cream mixture. I always use a mandoline slicer to get consistent slices and speed up prep time.
-
Can I prepare this recipe in advance?
Yes! One of the best things about this creamy potatoes au gratin recipe is its make-ahead nature. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Just add extra baking time if baking right from cold.
-
What cheese can I substitute if I don’t have gruyere?
Good question—while gruyere melts beautifully and has a lovely nutty flavor, you can substitute with cheddar, colby, havarti, or tasty cheese based on what you like or have in your fridge. Just be sure to grate your cheese fresh for best melting results.
-
How do I know when the potatoes are done baking?
The best way is to insert a knife or skewer into the center—if it slides in easily with no resistance, the potatoes are tender and ready for the final cheese topping. If not, bake covered a bit longer and keep checking every 10 minutes.
Final Thoughts
This Creamy Potatoes au Gratin Recipe truly holds a special place in my heart—it’s the ultimate comfort food that never fails to impress and satisfy. From the first time I made it, I knew it would become a staple in my home. Whether it’s a casual weekday dinner or your fancy holiday spread, this dish brings warmth, flavor, and a touch of french elegance to the table. I can’t wait for you to enjoy it as much as my family and I do!
Print
Creamy Potatoes au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 8 servings (serves 8 to 10 people)
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Potatoes au Gratin, also known as Dauphinoise, is a classic French potato casserole featuring layers of thinly sliced starchy potatoes baked in a luscious mixture of cream, butter, garlic, fresh thyme, and melted gruyere cheese. This rich and creamy dish is perfect as a comforting side or a luxurious main, celebrated for its golden, bubbly top and tender interior. Based on Julia Child’s traditional recipe with the comforting addition of cheese, it offers a wonderful balance of flavors and textures that elevate simple ingredients into pure culinary heaven.
Ingredients
Cream Mixture
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper)
Seasonings and Cheese
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups freshly grated Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty cheese)
- 2 tsp fresh thyme leaves (optional, but highly recommended)
Instructions
- Prepare the Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Stir well until all ingredients are fully mixed to create a flavorful cream base.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and conventional ovens, ensuring it reaches the desired temperature before baking.
- Slice Potatoes: Peel the starchy potatoes and slice them very thinly, about 1/8 inch (3 mm) thick, using a knife or a slicer for even layering and optimal cooking.
- Assemble Layer 1: Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle one-third of the salt, pepper, and thyme evenly across the layer. Top with approximately 3/4 cup of the grated cheese.
- Assemble Layers 2 and 3: Repeat the layering process twice more using the remaining potatoes, cream mixture, salt, pepper, and thyme. For the final (third) layer, do not add cheese yet—reserve it for the topping.
- Cover and Bake: Cover the baking dish tightly with a lid or aluminum foil. Bake the casserole for 1 hour and 15 minutes up to 1 hour and 30 minutes, or until the potatoes in the center are tender—test by inserting a knife or skewer.
- Add Cheese Topping and Finish Baking: Remove the foil or lid from the dish. Evenly sprinkle the remaining cheese on top and return the dish to the oven. Bake uncovered for an additional 10 to 15 minutes until the top is golden brown, bubbly, and crispy.
- Rest Before Serving: Once baked, remove the dish from the oven and allow it to rest for 5 minutes. This helps the gratin set slightly and makes serving easier.
Notes
- This recipe is inspired by Julia Child’s Potato Dauphinoise and can be viewed in the accompanying recipe video for visual guidance.
- Traditional French Dauphinoise does not include cheese, but the addition of Gruyere elevates the flavor and texture, making this version undeniably rich and luxurious.
- This dish is perfect for making ahead—simply assemble, refrigerate, and bake when ready to serve for convenience and depth of flavor.
- Use starchy potatoes such as Russet, Sebago, or Maris Piper for the best creamy texture and absorption of flavors.
- If using other cheeses like Colby, Cheddar, or Havarti, expect subtle flavor differences but equally delicious results.
Nutrition
- Serving Size: 110 g
- Calories: 167 kcal
- Sugar: 1.6 g
- Sodium: 281 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14.2 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 31 mg
