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Potatoes au Gratin

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Potatoes au Gratin

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Layers of peeled, thinly sliced russet potatoes are combined with a blend of Gouda, sharp cheddar, and parmesan, then finished with heavy cream and seasonings before baking until bubbly and browned.

Why you’ll love this

  • Simple ingredients: russet potatoes, three cheeses, heavy cream, and basic seasonings.
  • Clear timing: covered then uncovered baking produces a bubbly, golden top.
  • Serves a crowd: yields 8 portions for holiday gatherings.
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Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 3 lbs. russet potatoes peeled and sliced into ¼ inch rounds (I used a mandolin) (1360.8 g)
  • 1 C shredded Gouda cheese (about 113 g)
  • 1 C shredded sharp cheddar cheese (about 113 g)
  • 1 C shredded parmesan cheese (about 100 g)
  • 2 ½ C heavy cream (600 mL)
  • 2 tsp. kosher salt (10 mL)
  • 1 tsp. ground black pepper (5 mL)
  • 1 tsp. garlic powder (5 mL)
  • *Unsalted butter to grease your casserole dish

Equipment

  • 9 x 13-inch casserole dish

Method
 

  1. Preheat your oven to 350 degrees. Grease a 9 x 13 casserole dish with unsalted salted butter.
  2. Pour your heavy cream into a large measuring cup or bowl and add your salt, pepper, and garlic. Whisk it all together. Mix all your cheeses together in a separate bowl.
  3. Place one layer of potatoes on the bottom of your casserole dish, top with half of the cheese. Add another layer of potatoes and the rest of the cheese. Now, finish the casserole with one more layer of potatoes and top with the cream mixture. Cover with foil and bake for 45 minutes. Take the foil off and bake for another 30-35 minutes until bubbly and brown. Take the casserole out of the oven and let it rest 10 minutes before serving. This is so decadent and delicious! Enjoy!

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What “au gratin” means (and how it differs from scalloped potatoes)

“Au gratin” refers to a dish finished with a browned crust, commonly from cheese. Potatoes au gratin are thinly sliced potatoes baked in a creamy sauce and topped with cheese that browns to form a savory crust. In contrast, some preparations called “scalloped potatoes” emphasize a cream or milk sauce without a pronounced cheesy crust; this recipe, with its three cheeses and baked browning, fits the au gratin style.

Why this recipe uses heavy cream plus three cheeses

Heavy cream creates a rich, stable base that yields a silky sauce after baking. The three cheeses play complementary roles: parmesan contributes savory depth and helps form a flavorful browned surface, while Gouda and sharp cheddar provide melt, body, and pronounced cheesy flavor throughout the layers. Together they produce the creamy texture and golden, savory top called for in the method.

Watch Dr. J Make Potatoes au Gratin

Watch Dr. J make Potatoes au Gratin and see how it comes together.

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