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–+ servings
Creamy au gratin potatoes with golden melted Gruyère cheese, fresh herbs, and thinly sliced Yukon Gold potatoes in a white baking dish.

The Best Au Gratin Potatoes Recipe

by Cassandra Morris
Creamy, cheesy, and baked to golden perfection, this Au Gratin Potatoes recipe is pure comfort food. Tender Yukon Gold potatoes are layered with Gruyere cheese and a spiced cream sauce, making it the perfect side dish for holidays, family dinners, or whenever you’re craving something extra special.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8

Ingredients

  • 3 pounds Yukon Gold peeled and sliced into ⅛ slices (approx 8 large yukon gold potatoes)
  • 3 cups Gruyere cheese grated and divided

Spiced Cream

  • 2 ½ cups heavy whipping cream
  • 2 large yellow onion thinly sliced
  • 3 bay leaves
  • 8 garlic cloves minced
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup parmesan cheese freshly grated

Instructions

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter.
  • Sauté the Onions and Garlic: In a large skillet or saucepan, melt the butter over medium heat. Add the sliced onion and sauté until softened and translucent, about 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  • Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
  • Prepare the Sauce: Gradually whisk in the heavy cream ensuring a smooth mixture. Add the bay leaves, parsley, thyme, paprika, nutmeg, salt, black pepper. Cook over medium heat, stirring frequently, until the sauce slightly thickens. Remove from heat and stir in 1 ½ cup of the Gruyère cheese and a 1/2 cup of grated parmesan cheese until melted and smooth.
  • Layer the Potatoes: Spoon a thin layer of the cream sauce into the bottom of the baking dish. Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly to coat them. Lightly sprinkle grated Parmesan cheese over the top and an additional sprinkle of salt and pepper on this layer. Repeat with the remaining potato slices and cheese sauce, using a spatula to scrape out every last drop. Finish with another light, even sprinkle of grated Parmesan cheese, salt and pepper.
  • Top with Cheese: Sprinkle the remaining Gruyère cheese over the top.
  • Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 - 50 minutes. Remove the foil and continue baking uncovered for 30-45 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
  • Rest and Serve: Let the dish rest for 20 minutes after removing it from the oven to allow the sauce to thicken and set.