After decades of making au gratin potatoes, also known as Dauphinoise Potatoes, I’ve perfected the balance of creamy, cheesy goodness in this classic French dish. My secret? Herb-infused cream, classic Gruyère cheese, and layers of potatoes, baked to golden, bubbly perfection. With simple ingredients and easy, step-by-step instructions, you’ll create a flawless dish that’s sure to impress even the toughest critic at any holiday or special occasion.
⭐️⭐️⭐️⭐️⭐️ “I made this recipe for our Easter family gathering! It was amazing. So flavorful and creamy…it didn’t last long!! This is our new go to potato dish for the holidays! You must make this!!!!” – Susan
This post was originally posted in 2018, updated in 2023 and 2026 with new images and more troubleshooting tips for a better reader experience.
The Secret’s in the Cream
If you’ve ever had potatoes au gratin, you know how insanely delicious they are. I’ve been making this recipe for decades, perfecting it to restaurant quality, and in our house, it’s not a celebration without it.
My secret is infusing the cream with herbs, garlic, and spices before it ever touches a potato. That one step is what carries the flavor all the way through the dish instead of just sitting on top. I slice my potatoes on a mandoline so every piece is even and soaks up the cream evenly, and I use a mix of Gruyère and sharp cheddar, nutty and sharp together, for a golden top that bubbles without turning oily.
Then I let it be. Low and slow in the oven, then a full rest before slicing. That resting time is the part everyone skips, and it’s the part that makes it creamy instead of soupy.
Yes, it takes a little longer than a box of instant potatoes. It’s worth every minute. And if potatoes aren’t the only gratin you’re after, my broccoli au gratin and broccoli cauliflower casserole bring that same creamy, cheesy comfort to the vegetable side of your table, and you’ll find plenty more where those came from in my side dish recipes.
Why You Will Love this Recipe for Potatoes Au Gratin
- Restaurant-quality potato recipe right at home. If you’ve ever had dauphinoise potatoes in France, these are identical! I give you all my tips after making them for years.
- Even the pickiest eater will love au gratin potatoes. That’s why I love making these for a crowd because they are truly a winning recipe.
- Easy to make in advance for a holiday meal. You can easily bake these earlier in the day or even the day before and reheat right before enjoying if you’re trying to make oven space for a big meal.
- No onion here, just butter, cream and herbs. This version is deliberately onion-free so the garlic, rosemary and thyme really come through in every bite. If you love the flavor onion brings to a gratin, I’ve got you covered down in the variations section.
Au Gratin vs. Scalloped Potatoes
The primary difference between scalloped potatoes and au gratin (dauphinoise potatoes) is that scalloped potatoes do not have cheese. Gratin, meaning cheese is a clear distinction in these amazing potatoes. And in this case, it means the King of cheese, gruyere cheese, delicious, nutty, and melts beautifully.
Scalloped potatoes typically have flour in them in order to thicken them up, but not these potatoes; the thick, cooked cream mixture, along with the Gruyère cheese, does the job! Which also means they are gluten-free au gratin potatoes!
A little French truth: traditional Dauphinoise potatoes made in France don’t actually include cheese at all; it’s just potatoes, cream, and garlic. Adding cheese is very much the American twist on this dish, and I, for one, am not sorry about it. Cheese makes everything better, am I right?
Ingredients Needed for Potato Gratin
- Heavy Cream | Use the real heavy cream, it’s the holidays, and they deserve all the richness heavy cream brings.
- Whole Milk | The same goes for the milk, but if all you have is a lower fat percentage, then by all means use it! It just won’t be quite as creamy, thick and rich.
- Gruyère & Sharp White Cheddar | Use a quality Gruyère for that classic nutty flavor and a sharp white cheddar for extra depth; grate both yourself to avoid the caking agents in pre-shredded cheese.
- Herbs | We will infuse the milk and cream with fresh herbs, rosemary and thyme are the best. Fresh is best, but I have used 1 teaspoon of each herb in dried form in a pinch.
- Garlic | We use smashed cloves of garlic, they infuse the cream doing their best flavoring! In a pinch, a teaspoon of garlic powder works too.
- Potatoes | I think Russets work and hold up the best, but I have also used Yukon Gold potatoes; basically any type of starchy potatoes, but stay away from waxy potatoes.
- Butter | Enough to butter the baking dish and a few pieces to finish off the dish. I typically use salted butter, but unsalted may also be used.
- Kosher Salt and White Pepper | You may also use black pepper if desired, it will just show more in the dish!
Get the full recipe in the recipe card below.
