Go Back
bestfeed

Easy Potatoes au Gratin

Luxuriously creamy potatoes layered with rich Gruyère cheese and aromatic herbs, baked to golden perfection. This classic comfort dish combines thinly sliced russet potatoes with a velvety garlic-infused cheese sauce for an irresistible side that elevates any meal.  
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side-dishes
Cuisine: French
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Cheese Sauce
  • 2 tablespoons butter
  • 4 garlic cloves minced
  • 2 cups heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves
  • 1 cup Gruyère cheese freshly shredded
  • Assembly
  • 4 large russet potatoes thinly sliced
  • 1 tablespoon softened butter for dish
  • 1 cup Gruyère cheese for topping
  • Chopped chives for garnish optional

Method
 

  1. Prepare the Cheese Sauce
  2. Melt 2 tablespoons of butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Pour in the heavy cream and whisk in the flour gradually to prevent lumps. Add salt, pepper, and fresh thyme leaves, continuing to whisk as the mixture thickens. Once the sauce begins to simmer, reduce heat and stir in 1 cup of freshly shredded Gruyère cheese until completely melted and smooth.
  3. Layer the Potatoes
  4. Butter a 9x13 inch baking dish with the softened butter, ensuring the entire surface is coated. Arrange a layer of thinly sliced russet potatoes in the dish, slightly overlapping each slice. Season lightly with additional salt and pepper if desired. Continue layering the potatoes, adding light seasoning between each layer until all potatoes are used.
  5. Add the Cheese Sauce
  6. Pour the prepared cheese sauce evenly over the layered potatoes, ensuring the sauce seeps between the layers. Gently shake the dish or use a spatula to help the sauce distribute evenly throughout all the potato layers. This ensures every bite will have the creamy, cheesy goodness.
  7. Initial Baking
  8. Cover the baking dish tightly with aluminum foil. Place in a preheated 400°F (200°C) oven and bake for 1 hour and 15 minutes, or until the potatoes are tender when pierced with a fork. The foil helps trap moisture and steam the potatoes while they absorb the flavorful sauce.
  9. Final Browning
  10. Remove the foil and sprinkle the remaining 1 cup of Gruyère cheese evenly over the top of the potatoes. Return to the oven uncovered and bake for an additional 5 minutes until the cheese melts. Then, switch the oven to broil and broil for 3-5 minutes until the top is golden brown and bubbling. Watch carefully to prevent burning. If desired, garnish with freshly chopped chives before serving.

Notes

  • For best results, use a mandoline to slice the potatoes to a uniform thickness of about 1/8 inch.
  • Russet potatoes work best for this dish due to their starch content, but Yukon Gold potatoes can be substituted for a creamier texture.
  • The dish can be assembled up to 24 hours in advance and refrigerated before baking. Add an extra 15 minutes to the covered baking time if cooking from cold.
  • For a lighter version, half-and-half can replace some or all of the heavy cream.
  • Gruyère cheese provides the best flavor, but a combination of Swiss and Parmesan can be used as a substitute.