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 incredibly comforting about the creamy, golden layers of a well-made Cheesy Potatoes Au Gratin Recipe. It’s that perfect balance of tender potatoes, rich cheese, and a touch of garlic that makes this dish a true crowd-pleaser, whether it’s a holiday feast or a cozy weeknight dinner.

The image shows a close-up of a white baking dish filled with creamy scalloped potatoes. There are multiple layers of thinly sliced potatoes visible, coated in a rich, white sauce with a smooth texture. The top layer is golden brown with some parts slightly darker from baking, showing a crunchy, bubbly cheese crust. The edges of the dish have some bubbling and slight crisping. The dish rests on a cloth with orange and blue stripes, set on 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

I can’t get enough of this Cheesy Potatoes Au Gratin Recipe because it hits all the right notes—the creamy sauce, subtle garlic undertones, and that crispy cheesy top. It’s such a satisfying side dish that feels fancy but is actually pretty simple to whip up.

Perfectly Layered: The thin potato slices bake evenly under a luscious cream and garlic mixture, creating layers that melt in your mouth.
Cheesy Goodness: Gruyère cheese adds just the right nuttiness and richness without overpowering the other flavors.
Easy to Customize: You can tweak the herbs, cheese, or add-ons to suit your taste or what’s in your fridge.
Showstopper Side: It’s a guaranteed hit whether you’re impressing guests or enjoying a family meal.

The dish is a creamy potato gratin in a white baking dish with a slightly golden and bubbly top layer of melted cheese that has browned in small spots. The layers beneath show thinly sliced potatoes in a creamy sauce, arranged closely in several even layers, with a soft and smooth texture visible where a portion is missing in the front corner. The top cheese layer has a light tan and golden color with some herbs sprinkled lightly, and the edges of the potatoes appear tender and slightly browned. The dish rests on a white marbled surface with a blue and white striped cloth nearby and an orange cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Potatoes Au Gratin Recipe plays a key role in creating a luscious, creamy dish. Here’s a bit more on why these favorites work so well together and some shopping tips to nail this recipe.

Flat lay of thinly sliced russet potatoes arranged in a neat fan shape, three whole uncracked garlic cloves, a small white ceramic bowl of melted butter, a small white ceramic bowl filled with heavy cream, a few fresh thyme sprigs scattered delicately, grated Gruyere cheese heaped in a white ceramic bowl, and two small white ceramic bowls containing salt and black pepper placed symmetrically, all 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 high starch content helps achieve that creamy interior without turning mushy—you want sturdy slices that cook through but hold their shape.
Garlic: Freshly minced gives you a fragrant depth without being overpowering; it infuses the cream beautifully.
Butter: Melted into the cream, it lends richness and a silky texture to coat the potatoes.
Heavy Cream: This is the star of the sauce, providing the creamy base that keeps everything luscious and dreamy.
Fresh Thyme: Adds an herbal note that cuts through the richness, keeping it balanced and fresh.
Gruyère Cheese: Its nutty, slightly sweet flavor melts perfectly, creating that coveted golden crust when baked.
Salt and Black Pepper: Essential for seasoning each layer so every bite sings.

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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

What I love most about this Cheesy Potatoes Au Gratin Recipe is how easy it is to personalize. Feel free to swap out the herbs, change up the cheese, or add something extra for your family’s tastes.

Variation: I sometimes stir in crispy bacon bits or caramelized onions between layers for extra flavor and texture — it’s a hit every time.
Dairy-Free: For a lighter version, try substituting the cream with coconut milk and swapping Gruyère for a sharp dairy-free cheese alternative.
Herb Swaps: Rosemary or sage work beautifully instead of thyme if you're in the mood for a different aromatic profile.
Cheese Choices: You can mix Gruyère with sharp cheddar or mozzarella for a bit of a twist on flavor and melt.

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

Step 1: Prep Your Potatoes with Care

Start by peeling your russet potatoes, then slicing them thin—about ⅛ inch thick is just right. I like using a sharp chef’s knife or a mandoline for consistent slices because it helps the potatoes cook evenly and layer beautifully in the dish.

