Au Gratin Potatoes (The BEST Recipe)

This au gratin potatoes recipe features thinly sliced, crispy-edged, cheesy, thyme-infused potatoes for an easy-to-make and irresistibly decadent sidekick to any meal, especially during the holidays.

There are few side dishes that are more comforting than those made with potatoes. Creamy mashed potatoes. Buttery parsley potatoes. The best potato salad ever. Smashed, twice baked, roasted potatoes, and so many more. But au gratin potatoes hold a special place in my food-loving heart. Just like in my Cheesy Scalloped Potatoes recipe, I use a combination of cream and chicken broth that has been infused with the flavor of garlic and sautéed onion. And, no matter how you slice, spoon, or stack them, they fit in just right alongside any dinner, whether it’s roast turkey,  the best steak, or simple garlic burgers.

Why You’ll Love This Recipe

• This au grautin potatoes recipe is so creamy and cheesy, with the ultimate texture, with potatoes that are creamy on the inside and crispy on the exterior
• The recipe is easy to make and you don’t have to make a fussy roux
• Insteadn of a goopy canned soup, this au gratin potatoes recipe has a lush, thyme-infused cream sauce

What is Potatoes au Gratin Made of?

• Butter—for sautéeing the onion and garlic
• Garlic—this helps infuse our au gratin potatoes sauce
• Onion—this also helps infuse the savory cream sauce (I like using a yellow onion)
• Fresh thyme—for herbaceousness (it’s lovely in this recipe, but be sure to use fresh, not dried)
• Kosher salt and freshly ground black pepper—always, for flavor
• Heavy cream, half and half, or whole milk—for the rich and creamy cheese sauce
• Chicken broth—the chicken broth loosens the cream a bit so it isn’t so cloying and clumpy
• Potatoes—either Yukon golds or russets
• Bay leaves—for aromatics
• Gruyère cheese—this is the cheese that’s used in most potatoes au gratin recipes, and I love gruyère for its nuttiness. Many Americanized versions of scalloped potatoes call for cheddar cheese.
• Parmesan cheese—Parmesan brings an earthy, salty, umami flavor that complements the gruyere.

Find the complete recipe with measurements below.

How to Make Au Gratin Potatoes

• Slice your potatoes thinly. To get perfectly thin and uniform slices, I use my favorite hand-held mandoline to keep them uniformly ⅛-inch thick (using the #2 setting). Avoid rinsing or soaking the potatoes in water, which will rinse away the starches that help thicken the sauce. Again, if using thin-skinned Yukon gold potatoes, there’s no need for peeling before cooking.
• If you don’t have a mandoline, do your best to slice the potatoes as thinly and evenly as possible. It’ll take more time to do it all by hand, but don’t try to rush it. Trust me, these au gratin potatoes are worth the extra effort.
• Sauté the onion, garlic, and thyme in some butter first, or, make it even faster by layering them with the potatoes. For an even quicker bake, sometimes I thinly slice the onion and layer it with the potatoes instead of cooking it first in the sauce. The onion cooks just right.
• Make the creamy sauce. Whisk in the cream or milk with the chicken broth.

TIP: Scrape the waxy edges from the pieces of gruyere or Parmesan and add directly to the sauce to add more infused cheese flavor.

• Cook your potatoes. Add the potato slices and bay leaves and bring to a rolling simmer, cooking for about 20 minutes, until they’re nearly fork-tender. Cooking the potatoes in the creamy mixture on the stovetop releases their natural starches, and thickens the sauce, forgoing any floury roux you might see in other recipes. Plus, it gives them a head start before hitting the oven.
• Layer and bake this dish uncovered. Layering cheese with the potatoes plus adding it as a topping is what makes an au gratin great. After you layer everything in a baking dish, bake the au gratin uncovered for 45-55 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Baking the potatoes uncovered helps the creamy mixture thicken and absorb into the potatoes. It also creates a crisp, cheesy crust.

FAQ

• What’s the difference between au gratin and scalloped potatoes? The answer is not much. At this stage of evolution in the potato-side-dish-making game, the two are mostly interchangeable with mostly the same ingredients: Creamy potatoes stacked and cooked in a shallow dish, and topped with a delicious crust of cheese, bread crumbs, or another gratin-styled crisp. One difference is that au gratin potatoes are layered with cheese whereas scalloped usually have cheese only on top. Naturally, I add cheese everywhere.
• What is the literal meaning of au gratin? The French phrase “au gratin” literally means “by grating.”
• Is potato au gratin the same as dauphinoise? These dishes are similar, but potatoes au gratin are made with thinly sliced, pre-cooked potatoes,s and dauphinoise is made with thinly sliced, uncooked potatoes. Dauphinoise is also made without cheese and often contains more cream.
• What are the best potatoes for au gratin potatoes? Au gratin potatoes call for a sturdy potato that layers well and holds its shape after baking. Yukon gold or russet potatoes are the best potatoes for au gratin potatoes. As the potatoes cook in the cream, their starches thicken the creamy sauce. 

