If you’re craving a comfort food classic that’s rich, cozy, and utterly satisfying, this Creamy Potato Au Gratin Recipe might become your new favorite go-to. Perfect for a chilly evening or a special family dinner, it layers tender, thinly sliced potatoes with a luscious, garlicky cream and sharp cheddar, all baked to golden, bubbly perfection. I love how this dish feels both indulgent and simple to make — something you’ll find yourself wanting again and again.

A white plate holds a layered dish with a base of golden, roasted potato slices that show browned edges and a soft texture; on top of the potatoes is a thick layer of melted cheese, bubbly and browned in spots with a slightly crispy texture, sprinkled with small bits of green parsley evenly over the cheese and potatoes. The plate rests on a cloth with blue and white stripes, on a white marbled surface. In the background, a black pan filled with more cheese-topped potatoes is partially visible. Photo taken with an iphone --ar 4:5 --v 7 — Creamy Potato Au Gratin, cheesy potato casserole, easy au gratin recipe, baked potato gratin, comfort food potato dish

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Why You’ll Love This
Ingredient Snapshot
How to Make Creamy Potato Au Gratin Recipe
Smart Little Tips
Serving Ideas
Make-Ahead, Store & Reheat
Frequently Asked Questions
Final Thoughts
Print Recipe

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Why You’ll Love This

This Creamy Potato Au Gratin Recipe hits the perfect balance of creamy, cheesy, and golden-crisp textures that make each bite a little celebration. It’s straightforward enough for weeknight dinners but elegant enough to bring to holiday tables, too.

Reliable Texture, Great Flavor: The combination of thinly sliced Russet potatoes and a seasoned cream base ensures each layer melts together with a luscious taste.
Crisp–Golden Finish: A last bake uncovered lets the top develop that irresistible bubbly, golden crust that amps up both flavor and look.
Pantry-Friendly Ingredients: You probably have everything on hand—potatoes, cream, cheddar, and simple spices—so no extra shopping stress required.
Weeknight Easy, Weekend Worthy: Thanks to easy prep and a forgiving bake, you’ll enjoy creamy indulgence without complicated steps or fuss.

Ingredient Snapshot

The dish is a creamy potato gratin served in a white round baking dish with two handles. It has about five layers of thinly sliced potatoes that are pale yellow with soft textures. The top layer is covered with melted golden-brown cheese that looks slightly crispy on the edges. Small green parsley leaves are sprinkled over the top, giving it a fresh look. The gratin is set on a wooden board with some green herb leaves scattered around on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 — Creamy Potato Au Gratin, cheesy potato casserole, easy au gratin recipe, baked potato gratin, comfort food potato dish

Choosing quality ingredients makes a big difference here. Opt for starchy Russet potatoes for creamy layers that don’t fall apart, and sharp cheddar for that wonderful tangy tang that cuts through the richness.

Russet potatoes: Pick firm, unblemished spuds; their starchiness helps create the creamy texture you want without turning mushy.
Heavy cream: Full-fat cream keeps things indulgent and gives the sauce its silky character.
Sharp cheddar cheese: For flavor punch and a nicely melting, golden crust.
Butter: For greasing your dish and helping form that lovely browned edge.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

How to Make Creamy Potato Au Gratin Recipe

Step 1 — Set Up & Season

Begin by preheating your oven to 375°F (190°C) and buttering an 8×8-inch baking dish thoroughly—this prevents sticking and helps brown the edges nicely. While the oven warms, slice your Russet potatoes into thin, even pieces about ⅛ inch thick. I find the easiest way is using a mandoline or a sharp knife, and you’ll notice the even slices cook uniformly, delivering that coveted creamy texture. In a mixing bowl, whisk together the heavy cream, garlic powder, salt, and pepper till smooth. This mixture will gently infuse each potato layer with flavor as it bakes.

Step 2 — Layer With Love

Now, assemble your au gratin by layering half of the sliced potatoes in the buttered dish. Pour half of the seasoned cream mixture evenly over the potatoes, then sprinkle half of your shredded cheddar cheese on top. Repeat this process one more time with the remaining potatoes, cream, and cheese. The layering is key—take your time here to ensure it’s nice and even for perfect cooking. Cover the dish tightly with aluminum foil to trap the steam, which tenderizes the potatoes during baking.

