When you're looking to impress your guests Homemade Au Gratin Potatoes are a sure bet! Layers of potatoes covered in cream, Romano cheese, garlic and thyme are melt in your mouth delicious. Perfect for the holidays, along with cheesy cauliflower casserole, or when you're just craving the best comfort food!
Homemade Au Gratin Potatoes look like you spent a lot of time on them when in reality they're very easy to put together. The potatoes are sliced thin on a mandolin slicer then layered into a dish and covered with cream sauce and cheese.
If you're a sucker for a good potato side dish like I am, Mashed Potatoes with Boursin, Loaded Potato Casserole and Old Fashioned Candied Sweet Potatoes are right up your alley!
This recipe was taught to me by a good friend while working at a butcher shop. It's a recipe that's stuck with me ever since, I remember it by heart.
Need another Holiday side? My Glazed Shallots are the best kept secret! Easy Thanksgiving Charcuterie Board is another show stopper if you're looking for a holiday appetizer.
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Why You'll Love This Recipe
- Layered Au Gratin Potatoes are sure to impress! They are beautiful layers that make it seem like a difficult dish.
- It's a cream, cheese and garlic match made in heaven!
- These potatoes are perfect for any holiday, especially served alongside Bone In Prime Rib Roast!
What is the difference between Au Gratin Potatoes and Scalloped Potatoes?
Au Gratin Potatoes and Scalloped Potatoes are very similar. Both are thinly sliced potatoes layered in a casserole dish and baked. Both potato dishes are extremely delicious.
The main difference between the two potato dishes is the cheese. Typically Scalloped Potatoes are made in a cream sauce without cheese. Au Gratin Potatoes are typically made with cheese in between each layer of potato.
Au Gratin Potatoes have many variations, especially in the type of cheese that's used. This particular recipe I use Romano cheese. Southern Living Mag goes into a bit more detail if you're interested!
Ingredients you'll need
- Russet Potatoes - These potatoes bake up beautifully.
- Heavy Cream - This gives the Au Gratin Potatoes their richness.
- Garlic - Fresh garlic is the best with potatoes.
- Fresh Thyme - I prefer fresh but if you only have dried thyme that will work as well, just use ⅓ of the amount.
- Kosher Salt - What are potatoes without salt?
- Black Pepper - I love to use course ground pepper.
- Nutmeg - When you have a cream sauce, nutmeg is a must.
- Romano Cheese - If you can't find Romano cheese you can use grated Parmesan.
See recipe card below for full list of ingredients and amounts.
Substitutions & Variations
- Parmesan or Romano cheese will work. A blend of the two is fine as well.
- Replace ½ cup heavy cream with chicken stock for a slightly more complex flavor. Mix the chicken stock in with the heavy cream.
- Add any fresh herbs you like, chives, sage, rosemary, etc.
This recipe has not been tested with any other substitutions. If you add or replace any ingredients please leave a comment below letting me know how it turned out!
How To Make Au Gratin Potatoes
Preheat oven to 400°F. Mix heavy cream, salt, pepper, garlic, fresh thyme and nutmeg.
Ladle a small amount of cream sauce into the bottom of the pan, tilting pan to cover bottom. Start layering potatoes in one directions, top with a little cream sauce then Romano cheese. Repeat, layering potatoes in opposite direction, until all potatoes and cream sauce are used.
Bake Au Gratin Potatoes 40 minutes uncovered until you have a nice golden brown color on top. Cover with aluminum foil and continue to bake 15-20 more minutes. Remove from oven and let rest 10-15 minutes.
Cut into squares and serve while hot.
Expert Cooking Tips
- The potatoes need to be very thin to bake in the amount of time in the ingredients. You don't need them to be paper thin, but one step up from that.
- Don't peel your potatoes until you're ready to slice and assemble. They will oxidize and turn brown.
- I slice as I go. I slice 2 potatoes at a time then layer and build. Once those are all layered in the dish I slice 2 more. This also helps you not end up with brown potatoes.
- The cream sauce should taste VERY salty. Don't be alarmed. Potatoes take a lot of salt
- These can be baked up to 3 days ahead!! Woohoo! They reheat very nicely in the oven or the microwave.
- Make sure to cover the potatoes with foil when reheating in the oven. They will already have a beautiful brown color on top, you don't want to burn them.
- Press down on the potatoes in the pan a couple times while building and once at the end before covering with cheese to ensure the cream gets to all the layers including the top.
Storage
Refrigerator
Au Gratin Potatoes can be stored in the fridge for up to 4 days. Store them in an airtight container or tightly wrapped with plastic wrap.
Freezer
I don't recommend freezing Au Gratin Potatoes. Freezing can cause textural changes to the potatoes that make them unpleasant to eat.
Reheating
Reheat the potatoes in the microwave or oven.
If using microwave, cover potatoes then microwave in 1 minute intervals until desired temperature.
If using oven, cover potatoes with foil then reheat on 300°F for 10 minutes. Check temperature and continue heating until desired temperature is reached. Time greatly varies depending if you're doing 1 piece, half a pan or a full pan.
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Check out my Glazed Shallots and Perfectly Spiced Pumpkin Pie to add to your holiday feast!
Homemade Au Gratin Potatoes
Equipment
Ingredients
Cream Sauce
- 2 cups heavy cream
- 5 cloves garlic minced
- 1 tablespoon fresh thyme picked and rough chopped
- 1¾ tsp kosher salt
- ½ tsp black pepper
- ⅛ tsp nutmeg
Potatoes and Cheese
- 3 lb russet potatoes peeled and thinly sliced on mandolin
- 3 oz Romano cheese grated
Instructions
Make the Cream Sauce
- Preheat the oven to 400°F and spray a 10x7 baking dish with non stick cooking spray
- Whisk together the heavy cream, minced garlic, chopped thyme, salt, pepper and nutmeg. Make sure to whisk well until salt is dissolved
Building the Au Gratin Potatoes
- Pour a small amount of the cream sauce into the bottom of the pan and spread around
- Peel all the potatoes and slice 2 at a time. Make one layer of potatoes all facing the same direction and just slightly over lapping each other across the bottom of the pan
- Spoon a little (2-3 tbsp) of the cream sauce over the top of that layer of potatoes and sprinkle with Romano cheese
- Repeat until all potatoes are used, alternating the directions of the potatoes in each layer
- Press the potatoes down 2-3 different times during the building process to bring the cream to the top
- After placing the final layer of potatoes and cream press down to make sure the potatoes are under the cream. Sprinkle with a good amount of Romano over the top
- Bake for 40 minutes uncovered until you have a nice brown top then cover and continue baking another 15-20 minutes. Serve hot and enjoy!
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