Name: Easy Potato Au Gratin Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 to 1 1/2 lbs. Yukon gold potatoes, peeled and sliced thinly; 1 stick unsalted butter; 3-4 cloves garlic, minced or sliced; 3/4 cup heavy cream or milk; 1 cup freshly grated parmesan cheese; Salt and pepper, to taste; Fresh thyme or oregano, for garnish

Jump to Recipe

Introduction

Easy Potato Au Gratin is a comforting, cheesy side dish perfect for any occasion. Made with tender Yukon gold potatoes baked in a creamy garlic parmesan sauce, it’s simple to prepare and always a crowd-pleaser.

A white oval baking dish with a blue edge holds a layered potato gratin. The dish features thinly sliced potato layers arranged upright in rows, each golden brown at the top with crisp edges. Melted cheese and creamy sauce cover the potatoes, bubbling softly around the layers. Small green sprigs of fresh thyme are scattered on top, adding contrast to the golden and creamy colors. A spoon is partially inserted on the right side, showing the creamy inside. The dish sits on a white marbled surface with blurred green herbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1 1/2 lbs. Yukon gold potatoes, peeled and sliced thinly
1 stick unsalted butter
3-4 cloves garlic, minced or sliced
3/4 cup heavy cream or milk
1 cup freshly grated parmesan cheese
Salt and pepper, to taste
Fresh thyme or oregano, for garnish

Instructions

Step 1: Preheat your oven to 375 degrees F and grease a baking dish. Set it aside while you prepare the sauce and potatoes.
Step 2: Heat a small saucepan over medium-high heat. Add the butter and garlic, sautéing for 4-5 minutes until fragrant. Remove from heat, then stir in the cream and parmesan cheese until the cheese has melted. Season with salt and pepper.
Step 3: Place the sliced potatoes in a large mixing bowl. Pour the cream mixture over the potatoes and gently mix to coat evenly.
Step 4: Arrange the potatoes in the prepared baking dish in an even layer. Pour any remaining cream mixture over the top.
Step 5: Bake for 55-60 minutes, or until the potatoes are tender and the top is golden brown.
Step 6: Garnish with fresh thyme or oregano if desired. Serve warm and enjoy!

Tips & Variations

For a lighter version, substitute milk for the heavy cream.
Use gruyere or sharp cheddar in place of parmesan for a different flavor profile.
Try adding a pinch of nutmeg to the cream sauce for added warmth and depth.
Let the potatoes soak in cold water before slicing to remove excess starch for a creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree F oven until heated through, about 15-20 minutes. Avoid microwaving to maintain the dish’s creamy texture and crisp top.

How to Serve

The image shows a baked potato dish in a blue and white speckled oval ceramic dish. The dish has thinly sliced potato layers arranged vertically and slightly overlapping all over, with the edges browned and crisp from baking. The top is covered with melted cheese that looks creamy and slightly golden in spots. Scattered on top are fresh green thyme sprigs and a bit of black pepper sprinkled across the surface. The dish sits on a white marbled surface with a beige cloth napkin partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Potato Au Gratin in advance?

Yes, you can assemble the dish up to a day ahead. Cover and refrigerate before baking. Allow the dish to come to room temperature for about 30 minutes before baking as directed.

What type of potatoes work best for this recipe?

Yukon gold potatoes are ideal because they hold their shape well and have a creamy texture. Russets can be used but may result in a softer, less structured dish.