Name: Cheesy Potatoes au Gratin Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 1/2 lbs russet potatoes; 3 cloves garlic, minced; 2 tablespoons butter, melted; 2 cups heavy cream; 1 teaspoon fresh thyme; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 cups gruyere cheese, grated

Nothing beats the comfort of rich, creamy layers baked to golden, cheesy perfection. This Cheesy Potatoes au Gratin Recipe has become my go-to when I want a crowd-pleaser that feels fancy but is surprisingly easy to make. It’s those tender slices of potato, mingled with garlic, thyme, and bubbling Gruyère, that make each bite pure satisfaction.

A close-up view of a white rectangular baking dish filled with a creamy potato casserole. The dish has several thin layers of soft, pale yellow potato slices mixed with a rich, smooth white sauce. The top layer is golden brown with small burnt spots and bubbling cheese that adds a slightly crispy texture. The edges show some caramelized browning where the sauce has thickened. The casserole sits on a folded cloth with blue and white stripes over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Potatoes au Gratin Recipe
Top Tip
How to Serve Cheesy Potatoes au Gratin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Potatoes au Gratin Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Cheesy Potatoes au Gratin Recipe because it never fails to impress without any complicated steps. It’s creamy, garlicky, and just the right balance of cheesy goodness. Plus, it’s one of those dishes that tastes even better the next day – trust me on that!

Simple layering: This recipe uses a straightforward layering technique that anyone can master, even if you’re short on time.
Classic flavors: The combination of thyme, garlic, and Gruyère cheese creates a comforting, sophisticated flavor without needing a long ingredient list.
Perfect texture: Thinly sliced potatoes soak up the cream and cheese, resulting in a silky interior with a golden crust that makes your taste buds happy.
Versatile sides: It pairs well with everything from roasted meats to fresh salads, making it super adaptable to your meal plan.

A white rectangular casserole dish shows a creamy layered potato gratin with about six layers of thinly sliced potatoes. The top layer is golden brown with spots of darker brown where the cheese has bubbled and crisped. The edges have a slight crust from baking, and the creamy sauce beneath is visible where a portion has been scooped out, showing soft, tender potato slices stacked tightly in a white sauce. The dish rests on a white marbled surface with a folded blue and white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a starring role here. Russet potatoes hold their shape yet become tender when thinly sliced. The heavy cream makes everything luxuriously creamy, and fresh thyme adds a subtle herbal note that cuts through the richness beautifully. And Gruyère? That’s the cheesy magic that melts perfectly and browns deliciously.

Flat lay of fresh russet potatoes whole and halved, three peeled garlic cloves, a few small sprigs of fresh thyme, a small white ceramic bowl filled with melted butter, a small white ceramic bowl with heavy cream, a small white ceramic bowl containing coarse salt, another small white ceramic bowl with cracked black pepper, a simple heap of grated gruyere cheese on a white ceramic plate, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their starchy texture is perfect for soaking up cream and holding together after baking without turning mushy.
Garlic: Minced fresh garlic boosts the savory depth and aroma, ensuring each bite has the perfect kiss of flavor.
Butter: Adds richness and helps flavor the cream mixture for that melt-in-your-mouth quality.
Heavy cream: Creates the silky, indulgent sauce that binds everything together and prevents dryness.
Fresh thyme: Offers a delicate herbaceous note that brightens the creamy potatoes.
Gruyère cheese: A nutty, melting cheese that's ideal for gratins — it browns nicely without getting oily.
Salt and black pepper: Essential for balancing flavors and bringing out the natural taste of each ingredient.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the season or mood. You should absolutely feel free to play around with herbs or cheese – it’s your kitchen, after all. For example, swapping thyme for rosemary or adding a sprinkle of smoked paprika can give this classic a little twist.

Variation: One time, I swapped Gruyère for sharp cheddar and added caramelized onions. It was a hit at a casual dinner, offering a different but equally delicious flavor profile.
Dietary tweak: For a lighter version, try half-and-half instead of heavy cream, though it may be less rich but still satisfying.
Seasonal herbs: In summer, fresh chives or parsley sprinkled on top just before serving add a bright pop.

Step-by-Step: How I Make Cheesy Potatoes au Gratin Recipe

Step 1: Prepare Your Potatoes and Oven

First things first, preheat your oven to 350°F. While it’s warming up, peel your russet potatoes and slice them thin – about ⅛ inch thick. I use a mandoline slicer for this step because it’s quick and gets even slices, which makes for even cooking. If you don’t have one, a sharp knife works fine too, just take your time to keep the slices uniform.