Best Cheeses for Potato Gratin
For the best version of these potatoes, I recommend a mix of Gruyère and sharp cheddar. Gruyère melts beautifully, offering a creamy texture and a slightly nutty flavor, while sharp cheddar adds a bold, tangy bite. This combination gives the dish a rich, cheesy topping that complements the creamy potatoes perfectly!
Best Type of Potatoes for au Gratin Potatoes
I prefer using Russet potatoes for au gratin because their higher starch content helps create distinct layers, while still delivering a tender texture. Yukon Golds are another good option, offering a softer and creamier texture, but if you want those beautifully defined layers, Russets are your best bet!
Equipment needed
- Pan | A 9×13 ” pan, I love my Staub casserole dishes as they clean up beautifully! Of course you may also use a traditional gratin dish, at least 2-quarts. Steer clear of anything smaller, like an 8×8, the layers won’t fit and you’ll end up with overflow in your oven.
- Mandolin Slicer | These really make it so simple to slice paper thin potato slices, you can with a bigger one or this simple hand held.
- Strainer | After you have infused the cream mixture with herbs and garlic, you’ll need to strain it all out.
How to make Potatoes Au Gratin
Step 1 | Prep pan and make infused cream
Grease a 9×13-inch baking pan (glass or ceramic preferred) with 1 tablespoon butter; set aside. I smoosh the butter in the dish using a paper towel to get it all over.
In a medium saucepan, bring milk, cream, garlic, rosemary, thyme, sea salt and pepper to a low simmer, initially over medium heat, reducing to a simmer. Cook on low for 30 minutes, stirring occasionally.
Pro Tip: Planning to make this ahead? Head to the Make Ahead section below for both of my favorite methods, plus a heads up on a color change that looks worse than it is.
Step 2 | Strain and prep potatoes
While cream mixture simmers, peel potatoes (my favorite peeler!) slice the potatoes ⅛ inch thick — if you’ve never used a mandoline slicer give it a try, your slices will be even and uniform and done lickity-split!
Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry, if a short period of time you can forgo this step, if longer, they will brown quickly.
Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.
Step 3 | Assemble the potatoes au gratin
Arrange the potatoes in rows, overlapping slightly, and season each layer with sea salt and white pepper.
Sprinkle a handful of Gruyere cheese over potatoes and pour ½ cup cream mixture over the potatoes.
Repeat steps twice, finish by pouring remaining cream mixture over the top.
Dot with 1 tablespoon butter; cover with foil and bake.
Step 4 | Bake Au Gratin Potatoes
Bake in preheated 375°F (190° C) oven for 45 minutes; then remove foil and continue baking, uncovered, for an additional 45 minutes, until golden brown and bubbly and potatoes are fork-tender (insert a fork into the potatoes; they should yield to gentle pressure)
How to Make Au Gratin Potatoes Ahead of Time
Please make and bake these au gratin potatoes ahead and save yourself some precious time on a weeknight or holiday.
- Bake gluten free au gratin potatoes a total of 60 minutes undercooking potatoes slightly, they should be a light brown instead of a deep golden brown.
- Once cooled, cover with a sheet of wax paper pressed into the potatoes (protect against freezer burn), then cover with foil, sealing baking dish well.
- If serving within 24-48 hours, refrigerate until ready to reheat. Or freeze-wrapped in plastic wrap, then again in foil up to 2 weeks.
- For best texture and flavor, thaw in refrigerator overnight or bake from frozen (might require a bit more time).
- Want to get even further ahead? Hold back about a half cup of the infused cream mixture instead of using it all right away. Assemble and bake the potatoes covered as directed, then let them cool completely, cover well and refrigerate overnight. The next day, pour that reserved cream over the top, sprinkle on the last of the cheese, and bake uncovered until golden and bubbly. It keeps the top from drying out and the potatoes taste just as fresh as day one.
- Feeding a crowd? This recipe doubles beautifully. Bake it in two separate dishes rather than cramming it into one, unless you have a larger than 9×13 inch pan, and give it a few extra minutes in the oven to account for the added volume. A roasting pan would work to double in!
Expert Tips for the Best Au Gratin Potatoes
- Cook the cream and herb mixture on LOW heat for 30 minutes. This sounds like a long time, but it’s essential to infusing the most flavor.
- Slice the potatoes thinly and with even thickness. I recommend carefully using a mandolin slicer since it makes this so much faster and easier. But you can use a sharp knife too.
- If you want to slice the potatoes in advance, you definitely can, just place them in a bowl and cover them in water to prevent them from oxidizing and turning brown. You can even slice them the day before and hold them in the fridge in water to cut down on prep time. Just be sure to drain the potatoes very well and pat dry with paper towels before assembling or the gratin could be watery.
