Learn how to make this delicious classic recipe for potatoes au gratin that are cooked with creamy gruyere cheese and breadcrumbs for the perfect get together side dish.
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.
WHAT DOES POTATOES AU GRATIN MEAN
Au gratin is a French word which 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.
- CHEF NOTE: 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.
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 a 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 a 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.
HOW TO MAKE POTATOES AU GRATIN
STEP 1: Peel and slice russet potatoes until they are in between 1/8” and ¼” thick.
- CHEF NOTE: You can also feel free to use Yukon potatoes as well.
STEP 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.
- CHEF NOTE: I mix everything first in a bowl to ensure the potatoes are seasoned and coated.
STEP 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.
STEP 4: Cover in foil and bake it in the oven for 90 minutes at 400°.
STEP 5: Remove the pan from the oven and take the foil off and discard it.
STEP 6: Evenly sprinkle on breadcrumbs and parmesan cheese over top completely covering the cooked potatoes.
STEP 7: drizzle on melted butter to help slightly brown up the breadcrumb and cheese topping.
STEP 8: Bake in the oven for 20 to 25 minutes or until golden brown.
- CHEF NOTE: The outside edges of the pan should be bubbling.
STEP 9: Let the potatoes au gratin cool at room temperature for 5-10 minutes before serving.
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
CHEF NOTE: Don’t be limited by these recommendations as potatoes au gratin are 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 through out.
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!
REHEATING: 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.
*If you love these potatoes au gratin then I suggest you serve them up alongside my Roasted Garlic Mashed Potatoes, and be sure to drop me a comment below and a rating if you’ve had the chance to make this recipe*
Don’t forget to watch by step by step video below.
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Video
Potatoes Au Gratin Recipe
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
- 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 a 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 a 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.
- REHEATING POTATOES AU GRATIN: 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.
- STORING AND FREEZING POTATOES AU GRATIN: 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.
Erin says
These are so good! They are definitely making an appearance for Thanksgiving
Matt Taylor says
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!
Lauren Kelly says
These are way bettter than mashed potatoes! I love this recipe so much!
Tanya Schroeder says
Mmm, these look so creamy! I cannot wait to make them for my family!
Sarah Skaggs says
I am so into these potatoes. Totally making them again for Thanksgiving!