Step 2: Build Your Creamy Layers

Whisk together heavy cream, minced garlic, and melted butter in a small bowl. Then arrange a third of your potato slices in the baking dish. Pour in a third of the cream mixture, sprinkle some fresh thyme, salt, and pepper, and top with a third of the grated Gruyère cheese. Repeat twice more, but save the last bit of cheese for later.

Step 3: Bake Low and Slow

Cover the dish tightly with foil and bake at 350°F for about 1 hour to 1 hour and 15 minutes. Check by poking a knife in the center—it should pierce easily. This slow baking makes the potatoes tender and allows all flavors to meld without drying out.

Step 4: Finish with a Golden Crunch

Remove the foil and sprinkle the reserved Gruyère on top. Pop it back in the oven for 10-15 minutes until the cheese turns a gorgeous golden brown and starts bubbling. Let it rest for 5 minutes before serving to let everything settle.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Cheesy Potatoes Au Gratin Recipe — little things that make a big difference between good and unforgettable.

Use a Mandoline: Getting those potato slices thin and even ensures a perfect, tender result every time—and prevents undercooked potatoes in the center.
Don’t Skip the Rest: Letting the dish rest after baking allows the cream to thicken up just right so your au gratin isn’t runny.
Double Up on Cheese at the End: I always hold back some cheese for topping because that final golden crust is what folks rave about.
Foil Tightly: Covering well traps moisture to soften the potatoes as they bake without drying out your creamy sauce.

How to Serve Cheesy Potatoes Au Gratin Recipe

Cheesy Potatoes Au Gratin - Serving Suggestion

Garnishes

I love sprinkling a little fresh thyme or chopped parsley on top right before serving. It adds a pop of color and a fresh herbaceous note to balance the richness perfectly.

Side Dishes

This dish pairs beautifully with roasted meats like chicken or beef, or alongside a fresh green salad to cut through its richness. I often serve it with glazed carrots or steamed green beans for some crunchy contrast.

Creative Ways to Present

For special occasions, try making individual au gratin servings in ramekins. It’s a fun way to present this comfort food with a touch of elegance, and everyone gets their own cheesy crust masterpiece.

Make Ahead and Storage

Storing Leftovers

I like to cool leftovers completely before transferring to an airtight container. Stored in the fridge, the au gratin keeps well for up to 3 days. Reheat gently to keep that creamy texture intact.

Freezing

This dish freezes nicely if you want to prep ahead. Just assemble but don’t bake, then wrap tightly and freeze. When ready, thaw overnight and bake as usual, adding an extra 10-15 minutes to ensure the center is tender.

Reheating

I reheat leftovers in a moderate oven at 325°F, loosely covered with foil to avoid drying out, until warmed through. A quick broil at the end brings back a bit of that crispy cheese topping magic.

Frequently Asked Questions:

Can I use other potatoes for this recipe?

You can, but russet potatoes are preferred for their starchiness and texture which holds up well when sliced thin and baked. Waxy potatoes like red potatoes may become too soft or creamy, changing the texture of the dish.

How do I avoid watery au gratin potatoes?

Make sure to slice your potatoes evenly and not too thick. Using heavy cream and melting the butter into the sauce helps keep it creamy. Also, baking covered traps moisture, so the potatoes cook thoroughly without drying out. Letting it rest before serving helps the sauce thicken.

Can I prepare this dish ahead of time?

Absolutely! You can prepare the entire dish except for the final cheese topping, then cover tightly and refrigerate or freeze. When ready to serve, bake as directed, adding extra time if frozen. Adding the cheese topping before the final baking step ensures a fresh golden crust.

What cheese works best if I can’t find Gruyère?

If Gruyère isn’t available, Swiss cheese is a great substitute due to its similar melting qualities and flavor profile. Other good options include Emmental or a mild sharp cheddar, but avoid super-strong or crumbly cheeses that won’t melt smoothly.

Final Thoughts

This Cheesy Potatoes Au Gratin Recipe is one I keep coming back to because it’s both a nostalgic comfort and a dish that always impresses. It’s surprisingly straightforward to tailor and make your own, and with a little patience, you get a rich, creamy, cheesy masterpiece every time. I hope you enjoy making it as much as I do — it’s like wrapping yourself in a cozy blanket at the dinner table!