If you’re looking for the ultimate comfort food side dish, these Potatoes au Gratin are pure perfection. Thin, tender potatoes layered with a rich, creamy cheese sauce and topped with golden, bubbly Gruyère—what’s not to love?
Perfect for holidays, Sunday dinners, or anytime you want to impress with minimal effort and maximum flavor!
If you love quick savoury dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Butter
- Garlic
- Heavy Cream
- All-Purpose Flour
- Fresh Thyme Leaves
- Gruyère Cheese
- Russet Potatoes
- Chives (Optional)
See recipe card for quantities.
Instructions & Video
Make the cheese sauce!
Layer the russet potatoes with salt & pepper!
Pour the cheese sauce overtop & bake covered up!
Uncover, add cheese & broil, serve & enjoy!
- Prepare the Cheese Sauce:
- In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until golden and fragrant, about 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. In a separate small bowl, whisk together the flour with ⅓ cup of water until smooth. Slowly add this mixture to the saucepan, whisking constantly to avoid lumps.
- Return the saucepan to heat and stir in salt, pepper, and thyme. Once the sauce thickens slightly, remove it from the heat and mix in the shredded Gruyère until fully melted. Set aside.
- Assemble the Dish:
- Preheat your oven to 400°F (200°C). Grease a casserole dish with softened butter.
- Arrange a layer of thinly sliced potatoes in the dish, slightly overlapping. Sprinkle lightly with salt and pepper. Repeat with additional layers until all the potatoes are used.
- Bake:
- Pour the prepared cheese sauce evenly over the layered potatoes, ensuring every slice is coated. Cover the dish tightly with foil and bake for 1 hour and 15 minutes.
- Finish with Cheese and Broil:
- Remove the foil, sprinkle the remaining Gruyère cheese over the top, and bake uncovered for an additional 5 minutes. For a golden, bubbly finish, broil on high for 3–5 minutes, watching closely to prevent burning.
- Serve:
- Let the dish rest for 5–10 minutes. Garnish with chopped chives, if desired, and serve warm.
Note: If the cheese sauce gets too thick while you’re layering the potatoes, simply add ⅓ cup of water and reheat over low heat, whisking until smooth and pourable again.
Full recipe instructions & ingredient list is on the recipe card at the end!!
Substitutions
- Butter: Use olive oil or ghee for a similar richness.
- Garlic: Substitute with ½ teaspoon garlic powder per clove.
- Heavy Cream: Swap with whole milk or half-and-half for a lighter option.
- All-Purpose Flour: Cornstarch (1 tbsp) or arrowroot powder works as a thickener.
- Fresh Thyme Leaves: Use 1 teaspoon dried thyme or Italian seasoning.
- Gruyère Cheese: Replace with sharp cheddar, Swiss cheese, or Fontina.
- Russet Potatoes: Yukon Gold potatoes offer a creamy texture and hold their shape well.
Equipment
- Saucier
- Casserole dish or oven-safe Braiser
- Measuring Cups
- Cheese Grater
Storage
Store leftover Potatoes au Gratin in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. For a quicker option, microwave in 30-second intervals, though the oven maintains the texture best.
Top tips!
- Slice Potatoes Evenly: Use a mandoline or sharp knife to ensure thin, uniform slices for even cooking and a perfect texture.
- No Lumps in Sauce: Whisk the flour-water mixture into the cream slowly and constantly to keep the cheese sauce smooth and silky.
- Golden Top: Broil for the final 3–5 minutes to achieve a crispy, golden-brown cheese crust.
FAQs
Absolutely! While Gruyère gives a rich, nutty flavor, you can swap it for cheddar, Swiss, or even a mix of mozzarella and parmesan for a unique twist. Just ensure the cheese melts well for a creamy sauce.
Slice the potatoes very thin (about ⅛-inch thick) and ensure they’re fully covered in the cheese sauce before baking. Covering with foil during baking traps steam, helping the potatoes cook evenly.
Yes! Assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours. Bring it to room temperature before baking, or add an extra 10–15 minutes to the baking time.
Keep scrolling the recipe card is at the end!:)
Related
Looking for other savoury recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this recipe:
Easy Potatoes au Gratin Recipe
Ingredients
Equipment
Method
- In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until golden and fragrant, about 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. In a separate small bowl, whisk together the flour with ⅓ cup of water until smooth. Slowly add this mixture to the saucepan, whisking constantly to avoid lumps.
- Return the saucepan to heat and stir in salt, pepper, and thyme. Once the sauce thickens slightly, remove it from the heat and mix in the shredded Gruyère until fully melted. Set aside.
- Preheat your oven to 400°F (200°C). Grease a casserole dish with softened butter.
- Arrange a layer of thinly sliced potatoes in the dish, slightly overlapping. Sprinkle lightly with salt and pepper. Repeat with additional layers until all the potatoes are used.
- Pour the prepared cheese sauce evenly over the layered potatoes, ensuring every slice is coated. Cover the dish tightly with foil and bake for 1 hour and 15 minutes. Broil for 3 minutes!
- Remove the foil, sprinkle the remaining Gruyère cheese over the top, and bake uncovered for an additional 5 minutes. For a golden, bubbly finish, broil on high for 3–5 minutes, watching closely to prevent burning.
- Let the dish rest for 5–10 minutes. Garnish with chopped chives, if desired, and serve warm. (Watch full video below!!)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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