Easy Potatoes Au Gratin

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I served these easy potatoes au gratin along with the Rosemary Maple Pork Roast recipe that I shared yesterday. I love this version of au gratin potatoes because it doesn’t require you to make a cheese sauce.

This is also easy enough you could even make it for yourself for mother’s day. The hardest part of making these easy potatoes au gratin is probably is slicing the potatoes. First thing you need to do is grease a baking dish with butter and set aside. Then you need to mix some cream with some melted butter, garlic, salt, and pepper.

Easy Potatoes Au Gratin | realmomkitchen.com

Next, you need to slice the potatoes. Then 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 slice, 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.

Easy Potatoes Au Gratin | realmomkitchen.com

Here’s what you need to make the
Easy Potatoes Au Gratin


Easy Potatoes Au Gratin

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Sides
Cuisine American
Servings 8 servings
Calories 350 kcal


  • 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


  • 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, top with mozzarella cheese. Bake for 20 minutes more minutes or until potatoes are done, nice and golden brown on top.
  • Remove from the oven and sprinkle with the thyme.


Serving: 1 serving | Calories: 350kcal | Carbohydrates: 22g | Protein: 10g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 217mg | Potassium: 546mg | Fiber: 3g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 23mg | Calcium: 187mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Primavera Kitchen.

5 from 1 vote (1 rating without comment)

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