• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef Billy Parisi logo

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
        • Salad Dressings
      • Soups
      • Main Dish
      • Pasta
      • Sauces
      • Side Dishes
      • Bread Recipes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining
  • Video
  • Cooking Tips
  • About
  • The Studio
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipes » Courses » Side Dishes » Creamy Potatoes Au Gratin Recipe

Creamy Potatoes Au Gratin Recipe

Posted on November 6, 2019 By Chef Billy Parisi

  • Share
  • Tweet
Jump to Recipe Jump to Video Print Recipe

Learn how to make this delicious classic recipe for potatoes au gratin that is cooked with creamy gruyere cheese and breadcrumbs for the perfect get together side dish.

casserole dish full of potatoes au gratin with a spoon

Potatoes au gratin is an amazing classic French recipe that consists of layers of thinly sliced peeled potatoes, milk, salt, pepper, and breadcrumbs.  While the original version, much like a sweet potato casserole is delicious in its simplicity, I take it a few steps further with cream, garlic, and cheese to make it one of the best potato side dishes around.

If you’re a potato side dish fan then you are going to love my Roasted Garlic Mashed Potatoes or my Scalloped Potatoes Recipe.

What Does Potatoes Au Gratin Mean

Au gratin is a French word that literally translates to English as, “to grate.” Obviously this would most likely reference cheese, which would then be added to the potatoes and baked to form a crust on top.

When au gratin is applied to cooking it means finished or sprinkled with breadcrumbs or grated cheese, or both, and then it is browned in the oven.  In this instance potatoes au gratin would have a layer of breadcrumbs and cheese on top that are then browned.

If you see an au gratin potatoes recipe online that does not have breadcrumbs on top then it is most likely not an accurate representation of potatoes au gratin.

au gratin potatoes in a casserole dish with herbs and a spoon

Recipe Ingredients

The most traditional ingredients for a potatoes au gratin recipe are potatoes, milk, butter, flour, salt, pepper, breadcrumbs, and cheese.  Here is my take on each of these ingredients.

  • Milk/Cream – I believe heavy whipping cream provides full fat, full flavor options for potatoes au gratin and is absolutely the best ingredient to use.  If using milk, you need to go through the process of making a roux and thickening the milk a bit, to make a bechamel sauce, before adding in the gruyere cheese to make a mornay sauce and then mixing it with the sliced potatoes.
  • Cheese – There are a few options you can use when using cheese.  For cheaper alternative cheeses try using Swiss cheese, Parmesan cheese or even Mozzarella cheese.  For more expensive full-flavored cheeses use Gruyere or Comté.
  • Breadcrumbs – Breadcrumbs are incredibly traditional in potatoes au gratin and you can use panko breadcrumbs or any simple breadcrumb will do.

How to Make Potatoes Au Gratin

step by step procedures for preparing potatoes au gratin

1. Peel and slice russet potatoes until they are in between 1/8” and ¼” thick.  You can also feel free to use Yukon potatoes as well.

2. Mix the sliced potatoes in a large bowl along with cream, shredded gruyere cheese, finely minced garlic, salt, white pepper, and nutmeg until completely combined.  I mix everything first in a bowl to ensure the potatoes are seasoned and coated.

3. Transfer the potato mixture to a deep 13×9 casserole dish that has been sprayed with non-stick spray and even it out to make it flat.

4. Cover in foil and bake it in the oven for 90 minutes at 400°.

step by step procedures for baking a potatoes au gratin

5. Remove the pan from the oven and take the foil off and discard it.

6. Evenly sprinkle on breadcrumbs and parmesan cheese over top completely covering the cooked potatoes.

7. drizzle on melted butter to help slightly brown up the breadcrumb and cheese topping.

8. Bake in the oven for 20 to 25 minutes or until golden brown.  The outside edges of the pan should be bubbling.

9. Let the potatoes au gratin cool at room temperature for 5-10 minutes before serving.

a spoon in a dish of potatoes au gratin
What Goes With It

There are several things that go well with potatoes au gratin.  They are commonly served at restaurants and for special occasions such as parties and holidays.  Here are some of my favorites:

  • Standing Ribeye Roast
  • Chicken Saltimbocca
  • Pork Chops
  • Steak
  • Seafood

Don’t be limited by these recommendations as potatoes au gratin is a fabulous side to just about any main entrée.

Can I Make Them the Night Before

You can absolutely make au gratin potatoes the night before serving them.

Simply assemble everything and then bake them in the oven for the full 60 minutes.

Remove the au gratin potatoes from the oven and immediately top off with breadcrumbs, cheese, and melted butter.

Cool the au gratin potatoes in the refrigerator overnight until about 30 minutes before you are ready to serve them.

Take the potatoes out of the refrigerator and let them stand at room temperature for about one hour before placing the pan back in the oven uncovered at 375° for 35-40 minutes or until hot in the center and cooked throughout.

Whether you are making these ahead of time or serving the potatoes au gratin the day of, they are an amazing side dish that will compliment just about any entrée!

taking a spoonful of potatoes au gratin out of a casserole dish

Recipe Chef Notes + Tips

How to Reheat: To reheat them simply add your desired portion to a pan, cover with foil and bake in the oven at 375° for 20-25 minutes or until hot. In addition, you can simply add them to the microwave and heat until hot.

Storing and Freezing: Potatoes au gratin can be stored in the refrigerator covered in plastic for up to 4 days.  They can also be frozen covered for up to 2 months.  Simply thaw them for 1 day in the refrigerator before reheating them.

