Au Gratin Potatoes

The first time I made au gratin potatoes, I stood in front of the oven watching through the glass door like a hawk. Something about seeing cream bubble and cheese turn golden brown felt like pure kitchen magic. My grandmother used to make scalloped potatoes every Sunday, but this French version felt like a luxurious upgrade. Now it is my go to for holiday dinners and when I want to make something that feels special without complicated techniques.

Last Christmas, I made three batches of these potatoes because my family kept requesting seconds. My brother in law who claims to dislike potatoes went back for thirds. There is something about this dish that makes people feel cared for and comforted. I have started keeping Gruyère in my cheese drawer just for this recipe.

Ingredients

• Yukon Gold potatoes: These hold their shape beautifully while becoming tender, and their naturally buttery flavor complements the cream sauce perfectly
• Heavy cream: Do not substitute with milk or half and half, the higher fat content is what creates that luxurious velvety texture
• Gruyère cheese: Its nutty complex flavor melts into the sauce while still creating those gorgeous cheese strands
• Garlic: Freshly minced creates the most aromatic base for the cream sauce
• Nutmeg: Just a pinch adds a subtle warmth that makes the whole dish taste more sophisticated
• Unsalted butter: Essential for greasing the dish and sautéing the garlic to build flavor

Instructions

Prepare your baking dish:

Butter every corner of your baking dish thoroughly, this prevents sticking and adds flavor

Create the creamy base:

Melt butter in a saucepan, cook garlic until fragrant, then whisk in cream, salt, pepper, and nutmeg until just simmering

Layer with intention:

Arrange potato slices in slightly overlapping layers, pouring cream mixture and sprinkling cheese between each layer for even distribution

The covered bake:

Bake covered for 40 minutes so the potatoes steam and tenderize in the cream before the cheese browns

The golden finish:

Remove foil and bake another 20 minutes until the top bubbles and turns deep golden brown

The resting period:

Let the dish rest 10 minutes before serving, this allows the sauce to thicken slightly and makes serving much easier

Save

I once made these for a friend recovering from surgery, and she told me it was the first meal that actually made her feel like eating again. Food has this incredible power to comfort and heal. This dish became my signature bring over meal for anyone going through a hard time.

Make Ahead Magic

You can assemble the entire dish up to a day before baking and keep it covered in the refrigerator. The potatoes actually absorb more flavor this way. Just add 5 to 10 minutes to the covered baking time if it is cold from the fridge.

Cheese Choices

While Gruyère is traditional, I have made excellent versions with aged sharp cheddar for a more pronounced flavor, or Emmental for extra meltiness. Just avoid pre shredded cheese which contains anti caking agents that prevent smooth melting. Grate your cheese fresh from a block.

Serving Suggestions

This rich dish pairs beautifully with something bright and acidic to cut through all that cream. I love it alongside roasted chicken with lemon herbs or a simple green salad with vinaigrette. For a vegetarian main course, serve with steamed green vegetables and crusty bread.

• A glass of crisp white wine like Chardonnay complements the creaminess perfectly
• Fresh thyme or rosemary sprinkled on top adds a lovely herbal contrast
• Leftovers reheat surprisingly well in a low oven covered with foil

Save

There is something deeply satisfying about serving a dish that makes people close their eyes and sigh. These potatoes have that effect every single time.

Questions & Answers

→ What potatoes work best for au gratin?

Yukon Gold potatoes are ideal for their buttery texture and natural creaminess, though Russets work well too. The key is slicing them thinly and uniformly so they cook evenly and absorb the creamy sauce.

→ Can I make au gratin potatoes ahead?

Assemble the dish completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking cold from the refrigerator.

→ Why do my potatoes turn gray?

Potatoes oxidize when exposed to air. Slice them just before assembling, or keep cut potatoes submerged in cold water until ready to use. Pat them dry before layering.

→ What cheese substitutes work well?

Sharp cheddar, Emmental, or Comté make excellent alternatives to Gruyère. Each brings unique flavor complexity while melting beautifully into the creamy layers.

→ How do I know when it's done?

Potatoes should be fork-tender when pierced through the center, and the top should be golden brown with bubbling cheese around the edges. Let rest 10 minutes before serving.