casserole dish full of potatoes au gratin with a spoon

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.
Course Side Dish
Cuisine American, French
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings 20
Calories 375kcal
Author Chef Billy Parisi


  • 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


  • 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.



  • 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.


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