Creamy Au Gratin Potatoes

These Creamy Au Gratin Potatoes are the epitome of comfort and elegance. Thinly sliced potatoes and onions are nestled in a rich, garlicky herb cream sauce, layered with melty cheese, and baked to golden, bubbling perfection. This dish is a beloved favorite for holidays, family dinners, or any occasion that calls for something warm, hearty, and indulgent.

Why You’ll Love This Recipe

This dish delivers everything you want in a side: creamy texture, a crispy cheese topping, and layers of perfectly tender potatoes. The garlic-parsley cream sauce adds depth without overpowering, and the flexibility in cheese choices lets you tailor it to your taste. It’s easy enough for a weeknight but impressive enough for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes, thinly sliced
• Onion, thinly sliced
• Garlic cloves, minced
• Fresh parsley, chopped
• All-purpose flour
• Grated nutmeg
• Salt and pepper
• Butter
• Milk
• Cheese (Gruyère, cheddar, or a combination), grated

Directions

1. Preheat the oven to 375°F (190°C). Grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the flour to form a roux and cook for 1–2 minutes.
4. Gradually whisk in the milk, stirring constantly to avoid lumps.
5. Add nutmeg, salt, pepper, and chopped parsley. Simmer gently until the sauce thickens slightly.
6. Remove from heat and stir in half of the grated cheese until melted.
7. Arrange the sliced potatoes and onions upright in the prepared baking dish (fan-style or upright rows).
8. Pour the warm cheese sauce evenly over the top.
9. Sprinkle the remaining cheese over the entire dish.
10. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake an additional 20–25 minutes, or until the top is golden and bubbling.
11. Let rest for 5–10 minutes before serving. Garnish with additional parsley if desired.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: 410 kcal per serving

Variations

• Cheese swap: Use a mix of Parmesan, Fontina, or sharp white cheddar for a different flavor profile.
• Add meat: Include chopped bacon or pancetta between layers for a heartier version.
• Make it herby: Add fresh thyme or rosemary to the sauce for a rustic twist.
• Vegan option: Use plant-based butter, milk, and cheese alternatives to make this dish dairy-free.
• Add spice: A pinch of cayenne or a hint of Dijon mustard in the sauce adds a mild kick.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions. To re-crisp the top, reheat uncovered in the oven. This dish also freezes well—cool completely before freezing, and thaw overnight before reheating.

FAQs

What kind of potatoes work best for gratin?

Starchy varieties like Yukon Gold or Russets are ideal as they soften well and absorb the sauce beautifully.

Can I prepare this dish ahead of time?

Yes, you can assemble it up to a day in advance and refrigerate it. Bake just before serving for best results.

Is it necessary to peel the potatoes?

Peeling is recommended for a smoother texture, but you can leave the skins on for a more rustic look.

Can I use pre-shredded cheese?

Freshly grated cheese is preferred as pre-shredded varieties may contain anti-caking agents that affect melting.

Why is my gratin watery?

Ensure the sauce thickens properly before pouring it over the potatoes, and avoid covering the dish for too long while baking.

Can I substitute cream for milk?

Yes, for an even richer dish, you can substitute part or all of the milk with heavy cream.

What’s the difference between au gratin and scalloped potatoes?

Au gratin includes cheese in the sauce and on top, while scalloped potatoes typically use a cream-based sauce without cheese.

How can I speed up baking time?

Parboil the sliced potatoes for 5 minutes before layering to reduce baking time by 10–15 minutes.

Do I need a mandoline slicer?

It helps with even, thin slices, but a sharp knife and steady hand work just fine.

What’s the best way to serve this dish?

Serve warm as a side to roasted meats, poultry, or as a main with a green salad or crusty bread.

Conclusion

Creamy Au Gratin Potatoes are a rich, crowd-pleasing side dish that’s both luxurious and comforting. With layers of tender potatoes, aromatic onions, and a golden cheese topping, this recipe brings warmth and elegance to your table. Whether you’re hosting a holiday dinner or simply craving a cozy bake, this dish delivers every time.

Creamy Au Gratin Potatoes

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These decadent Au Gratin Potatoes are thinly sliced, layered with onions and a rich garlic-herb cream sauce, then baked with melty cheese until bubbly and golden—a comforting, elegant side dish perfect for gatherings or a cozy dinner.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Units MUS Scale 1x2x3x

• 1 kg potatoes, thinly sliced
• 1 onion, thinly sliced
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp all-purpose flour
• 1/4 tsp grated nutmeg
• Salt and pepper to taste
• 60 g butter
• 400 ml milk
• 300 g cheese (Gruyère, cheddar, or a mix), grated

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Instructions

1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the flour and cook for 1–2 minutes to create a roux.
4. Gradually whisk in the milk, stirring constantly to avoid lumps. Add grated nutmeg, salt, pepper, and chopped parsley. Simmer until slightly thickened.
5. Remove from heat and stir in half of the grated cheese until melted and smooth.
6. In the prepared baking dish, arrange the potato and onion slices upright in rows or a fan shape.
7. Pour the cheese sauce evenly over the layered potatoes and onions.
8. Sprinkle the remaining cheese over the top of the dish.
9. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20–25 minutes, until golden and bubbling on top.
10. Let rest for 5–10 minutes before serving. Garnish with extra parsley if desired.

Notes

• Use a mandoline for evenly sliced potatoes for consistent baking.
• Combining Gruyère and cheddar gives a balance of creaminess and sharpness.
• Can be prepped a day ahead and baked before serving.
• Letting it rest before serving helps the layers set and makes it easier to slice.

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 5 g
• Sodium: 280 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 65 mg