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 seriously comforting about the creamy, dreamy layers of a **Cheesy Potatoes au Gratin Recipe**. It hits all the right notes—gooey melted cheese, tender potatoes, and a touch of fragrant thyme—making it an all-time favorite for cozy dinners or holiday sides.

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

Cheesy Potatoes au Gratin is one of those dishes that feels fancy but is totally doable on a weeknight. I adore how the layers soak up that rich cream and garlic butter mixture—each bite is pure comfort food bliss.

Rich, Creamy Flavor: The heavy cream and garlic butter infuse every slice with lusciousness.
Classic Cheesy Goodness: Gruyère melts beautifully, giving the gratin that signature nutty tang.
Customizable Layers: You can easily add herbs or swap cheeses to suit your palate.
Great for Any Occasion: From weeknight dinners to holiday spreads, it always impresses.

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

Each ingredient in this Cheesy Potatoes au Gratin Recipe plays a key role, coming together to create that perfect balance of textures and flavors. Choosing the right types and prepping carefully goes a long way toward success here.

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 nature means they soften just right without turning mushy.
Garlic: Freshly minced for vibrant aroma and subtle heat in each creamy bite.
Butter: Melted into the cream, it adds silkiness and richness.
Heavy cream: The backbone of the sauce, it ensures ultra-creamy layers.
Fresh thyme: Just a sprinkle infuses each layer with gentle herbal notes.
Gruyère cheese: This cheese melts evenly and imparts a beautiful nutty flavor.
Salt and black pepper: Essential seasonings to bring everything together nicely.

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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 enjoy playing around with this Cheesy Potatoes au Gratin Recipe to suit different occasions or what’s in my fridge. It’s a wonderfully flexible base that invites creativity without losing its comforting soul.

Variation: Once, I swapped half the Gruyère for sharp cheddar for a tangier, punchier flavor—loved how it came out!
Herb twist: Adding fresh rosemary or a pinch of smoked paprika can bring subtle complexity.
Dairy swap: You can use half-and-half if you want to lighten it up, but heavy cream really gives the best indulgence.
Make it gluten-free: This recipe is naturally gluten-free but always double-check your cheese labels.

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

Step 1: Prep and slice your potatoes thinly

I like to peel the russet potatoes and slice them about ⅛-inch thick—aim for uniform slices so they cook evenly. A mandoline slicer comes in handy here! If using a knife, try to keep your slices consistent but don’t stress perfection.

Step 2: Build the luscious layers

Start by arranging about one-third of the potato slices in your baking dish. Whisk together the garlic, melted butter, heavy cream, thyme, salt, and pepper. Pour one-third of this over the potatoes, then sprinkle with cheese. Repeat two more times—just skip the cheese on the very top layer and save it for later.

Step 3: Bake covered until tender

Cover your dish tightly with foil and bake at 350°F for about 60 to 75 minutes. You’ll know it’s ready when a knife easily slides through the center potatoes. This slow, gentle cooking lets the flavors meld beautifully.

Step 4: Brown the cheesy top

Uncover, sprinkle the reserved cheese on top, and pop it back in the oven for 10 to 15 minutes until golden and bubbling. Watching that cheese bubble and turn golden is the best part—it’s basically a mini celebration in the kitchen.

Step 5: Rest, then serve

Let the gratin rest about 5 minutes before digging in—it helps it set a bit so your slices hold together perfectly when serving. Trust me, this waiting game is worth it.

Top Tip

After making this Cheesy Potatoes au Gratin Recipe a handful of times, I've learned a few little things that really make a difference in nailing that perfect creamy texture and golden top.

Slice Uniformly: Using a mandoline or a sharp knife to slice all your potatoes evenly ensures they cook at the same rate—no undercooked surprises.
Don’t Rush the Baking: Letting it bake covered for the full 75 minutes to soften the potatoes fully is key—cutting it short leads to crunchy bites.
Reserve Cheese for Topping: Adding the last bit of cheese at the end gives you that irresistible golden crust without burning the whole dish.
Rest Before Serving: Waiting a few minutes lets everything settle so your slices come out neat and creamy.

How to Serve Cheesy Potatoes au Gratin Recipe

Cheesy Potatoes au Gratin - Serving Suggestion

Garnishes

I often sprinkle a little fresh chopped parsley or chives on top right before serving. It adds a pop of color and fresh flavor that contrasts nicely with the richness of the gratin. A little cracked black pepper on top never hurts, either!

Side Dishes

This dish shines next to roasted chicken, glazed ham, or a simple green salad. When I make it for the holidays, I love pairing it with roasted vegetables and a crisp white wine to balance the creaminess.

Creative Ways to Present

For special occasions, I like to assemble individual portions in small ramekins or mini cast-iron skillets—each person gets their own golden gratin. It feels a little fancy and makes the meal extra special, plus it looks adorable on the table.

Make Ahead and Storage

Storing Leftovers

I store any leftovers covered in the refrigerator for up to 3 days. I find it's best to cover tightly with foil or plastic wrap to keep that moisture locked in; the potatoes stay creamy and don't dry out.

Freezing

This Cheesy Potatoes au Gratin Recipe freezes well, which is a lifesaver for busy weeks. I usually freeze it before the final cheese topping step and then add the cheese and bake fresh when I’m ready. It helps preserve the texture and flavor.

Reheating

To reheat, I pop it in a 350°F oven covered with foil to prevent drying out, for about 20 minutes or until heated through. If reheating frozen portions, thaw overnight in the fridge first for best results.

Frequently Asked Questions:

Can I use a different kind of cheese for this recipe?

Absolutely! While Gruyère is classic for its meltability and nutty flavor, you can swap in sharp cheddar, fontina, or even a combo of cheeses to match your taste preferences.

How do I prevent the potatoes from being mushy?

The key is slicing the potatoes evenly and baking covered for the recommended time. Russet potatoes are ideal as they hold their shape well; avoid cooking at too high temperature, which can cause uneven texture.

Can I prepare this ahead of time?

Yes! You can assemble the gratin, cover it, and refrigerate it a few hours before baking. Just add the final cheese topping and bake right before serving for that fresh golden crust.

What’s the best way to reheat leftovers?

Reheat leftovers in a 350°F oven covered with foil to keep the potatoes moist and creamy. For frozen portions, thaw overnight first. Avoid microwaving if you want to maintain the texture and cheese melt.

Final Thoughts

This Cheesy Potatoes au Gratin Recipe holds a special place in my kitchen—it's honestly one of the easiest ways to impress without fuss. Once you master the layering and baking technique, it becomes your go-to comfort side, perfect for whenever you want something warm, cheesy, and deeply satisfying. Give it a try—I promise it’ll feel like a little celebration in every bite.