Au Gratin Potatoes

5 from 4 votes
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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.

A scoop of Au Gratin potatoes being taken out of a baking dish with a large metal serving spoon

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.
A plate of au gratin potatoes next to a baking dish of au gratin potatoes

Method

  1. 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.
  2. 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.
  3. In a small saucepan, heat the milk and heavy cream until it starts to bubble slightly. Remove from heat.
  4. Then, drain the water from the potato slices.
  5. In the bottom of the baking dish, layer half of the potatoes and then sprinkle with salt and pepper.
  6. Pour half of the cream mixture over the potatoes and then sprinkle half of the cheese on top of that.
  7. Repeat another layer of potatoes, salt and pepper, cream, and cheese.
  8. 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.

Au Gratin Potatoes baked in a square glass baking dish topped with rosemary

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.

Unbaked Au Gratin potatoes in a baking dish before they go 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!

How to make Au Gratin Potatoes

A plate of au gratin potatoes next to a baking dish of au gratin potatoes

Au Gratin Potatoes

5 from 4 votes
Learn how to make the perfect au gratin potatoes. This simple yet tasty side dish can be served with steak, chicken or fish.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine French
Servings 8

Equipment

  • Casserole dish

Ingredients

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.
    Thinly sliced and peeled potatoes in a large bowl of water
  • 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.
    A square baking dish rubbed with garlic and butter
  • Heat the heavy cream and milk on medium heat until it comes to a simmer.
    Heavy cream and milk mixed together and heated in a saucepan
  • 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.
    A layer of thinly sliced potatoes in the bottom of a baking dish topped 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.
    Unbaked Au Gratin potatoes in a baking dish before they go in the oven
  • Bake until potatoes are soft and golden brown on top, about 50-55 minutes.
    Au Gratin Potatoes baked in a square glass baking dish

Nutrition Information

Calories: 321kcalCarbohydrates: 21gProtein: 9gFat: 23gSaturated Fat: 14gCholesterol: 82mgSodium: 99mgPotassium: 679mgFiber: 4gSugar: 1gVitamin A: 859IUVitamin C: 17mgCalcium: 234mgIron: 5mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. I’ve never made this type of potato dish from scratch but, I’m gonna give it a try for our Thanksgiving dinner!!!

  2. 5 stars
    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!

  3. 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.

  4. 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.

  5. 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.