If you're looking for an easy and delicious side dish for dinner, look no further than my Classic Homemade Au Gratin Potatoes! This classic potato dish is simple to make and always a hit with family and friends. Plus, it's perfect for any occasion - from weeknight dinners to special occasions. So what are you waiting for? Get started on your au gratin potatoes today!
While my sweet potato gratin and hasselback potatoes is for those looking for a twist, these Classic Homemade Au Gratin Potatoes are one for the record books and you need it in your life STAT.
Classic Au Gratin Potatoes at a Glance
- 🕒 Total Time: ~20–30 minutes (assuming prep + quick assembly)
- 👪 Servings: ~4 bowls (depending on portion size)
- 🍝 Cuisine Type: Hawaiian / Asian-inspired / Bowl Meal
- 🧂 Flavor Profile: Fresh, bright, clean. Think tender fish or tofu, vibrant veggies, tangy-savory sauces, rice (or greens) base, crisp toppings, with flexibility to mix flavors and textures
- 📖 Dietary Info: Customizable, base recipe can be pescatarian or vegetarian/vegan (if tofu or other plant-based protein), gluten-free depending on sauce/toppings choices
- 📦 Storage Notes: Best consumed immediately for freshness and texture; components (rice/grain, veggies, protein) can be prepped ahead and stored separately 2–3 days; assemble bowls just before serving
- ⭐ Why You’ll Love It: Build-your-own bowls let you customize to your own tastes, dietary needs or what's in the fridge. Fun, fast, healthy, and perfect for weeknight dinners or meal prep.
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Why I Love This Recipe
I mean, what's not to love about thinly sliced potatoes layered with heavy cream, tons of cheese, herbs, salt and pepper? It's basically the most magical side dish on the planet whether you are making beef tenderloin or a roast chicken. If you want to be doing a stovetop main to coordinate oven time easier, make it with the pan seared salmon. I am NOT to be left alone with this dish. Somehow these Cheesy Au Gratin Potatoes always disappear very quickly and I don't want to be held accountable. I'll be making them for Friendsgiving this year and I CANNOT WAIT!
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Ingredients & Substitutions
Substituions
🥔 Potato Swaps
- Yukon Golds — Gaby’s favorite for their buttery texture.
- Russets — starchier and give you that ultra-creamy interior.
- Red potatoes — for a slightly waxier, more structured dish.
- Sweet potatoes — a fun, slightly sweet twist that pairs beautifully with herbs or spicy cheese.
- Parsnips or cauliflower — for a lighter, veggie-forward version.
🧀 Cheese Options
- Gruyère — nutty, melty, and a total classic.
- Sharp cheddar — bolder and more familiar flavor.
- Fontina or Havarti — creamy and mild.
- Parmesan — perfect for a salty, crispy topping.
- Goat cheese or Boursin — for tang and an herby flair.
- Dairy-free option: try shredded vegan mozzarella or cashew cheese.
🥛 Cream + Dairy Swaps
- Heavy cream — traditional for the richest texture.
- Half-and-half — slightly lighter but still indulgent.
- Whole milk + butter — works in a pinch if that’s what’s on hand.
- Oat or almond milk + olive oil — dairy-free alternative that still bakes beautifully.
- Coconut milk — adds subtle sweetness and creaminess.
🧄 Flavor Boosters
- Garlic or shallots — sauté before layering for extra depth.
- Fresh thyme, rosemary, or sage — infuse the cream or sprinkle between layers.
- Nutmeg or smoked paprika — adds warmth and complexity.
- White wine splash — for a little brightness in the sauce.
🍽 Toppings + Add-Ins
- Breadcrumbs or crushed crackers — for extra crunch on top.
- Crispy bacon or pancetta — smoky, salty perfection.
- Caramelized onions or leeks — add sweetness.
- Spinach, kale, or mushrooms — fold in for a veggie-packed twist.
*For a full list of ingredients and instructions please see recipe card below.
How to Make Au Gratin Potatoes
Step 1: Combine cheeses and cooked pancetta in a large bowl, making sure the pancetta is drained from any excess fat.
Step 2: Transfer a small handful of the cheese mixture to a separate bowl and set aside.
Step 3: Add cream, garlic, and thyme to the remaining cheese mixture and season with salt and pepper.
Step 4: Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
Step 5: Take a handful of potatoes, and start to lay them in circles to cover the bottom of the pan. Continue placing the potatoes in the dish until it’s full of potatoes and everything is tightly packed. Pour in any leftover cream mixture from the bowl evenly over potatoes until the mixture comes half-way up the sides of the potatoes.
