Potatoes Au Gratin is a classic French dish with a delicious combination of cheesy cream sauce and tender potatoes. Gratin potatoes are perfect for weekend meals or as a make-ahead side dish for holidays. Serve potato gratin with roasted meat, pasta, or green salad.
Also, check out our cajun potatoes, Hasselback potatoes for dinner.
Recipe card
Potatoes Au Gratin Recipe | Dauphinoise Potato
Equipment
- 9 * 9 inch pan or casserole dish.
Ingredients
- 4 medium Russet potatoes thinly sliced
- 2 tablespoon Butter
- 1 cup Parmesan cheese grated
- 1 cup Cheddar cheese grated (gruyere, colby, swiss)
- 1 pint Heavy cream 2 cups
- 1 teaspoon Garlic powder optional
- 1 teaspoon Onion powder
- ½ teaspoon Black pepper powder adjust to taste
- ¼ teaspoon Cayenne powder optional
- ¾ to 1 teaspoon Salt adjust to taste
- 1 tablespoon Fresh herb finely chopped (thyme, cilantro or parsley)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch by 9-inch pan using 1 tablespoon butter.2 tablespoon Butter
- In a bowl, add heavy cream, garlic powder, onion powder, black pepper powder, cayenne powder, and mix.1 pint Heavy cream, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, ½ teaspoon Black pepper powder, ¾ to 1 teaspoon Salt, ¼ teaspoon Cayenne powder
- Add a layer of thinly sliced potatoes, edges overlapping, into the greased baking pan. Top it with ⅓ portion of the cream mixture. Follow this with ⅓ portion of cheddar and parmesan cheese.1 cup Parmesan cheese, 1 cup Cheddar cheese, 4 medium Russet potatoes
- Repeat the above process for two more layers.
- Finally, dot the top with the remaining 1 tablespoon of butter.2 tablespoon Butter
- Cover the pan with aluminum foil and bake this for 55 minutes covered.
- Remove the foil and bake uncovered for an additional 10 minutes or until lightly browned and a knife pierces easily through the potatoes.
- Remove from the oven and rest it for 10 minutes.
- The best potatoes au gratin recipe is ready. Serve warm for your dinner, and enjoy.1 tablespoon Fresh herb
Notes
- See that the potatoes are covered in heavy cream so that gratin doesn't dry out.
- Cover the baking dish with aluminum foil, which will help the potatoes remain soft and tender.
- Do you love more garlicky flavor? You can roast 4 to 5 garlic cloves and then add them to the cream sauce.
- You can also sautee the onions and mushrooms and add them between each layer. This will only enhance the taste of the dish.
- Store the leftover gratin in the refrigerator for 2-3 days. Reheat in the oven at 350 degrees F for 20 minutes or until heated through.
Nutrition
Best sliced potato casserole
- You only need heavy cream, grated cheese, and thinly sliced potatoes to make this gratin potato. It's a total comfort food.
- This dish is worthy of being on any dinner table for special occasions like Thanksgiving, Christmas, or large parties.
- Serve it with roast pork loin, turkey, chicken, or beef tenderloin for a complete dinner.
- Au gratin is a delicious make-ahead side dish with potatoes.
- These gratin potatoes are also known as Dauphinoise potatoes.
Ingredients
Potatoes: Russet potatoes are the best choice for making gratin. But if unavailable, you can use Yukon gold.
Heavy cream: Au gratin potatoes taste best when made with heavy cream. You will get a different result with milk or half and half.
Seasoning: Season with salt, pepper, cayenne, garlic powder and onion powder. You can also add a pinch of nutmeg that enhances the flavor.
Step-by-step instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch by 9-inch pan using 1 tablespoon butter.
- In a bowl, add heavy cream, garlic powder, onion powder, black pepper powder, cayenne powder, and mix.
- Add a layer of thinly sliced potatoes, edges overlapping, into the greased baking pan. Top it with ⅓ portion of the cream mixture. Follow this with ⅓ portion of cheddar and parmesan cheese.
- Repeat the above process for two more layers.
- Finally, dot the top with the remaining 1 tablespoon of butter.
- Cover the pan with aluminum foil and bake this for 50 minutes covered.
- Remove the foil and bake uncovered for 10-15 minutes or until lightly browned and a knife pierces easily through the potatoes.
- Remove from the oven and rest it for 10 minutes.
- The best potatoes au gratin recipe is ready. Serve warm for your dinner, and enjoy.
Tips
- See that the potatoes are covered in heavy cream so that gratin doesn't dry out.
- Cover the baking dish with aluminum foil, which will help the potatoes remain soft and tender.
- Do you love more garlicky flavor? You can roast 4 to 5 garlic cloves and then add them to the cream sauce.
- You can also sautee the onions and mushrooms and add them between each layer. This will only enhance the taste of the dish.
- Store the leftover gratin in the refrigerator for 2-3 days. Reheat in the oven at 350 degrees F for 20 minutes or until heated through.
Make ahead instructions
If you are making this during the Thanksgiving and Christmas holidays or on a busy schedule, then the ingredients can be assembled in a baking dish and tightly wrapped. Store in the refrigerator overnight and bake just before you are ready to serve.
Recipe FAQs
For making gratin, always select cheeses that have sharp, bold flavors like cheddar, parmesan, Colby, gruyere, or swiss.
Potato gratin is one of the best dishes to serve during the fall and winter months for the cold weather.
Serve it as a side dish for Thanksgiving and Christmas dinner with roasted turkey, spatchcock chicken, roasted green beans, salad, etc.
More dinner casserole recipes
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Note: We originally posted this Mexican flavored au gratin potatoes recipe in Sep 2018. It has now been modified to simple and classic potatoes au gratin in Nov 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Kiki Johnson
Potato gratin is a real family favourite in features heavily in my fall and winter kitchen! Love the idea of spicing things up with a Mexican spice blend! And your gratin recipe sounds excellent even without the spices!
Tammy
Believe it or not I've never made potato gratin but it is a dish I've been wanting to try for far too long now! Yours looks beautiful with that golden color...perfect dish for the holidays. Yum!
Eileen Kelly
Such a delicious potato gratin with so many layers of great flavors. Blendabella is new to me and I have got to use it. This is a great side dish for any meal and with the Holidays coming. A great one for a crowd
Lorie
We love potato gratin recipes but never spiced it this way. Can’t wait to try it this week!
Karyl Henry
Oh my, all those potatoes and glorious cheese! I've never heard of Blendabella, but it looks like a great sub when you're really short on time