If you’re anything like me, you crave that cozy, comforting dish that feels like a warm hug on a plate. Well, I’ve got just the thing for you — my Creamy Potatoes au Gratin with Cheese Recipe is everything you want in a potato bake: rich, cheesy, garlicky, and perfectly tender. When I first tried making this classic French-inspired recipe, I was hooked instantly. Stick around, and I’ll share all my tips and tricks to help you nail this dreamy side dish that’s perfect for any weeknight or special occasion.
Why You’ll Love This Recipe
- Rich Creaminess: The full-fat cream and melted butter combine to create a lusciously smooth sauce that coats every tender potato slice.
- Cheese Heaven: I swear by freshly grated gruyere cheese here — it melts beautifully, offering that buttery, nutty flavor with just the right stretch.
- Aromatic Touch: Fresh thyme and a hint of garlic elevate the dish beyond basic potatoes, giving it a subtle complexity you’ll adore.
- Make-Ahead Friendly: You can prep this up to a day in advance and bake it when you’re ready, making entertaining stress-free.
Ingredients You’ll Need
Choosing the right ingredients really makes all the difference with this Creamy Potatoes au Gratin with Cheese Recipe. I always pick starchy potatoes because they absorb the cream beautifully, and fresh herbs bring that lovely aroma.
- Cream: Use full-fat cream for richness — it’s what makes the sauce truly velvety.
- Garlic cloves: Fresh is best! Mince finely to infuse gentle flavor without overpowering.
- Unsalted butter: Melted to mingle nicely with the cream; unsalted lets you control seasoning better.
- Starchy potatoes: I prefer Russet or Maris Piper because they get satisfyingly soft without falling apart.
- Salt and pepper: Essential to season each layer — taste as you go if you like.
- Gruyere cheese: Freshly grated, it melts into that creamy blanket you’re craving — cheddar or havarti also work if gruyere isn’t available.
- Thyme leaves: Fresh thyme adds a subtle earthy note, but feel free to skip if you don’t have any on hand.
Variations
I love adapting this Creamy Potatoes au Gratin with Cheese Recipe depending on the time of year or who’s coming to dinner. Don’t be afraid to experiment — it’s so forgiving!
- Herb swaps: Sometimes I swap thyme for rosemary or add a sprinkle of chives on top for a fresh kick — both lend a lovely twist.
- Cheese blends: Mixing gruyere with sharp cheddar gives a sharper flavor profile that my family really goes crazy for.
- Vegetable add-ins: I’ve tried layering thin slices of caramelized onions or even a bit of cooked bacon for extra heartiness.
- Dairy-free option: Using coconut cream and dairy-free cheese can work in a pinch, but expect it to taste a bit different.
How to Make Creamy Potatoes au Gratin with Cheese Recipe
Step 1: Prepare the Cream Mixture
Start by mixing the melted butter, full-fat cream, and minced garlic in a jug until combined. This creamy blend is going to sneakily soak into those potatoes, making each bite dreamy. Pro tip: don’t skip melting the butter — it enriches the sauce and helps it cling to every slice.
Step 2: Slice the Potatoes Thinly
Peel your potatoes and slice them super thin — around 1/8 inch or 3 mm thick. I usually use a mandoline slicer here because it ensures even slices that cook evenly. If you don’t have one, a sharp knife and patience work fine, just keep the slices consistent so no chunks remain undercooked.
Step 3: Layer Your Dish
Spread a third of the potatoes in your greased baking dish, pour on a third of the cream mixture, then sprinkle with salt, pepper, thyme, and cheese. Repeat twice more, but for the final layer, hold back the cheese — you’ll add that on top later for a perfect golden crust. I like using a ceramic or glass dish because it heats evenly and helps develop that beautiful color.
Step 4: Bake Covered Until Tender
Cover your dish with foil or a lid and bake at 180°C (350°F) for about 1 hour 15 minutes to 1 hour 30 minutes. You want to test the potatoes by poking in the middle with a knife — they should feel soft with no resistance. Don’t rush this part; the slow baking lets flavors meld and the cream thicken wonderfully.
Step 5: Add Cheese and Finish Baking
Once the potatoes are tender, take off the foil and sprinkle the remaining cheese over the top. Pop it back in the oven for 10 to 15 minutes until the cheese turns golden and bubbly. That crust is where all the magic happens — crunchy, cheesy perfection that’s hard to resist.
Step 6: Rest and Serve
Let the potatoes sit for about 5 minutes after baking; this helps the sauce thicken a bit and makes serving easier without it falling apart. Trust me, this little step makes a big difference.
Pro Tips for Making Creamy Potatoes au Gratin with Cheese Recipe
- Use a Mandoline Slicer: This saves so much time and ensures even potato slices, which is key for even cooking.
- Don’t Rush the Bake: Low and slow baking lets the potatoes soak up all that creamy goodness, making for a tender, flavorful dish.
- Fresh Cheese Makes All the Difference: I learned this the hard way—pre-shredded cheese often doesn’t melt as smoothly.
- Avoid Overcrowding Layers: Give each slice room to absorb the cream; too thick a layer and you’ll end up with uneven cooking.
How to Serve Creamy Potatoes au Gratin with Cheese Recipe
Garnishes
I usually top mine with a sprinkle of fresh thyme or chives right before serving — it adds a pop of color and a fresh herbal note to cut through the richness. Sometimes a little cracked black pepper on top is just perfect, too.
