Au Gratin Potatoes Recipe: Easy Family Dinner Method

I remember trying this au gratin potatoes recipe for the first time when I was still learning how to bake without burning everything. The smell of cheese melting into buttery potatoes filled the kitchen, and it instantly became comfort food. The trick I learned later was to slice the potatoes thin and layer them evenly so that every bite has that creamy, cheesey texture.

It’s one of those dishes that feels fancy but is actually simple. Great for holidays, family dinners, or when you just want something rich and warm out of the oven.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6

Course: Side Dish

Cuisine: American, French-American

Calories: 360

Ingredients Method Video Notes

Ingredients

4 large russet potatoes peeled and thinly sliced
2 cups of heavy cream
1 ½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
3 TBSP butter
2 cloves of garlic minced
Salt and black pepper to taste
Fresh parsley for garnish

Method

Preheat your oven to 190°C (375°F) and grease a baking dish with butter.
Melt butter in a saucepan over low heat, then add garlic and cook until fragrant.
Pour in the cream and season with salt and pepper; let it warm gently.
Arrange a single layer of potato slices in the dish, then pour a bit of the cream mixture on top.
Sprinkle cheddar cheese, then repeat the layers until all the potatoes are used.
Finish with Parmesan cheese on top.
Bake for about 45–50 minutes until the top turns golden and the potatoes are tender.
Let it rest for 10 minutes before serving; it thickens as it cools.

Video

Notes

Use a mandoline slicer for even, thin cuts, which helps the layers cook evenly.
Mix cheddar with gruyère or mozzarella for more depth.
Don’t rush baking; the slow bubbling gives the best crust.
If the top browns too fast, cover loosely with foil halfway through.