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; 2 cups gruyere cheese, grated; 1 teaspoon salt; 1/4 teaspoon black pepper

There’s something irresistibly comforting about a rich, creamy, and golden-bubbly casserole of potatoes. This Cheesy Potatoes au Gratin Recipe is exactly that—a dish that brings warmth to any table and turns simple potatoes into a showstopper that everyone will ask for again.

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

I’ve made many versions of potatoes au gratin over the years, but this one holds a special place because it hits the perfect balance of creamy, garlicky, and super cheesy. Plus, it’s actually easier to make than you might think!

Classic Comfort: The layers of tender potatoes soaked in cream and melted Gruyère are pure home-cooked bliss.
Simple Ingredients: You only need a handful of pantry staples that come together for big flavor.
Showstopper Presentation: That golden, bubbly cheese crust looking like it’s straight from a fancy restaurant.
Make Ahead Friendly: Prep it early, then let your oven do the magic while you relax or focus on other dishes.

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

The magic of this Cheesy Potatoes au Gratin Recipe lies in how these simple ingredients interact — rich cream softens the potatoes, garlic and thyme add subtle depth, and Gruyère cheese brings that irresistible nutty, mellow flavor.

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 texture makes for tender yet firm slices that hold together nicely during baking.
Garlic: Fresh minced garlic infuses every bite with savory aroma and flavor.
Butter: Melted butter adds richness and helps create that luscious sauce when mixed with cream.
Heavy Cream: The creamy base that melts everything together with silky smoothness.
Fresh Thyme: A fragrant herb that brightens the dish without overpowering it.
Gruyère Cheese: Melts beautifully providing a golden crust with a nutty, slightly sweet taste.
Salt & Black Pepper: Simple seasoning to enhance all the flavors, nothing fancy needed.

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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 love to tweak this Cheesy Potatoes au Gratin Recipe depending on the season or mood. You can easily personalize it to suit different tastes or dietary needs while keeping the heart of the dish intact.

Variation: I sometimes swap Gruyère for sharp cheddar or mix cheeses for a different flavor punch; it still melts perfectly and tastes amazing.
Herb Boost: Adding rosemary or a little sage can complement the thyme beautifully, especially in the fall.
Lightened Up: Using half-and-half instead of heavy cream works if you want a slightly lighter version, just expect it to be less rich.
Gluten-Free Friendly: Perfect as is, no flour or thickener needed, so safe for gluten-sensitive friends at the table.

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

Step 1: Prep and Slice Your Potatoes Thinly

Start by peeling your russet potatoes and slicing them about ⅛-inch thick. I find a mandoline slicer really speeds this up and keeps the slices even, which helps them cook uniformly. Even slices are the secret to that perfect, tender-but-not-mushy texture.

Step 2: Layer with Cream, Garlic, and Cheese

Arrange a third of the potato slices in your baking dish, then pour over a third of the mixture of heavy cream, minced garlic, and melted butter. Sprinkle with thyme, salt, pepper, and a generous handful of Gruyère cheese. Repeat this layering two more times, but hold off on topping the very last layer with cheese — save it for the final golden crust.

Step 3: Bake Covered Until Tender

Cover the dish tightly with foil and bake at 350°F. After about an hour, start checking. The potatoes should be tender when pierced with a knife, but not falling apart. For me, this takes around 1 hour to 1 hour 15 minutes. Slow and steady wins here — low heat gently melds all those flavors together.

Step 4: Uncover, Add Cheese, and Finish Baking

Remove the foil and sprinkle your reserved cheese over the top. Pop it back in the oven for 10-15 minutes until the cheese melts, bubbles up, and turns a golden brown. That crunchy cheesy top is the best part, and letting it rest for a few minutes before serving helps it set perfectly.

Top Tip

After making this dish dozens of times, I’ve learned a few tricks that really improve the final result and make the process easier for you too.

Use a Mandoline: Helps slice potatoes evenly and safely, giving you that perfect texture every time without uneven cooking.
Don’t Skip Resting: Let those cheesy potatoes rest after baking so your layers settle and the casserole slices beautifully instead of falling apart.
Tight Foil Seal: Cover your dish tightly to trap steam—this ensures the potatoes cook thoroughly and stay creamy.
Cheese Last: Set aside some cheese for the very end, so it crisps up nicely on top instead of melting into the cream.

How to Serve Cheesy Potatoes au Gratin Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh thyme leaves or finely chopped chives right before serving. It adds a pop of color and a hint of freshness that cuts through the richness beautifully.

Side Dishes

Since this recipe is rich and hearty, I like pairing it with lighter protein options like roasted chicken, grilled steak, or even a crisp green salad to balance the meal. For holiday dinners, it shines next to glazed ham or turkey.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with a small sprig of fresh herbs or even a drizzle of truffle oil for a luxurious twist. It’s an easy way to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I find that reheating in the oven keeps the texture better than microwaving, which can make the potatoes watery.

Freezing

This dish freezes nicely before baking. I prepare it as usual, cover tightly, and freeze for up to 2 months. When ready to use, thaw overnight in the fridge and bake as directed, adding a little extra time if needed.

Reheating

To reheat, I prefer baking leftovers at 350°F covered with foil for about 20 minutes until warmed through, then uncover to crisp the top for another 5 minutes. This keeps the potatoes creamy inside and the cheese delightfully crispy on top.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While russet potatoes are ideal for their starchy texture, you can use Yukon Golds for a creamier consistency, though the texture will be slightly different. Avoid waxy potatoes like red potatoes, as they won’t become as tender.

Is there a way to make this recipe ahead of time?

Absolutely! You can assemble the casserole up to the point of baking, cover it tightly, and refrigerate it overnight. When you’re ready, just bake as directed, adding extra minutes if the casserole is cold from the fridge.

Can I substitute the Gruyère cheese with something else?

Yes! Gruyère melts beautifully and has a nutty flavor, but Swiss cheese or a good-quality sharp cheddar also work well as substitutes. Mixing cheeses can add extra depth to the flavor.

How do I prevent the potatoes from becoming mushy?

The key to preventing mushy potatoes is slicing them evenly and not overbaking. Using a mandoline to slice about ⅛-inch thick helps ensure consistent cooking. Also, baking covered at a moderate temperature allows the potatoes to cook gently and maintain structure. Avoid making the slices too thin.

Final Thoughts

This Cheesy Potatoes au Gratin Recipe isn’t just a side dish—it's a little bit of comfort, nostalgia, and cheesy happiness all layered into one dish. Whether it’s a weeknight treat or special occasion side, it’s one of those recipes I keep coming back to, and I hope it becomes a favorite in your home too. Give it a try—you’ll be amazed at how simple ingredients can create something so unforgettable!