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Potatoes Au Gratin

Rich and creamy, this Potatoes au Gratin recipe is a decadent side dish that goes with every meal. This French classic is made with layers of finely sliced potatoes, cream, and cheese. What’s not to like about that?! It is perfect for the holidays or a Sunday family dinner. 
Course dinner, Side Dish
Cuisine American
Keyword potato au gratin
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 284kcal
Author Olivia Ribas

Ingredients

  • 1 1/2 cups heavy cream you can use half-half cream too.
  • 3 garlic cloves minced
  • 2 tbsp unsalted butter melted
  • Salt and pepper to taste
  • 2 lb starchy potatoes peeled and sliced about 1/8” thick
  • 2 cups mozzarella shredded
  • 1 tsp thyme leaves chopped
US Customary - Metric

Instructions

  • Preheat the oven at 350F. Grease with butter or olive oil a rectangular baking dish (9 x 13).
  • In a medium glass bowl add heavy cream, garlic, butter, salt and black pepper. Mix all well until combined. Set aside.
    heavy cream and melted butter in a cup
  • Place sliced potatoes in three tight slanted rows as you can see in the photos and make sure the potato slices are slightly slanted. Pour the cream butter sauce evenly over the potatoes. Sprinkle more salt and pepper on top.
    overhead view of white casserole containing sliced potato and heavy cream
  • Cover them with foil, place it in the oven and bake for about 50 minutes.
    casserole wrapped with foil
  • After 45 minutes, remove the foil, top with mozzarella cheese and return to the oven again. Bake for 20 minutes more minutes or until potatoes are done, nice and golden brown on top.
    overhead view of white casserole containing sliced potato, milk and mozzarella cheese
  • Remove from the oven and garnish with fresh thyme. Enjoy!
    overhead view of potatoes au gratin in a casserole

Video

Notes

  • If you're using potatoes with a thick skin such as russet potatoes, peel them before using them.
  • Use half and half instead of heavy cream if you want something a little lighter.
  • Shredding your own cheese leads to a smoother potatoes au gratin as pre-shredded cheese has a coating on it that prevents it from melting smoothly. 
  • To store: You can store leftovers in the fridge for up to 4 days.
  • To reheat: I like reheating potatoes au gratin in the oven but you can reheat them in the microwave as well.
  • To freeze: While you can freeze this recipe for up to 2 weeks, I find it's best to make this recipe fresh.

Nutrition

Serving: 8/1 | Calories: 284kcal | Carbohydrates: 12g | Protein: 7g | Fat: 24g | Cholesterol: 73mg | Sodium: 269mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g