Easy Potatoes au Gratin

Potatoes au Gratin are the side dish I turn to when I want something creamy, cozy, and guaranteed to impress a crowd. Thinly sliced russet potatoes melt into a smooth sauce made with Gruyère cheese and fresh thyme, finishing under a bubbling, golden top. Every forkful feels celebratory but the method is easy enough for any weeknight or holiday meal.

I first baked this for a small family Thanksgiving, and now it always disappears faster than any other dish on the table. Even picky eaters fight for seconds.

Ingredients

• Butter: essential for a silky sauce and for greasing the casserole dish opt for unsalted for the best control of seasoning
• Garlic cloves: minced roasted flavor boosts every layer select firm fresh garlic bulbs
• Heavy cream: brings luxurious richness choose cream with no additives
• All purpose flour: helps thicken the cheese sauce look for flour with a neutral aroma
• Salt and black pepper: elevate each ingredient use freshly cracked pepper for best flavor
• Fresh thyme leaves: add brightness and earthy aroma always use fresh sprigs for peak flavor
• Gruyère cheese: classic nutty depth and melt factor shred your own for the smoothest sauce
• Russet potatoes: tender and starchy when baked pick potatoes with smooth skins and no green spots
• Chives (optional for garnish): offer a fresh pop of color and mild onion bite choose perky bright green chives

Step-by-Step Instructions

Prepare the Cheese Sauce:

Melt butter in a saucepan over medium heat and add minced garlic Cook the garlic until golden and fragrant about two minutes which infuses the sauce with savory depth Pour in heavy cream and bring to a gentle simmer In a small bowl whisk flour with water until smooth Slowly add this mixture to the simmering cream whisking constantly to prevent lumps Cook until the sauce thickens slightly then remove from heat Stir in salt pepper thyme and shredded Gruyère until fully melted Set the sauce aside

Assemble the Dish:

Preheat the oven to four hundred degrees Fahrenheit and grease your casserole dish with softened butter Layer the thinly sliced potatoes in the dish slightly overlapping and sprinkle lightly with salt and pepper Continue layering until all potatoes are used

Bake:

Pour the cheese sauce evenly over the layered potatoes making sure every surface is coated Cover tightly with foil and bake for one hour and fifteen minutes

Finish with Cheese and Broil:

Remove the foil and top with the rest of the Gruyère Return the dish to the oven and bake uncovered for five more minutes Broil on high for three to five minutes keeping a close watch until the top is golden and bubbling

Serve:

Let the dish rest ten minutes before serving If you like garnish with chopped chives and serve warm

Bookmark

Gruyère is my favorite part of this dish It adds an unbeatable buttery melt and nutty flavor I first used it after a trip to Switzerland and have never gone back My little one always requests extra cheese on top which gives us the crunchiest layer

Storage Tips

Cool leftovers completely and transfer to an airtight container Refrigerate for up to four days For reheating use a low oven setting to keep the sauce creamy and the layers intact Avoid microwaving for best texture

Ingredient Substitutions

If you cannot find Gruyère substitute with Swiss or sharp white cheddar For those avoiding heavy cream use half and half or whole milk though the result will be slightly lighter Yukon Gold potatoes may be used instead of russet for a creamier consistency

Serving Suggestions

Potatoes au Gratin are ideal alongside roasted chicken steak or holiday ham They also steal the show at brunch with poached eggs or seared greens Leftovers are delicious pan fried for breakfast

Bookmark

Cultural and Historical Context

Au gratin refers to dishes topped with cheese or breadcrumbs then browned Potatoes au Gratin have French roots but have become a beloved comfort classic in American home cooking especially during holidays and family gatherings

Frequently Asked Questions

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their starchy content and ability to hold shape when baked thinly sliced.

→ Can I substitute Gruyère with another cheese?

Yes, try Swiss or Emmental for a similar flavor and melt, though Gruyère adds unique richness.

→ How do I achieve a bubbly golden cheese crust?

After baking, finish uncovered under the broiler for 3–5 minutes until the top turns golden and bubbly.

→ How can I prevent the sauce from becoming too thick?

If the sauce thickens too much, simply whisk in water and reheat gently until smooth and pourable.

→ Is it possible to prepare in advance?

Assemble ahead and bake later, or reheat covered to preserve moisture and creamy texture before serving.