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

There’s something irresistibly cozy about creamy, golden layers of potato baked to perfection, and that’s exactly what the Cheesy Potatoes au Gratin Recipe delivers. It’s the kind of dish that fills your kitchen with an inviting aroma and guarantees smiles around the dinner table.

The image shows a close-up of a white baking dish filled with creamy scalloped potatoes. There are multiple layers of thinly sliced potatoes visible, coated in a rich, white sauce with a smooth texture. The top layer is golden brown with some parts slightly darker from baking, showing a crunchy, bubbly cheese crust. The edges of the dish have some bubbling and slight crisping. The dish rests on a cloth with orange and blue stripes, set on 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

Honestly, this Cheesy Potatoes au Gratin Recipe is my go-to comfort food when I want to impress without stressing in the kitchen. The balance of creamy, garlicky sauce with melty Gruyère cheese is just unbeatable and keeps everyone asking for more.

Ultimate Creaminess: The heavy cream and butter blend makes each tender potato slice feel luxuriously rich.
Perfect Cheese Melt: Gruyère adds just the right nutty, tangy flavor and melts beautifully for that golden crust.
Layered Flavor Explosion: The fresh thyme and garlic weave subtle yet irresistible notes throughout each bite.
Make-Ahead Friendly: Prep in advance and bake later — it’s a lifesaver for busy weeknights or holiday meals.

The dish is a creamy potato gratin in a white baking dish with a slightly golden and bubbly top layer of melted cheese that has browned in small spots. The layers beneath show thinly sliced potatoes in a creamy sauce, arranged closely in several even layers, with a soft and smooth texture visible where a portion is missing in the front corner. The top cheese layer has a light tan and golden color with some herbs sprinkled lightly, and the edges of the potatoes appear tender and slightly browned. The dish rests on a white marbled surface with a blue and white striped cloth nearby and an orange cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Potatoes au Gratin Recipe is carefully chosen for the perfect harmony of texture and flavor. Russet potatoes stand up well to baking and absorb the creamy sauce, while Gruyère cheese creates a golden, flavorful topping that’s classic and comforting.

Flat lay of thinly sliced russet potatoes arranged in a neat fan shape, three whole uncracked garlic cloves, a small white ceramic bowl of melted butter, a small white ceramic bowl filled with heavy cream, a few fresh thyme sprigs scattered delicately, grated Gruyere cheese heaped in a white ceramic bowl, and two small white ceramic bowls containing salt and black pepper placed symmetrically, all 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 holds the layers together while softening beautifully in the cream.
Garlic: Fresh minced garlic infuses the cream with a gentle, savory warmth without overpowering.
Butter: Melted butter enriches the cream sauce, contributing to the dish’s velvety feel.
Heavy cream: The star of the sauce, heavy cream ensures everything stays moist and tender as it bakes.
Fresh thyme: Adds an aromatic herbal note that cuts through the richness for balance.
Gruyère cheese: This cheese melts smoothly and browns to a beautiful golden crust, giving the dish its signature finish.
Salt & black pepper: Simple seasoning that brings out all the flavors without fuss.

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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

One of the things I love most about this Cheesy Potatoes au Gratin Recipe is how easy it is to tweak it according to what you have or your cravings. I've played around with spices and cheeses, and you can too!

Variation: A sprinkle of smoked paprika adds a subtle warmth that I adore, especially when serving the dish alongside grilled meats.
Dairy-free version: I've swapped heavy cream for coconut cream and used a dairy-free cheese alternative—if you go this route, just expect a different but still tasty result.
Cheese swap: Parmesan or sharp cheddar can replace Gruyère for a sharper bite—just make sure to use a cheese that melts well!
Herb twist: Sometimes I mix in fresh rosemary with thyme for an earthier flavor profile that's especially comforting in winter.

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

Step 1: Prep and slice those potatoes thinly

Start by peeling your russet potatoes and slicing them into about ⅛-inch thin rounds. I like using a mandoline for this — it keeps the slices uniform so they cook evenly. If you don't have one, just be patient and careful slicing with a sharp knife.

