Classic Au Gratin Potatoes

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If you're looking for an easy and delicious side dish for dinner, look no further than 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!

Give me all the gratins please!! These Classic Homemade Au Gratin Potatoes are one for the record books and you need it in your life STAT.

An oval dish with potatoes au gratin with some servings taken out, and a serving spoon.

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!

An oval dish with potatoes au gratin with a serving spoon.

Ingredients & Substitutions

A mise-en-place with all the ingredients required to make potatoes au gratin.
  • Shredded Gruyere Cheese an absolute must for this classic french dish!!
  • Freshly Shredded Parmesan Cheese I like to freshly shred my parmesan cheese as it melted better and it's more flavorful that the pre-shredded kind!
  • Crispy Pancetta go ahead and take a helping hand from the store and buy the pre-diced pancetta and then crisp that up. No need to add any extra oil or fat to the pan. As the pancetta starts to cook, it'll release plenty of fat.
  • Heavy Cream go for the full fat! You need that thick heavy cream to cook the potatoes in.
  • Garlic while maybe not traditional, I love adding garlic to this dish as it just infuses the entire thing with flavor and it's absolutely fantastic.
  • Thyme you know me and my fresh herbs - always mandatory.
  • Russet Potatoes my favorite kind of potato for a gratin. Just peel them and slice super thin.
  • Kosher Salt and Black Pepper freshly ground

*For a full list of ingredients and instructions please see recipe card below.

How to Make Au Gratin Potatoes

A glass mixing bowl with cheese and cooked pancetta.

Step 1: Combine cheeses and cooked pancetta in a large bowl, making sure the pancetta is drained from any excess fat.

A small glass mixing bowl with a portion of cheese and cooked pancetta mix.

Step 2: Transfer a small handful of the cheese mixture to a separate bowl and set aside.

A glass mixing bowl with cheese, pancetta, thyme, cream and garlic, seasoned with salt and pepper.

Step 3: Add cream, garlic, and thyme to the remaining cheese mixture and season with salt and pepper.

A glass mixing bowl with a cheese and cream mix, and sliced potatoes mixed in.

Step 4: Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.

A blue round dutch oven with the potatoes coated in the cream mixture layered in circles, tightly packed.

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 the leftover cream mixture evenly over potatoes until the mixture comes half-way up the sides of the potatoes.

A blue round dutch oven with the potatoes au gratin half baked.

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.

A blue round dutch oven with the potatoes au gratin, topped with cheese and pancetta, baked and ready.

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.

Tips & Tricks

Try using bacon or ham instead of pancetta if you prefer the flavor.

A close up shot of an oval baking dish with potatoes au gratin.

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.

Why do we need to cover the baking dish with a foil at first?

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.

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Potatoes Au Gratin from www.whatsgabycooking.com (@whatsgabycookin)

Au Gratin Potatoes

Author: Gaby Dalkin
5 from 2 votes
This classic Classic Au Gratin Potatoes recipe is actual perfection. You'll never make another au gratin recipe ever again!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Side Dish, Dinner
Cuisine French
Servings 8 people

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 the leftover cream mixture evenly over 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.

Notes

Try using bacon or ham instead of pancetta if you prefer the flavor.

Nutrition Information

Calories: 471kcal | Carbohydrates: 34g | Protein: 13g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 308mg | Potassium: 820mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1079IU | Vitamin C: 12mg | Calcium: 260mg | Iron: 2mg
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6 Comments

  1. Making this for my next dinner party. Can I make it ahead the day before? Should I bake and then reheat before serving, or can it be stored in fridge prior to baking?

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