Au Gratin Potatoes Recipe Tips

• For the best flavor, stick with fresh thyme. Dried thyme is much more potent in flavor, so stick with fresh.
• You don’t need to peel your potatoes. Because Yukon gold potatoes are thin-skinned, I don’t bother peeling them. However, if you use russets, because of their thick skin, you should peel them before cooking.
• Make your au gratin potatoes ahead of time. This recipe can easily be made ahead of time and simply reheated in the oven (covered with foil or a casserole dish lid). Once completely heated through, you can remove the foil or lid, and let the top get warm and melty again.

Ingredient Substitutions

• Lighten it up with a heavy cream substitute. Heavy cream creates the thickest, creamy sauce for these potatoes au gratin. But, whole milk or half and half works well too.
• Try other flavors of cheese. This dish is super versatile, so use any melty cheese you have on hand, including sharp cheddar cheese, provolone, fontina, etc.
• Swap the thyme for rosemary if you like (or use a combo of both)

Storage and Freezing Tips

Leftovers of au gratin potatoes can be stored in a covered casserole dish or airtight container in the refrigerator for 4-5 days. You can also freeze the au gratin potatoes before baking, then bake from frozen for 1 ½ to 2 hours at 350°F.

What to Serve With These Au Gratin Potatoes

• Filet Mignon with Porcini Mushroom Compound Butter
• Juicy Roast Turkey Breast
• Oven Roasted Chicken with Lemon Rosemary Butter
• Easy Slow Cooker Pulled Pork
• Baby Back Ribs In the Instant Pot
• Grilled Lobster Tails with Smoked Paprika Butter
• How to Make Homemade One-Pot Sloppy Joes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.27 from 156 votes

Au Gratin Potatoes (The BEST Recipe)

This au gratin potatoes recipe features thinly sliced, crispy-edged, cheesy, thyme-infused potatoes for an easy-to-make and irresistibly decadent sidekick to any meal, especially during the holidays.

Print SaveSaved!

Course Side Dish

Cuisine French

Keyword potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 370kcal

Ingredients 

½x1x2x3x

• 3 tablespoons butter
• 3 garlic cloves , pressed in a garlic press
• 1 medium onion , thinly sliced or minced
• 2 tablespoons fresh thyme leaves , or 3 stalks of fresh thyme
• ½ teaspoon kosher salt and freshly ground black pepper
• 2 cups heavy cream , or try half and half or whole milk
• 1 cup chicken broth
• 5 pounds Yukon gold potatoes , sliced thinly, about ⅛ inch thick
• 3 bay leaves
• 1 cup gruyere cheese , shredded
• 1 cup Parmesan cheese , shredded

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F.
• Melt the butter in a Dutch oven over medium-high heat, then add the garlic and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves, and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
• Stir in the cream or milk with the chicken broth. Add the potato slices and bay leaves and bring to a rolling simmer. Cover and reduce the heat to medium-low and simmer for about 20 minutes or until the potatoes are nearly fork-tender.
• Begin stacking the potatoes with the sauce in a 1 ½ quart baking dish (an 8 X 8 or 9 X 6) sprinkling half of the cheeses as you layer, finishing with a layer of cheese.
• Bake uncovered for 45-55 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving. This dish can be prepped ahead before baking, and refrigerated for up to 3 days before baking.

Notes

• There's no need to peel thin-skinned Yukon gold potatoes before baking. If using thicker skinned russet potatoes, peel them first.
• The potatoes can be prepped and refrigerated up to 3 days before baking. 
• To freeze potatoes au gratin: Wrap tightly with foil and freeze the au gratin potatoes before baking. Bake from frozen for 1 ½ to 2 hours at 350°F.
• Adapted from Cooks Illustrated The New Best Recipe

Nutrition

Calories: 370kcal | Carbohydrates: 44g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 355mg | Potassium: 1086mg | Fiber: 5g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 50mg | Calcium: 342mg | Iron: 2mg

More Potato Side Dish Recipes

• Cheesy Scalloped Potatoes
• How to Make the Best Creamy Mashed Potatoes
• How to Make the Best Potato Salad
• Buttermilk Blue Cheese Mashed Potatoes
• The Best Buttery Parsley Potatoes
• German Potato Salad
• The Best Oven Roasted Crispy Potatoes
• Heavenly Funeral Potatoes

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