Name: Cheesy Potatoes au Gratin Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 1/2 lbs russet potatoes; 3 cloves garlic, minced; 2 tablespoons butter, melted; 2 cups heavy cream; 1 teaspoon fresh thyme; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 cups Gruyere cheese, grated

There’s something irresistibly comforting about creamy, bubbly, golden potatoes nestled in a dish—that’s exactly what makes this Cheesy Potatoes au Gratin Recipe stand out. It’s the perfect cozy side that feels fancy but comes together with simple ingredients and a heck of a lot of love.

A close-up view of a white rectangular baking dish filled with a creamy potato casserole. The dish has several thin layers of soft, pale yellow potato slices mixed with a rich, smooth white sauce. The top layer is golden brown with small burnt spots and bubbling cheese that adds a slightly crispy texture. The edges show some caramelized browning where the sauce has thickened. The casserole sits on a folded cloth with blue and white stripes over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Potatoes au Gratin Recipe
Top Tip
How to Serve Cheesy Potatoes au Gratin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Potatoes au Gratin Recipe

Why You'll Love This Recipe

This Cheesy Potatoes au Gratin Recipe hits every note when it comes to indulgence without being intimidating. I adore how it manages to be crisp on top yet melt-in-your-mouth tender underneath—ideal for a comforting dinner side or even a special occasion.

Perfectly Layered: The layering of thinly sliced potatoes with cream, garlic, and cheese creates bite after bite of pure comfort.
Rich Flavor Profile: Gruyère cheese and fresh thyme bring just the right earthiness and a touch of sophistication.
Make-Ahead Friendly: You can prep it in advance and pop it in the oven when guests arrive or your family’s ready to eat.
Customizable: Easy to tweak with your favorite cheeses or herbs to match your taste or what’s on hand.

A white rectangular casserole dish shows a creamy layered potato gratin with about six layers of thinly sliced potatoes. The top layer is golden brown with spots of darker brown where the cheese has bubbled and crisped. The edges have a slight crust from baking, and the creamy sauce beneath is visible where a portion has been scooped out, showing soft, tender potato slices stacked tightly in a white sauce. The dish rests on a white marbled surface with a folded blue and white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe is carefully chosen to build layers of flavor and create that creamy yet structured texture that potatoes au gratin is famous for. I always recommend fresh herbs and good quality cheese here because they really elevate the dish beyond ordinary.

Flat lay of fresh russet potatoes whole and halved, three peeled garlic cloves, a few small sprigs of fresh thyme, a small white ceramic bowl filled with melted butter, a small white ceramic bowl with heavy cream, a small white ceramic bowl containing coarse salt, another small white ceramic bowl with cracked black pepper, a simple heap of grated gruyere cheese on a white ceramic plate, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: Their starchy texture makes for tender and fluffy layers when sliced thinly.
Garlic: Adds a warm, aromatic depth without overpowering the potatoes or cheese.
Butter: Provides richness and helps meld flavors together smoothly.
Heavy Cream: The secret to that silky, luscious sauce that keeps the potatoes moist and creamy.
Fresh Thyme: Brings a mild herbaceous note that complements the richness nicely.
Gruyère Cheese: Melts beautifully with a slightly nutty, sweet flavor—perfect for au gratin.
Salt and Black Pepper: Essential for seasoning; brings out every nuance of the potatoes and cheese.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up here depending on the season and what cheese I've got stashed. This recipe is super forgiving, so you can easily swap in something like cheddar or fontina if Gruyère isn’t handy. Just trust me, the key is picking cheeses that melt well and have good flavor.

Variation: One time I added caramelized onions between the layers for a little sweetness and depth—it was a game-changer!
Dietary Change: For a lighter approach, swapping half the cream with milk works nicely (though it’s not quite as rich).
Herbs: Fresh rosemary or a pinch of nutmeg can be swapped in or added alongside thyme for a subtle twist.
Spice It Up: A dash of smoked paprika over the top before baking gives it a surprising kick and smoky aroma.

Step-by-Step: How I Make Cheesy Potatoes au Gratin Recipe

Step 1: Prep Your Potatoes with Care

After peeling, slice the russet potatoes thinly—about ⅛ inch thick. I usually use a mandoline slicer here to get even slices, which is key so everything cooks evenly. Uneven slices can mean some potatoes stay a little underdone or turn mushy.

