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Learn how to make the perfect au gratin potatoes. This simple but tasty side dish can be served with steak, chicken or fish.
Au Gratin Potatoes
Potatoes Au Gratin is one of our family’s very favorite potato dishes. Since many of us hail from the great state of Idaho, we know a thing or two about potatoes. We take our spuds seriously around here. Au Gratin potatoes are simple to make and deliciously rich and so creamy. We love serving them with Easter ham dinner, roast chicken, meatloaf, pot roast or salmon. Just about any meat dish just tastes better with these potatoes served alongside. Leave your diet at the door for just a minute and enjoy a heaping helping of these cheesy potatoes; you will not regret a single bite!
Ingredients
- Yukon Gold Potatoes – See below for why we use Yukon Golds in this potatoes au gratin recipe. You can also use russet potatoes.
- Garlic – One clove of fresh garlic gives this dish so much flavor.
- Butter – The butter helps the potatoes and sauce not stick to the sides of the pan.
- Milk & Heavy Cream – Milk and cream warmed together make a creamy, rich cheese sauce for the potatoes to sit in.
- Gruyere Cheese – See below for why we use gruyere cheese. You can use cheddar cheese if you don’t have gruyere, but I would recommend sharp cheddar.
Method
- First, slice the potatoes. You can use a mandolin slicer or a very sharp knife. You want to get the slices to about ¼ inch. Then, place the potato slices in a bowl of cold water to keep them from turning brown.
- Cut the clove of garlic in half. Rub the two halves all over the bottom and sides of a glass baking dish. Then rub the butter over the dish as well.
- In a small saucepan, heat the milk and heavy cream until it starts to bubble slightly. Remove from heat.
- Then, drain the water from the potato slices.
- In the bottom of the baking dish, layer half of the potatoes and then sprinkle with salt and pepper.
- Pour half of the cream mixture over the potatoes and then sprinkle half of the cheese on top of that.
- Repeat another layer of potatoes, salt and pepper, cream, and cheese.
- Bake until the potatoes are tender and the cheese is golden brown on top.
Different Names for Au Gratin Potatoes
These Potatoes Au Gratin are also called scalloped potatoes or Dauphinoise (dah-feen-was) potatoes. This dish originally comes from the Dauphine region in southeast France. My family has always called them Au Gratin potatoes, but my husband grew up eating “scalloped”. It took us having quite a little argument to realize we were talking about the exact same recipe! No matter what you call them, these potatoes are sure to disappear quickly at your next gathering.
Best Potatoes to Use for this Au Gratin Potatoes Recipe
The best potatoes to use for the dish are gold potatoes. They are smooth and creamy in texture and have a sweet flavor. The inside of the potato is a golden color – thus the name “Yukon Gold.” But if you have russets on hand, by all means, use them! They are flaky and light and can make delicious au gratin potatoes.
What is Gruyere Cheese?
I tried a variety of cheese in this dish that I have never tried before – Gruyere cheese. The semi-soft cheese is especially flavorful and rich. You can find Gruyere cheese in the specialty cheese section in your local grocery store. I found it near the Swiss cheeses. Gruyere cheese is slightly salty and has a creamy, nutty flavor. It is known as being one of the finest cheeses for baking. It melts beautifully and turns a golden brown when baked on top of a casserole or dish in the oven.
Tips for Perfect Au Gratin Potatoes
- A helpful tip for baking these in the oven is to place the casserole dish on a rimmed cookie sheet lined with foil. This will help with clean up if the potatoes boil over while cooking, or if it tips when putting it into or pulling it out of the oven.
- Slice potatoes between ⅛ to ¼ inch thick. Any thinner and the potatoes will be too crisp. Thicker slices won’t cook as evenly.
- Layer potatoes by overlapping the slices slightly. This will help keep the sauce in place so it won’t all seep to the bottom.
- Add more cheese like cheddar to the Gruyere mixture for even more cheesy flavor.
- For a slow cooker option, see our recipe for Slow Cooker Au Gratin Potatoes.
What To Serve with Au Gratin Potatoes
Add a serving of these cheesy, creamy au gratin potatoes to any of these dishes and you’ll have a stunning meal everyone will love!
- Honey Baked Ham (Copycat recipe)
- Sunday Pot Roast (Instant Pot Recipe)
- Rosemary Tri-Tip Roast
- Lemon Pepper Chicken
- Roast Turkey Breast
- Claim Jumper Meatloaf (copycat)
Au Gratin Potatoes
Equipment
- Casserole dish
Ingredients
- 7 large Yukon Gold potatoes peeled and sliced thin
- 1 clove garlic cut in half
- 1 1/2 cups heavy cream
- 1/2 cup milk
- salt and pepper
- 4 oz. Gruyere cheese grated
Instructions
- Preheat oven to 375 degrees. Peel and slice the potatoes. Place the slices of potatoes in a bowl filled with cold water as you cut them so they don't turn brown.
- Rub the two halves of garlic on the sides and bottom of a 2.5 liter or 3 quart casserole dish. Spread butter along sides and bottom of the dish.
- Heat the heavy cream and milk on medium heat until it comes to a simmer.
- Drain the water from the sliced potatoes. Layer half of the sliced potatoes on the bottom of the dish and top with salt and pepper.
- Pour half of the heated cream mixture over the potatoes, and sprinkle half of the cheese, then repeat all the layers again.
- Bake until potatoes are soft and golden brown on top, about 50-55 minutes.
Nutrition Information
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I’ve never made this type of potato dish from scratch but, I’m gonna give it a try for our Thanksgiving dinner!!!
Can you cook this a day ahead?
I haven’t tried that before. Let me know how it goes if you do try it!
These are the best. Perfect side for any dinner.
This recipe has the perfect combo of flavors. So creamy and cheesy. Thank you!
Nothing beats homemade au gratin potatoes. These are soooo creamy and delicious!
I have tried a bunch of different scalloped style potatoes, but hands down this dauphinoise potatoes is the best one I’ve ever had. It is for sure going to be on my menu for the holiday as well!
This recipe was so good! We can’t wait to make them again. They were creamy and savory and everyone loved them!
I just put this in the oven for tonight’s dinner. It was very easy to make. Instead of rubbing the dish with garlic, I bashed a couple of cloves and let them steep in the simmering cream. I pulled the cloves out as I poured the warm cream over the potatoes. Smells divine and will be the perfect side for my glazed ham and Brussel sprouts.
I just found your website and I am over the moon. The recipes are absolutely wonderful and easy to make. I am now a very happy cooker. Thank youvso much.
You are VERY welcome 😀 Thanks so much!
I am from the Dauphine area, and I love this dish. The original recipe does not use any cheese, only potatoes, heavy cream and garlic for taste (lots of it). Some recipe stickler will add laurel leaves.
I just discovered your website and I am over the moon with the recipes! Thank you! Thank you! Thank you!
Yay! Glad you found us!