Side Dishes
This Creamy Potatoes au Gratin with Cheese Recipe pairs perfectly with a simple green salad or steamed veggies to balance the richness. My family especially loves it alongside roasted chicken or a juicy steak.
Creative Ways to Present
For special occasions, I’ve tried serving individual portions in small ramekins, which makes it feel fancy and festive. You can also add a crisp breadcrumb topping for extra texture, which always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover potatoes au gratin in an airtight container in the fridge for up to 3 days. Reheating in the oven helps retain that golden top better than a microwave, which can get soggy.
Freezing
This recipe freezes surprisingly well. I assemble the layers in a freezer-safe dish, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Just thaw overnight in the fridge before baking as usual.
Reheating
To reheat, I cover the dish loosely with foil and warm it in a 325°F (160°C) oven until heated through—about 20-30 minutes—then remove the foil for the last 10 minutes to refresh that crispy cheese topping.
FAQs
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Can I use other types of potatoes for this recipe?
While starchy potatoes like Russet or Maris Piper are preferred for their creamy texture when baked, you can use Yukon Golds in a pinch. Just keep in mind waxy potatoes might not absorb the cream as well and can result in a firmer texture.
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Do I have to use gruyere cheese?
Gruyere brings an authentic nutty flavor and melts beautifully, but you can substitute Colby, cheddar, havarti, or tasty cheese depending on what you have. Just opt for good-quality cheese and shred it yourself for the best melt.
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Can I make this recipe ahead of time?
Absolutely! Prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready, just add the final cheese topping and bake as directed, adding extra baking time if the dish is cold.
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How do I know when the potatoes are fully cooked?
Use a knife or skewer to poke into the center of the dish — the potatoes should be tender and slide off easily without resistance. If it still feels firm, bake a little longer and test again.
Final Thoughts
This Creamy Potatoes au Gratin with Cheese Recipe holds a special place in my kitchen because it turns a humble potato into something truly decadent and memorable. I love how versatile it is — great for big family dinners or cozy nights in. Give it a go and I promise your family and friends will be asking for seconds (and the recipe!). It’s my little French-inspired secret to making potatoes truly shine.
Print
Creamy Potatoes au Gratin with Cheese Recipe
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 105 min
- Yield: 8 – 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Potatoes au Gratin, or Dauphinoise, is a classic French potato casserole made with layers of thinly sliced starchy potatoes baked in a creamy garlic-infused sauce and topped with melted, golden Gruyere cheese. This rich and comforting dish combines tender potatoes with the perfect balance of cream, garlic, fresh thyme, and cheese, making it an ideal side or main for gatherings or special meals. Inspired by Julia Child’s recipe, this version incorporates cheese for added depth and indulgence.
Ingredients
Cream Mixture
- 1 1/2 cups full fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes and Seasoning
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper), peeled and sliced 1/8″ / 3 mm thick
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp fresh thyme leaves (optional but highly recommended)
Cheese
- 2 1/2 cups Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty), freshly grated
Instructions
- Prepare Cream Mixture: In a jug, combine the melted butter, full fat cream, and minced garlic. Stir well until fully mixed to create a flavorful cream base.
- Preheat Oven: Preheat your oven to 180°C / 350°F, suitable for both fan and conventional ovens, ensuring even baking for the potatoes.
- Slice Potatoes: Peel the potatoes and slice them very thinly, about 1/8″ (3 mm) thick. You can use a sharp knife or a slicer for uniform slices which ensures even cooking.
- Assemble Layer 1: Spread one third of the sliced potatoes evenly in a suitable baking dish. Pour over one third of the cream mixture, then sprinkle with one third of the salt, pepper, and fresh thyme leaves. Top this first layer with 3/4 cup of the grated cheese, distributing it evenly.
- Assemble Layers 2 & 3: Repeat the layering process two more times with the remaining potatoes, cream mixture, salt, pepper, and thyme. For the top-third layer, do not add cheese yet as it will be added later.
- Cover and Bake: Cover the baking dish with a lid or foil to retain moisture and place it in the oven. Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the potatoes are tender when tested with a knife, especially in the middle of the dish.
- Top with Cheese and Finish Baking: Remove the foil or lid, then sprinkle the remaining grated cheese over the top layer. Return the dish to the oven and bake for an additional 10 to 15 minutes until the cheese is golden and bubbly.
- Rest and Serve: Allow the dish to stand for 5 minutes after baking to set before serving. This enhances the texture and makes serving easier.
Notes
- This recipe is a French classic adapted from Julia Child’s Potato Dauphinoise, enhanced by the addition of cheese to elevate flavor and richness.
- Use starchy potatoes like Russet, Sebago, or Maris Piper for the best creamy texture in the finished dish.
- The dish can be made ahead of time and reheated, making it perfect for entertaining or meal prep.
- Fresh thyme adds a subtle herbal note which complements the garlic and cheese beautifully; though optional, it is highly recommended.
- Covering the dish during the initial bake locks in moisture and ensures the potatoes cook evenly without drying out.
- For a variation, cheeses like Colby, Cheddar, Havarti, or Tasty can be used in place of Gruyere for different flavor profiles.
- Traditional French Dauphinoise does not include cheese, but adding it creates a richer and more indulgent dish.
Nutrition
- Serving Size: 110 g
- Calories: 167 kcal
- Sugar: 1.6 g
- Sodium: 281 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14.2 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 31 mg