Step 2: Build your creamy layers

Whisk together the heavy cream, minced garlic, and melted butter. Then layer about a third of the potatoes in your baking dish. Pour over a third of the cream mixture, sprinkle with thyme, salt, and pepper, then top with a third of the grated Gruyère. Repeat twice more without adding cheese to the last layer — save that for the final top.

Step 3: Bake covered until tender

Cover your dish tightly with foil so the steam keeps the potatoes moist. Bake at 350°F for about 1 hour to 75 minutes. You'll know it's ready when you can easily pierce the center potato slices with a knife.

Step 4: Add cheese topping and crisp it up

Uncover the dish, sprinkle the reserved Gruyère cheese over the top, and pop it back in the oven for another 10-15 minutes until that cheese turns beautifully golden and bubbly. Let it rest for 5 minutes before serving — this step helps everything set nicely so you get perfect slices.

Top Tip

Over the years, I’ve learned a few tricks that make this Cheesy Potatoes au Gratin Recipe trouble-free and extra delicious. Here’s what I always do:

Uniform Slicing: Use a mandoline or a very sharp knife so your potato slices are all about the same thickness, which helps them cook evenly.
Don’t Skip the Foil: Covering the dish while baking traps moisture so the potatoes become tender, not dried out.
Reserve Cheese for the Top: Adding cheese only at the end creates the perfect golden crust instead of it soaking into the layers.
Rest Before Serving: Let the dish sit for a bit after baking so the layers firm up, making it easier to serve neat slices.

How to Serve Cheesy Potatoes au Gratin Recipe

cheesy potatoes au gratin - Serving Suggestion

Garnishes

I like to finish off my cheesy potatoes with a sprinkle of fresh chopped parsley or a tiny dusting of smoked paprika to add a pop of color and a hint of freshness right before serving. It’s simple but elevates the presentation and flavor.

Side Dishes

This dish pairs beautifully with roasted chicken or a juicy steak. I often complement it with a crisp green salad or some steamed green beans to balance the rich potatoes.

Creative Ways to Present

For holidays or special dinners, I sometimes serve the potatoes in individual ramekins to make the experience feel extra special. You can also sprinkle a little extra crunchy panko topping mixed with herbs and a bit of parmesan to add texture.

Make Ahead and Storage

Storing Leftovers

I find that storing leftovers in an airtight container in the fridge keeps the potatoes nice for up to 3 days. When you’re ready to eat, just warm them gently and you’ll get nearly the same creamy deliciousness.

Freezing

This recipe freezes well if you want to make a big batch. I recommend assembling and baking it fully, then cooling completely before wrapping tightly with foil and plastic wrap. When defrosted and reheated, it holds up nicely though the texture softens slightly.

Reheating

To reheat, I prefer the oven over the microwave for the best texture. Cover loosely with foil and warm at 350°F until heated through, then uncover for the last few minutes to crisp up the top again.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

You can, but russet potatoes are ideal because they hold their shape and absorb the creamy sauce well. Waxy potatoes like red or Yukon gold may become too soft or watery during baking.

What can I do to prevent the potatoes from being mushy?

Slicing the potatoes evenly and baking covered at a moderate temperature helps them cook evenly without turning mushy. Also, avoid adding cheese to the top layer until after baking so the sauce sets nicely.

Can I prepare this dish a day ahead?

Absolutely! You can assemble the whole dish, cover it tightly, and refrigerate it overnight. When you’re ready, just bake it as directed, adding extra time if it’s cold from the fridge.

What’s the best cheese substitute if I can’t find Gruyère?

Try sharp white cheddar or Emmental cheese; both melt well and contribute a tasty flavor that works great in au gratin potatoes.

Final Thoughts

This Cheesy Potatoes au Gratin Recipe has been a staple in my kitchen for years because it’s reliably delicious and surprisingly simple to make. Once you get the hang of layering and timing, it’s a total crowd-pleaser you’ll want to make again and again. Trust me, your family and friends will keep asking for this comforting dish at every gathering!