This potatoes au gratin recipe strikes that rare balance: decadent enough for a celebratory dinner, simple enough for a cozy weeknight. With thinly sliced russet potatoes soaked in a fragrant cream blended with garlic and thyme, then topped with a crust of Gruyère and Parmesan, this dish delivers rich, layered comfort in every mouthful. It’s the kind of side dish that tastes like home, but elevated.
Whether you call it au gratin potatoes, potato gra-TAN, scalloped potatoes, or simply “that cheesy potato dish,” this version is designed to be reliably comforting, crowd-pleasing, and beautifully satisfying.
Tips & FAQs for the best potatoes au gratin
- What kind of potatoes should I use?
Choose starchy potatoes, such as russets or Idaho potatoes. Their higher starch content helps thicken the creamy sauce (which is why you also shouldn’t rinse them after slicing). You could also mix in Yukon golds if you’d like to use a variety. These kinds of potatoes retain their shape when thinly sliced, preventing a mushy result. - How should I slice the potatoes? Should I peel them first?
Use a mandoline or a very sharp knife to cut the potatoes into thin, even slices. Uniform slices help ensure the gratin cooks evenly and prevent undercooked potatoes from hiding in the center. Whether or not you peel them first is entirely up to you. We love the look of a rustic gratin with the skins on; if you prefer a more elegant look, put your peeler to work. - Do I have to simmer the cream on low?
Heating the cream gently helps prevent it from breaking, in turn resulting in a smooth, not watery sauce. It it boils too hard or over-reduces, the texture will suffer. - How do I make the top crispier?
First, don’t skip the instruction to broil at the end of the recipe. This browns the crown of cheese and crisps the edges. But, if you want an even crunchier experience, you can toss the cheese with breadcrumbs (preferably Panko; about ¼ cup) before topping the gratin. - What’s the difference between potatoes au gratin and scalloped potatoes?
Gratins, which can be made with various ingredients (not just potatoes), tend to be the richer of the two. Distinctly, it’s the cheese that differentiates them. Scalloped potatoes, in their classic form, skip the cheese and are baked in a simple creamy or béchamel-style sauce. Many American recipes have conflated the terms, however, and you’ll see plenty of recipes with titles such as “cheesy scalloped potatoes.”
