Easy Potatoes Au Gratin
This post may contain affiliate links. Read our disclosure policy.
I served these easy potatoes au gratin alongside the Rosemary Maple Pork Roast recipe that I shared yesterday, and they were the perfect complement to the savory, sweet flavors of the roast. What I love most about this version of au gratin potatoes is its simplicity—you get all the rich, creamy goodness of traditional au gratin potatoes without the need to fuss over making a cheese sauce.
The potatoes are layered with cream, cheese, and a hint of seasoning, then baked to golden, bubbly perfection. The result is a comforting, classic side dish that pairs beautifully with just about any main course.
This recipe is so straightforward that it’s easy enough to whip up even on special occasions like Mother’s Day. Imagine treating yourself or your loved ones to a homemade meal that feels both comforting and indulgent without requiring hours in the kitchen. The creamy, cheesy layers of these potatoes will impress anyone at the table, making it feel like a special treat even though it’s incredibly easy to make.
The most time-consuming part of making these easy potatoes au gratin is probably slicing the potatoes, but even that can be done quickly with a sharp knife or a mandoline. The key is to slice the potatoes evenly, so they cook uniformly and absorb all the delicious cream and cheese flavors.
Once the potatoes are sliced, the rest of the process is a breeze—simply layer the ingredients, pop the dish in the oven, and let it bake until everything is tender and golden. The effort is minimal, but the payoff is huge: a dish that’s creamy, comforting, and full of flavor, perfect for any occasion.
Ingredients to Make Easy Potatoes Au Gratin
- HEAVY CREAM
- GARLIC CLOVES
- BUTTER
- SALT AND PEPPER
- POTATOES
- MOZZARELLA CHEESE
- DRIED THYME LEAVES
How to Make Easy Au Gratin Potatoes Recipe
The first thing you need to do is grease a casserole dish with butter and set it aside. Then, you need to mix some cream with some melted butter, garlic, salt, and pepper.
Next, you need thinly sliced potatoes. They need to be about 1/8 of an inch thick. It’s easiest to do this if you have a mandolin or slicer disk on your food processor. Once you have them sliced, you will arrange the potatoes in three rows slanted slightly. Then, you take that cream mixture and pour it all over the potatoes. Cover the baking dish with foil and bake for 45 minutes.
Now after it bakes, this is where the cheese comes in. You remove the foil and cover with some mozzarella cheese. The potatoes go back in the oven for 20 minutes until the potatoes are tender and the top is brown. Remove from the oven tan sprinkle with some dried thyme leaves. That’s it, these amazing potatoes are ready to enjoy.
Frequently Asked Questions
What kind of potatoes should I use?
Russet potatoes are a great choice for potatoes au gratin because they have a high starch content, which helps create a creamy texture. Yukon Gold potatoes are another good option, as they are slightly waxy and hold their shape well while still becoming tender and creamy.
How do I prevent the dish from becoming too watery?
To prevent a watery dish, make sure to use starchy potatoes like Russets or Yukon Golds, which help thicken the sauce. Additionally, pat the potato slices dry with a paper towel before layering them to remove excess moisture. Using heavy cream instead of milk can also help create a thicker, creamier sauce.
Can I add other ingredients to the dish?
Absolutely! You can customize your potatoes au gratin by adding ingredients like sautéed onions, garlic, or fresh herbs like fresh thyme. For a heartier dish, consider adding cooked bacon, ham, or even sautéed mushrooms between the layers.
How do I store and reheat leftovers?
Leftover potatoes au gratin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the leftovers in a baking dish and cover with foil, then warm in a 350°F oven until heated through. You can also reheat individual portions in the microwave, but the oven method helps retain the texture and crispness of the cheese topping.
FOR MORE RECIPES LIKE THIS, TRY:
- Cheesy Scalloped Potatoes
- Sweet Potatoes Gratin
- Market Street Au Gratin Potatoes
- Ham and Cheese Potato Casserole
Easy Potatoes Au Gratin
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ cups heavy cream
- 3 minced garlic cloves
- 2 Tbsp butter melted
- Salt and pepper to taste
- 2 lb potatoes peeled and sliced 1/8" thick (I used Yukon gold)
- 2 cups shredded mozzarella
- ½ tsp dried thyme leaves
Instructions
- Preheat the oven at 350 degrees. Grease a 9×13 inch baking dish with butter.
- In a medium glass bowl combine the heavy cream, garlic, butter, salt and black pepper. Set aside.
- Place the sliced potatoes in three tight slightly slanted rows. Pour the cream mixture evenly over the potatoes.
- Cover them with foil. Bake at 350 degrees for about 45 minutes.
- After 45 minutes, remove the foil and top with mozzarella cheese. Bake for 20 more minutes or until potatoes are done and golden brown on top.
- Remove from the oven and sprinkle with the thyme.
Nutrition
This recipe is adapted from Primavera Kitchen.