Step 6: Cover the dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from the oven, remove foil and continue baking until the top is pale golden brown, about 25-30 minutes more.
Step 7: Once golden, remove from the oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 10-15 minutes longer. Remove from the oven, let rest for a few minutes, and slice and serve.
How to Store Au Gratin Potatoes
You can store leftovers in the fridge for about 4 days. Make sure to warm it through in the oven when its time to eat.
How to Freeze Au Gratin Potatoes
While you can freeze these for about a month, both potatoes and the cream-based sauce may lose some of their texture and flavor. To freeze, use an airtight container to avoid squishing, but you can also use freeze bags carefully. Thaw overnight in fridge and heat it in the oven till its warmed through.
🥔🧀✨ 10 Tips + Tricks for the Best Au Gratin Potatoes
Make it ahead-friendly. Assemble the whole dish earlier in the day, bake it, then rewarm gently before serving. Au gratin actually tastes even better once the flavors settle.
Use the right potatoes. Yukon Golds are the gold standard here. Creamy, rich, and they hold their shape. Russets can work too, but they break down faster and get softer.
Slice them thin and even. A mandoline is your best friend. Even slices cook evenly and stack into those gorgeous, cheesy layers we’re all obsessed with.
Don’t rinse the potatoes after slicing. You want that starch. It helps the sauce thicken and makes the gratin extra creamy and cohesive.
Season every layer. Potatoes need salt. Don’t just season the top, sprinkle a little salt and pepper as you layer so every bite is perfectly flavored.
Use a mix of cheeses. Gruyère for meltiness, parmesan for sharpness, white cheddar for richness… mixing cheeses gives you depth and that beautiful browned top.
Cover, then uncover. Bake covered first so the potatoes cook through gently, then remove the foil to brown the edges and get that bubbly, golden crust.
Let it rest before slicing. This is HUGE. Give it 10–15 minutes out of the oven to set so the layers stay intact and the slices come out cleanly.
Broil for that final color. If the top isn’t quite as bronzed and bubbly as you want, pop it under the broiler for 1–2 minutes. Watch it closely, it goes from perfect to burnt in a flash.
FAQs
How to Prep Classic Au Gratin Potatoes ahead of time?
If you want to prep these ahead of time, go ahead and follow the directions thru the beginning of step 5. After baking for 30 minutes, you can remove and let cool to room temp on the counter. Then cover and refrigerate overnight. Continue to bake the following day when you are ready to serve for the additional 25-30 minutes and make sure they are warmed through.
If you decide to slice potatoes some time ahead, you can soak them in cold water to avoid oxidation. But avoid soaking them for too long - I do about 45 minutes max.
Why do we need to cover the baking dish with foil for Au Gratin Potatoes?
Since the potatoes take some time to cook, covering with a foil first can help prevent over-browning the top. This is why we keep it covered for the first half or so, and then take it off so that it can brown.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Au Gratin Potatoes
Ingredients
- 3 ounces shredded Gruyère cheese
- 2 ounces shredded parmesan
- 4 ounces cubed pancetta cooked
- 2 cups heavy cream
- 4 cloves garlic roughly chopped
- 1 tablespoon fresh thyme leaves roughly chopped
- Kosher salt and freshly ground black pepper
- 3 pounds russet potatoes peeled and sliced ⅛th-inch thick on a mandoline slicer
Instructions
- Preheat oven to 400°F.
- Combine cheeses and cooked pancetta in a large bowl, making sure the pancetta is drained from any excess fat. Transfer a small handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to the remaining cheese mixture and season with salt and pepper. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
- Spray a medium baking dish or skillet with non-stick cooking spray (around 9 inch round). Take a handful of potatoes, and start to lay them in circles to cover the bottom of the pan. Continue placing the potatoes in the dish until it’s full of potatoes and everything is tightly packed. Pour in the leftover cream from the bowl over the potatoes until the mixture comes half-way up the sides of the potatoes.
- Cover the dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from the oven, remove foil and continue baking until the top is pale golden brown, about 25-30 minutes more. Once golden, remove from the oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 10-15 minutes longer. Remove from the oven, let rest for a few minutes, and slice and serve.
I'm confused as the notes say to warm the cream, but the recipe never mentions that step. Looks great though and can't wait to try it, I have been making a similar recipe for years, but I love your little tweaks that will put it over the top.
good catch!! fixed!! TY