More Amazing Side Dish Recipes

  • Cauliflower Au Gratin
  • Sweet Potato Au Gratin
  • Oven Roasted Root Vegetables
  • Creamy Polenta Recipe

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

casserole dish full of potatoes au gratin with a spoon
Print Recipe
5 from 5 votes

Potatoes Au Gratin Recipe

Make this delicious classic recipe for potatoes au gratin that are cooked with gruyere cheese & breadcrumbs for the perfect side dish.
Prep Time20 mins
Cook Time1 hr 35 mins
Course: Side Dish
Cuisine: American, French
Servings: 20
Calories: 375kcal
Author: Chef Billy Parisi

Ingredients

  • 5 pounds peeled and thinly sliced russet potatoes ¼” to 1/8” thick
  • 1- quart heavy whipping cream
  • 4-6 finely minced cloves of garlic
  • 1- pound shredded gruyere cheese
  • 1 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 stick melted unsalted butter
  • ½ teaspoon ground nutmeg
  • sea salt and white pepper to taste

Instructions

  • Preheat the oven to 400°.
  • Combine the sliced potatoes, cream, garlic, gruyere cheese, nutmeg, salt, and pepper together in a large bowl until completely mixed together.
  • transfer the mixture to a deep 13x9 casserole pan that has been sprayed with non-stick spray and flatten out with a spoon to make level.
  • Cover in foil and bake in the oven at 400° for 80 to 90 minutes.
  • Remove the foil and evenly sprinkle on the breadcrumbs and cheese completely coating the sliced potatoes.
  • Drizzle on the melted butter and place back in the oven to back for 20 to 25 minutes or until golden brown on top and cooked throughout.
  • Let cool at room temperature for 5-10 minutes before serving.

Notes

Chef Notes:
  • If you see an au gratin potatoes recipe online that does not have breadcrumbs on top then it is most likely not an accurate representation of potatoes au gratin.
  • Milk/Cream – I believe heavy whipping cream provides full fat, full flavor options for potatoes au gratin and is absolutely the best ingredient to use. If using milk, you need to go through the process of making a roux and thickening the milk a bit, kind of like gravy, before adding it to the sliced potatoes.
  • Cheese – There are a few options you can use when using cheese. For cheaper alternative cheeses try using Swiss cheese, Parmesan cheese or even Mozzarella cheese. For more expensive full-flavored cheeses use Gruyere or Comté.
  • Breadcrumbs – Breadcrumbs are incredibly traditional in potatoes au gratin and you can use panko breadcrumbs, or any simple breadcrumb will do.
  • You can also feel free to use Yukon potatoes as well.
  • I mix everything first in a bowl to ensure the potatoes are seasoned and coated.
  • When it’s done cooking in the oven, The outside edges of the pan should be bubbling.
  • How to Reheat: To reheat the potatoes au gratin simply add your desired portion to a pan, cover with foil and bake in the oven at 375° for 20-25 minutes or until hot. In addition, you can simply add them to the microwave and heat until hot.
  • How to Store: Potatoes au gratin can be stored in the refrigerator covered in plastic for up to 4 days. They can also be frozen covered for up to 2 months. Simply thaw them for 1 day in the refrigerator before reheating them.

Nutrition

Calories: 375kcal | Carbohydrates: 26g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 159mg | Potassium: 540mg | Fiber: 2g | Sugar: 1g | Vitamin A: 921IU | Vitamin C: 7mg | Calcium: 300mg | Iron: 1mg
Creamy Potatoes Au Gratin Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

FREE EMAIL SERIES

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

Previous Post: « Garlic and Herb Beef Tenderloin Roast Recipe
Next Post: Zuppa Toscana Soup Recipe »

Reader Interactions

Comments

  1. Johna says

    December 23, 2020 at 11:51 pm

    Almost identical to the recipe I make only parboil the potatoes in the cream with the seasonings then layer with the gruyere cheese…..

    Reply
  2. Erin says

    November 06, 2019 at 10:03 am

    5 stars
    These are so good! They are definitely making an appearance for Thanksgiving

    Reply
  3. Matt Taylor says

    November 06, 2019 at 9:40 am

    5 stars
    I love potatoes au gratin! My mom used to make them all the time growing up. Not quite as good as these but still pretty awesome. Let’s be honest I am in love with potatoes in general. haha Thanks for sharing!

    Reply
  4. Lauren Kelly says

    November 06, 2019 at 9:07 am

    5 stars
    These are way bettter than mashed potatoes! I love this recipe so much!

    Reply
  5. Tanya Schroeder says

    November 06, 2019 at 8:16 am

    5 stars
    Mmm, these look so creamy! I cannot wait to make them for my family!

    Reply
  6. Sarah Skaggs says

    November 06, 2019 at 7:10 am

    5 stars
    I am so into these potatoes. Totally making them again for Thanksgiving!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

free email series

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

FEATURED IN

POPULAR POSTS

  • vinegar based coleslaw recipe with apple cider vinegar Vinegar Based Coleslaw Recipe
  • Smoked Pulled Pork Shoulder Recipe
  • Fish Chowder Recipe
  • cast iron skillet with chicken fried steak and gravy Chicken Fried Steak Recipe
  • Beef Braciole Recipe (Involtini)
  • how to boil green beans Boiled Green Beans Recipe with Butter Glaze

Footer

As Seen On:

Copyright © 2021 Chef Billy Parisi | Privacy Policy