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.
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. And I am NOT to be left alone with it. 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!
Here’s what you need for these Au Gratin Potatoes:
- 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.
What you’ll need:
Other dishes that go great with these creamy au gratin potatoes:
- Garlic Peppercorn Crusted Beef Tenderloin
- Paprika Roasted Chicken
- Lemon Roasted Spatchcock Chicken
- Zuni Roasted Whole Chicken with Chimichurri
- Pan Seared Salmon with an Herb Pesto Vinaigrette
- Pan Fried Sole with Lemon
Au Gratin Potatoes
- 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 1/8th-inch thick on a mandoline slicer
- 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.