Step 3 — Finish for Best Texture

Bake covered for about 45 minutes, then remove the foil and bake for an additional 15 to 20 minutes. You’ll know it’s perfectly done when the top is golden brown and bubbling all around the edges. That final uncovered bake lets the cheese crisp without drying out the creamy layers beneath. After pulling it from the oven, let it rest for 10 minutes to set up slightly before serving—it helps everything hold together and makes it easier to cut beautiful squares.

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Smart Little Tips

These insider tips will help you nail your Creamy Potato Au Gratin Recipe with ease and confidence. Over the years, I’ve learned a few tricks that keep it from being too watery or undercooked—just a little care makes all the difference.

Doneness Cue: Insert a knife into the middle; it should glide through easily without resistance.
Temperature Trick: Using room temperature cream ensures faster, even cooking and silky sauce.
Make-Ahead Move: Prepare it a day ahead and keep it covered in the fridge; just add 10 more minutes to the bake time before the final uncovered step.
Avoid This Pitfall: Don’t skip the rest after baking—cutting too soon leads to a loose, soupy texture.

Serving Ideas

Creamy Potato Au Gratin Recipe - Recipe Image — Creamy Potato Au Gratin, cheesy potato casserole, easy au gratin recipe, baked potato gratin, comfort food potato dish

Finishing Touches

A sprinkle of fresh chopped chives or parsley brings a lovely pop of color and brightness to this rich dish. I sometimes like to add a light dusting of smoked paprika on top before baking for a subtle smoky aroma that pairs wonderfully with the sharp cheddar. These little tweaks make your Creamy Potato Au Gratin Recipe all the more special and inviting.

Pair It With

This au gratin is a star side dish that pairs beautifully with roasted chicken, glazed ham, or even a simple green salad to cut through the richness. I’ve often served it alongside garlic butter green beans for added texture and freshness that balance out the creamy potatoes perfectly.

Easy Plating Upgrades

For a casual meal, scoop onto colorful plates straight from the baking dish and garnish with herbs. For a dinner party, try using individual ramekins for personal servings – it elevates that warm, homey feeling into something a bit more elegant with minimal extra effort.

Make-Ahead, Store & Reheat

Storing Leftovers

Transfer your leftovers to an airtight container and keep in the fridge for up to 3 days. The potatoes will soak in even more flavor, but the top might lose a bit of its signature crispness — don’t worry, we’ll bring that back at reheating time!

Freezing Tips

This Creamy Potato Au Gratin Recipe freezes reasonably well when wrapped tightly in foil or stored in freezer-safe containers. For best results, thaw in the fridge overnight before reheating. Note that texture may soften slightly, so reheating to restore crispness is key.

Reheating Creamy Potato Au Gratin Recipe Without Drying Out

To reheat, the oven is your best friend for keeping creaminess and crispness intact. Heat at 350°F (175°C) for 20-25 minutes covered with foil to warm through, then uncover for 5 to 10 minutes to refresh the golden top. If pressed for time, microwave on medium power in short bursts, adding a splash of cream or water to maintain moisture, then finish under the broiler for a crisp top.

Frequently Asked Questions

Can I use other types of potatoes for this recipe?

While Russet potatoes are ideal for their starchy texture, you can substitute Yukon Gold for a slightly creamier, buttery flavor. Avoid waxy potatoes like red potatoes as they don’t soften as well in this dish.

Is it okay to substitute half-and-half for heavy cream?

You can use half-and-half to reduce richness, but the sauce won’t be quite as thick and creamy. For best, luscious results, stick to heavy cream if possible.

Can I add herbs or other seasoning to the cream mixture?

Absolutely! Fresh thyme, rosemary, or a pinch of nutmeg can add lovely complexity. Just be careful not to overpower the classic potato-cheese flavor.

How thin should the potato slices be?

Aim for about ⅛-inch thickness—thin enough to cook through evenly but thick enough to hold shape and texture after baking.

Final Thoughts

I hope you find this Creamy Potato Au Gratin Recipe as rewarding to make as I do. The warm, cheesy layers and golden top are a simple pleasure that brings comfort at any season. Whether you’re feeding a crowd or treating yourself to some well-deserved comfort food, this recipe stands up every time with its inviting aroma, creamy texture, and crowd-pleasing flavor.

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