Step 2: Make the Cream Mixture

In a bowl, whisk together your heavy cream, minced garlic, and melted butter. This mixture infuses the potatoes with rich flavor while keeping them luscious and tender as they bake. Don’t skip the garlic—it’s subtle but essential.

Step 3: Layer, Season, and Cheese

Arrange a third of the potato slices in your baking dish. Pour over a third of the cream mixture, sprinkle with thyme, salt, and pepper, then top with a third of the grated Gruyère. Repeat this twice more—just save the last bit of cheese for topping at the end.

Step 4: Bake Covered Until Tender

Cover the baking dish tightly with foil to trap moisture and bake at 350°F for about 1 to 1 hour 15 minutes. Test doneness by piercing the center with a knife—it should slide in easily without resistance.

Step 5: Uncover, Top with Cheese, and Brown

Remove the foil, sprinkle that reserved cheese over the top, and return to the oven uncovered for 10-15 minutes until the surface is golden and bubbly. Let it rest a few minutes before digging in to let everything set perfectly.

Top Tip

Making a recipe this rich and layered can be intimidating, but from my experience, these tips really helped me perfect my Cheesy Potatoes au Gratin Recipe without stress or guesswork.

Even Slices Matter: Using a mandoline ensures all potato slices cook evenly, preventing some from being mushy while others stay hard.
Don’t Skip the Rest: Letting the dish rest after baking helps the cream thicken and the layers meld, making it easier to serve perfect squares.
Tight Foil Seal: Wrapping the dish tightly with foil traps steam and makes the potatoes wonderfully tender without drying out the cream.
Cheese Timing: Adding the cheese on top at the end creates that irresistible golden crust without burning or overcooking it.

How to Serve Cheesy Potatoes au Gratin Recipe

Cheesy Potatoes au Gratin - Serving Suggestion

Garnishes

I like to sprinkle chopped fresh parsley or chives just before serving—it adds a pop of color and a fresh note that balances the richness. Sometimes I toss on a little flaky sea salt too, which gives each bite a nice crunch and enhances flavor beautifully.

Side Dishes

This cheesy side pairs beautifully with roasted chicken, grilled steak, or a simply seared salmon. It also rounds out a holiday meal wonderfully alongside green beans almondine or crisp roasted Brussels sprouts.

Creative Ways to Present

For special occasions, I like to bake smaller individual portions in ramekins—a lovely, elegant presentation that’s fun to serve and makes everyone feel a little pampered!

Make Ahead and Storage

Storing Leftovers

After the dish cools, I cover it tightly with foil or plastic wrap and keep it in the fridge. Leftovers taste fantastic reheated the next day, so it’s a great recipe to make ahead to save time.

Freezing

I’ve had success freezing this dish before baking by assembling it in a freezer-safe dish, wrapping tightly, and freezing for up to 3 months. When ready, thaw overnight in the fridge and bake as usual. The texture stays surprisingly good with this method.

Reheating

Reheat leftovers in a 350°F oven covered with foil to prevent drying out, for about 20 minutes or until warmed through. If you love that bubbly top, uncover during the last 5 minutes to crisp it back up.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Russets are best because of their high starch content, which helps create that creamy, tender texture typical of au gratin. Waxy potatoes like red or new potatoes tend to stay firmer and may result in a less creamy dish.

Is it necessary to peel the potatoes?

Peeling the potatoes ensures the gratin has a smooth, tender texture without the extra chew of skins. That said, if you prefer the rustic look and texture, you can leave the skins on after thoroughly washing and scrubbing the potatoes.

Can this recipe be made dairy-free?

Traditional potatoes au gratin rely on cream and cheese, so to make it dairy-free, you'd need to swap heavy cream for a non-dairy milk mixed with a plant-based thickener and use dairy-free cheese alternatives. The texture and flavor will differ slightly but can still be delicious with the right substitutions.

How do I know when the potatoes are fully cooked?

The best way is to pierce the center of the dish with a knife or skewer. It should slide in easily with no resistance and the potatoes should be tender, not crunchy. The baking time can vary depending on your oven and potato slices thickness, so keep an eye on it after the hour mark.

Final Thoughts

This Cheesy Potatoes au Gratin Recipe has become one of my ultimate comfort food dishes. It brings everyone to the table with warmth and smiles every single time. I genuinely hope you give it a try—you’ll find it’s one of those recipes that feels like a warm hug from the inside out. Trust me, once you have this on your regular rotation, you’ll wonder how you ever lived without it.