I’ve made a luxurious, creamy potato bake using thinly sliced russet potatoes layered in a rich sauce with garlic, cream, Gruyère, Parmesan, and fresh thyme—topped with golden, bubbling cheese.
Why You’ll Love This Recipe
I love how indulgent this dish feels—yet it’s surprisingly simple. As the potatoes cook, the starch thickens the creamy sauce naturally, eliminating the need for flour. The combination of fresh garlic, Gruyère, Parmesan, and thyme creates a sophisticated, comforting side dish that pairs beautifully with practically anything. It’s elegant yet approachable, and make‑ahead friendly for busy hosting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Russet potatoes, peeled and very thinly sliced
• Heavy cream
• Unsalted butter
• Garlic, minced
• Gruyère cheese, shredded
• Parmesan cheese, grated
• Fresh thyme (or dried)
• Salt & freshly ground black pepper
directions
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I preheat the oven to about 375 °F and butter a shallow baking dish.
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I arrange a layer of potato slices in the bottom, seasoning lightly with salt and pepper.
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I layer on garlic and thyme, then add another layer of potatoes and season again.
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I gently pour cream over the potatoes until they’re nearly covered.
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I sprinkle shredded Gruyère and grated Parmesan evenly over the top and dot with butter.
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I cover the dish with foil and bake until the potatoes are tender and the sauce bubbles—typically around 75 minutes.
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I remove the foil and bake an additional 25–30 minutes until the cheese is golden and crisp on top.
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I let the gratin rest for a few minutes before serving so it sets slightly.
Servings and timing
I usually serve this for 8 servings.
Prep time: about 15 minutes
Cook time: 1 hour 30 minutes (covered then uncovered)
Total time: roughly 1 hour 45 minutes
Variations
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I sometimes add caramelized shallots or finely chopped onions for extra depth.
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I swap in a mix of cheeses—sharp cheddar, Comté, or fontina work beautifully.
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I tuck crumbled crispy bacon or diced ham between layers for added savouriness.
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I can substitute plant‑based cream and non‑dairy cheeses for a vegan version.
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I add finely chopped herbs like parsley, chives, or rosemary for freshness.
storage/reheating
Storing leftovers: I cool the gratin, then keep it in an airtight container in the fridge for up to 3–4 days.
Freezing: I don’t freeze it—cream-based dishes lose cohesion and texture after thawing.
Reheating: I reheat covered in a 350 °F oven until warmed through, then uncover for a few minutes to re‑crisp the top.
FAQs
Can I make this ahead of time?
Yes—I assemble the casserole, cover it, and refrigerate up to a day in advance. When ready, I bake it covered, then remove the foil and finish baking until golden and bubbly.
Is flour needed to thicken the sauce?
No—because the recipe relies on raw potato starch and rich cream, it thickens naturally during baking without a roux.
What potato type should I use?
I prefer russet potatoes because their high starch content helps the sauce thicken and yields a creamy interior.
How can I add more flavor?
I sometimes layer in garlic, thyme, or herbs. Caramelized onions or crispy bacon scattered in the layers also elevate the dish.
How do I know when it’s done?
The gratin is ready when the potatoes are tender throughout, the sauce is bubbling, and the top is deeply golden and crisp.
Conclusion
I consider this Au Gratin Potatoes recipe an elevated classic—rich, creamy, and elegant with minimal fuss. The layers of tender potatoes swimming in herb‑infused cheese sauce deliver indulgence in every bite. Whether I pair it with roasted meat, a green salad, or serve it as a star side at brunch or holidays, it always earns me compliments and second helpings.
Print
Au Gratin Potatoes
- Total Time: 1 h 50 min
- Yield: 8 servings
Description
Elegantly creamy layers of thinly sliced russet potatoes nestled in a garlic‑infused cream sauce with Gruyère, Parmesan, and fresh thyme, baked until golden and indulgent—an unforgettable side dish.
Ingredients
2½ lb (about 1.1 kg) russet potatoes, peeled and thinly sliced
3 cups heavy cream
4 cloves garlic, minced
2 Tbsp unsalted butter, melted
2 cups Gruyère cheese, grated
½ cup Parmesan cheese, grated
2 tsp fresh thyme leaves (or 1 tsp dried)
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 350 °F (175 °C). Butter a 9×13‑inch or 2‑quart baking dish.
Toss the sliced potatoes with salt and pepper; layer half in the dish, overlapping slightly. Sprinkle half of the thyme, Gruyère, and Parmesan over.
Repeat with remaining potatoes and herbs.
Pour the cream and melted butter over the layered potatoes. Scatter the minced garlic evenly on top. Season with a little more salt and pepper.
Cover tightly with foil and bake for about 75 minutes, or until potatoes are tender when pierced.
Remove foil, increase oven to 400 °F (200 °C), and bake 15–20 more minutes until the top is golden and bubbling.
Let rest 10 minutes before serving to allow the sauce to settle.
- Prep Time: 20 minutes
- Cook Time: 1 h 30 min
- Category: Main Course
