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Au gratin potatoes with a couple slices cut out of the pan so you can see the layers

Homemade Au Gratin Potatoes

Krista Stechman
Thinly slice potatoes layered with a garlic cream sauce and Romano cheese baked until it's a bubbly brown perfection!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course dinner
Cuisine american
Servings 9 people
Calories 342 kcal


  • Mandolin
  • Casserole Dish
  • oven


Cream Sauce

  • 2 cups heavy cream
  • 5 cloves garlic minced
  • 1 tbsp fresh thyme picked and rough chopped
  • 1 ¼ tsp kosher salt
  • ½ tsp black pepper
  • tsp nutmeg

Potatoes and Cheese

  • 3 lb russet potatoes peeled and thinly sliced on mandolin
  • 3 oz Romano cheese grated


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
    heavy cream mixed with garlic, salt, pepper, thyme and nutmeg

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
    potatoes layered in the pan topped with cream mixture and 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
    potatoes pressed down to be covered with cream and sprinkled with cheese
  • 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!
    au gratin potatoes baked until bubbly and golden brown


Calories: 342kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 464mgPotassium: 691mgFiber: 2gSugar: 1gVitamin A: 856IUVitamin C: 11mgCalcium: 161mgIron: 2mg
Keyword au gratin, christmas, holiday side, romano cheese, show stopper, side dish, thanksgiving
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