- Shred the cheese from the block. Don’t use pre-shredded since it has a powdery coating which will prevent it from melting as nicely.
- Cover the baking dish with foil for the first half of cooking then uncover to brown the top. Covering the dish helps the potatoes to cook until perfectly tender. If your dauphinoise potatoes aren’t nicely browned after the bake time has finished, you can broil them for couple of minutes (watch carefully!).
- Allow the potatoes to rest for 15 minutes before slicing. Just like a lasagna, you want the potatoes and cream to set for easier serving.
Potato Gratin Recipe Variations & Substitutions
- Try different cheeses: Experiment with different cheeses. Instead of the traditional Gruyère or Emmental, try cheddar, Comté, Fontina, Gouda, or Parmesan cheese for a unique flavor. You can also combine multiple cheeses for a more complex taste.
- Make it vegetarian or vegan: Substitute dairy cream with a non-dairy alternative like coconut cream or almond milk for a vegan version. Use vegan cheese or nutritional yeast for a cheesy flavor in the absence of traditional dairy cheese.
- Add other rich herbs like sage: If you enjoy the flavor of sage, add a leaf or two to your cream herb infusion.
- Add onion: Craving that classic onion flavor? Thinly slice half a sweet or yellow onion and cook it low and slow in a little butter until soft and golden, about 8 minutes, then stir it into the infused cream mixture before straining. It’s a lovely twist if that’s more your style.
- Add a pinch of nutmeg: A small pinch of freshly grated nutmeg added to the cream while it simmers gives the dish a subtle warmth that pairs beautifully with the Gruyère. Start with an eighth of a teaspoon; a little goes a long way.
- Add bacon: Cook 4 to 5 slices of bacon until crispy, crumble it, and scatter it between the potato layers as you assemble. It adds a smoky, salty crunch that plays really well against the creamy sauce.
How to Store Potato Gratin
Store cooled leftover potatoes in an airtight container in the fridge for up to 5 days.
To reheat, place potatoes Dauphinoise in preheated 375° F (190° C) oven, covered with aluminum foil for about 30-40 minutes, removing foil last 10 minutes to brown. Should be bubbly around edges and warmed in center with a deep golden brown hue.
To determine if the potatoes are fully warmed through, stick a butter knife in middle of gratin holding for about 30 seconds. Remove knife, if warm or hot to touch, they are warmed through, if cool to touch, return to oven in 15 minute increments, covering with foil if browning too quickly. Or place on microwave safe dish and warm in 30-45 second bursts until warmed through.
These potatoes also freeze so nicely! Allow the dish to cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. You can freeze them up to 2 weeks ahead of time.
When you’re ready to serve, you can either thaw the potatoes in the fridge overnight or bake them directly from frozen. If baking from frozen, remove the plastic wrap, then recover the dish with foil and bake at 350°F (175° C) for about 60-75 minutes, removing the foil for the last 20 minutes to let the top get golden and bubbling. Keep in mind, the texture may soften slightly after freezing, but the flavors will still be delicious!
What to Serve with Au Gratin Potatoes
There are so many great recipe choices to create a complete menu with your potato gratin. Here are some of our favorites depending on the season:
- Instant Pot Turkey Breast and Gravy
- Simple Tender Herb Butter Turkey
- Amazing Giblet Gravy
- Best Stuffing or Dressing
- Garlic Mashed Potatoes or Instant Pot Rustic Mashed Potatoes
- Praline Sweet Potatoes or Yams
- Harvest Fall Roasted Butternut Squash Salad
- Cranberry Relish
- Apple Pie with Streusel topping
- Pear Bundt Cake
Frequently Asked Questions
This usually happens when the cream mixture gets too hot too fast, or when pre-shredded cheese, with its anti-caking coating, is used instead of cheese grated fresh off the block. Keep your heat low and slow when infusing the cream, and always grate your own cheese for the smoothest, silkiest sauce.
I don’t recommend it for this recipe. Because the potatoes bake right in the herb-infused cream, pre-boiling them means they lose their ability to soak up all that flavor, and you risk overcooking them before they even hit the oven. Trust the low and slow bake; it does the work for you.
A watery gratin (or excess liquid) usually comes down to one of three things: potatoes too high in moisture (skip the waxy varieties), slices cut unevenly so some cook faster than others, or not letting the dish rest before serving. That resting time matters; it lets everything set up as the cream mixture thickens while it cools slightly. If it’s still a bit loose, a few extra minutes uncovered in the oven usually does the trick.
Sometimes we cannot get our hands on fresh herbs! I have been asked whether it is okay to substitute dried herbs for fresh herbs, and the answer is YES!