Step 2: Layer the Flavors

Arrange about one-third of the sliced potatoes in your baking dish. Then whisk together the cream, melted butter, and minced garlic. Pour one-third of that over the potatoes, sprinkle on some fresh thyme, salt, and pepper, and top with a layer of Gruyère cheese. You’ll repeat this process two more times – but hold off topping the final layer with cheese until later.

Step 3: Bake with Care

Cover the dish tightly with foil and pop it into the oven. You’ll want to bake it for about 1 hour to 1 hour 15 minutes, until the potatoes are tender when pierced with a knife right in the center. This slow bake ensures the cream infuses while the potatoes soften just right.

Step 4: Golden and Bubbling Finish

Once the potatoes are tender, remove the foil and sprinkle on the reserved cheese evenly over the top. Return it to the oven for 10 to 15 minutes to get that glorious golden brown crust. Let the dish rest for 5 minutes before serving so it can set and be easier to portion.

Top Tip

Over the years of perfecting my Cheesy Potatoes au Gratin Recipe, I’ve learned a few things that really help guarantee perfect results every time. These little tricks have saved me more than once when juggling timing or trying to avoid a soggy texture.

Even slices matter: Uniform thickness means even cooking; otherwise, some slices might be underdone while others get mushy.
Don’t skimp on seasoning: Salt in the layering is key – it pulls out the potatoes’ flavor and works with the cheese perfectly.
Use fresh thyme: Fresh herbs make a noticeable difference over dried ones in this recipe’s subtle profile.
Let it rest: Patience pays off – after baking, letting it rest helps set the layers, so it won’t fall apart when you serve.

How to Serve Cheesy Potatoes au Gratin Recipe

cheesy potatoes au gratin - Serving Suggestion

Garnishes

When I serve this dish, I love to sprinkle on a little chopped fresh parsley just before hitting the table – it adds a pop of color and a fresh herb note that balances the richness. Sometimes, I’ll also add a few cracks of fresh black pepper or thinly sliced green onions for a subtle bite.

Side Dishes

This gratin pairs beautifully with roasted chicken, pork tenderloin, or even a simply grilled steak. I also enjoy it with bright green salads or steamed veggies like asparagus or green beans to lighten the plate and add some crunch.

Creative Ways to Present

For a special occasion, I like to make individual ramekin-sized portions — it feels extra elegant, and everyone gets their own perfect cheesy crust. You can also prepare the gratin in a cast iron skillet for a rustic presentation that’s charming right out of the oven.

Make Ahead and Storage

Storing Leftovers

Leftover cheesy potatoes store well in an airtight container in the fridge for up to 3 days. I usually cover the dish tightly with foil or plastic wrap if kept in the baking dish. It reheats nicely and often tastes even better as the flavors meld overnight.

Freezing

Freezing works too, though I recommend undercooking the potatoes slightly before freezing so they don’t get too soft upon reheating. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to keep texture intact.

Reheating

The best way to reheat is in the oven at 325°F, covered loosely with foil, for about 20-25 minutes until warmed through. This keeps the top from burning and lets the inside heat evenly. Avoid microwaving if you want to keep that crispy, golden finish.

Frequently Asked Questions:

Can I use a different type of potato for potatoes au gratin?

Russet potatoes are ideal because their starchy nature helps absorb the creamy sauce and hold shape during baking. You can try Yukon Gold potatoes for a slightly buttery flavor and creamier texture, but avoid waxy potatoes like red or fingerling as they might stay too firm and won’t absorb the sauce as well.

How thin should I slice potatoes for this recipe?

Aim for about ⅛ inch thick slices. Thin evenly sliced potatoes cook uniformly and absorb the cream and cheese better. Using a mandoline slicer helps a lot, but if you’re slicing by hand, take your time to keep thickness consistent for the best texture.

Can I prepare the Cheesy Potatoes au Gratin Recipe ahead of time?

Absolutely! You can assemble the dish up to a day before baking. Just cover it tightly and keep it refrigerated. When ready, bake as directed, but you might need to add a few extra minutes to the baking time since it will be cold going into the oven.

What type of cheese works best for potatoes au gratin?

Gruyère is the classic choice because it melts beautifully and has a nutty, slightly sweet flavor that complements the potatoes. Emmental or Swiss cheese can be good substitutes. While cheddar can be used, it tends to be sharper and can change the flavor profile, so choose according to your taste preferences.

Final Thoughts

This Cheesy Potatoes au Gratin Recipe is one of those homemade comfort foods that feels like a warm hug on a plate. It balances simplicity with indulgence and has that kind of irresistible golden crust that always brings a smile. Whether it’s for a special holiday meal or a cozy dinner on a chilly night, I can’t recommend it enough. Give it a try – I’m confident it’ll become one of your favorite side dishes too.