Au Gratin Potatoes Classic

I was standing in my friend's cramped Paris kitchen when she pulled a bubbling dish from the oven, and the smell alone made me forget every other potato recipe I'd ever tried. The top was bronze and crisp, the edges crackling softly as she set it on the counter. She handed me a spoon and told me to taste it while it was too hot, and I burned my tongue without caring. That night, I scribbled the steps on a napkin and recreated it the moment I got home.

The first time I made this for a dinner party, I worried I'd added too much garlic and kept the dish covered too long. But when I finally brought it to the table, still steaming and golden, the room went quiet. My brother-in-law, who never asks for seconds, reached for another spoonful before he'd finished his first. I realized then that this wasn't just a side dish, it was the reason people showed up early and lingered after dessert.

Ingredients

• Yukon Gold or Russet potatoes: Yukon Golds give you a buttery texture, while Russets turn out fluffier. Slice them thin and even, about 3 mm, so they cook through without turning mushy.
• Garlic: Fresh cloves make all the difference. I mince mine finely so it melts into the cream instead of biting back.
• Unsalted butter: This is your base for building flavor. Salted butter can throw off the seasoning, so stick with unsalted and adjust the salt yourself.
• Heavy cream: The richness here is non-negotiable. I tried half-and-half once and the sauce turned out watery and sad.
• Gruyere cheese: Nutty, melty, and slightly sweet. It's worth tracking down at a cheese counter, though Emmental works in a pinch.
• Parmesan cheese: Adds that sharp, salty punch and helps the top brown beautifully. Grate it fresh for the best melt.
• Salt, black pepper, and nutmeg: The nutmeg is optional, but it adds a warm, mysterious note that makes people ask what your secret is.

Instructions

Prep your dish and oven:

Set your oven to 190C and rub butter generously inside a 23x33 cm baking dish. This keeps the edges from sticking and adds a little extra richness.

Build the cream sauce:

Melt butter in a saucepan over medium heat, then add the garlic and let it sizzle for about a minute until your kitchen smells amazing. Stir in the cream, salt, pepper, and nutmeg, and heat until it just starts to simmer.

Layer the potatoes:

Spread half your potato slices in the dish, overlapping them slightly like shingles. Pour half the cream mixture over the top, then scatter half the Gruyere and Parmesan evenly.

Repeat and top:

Add the remaining potatoes, pour over the rest of the cream, and finish with the remaining cheese. Press down gently so the liquid surrounds the potatoes.

Bake covered:

Cover the dish tightly with foil and slide it into the oven for 40 minutes. This steams the potatoes so they soften without drying out.

Finish uncovered:

Remove the foil and bake for another 20 minutes until the top turns golden and bubbly. If you want it darker, switch on the broiler for the last 2 minutes.

Rest before serving:

Let the dish sit for 10 minutes after you pull it out. The sauce will thicken as it cools, making it easier to slice and serve without everything sliding apart.

Save

One winter evening, I made this dish for my mom, who'd been feeling under the weather. She sat at the table wrapped in a blanket, and when she took her first bite, she smiled for the first time in days. She told me it reminded her of something her grandmother used to make, though the recipe was different. Sometimes food doesn't need to be exact to feel like home.

How to Get the Perfect Crust

The secret is using enough cheese and giving it direct heat at the end. I like to add a little extra Parmesan on top before the final uncovered bake, and if the edges aren't crisping up, I move the dish to the top rack and turn on the broiler for 2 or 3 minutes. Watch it closely though, because it can go from golden to charred in seconds. The sound of the cheese crackling at the edges is your cue that it's ready.

Choosing the Right Potatoes

Yukon Golds are my favorite because they hold their shape and have a naturally creamy texture, but Russets work beautifully if you prefer a fluffier, more absorbent bite. I avoid waxy potatoes like red or fingerling varieties here, they don't soak up the cream the same way and can turn out dense. Whatever you use, peel them and slice them thin. Thick slices take forever to cook and the texture ends up uneven.

Make-Ahead and Storage Tips

You can assemble this dish up to a day ahead. Just cover it tightly with plastic wrap and refrigerate, then add 10 extra minutes to the covered baking time since it'll be cold going into the oven. Leftovers keep in the fridge for up to 4 days and reheat well in a 180C oven, covered with foil to prevent drying out. I've also frozen this successfully, wrap it in foil and freeze before baking, then bake from frozen at 190C for about 90 minutes covered, then 20 minutes uncovered.

• Let the dish cool completely before covering it for storage, or condensation will make the top soggy.
• Reheat individual portions in the microwave if you're in a hurry, but the oven keeps the top crispy.
• If freezing, use a disposable aluminum pan to avoid tying up your good bakeware for weeks.

Save

This dish has carried me through holiday dinners, last-minute potlucks, and quiet nights when I just wanted something warm and satisfying. It's the kind of recipe that makes you look like you tried harder than you did, and that's exactly the kind of cooking I love most.

Recipe FAQs

→ What type of potatoes work best for au gratin?

Yukon Gold or Russet potatoes are ideal for even slicing and tender baking.

→ Can I substitute cheeses in this dish?

Gruyère can be replaced with sharp cheddar or Emmental for varied flavor profiles.

→ How is the creamy sauce prepared?

Butter and minced garlic are sautéed, then heavy cream and seasonings are added and gently heated to create a smooth sauce.

→ What is the baking process for the layers?

Potatoes and sauce are layered with cheese, baked covered for 40 minutes, then uncovered for 20 minutes until golden and tender.

→ How can flavor be enhanced in this dish?

Adding fresh thyme between potato layers brings an aromatic depth to the finished dish.