If you are looking for a comfort food potato side dish, this classic French au gratin potatoes recipe is going to satisfy your every desire. Delicious tender potatoes are wrapped in a creamy sauce and topped with gruyere cheese that is baked until golden brown.
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What is Au Gratin
Potatoes au gratin is a traditional French dish that layers sliced potatoes with a cream sauce, spices and gruyère cheese. "Au Gratin" means a breadcrumb or cheese topping that has been browned. So the layered potato and cheese side dish get a cheese and breadcrumb finished.
It has a fancy name but it's basically a cheesy potato casserole.
French Au Gratin Potato Ingredients
One thing I love about traditional recipe is how simple the ingredients are. A potato gratin takes regular whole ingredients and transforms them into the perfect side dish for any special occasion.
- Russet Potatoes
- Gruyere Cheese or Comte Cheese
- Heavy Cream
- Garlic Clove
- Fresh Thyme
- Salt
- Black PepperΒ
Russets are best potatoes for this recipe. You can choose to Yukon golds in a pinch if needed. Red potatoes are too waxy. Starchy potatoes are best.
For the cheese, Comte is very similar to gruyere in flavor and texture but comes from France rather than Switzerland. I actually prefer the flavor of Comte and that is what I use in my au gratin potatoes.
Helpful Supplies You Will Need
Mandolin- for best results and to achieve uniform thin slices (highly recommend having one of these handy)
Baking Dish- you can use any gratin dish you like. From a small two-person serving size up to a 9x13 casserole dish will all work the same. It will just change the total cook time.
Large Cutting Board
Small saucepan
How to Make Au Gratin Potatoes
- Preheat your oven and prepare the baking dish by smearing a thin layer of butter on all the sides.Β
- Grate the cheese and assemble the herbs.
- Make the cream mixture- in a small saucepan over medium heat melt the butter and add the fresh garlic. After it softens for 1-2 minutes, add the thyme and heavy cream.
- Prepare the potatoes by washing, peeling and thinly slicing the potatoes.
- Layer the potatoes in your baking dish. Pour a thin layer of the cream mixture in the bottom of the dish and swirl it to coat. Add an even layer of sliced potatoes, season with salt and pepper, sprinkle with grated cheese and pour some of the cream mixture over top.
- Repeat this for another 2 layers, but don't add cheese to the top just yet.
- Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Remove the foil and add the remaining cheese to the top of the potatoes
- Bake for an additional 15 minutes until the Swiss cheese is golden brown and the dish is bubbly.
- Let it rest for 10-15 minutes before serving because it will be "burn your mouth hot."
Making it Ahead, Cook it Later
This is also a great make-ahead side dish because you can assemble the entire potato recipe and keep it covered in the refrigerator a day in advance.
What to Serve with these Potatoes
A rich and decadent side dish like this needs a main dish to compliment the flavor and texture. Beef is usually my first choice, but I will also serve this with pork or chicken.
How to Save and Reheat Leftovers
Transfer leftovers to an airtight container and save on the refrigerator for up to 5 days. Reheat in the microwave on a medium power setting or casserole setting if you have that option.Β
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French Au Gratin Potatoes Recipe Card
French Au gratin potatoes
Equipment
- mandolin
- baking dish
- vegetable peeler
Ingredients
- 4 medium russet potatoes
- 1 cups heavy cream
- 1 Β½ cups gruyere cheese
- 2 cloves garlic
- 2 teaspoon thyme
- 1 teaspoon salt
- Β½ teaspoon black pepper
Instructions
- Preheat your oven to 350F and prepare the baking dish by smearing a thin layer of butter on all the sides.
- Make the cream mixture- in a small saucepan over medium heat melt the butter and add the fresh garlic. After it softens for 1-2 minutes, add the thyme and heavy cream.
- Grate the cheese and assemble the herbs.
- Prepare the potatoes by washing, peeling and thinly slicing the potatoes on a mandolin to β ".
- Layer the potatoes in your baking dish. Pour a thin layer of the cream mixture in the bottom of the dish and swirl it to coat. Add an even layer of sliced potatoes, season with salt and pepper, sprinkle with grated cheese and pour some of the cream mixture over top.
- Repeat this for another 2 layers, but don't add cheese to the top just yet.
- Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Remove the foil and add the remaining cheese to the top of the potatoes
- Bake for an additional 15 minutes until the Swiss cheese is golden brown and the dish is bubbly.
Nutrition
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