Herb substitution rule: Use ⅓ the amount of fresh in the recipe.
For instance: Instead of a tablespoon (3 teaspoons) of fresh rosemary, you would add 1 teaspoon of dried rosemary and thyme, etc.
A potato dish cooked in a cream, milk, and cheese mixture.
While many people believe that the word gratin means cheese, it is actually derived from the French grater or gratter, meaning to grate. One would assume that gratin then refers to grated cheese; however, oftentimes it also means breadcrumbs and/or cheese that is browned and crisped. (Source)
Yes, without any changes! Unless you are using pre-shredded cheese (watch those ingredients), this is a completely vegetarian and gluten free potato holiday side dish.
This French classic is our favorite potato side dish to be sure! It goes great with ham, steak, roast chicken, pork chops, you name it! Whether you are planning for Thanksgiving, Christmas or Easter, these are your cheesy potatoes, my friend!
More Delicious Potato Recipes:
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 2 cups heavy cream I used organic heavy cream
- 1 cup milk I use whole milk
- 7 cloves garlic crushed (fresh is best, or 1 teaspoon garlic powder)
- 2 sprigs fresh rosemary fresh is best, or 1 teaspoon dried rosemary
- 4 sprigs fresh thyme fresh is best, or 1 teaspoon dried thyme
- ½ – 1 teaspoon kosher salt
- ½ – 1 teaspoon white pepper or black pepper, you will just see it
- 6 russet potatoes about 3 lbs peeled and sliced thinly
- 2 tablespoons butter divided
- 6 ounces Gruyere cheese grated, or use similar cheese such as Emmenthaler or other strong cheeses.
- 2 ounces sharp white cheddar cheese adds another dimension, may use all Gruyere or other cheeses
Instructions
Prepping Potato Gratin
- Grease a 9x13x2 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to schmear evenly. *or use a large gratin dish, at least 2 quarts, do not use an 8×8 pan as your gratin will overflow into your oven.2 tablespoons butter
- Bring milk, cream, garlic, rosemary, thyme, salt and pepper to a low simmer. Cooking on low for 30 minutes. Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.2 cups heavy cream, 1 cup milk, 7 cloves garlic, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, ½ – 1 teaspoon kosher salt, ½ – 1 teaspoon white pepper
- While your cream mixture simmers, slice the potatoes ⅛ inch thick — if you've never used a mandoline slicer give it a try, your slices will be even and uniform and be done lickity-split! Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry.6 russet potatoes
Assembling & Baking Potato Gratin
- Arrange potatoes in rows, overlapping slightly; seasoning each layer with salt and pepper. Toss together the gruyere and sharp cheddar cheese. Sprinkle a handful of cheese over potatoes and pour ½ cup cream mixture over the potatoes. Repeat steps twice, (or many times as you have ingredients) finish by pouring on an remaining cream mixture. Dot with 1 tablespoon butter; cover with foil and bake.6 ounces Gruyere cheese, 2 ounces sharp white cheddar cheese
- Bake in preheated 375°F (190°C) oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes; they should yield to gentle pressure). Remove from oven and let rest 15 minutes before serving, this gives the sauce time to set up so every slice holds together.
Notes
Nutrition
Gina Swanson
If I plan on baking these while a ham is in the oven, should I change the bake time or the temperature? The ham needs to go in at 325 but your recipe calls for 375 temp. Any suggestions?
Hmmm, I would bake the potatoes ahead of time, then add them during the last half hour of warming your ham, to warm them back up. They really need that higher temperature to do them justice.
Lorraine Steele
Delicious! Cut recipe in half (3 russets). Sprinkled smoked sweet paprika to the layers along with the salt and pepper.
Yum! Love your twist, Lorraine!
Cheri J
Made for Easter 2025. Rave reviews / I was told they were the best scalloped potatoes they ever had. I made 5 pounds, added 3/4 c extra milk and extra cheese. They really were delicious!
Oooo, sounds amazing Cheri! Thank you for your sweet comment! Happy Easter Monday!
Alli
Love these! They are delicious
Makes me so happy, Alli!
Bess Gordon
I hardly ever write a review but this was sooooo delish! I had some leeks so I sautéed those for a layer and they were crazy good. I baked covered for 45 minutes, took out, went to an event, came home and finished cooking it is such a keeper!
Thanks for making my day Bess!! So glad you loved it!
Julie D
Awesome recipe. I baked this in a huge cast iron skillet and talk about delish! I didn’t have the Gruyère cheese the first time I made it. But, I’m about to make it again with the Gruyère. My entire family loved it and devoured it quickly!
Thanks so much Julie! So glad you all loved it!