Potatoes Au Gratin
Thinly sliced potatoes baked in a rich, garlicky cream sauce until fork-tender, then blanketed with bubbling golden cheddar cheese. A classic American side dish that's crispy on top and luxuriously creamy underneath, perfect for holiday dinners or Sunday supper.
For 4 servings
- prep
Preheat the oven and prepare the dish.
Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with 1 tablespoon butter.
TIPA ceramic or glass dish gives the best golden edges. - prep
Slice and season the potatoes.
1.Peel the potatoes and slice them into thin 1/8-inch rounds using a sharp knife or mandoline.2.Place the slices in a large bowl, sprinkle with salt, black pepper, and nutmeg, and toss to coat evenly.TIPUniform slices cook evenly — don't skip the mandoline if you have one. - saute · ~5 min
Build the garlic cream sauce.
1.Melt 2 tablespoons butter in a saucepan over medium heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Whisk in the flour and cook for 1 minute, stirring constantly.4.Gradually pour in the heavy cream while whisking, then add dried thyme.5.Bring to a gentle simmer and cook until slightly thickened, about 2-3 minutes. - assemble
Layer the potatoes in the baking dish.
1.Arrange one-third of the potato slices in an even overlapping layer in the greased dish.2.Pour one-third of the cream sauce over the layer.3.Sprinkle one-third of the shredded cheddar on top.4.Repeat with two more layers, ending with the remaining cheese on top.TIPPress down gently on each layer so the sauce seeps between the slices. - bake · ~60 min
Bake until golden and bubbly.
1.Cover the dish with foil and bake for 30 minutes.2.Remove the foil and continue baking for 25-30 minutes, until the top is deep golden brown and the potatoes are fork-tender.3.Let the dish rest for 10 minutes before serving.TIPIf the top browns too fast, tent loosely with foil. - garnish
Serve the potatoes au gratin.
Scoop into individual portions and serve while still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline to slice potatoes uniformly for even cooking.
- 2Let the dish rest 10 minutes after baking so the sauce sets.
- 3Freshly grate cheddar from a block for better melting and flavor.
- 4Cover with foil for the first half of baking to prevent scorching.
- 5Press each potato layer gently so the cream seeps between slices.
- 6If the top browns too quickly, tent loosely with foil.
Adapt it for your goals.
Low-carb
Swap half the potatoes for thinly sliced cauliflower or turnips to reduce carbs while keeping the creamy, cheesy texture.
vegetarian with baconVegetarian with bacon
Add cooked, crumbled bacon between layers for a smoky, savory crunch that complements the rich cheddar.
herb infusedHerb-infused
Replace dried thyme with fresh rosemary and chives for a brighter, more aromatic flavor profile.
Why this is on our healthy list.
Rich in Calcium
Cheddar cheese and heavy cream are excellent sources of calcium, which supports strong bones and teeth.
Energy from Complex Carbs
Potatoes provide sustained energy through their natural starches, making this dish satisfying and hearty.
Contains Vitamin C
Potatoes offer a modest amount of vitamin C, which helps support the immune system.
Frequently asked questions
Yes, but the sauce will be thinner and less rich. For a similar texture, use half-and-half or add an extra tablespoon of butter.
