Whether you call this recipe potato gratin, au gratin potatoes, scalloped potatoes or plain old potato bake, it’s a classic all over the world for a reason. Potatoes layered with cheese and garlic before being drowned in cream before baked until golden brown and bubbling is ALWAYS a good idea. My favorite version of this recipe is always simple. Cheese, potatoes, garlic and a little infusion of flavor by way of herbs. Thyme, sage and rosemary are all excellent choices. If you want to keep it classic French, thyme is the way to go though. Three cheeses might sound like overkill but by using Parmesan, Raclette and Gruyere, you get the best of all worlds. Intense flavor from the Parmesan, meltiness from the Raclette and that delicious nuttiness Gruyere offers. This recipe is the perfect side dish all year round but it’s especially good around Thanksgiving and Christmas. It’s delicious, feeds a crowd and will be a guaranteed hit with your guests.
Ingredients
Full potatoes au gratin recipe can be found in the recipe card.
Potatoes. Use starchy potatoes like Russet potatoes, Maris Piper, King Edward, etc. The same potatoes you would use for mashing or roasting will work well. Waxy potatoes like Yukon Golds also work but I prefer the softer texture of a starchy potato. Butter. Cheese. I used a combination of Gruyere cheese, Raclette and Parmesan. Other cheeses that will work well are Fontina, Mozzarella, Cheddar, Jack cheese or Swiss cheese. Milk. Cream. Heavy cream or whipping cream. Cornstarch. Garlic. Fresh thyme. Sage also works well. Salt and pepper.
How to make Au Gratin Potatoes
Freezing and making ahead:
What to serve with Potatoes au gratin
Potato side dish recipes
