When it comes to indulgent potato recipes, potatoes au gratin rise to the top. With their rich creamy sauce, cheesy layers and tender potato slices, they outshine the simpler scalloped potatoes every time making them perfect for special occasions. And I'm talking the typical scalloped potato that is just cream no cheese. I'm not saying I don't like it.....but.....cheese.....need I say more?! This potatoes au gratin recipe highlights the creamy, cheesy goodness that makes it the perfect side dish for any occasion, especially holiday meals. Speaking of holiday meals, have you tried TikTok "Chef" Tini's Mac n cheese?

Whether you’re looking for a dish to serve at family gatherings or a hearty addition to weeknight dinners, these creamy au gratin potatoes are guaranteed to be a hit. Let’s dive into what makes this dish so special and why it’s worth the extra time.

What Makes Potatoes Au Gratin Better Than Scalloped Potatoes?

The main difference between potatoes au gratin and scalloped potatoes is the cheese. While scalloped potatoes rely on a cream sauce, au gratin potatoes feature layers of melted Gruyere cheese and parmesan cheese for that extra depth of flavor. Add in fresh thyme, a touch of garlic, and perfectly thin slices of russet potatoes, and you’ve got the ultimate cheesy au gratin potatoes. If you want a little twist on this dish, I also make this Cheesy Beef & Potato Casserole!

Why Potatoes Au Gratin Beat Scalloped Potatoes

Golden Brown Perfection: A bubbly, caramelized cheese topping ensures that every bite delivers creamy and crispy textures. Just the most delicious side dish.

Cheese Makes All the Difference: Unlike scalloped potatoes, which rely solely on a cream base, potatoes au gratin feature layers of rich, melted Gruyere cheese and Parmigiano Reggiano for maximum flavor.

Creamy and Herbaceous: The addition of fresh thyme, rosemary, and a hint of garlic elevates the cream sauce to something truly special.

Potatoes Au Gratin Video

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Ingredients

Full recipe, photos, and instructions in the recipe card at the end of post

Cream Sauce:

1.5 cups heavy whipping cream
½ cup whole milk
2 tablespoon unsalted butter
3 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
2 sprigs thyme
2 sprigs rosemary
1 bay leaf

Potatoes:

1 cup Parmigiano Reggiano, hand-grated
2.5 lbs russet potatoes, peeled and thinly sliced
1 teaspoon salt
¼ teaspoon pepper
2 cups Gruyere cheese, hand-grated

Instructions

Full recipe, photos, and instructions in the recipe card at the end of post

Prepare the Cream Sauce

In a saucepan over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant.
Add the heavy whipping cream, milk, thyme, rosemary, and bay leaf. Season with salt and black pepper.
Let the mixture simmer gently for 5-7 minutes, allowing the herbs to infuse the cream. Remove from heat, discard the herbs, and set the sauce aside.

Slice the Potatoes into thin slice.

Peel and thinly slice the russet potatoes into even rounds, about ⅛-inch thick, using a mandoline or sharp knife. I like to use a mandoline to guarantee uniform slices.

Layer the Potatoes and Cream Sauce

Preheat your oven to 375°F. I made mine in a cast iron pan.
Arrange a layer of sliced potatoes slices at the bottom of the pan or casserole dish, slightly overlapping.
Pour a small amount of the cream sauce over the potatoes, then sprinkle with ⅓ of the salt and pepper, and with ⅓ of the Gruyere cheese and Parmigiano Reggiano.
Repeat the layering process but skip the cheese with the final layer. You'll add the final layer once the dish has cooked.

Bake the Potatoes

Cover the baking dish with aluminum foil and bake for 1 hour 15 minutes.
Remove the foil and top with the remaining cheese. Broil for 3 minutes or until nice and golden.

Let Rest and Serve

Allow the dish to rest for 10 minutes before serving to ensure the layers set properly.
Serve warm with a slotted spoon to keep the layers intact.

Tips for Perfect Potatoes Au Gratin

Rest Before Serving: Allow the dish to rest for 10 minutes after baking to let the cream sauce thicken and set.

Hand-Grated Cheese is Key: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Grating your own Gruyere cheese and Parmigiano Reggiano ensures a creamy and luscious sauce.

Even Slices for Even Cooking: Use a mandoline to slice the potatoes consistently thin, which helps them cook evenly.

Fresh Herbs for Flavor: Don’t skip the thyme, rosemary, and bay leaf—they add depth to the cream sauce that makes this dish unforgettable.

FAQ

Can I make this ahead time?
Absolutely! Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake fresh for the best texture and flavor.

What’s the difference between scalloped potatoes and potatoes au gratin?
The key difference is cheese. Scalloped potatoes use a cream-only base, while potatoes au gratin feature layers of melted cheese, making them richer and more indulgent.

What can I serve with it?
This dish pairs beautifully with roasted meats like my Spatchcock Shawarma Chicken, or Garlic Braised Short Ribs. It’s also a standout side for holiday feasts or a hearty vegetarian meal.

Can I use a different type of cheese?
Yes! While Gruyere cheese and Parmigiano Reggiano are classic, you can substitute sharp cheddar, fontina, or gouda for a different flavor profile.

How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.