Cheesy Garlic Potatoes Gratin – Easy & Creamy Recipe

Cheesy Garlic Potatoes Gratin – Easy & Creamy Recipe is the ultimate creamy, cheesy side dish that’s both comforting and elegant. With thin slices of tender potatoes baked in a rich garlic and cheese-infused cream, then finished with a golden, bubbly crust, this dish is the definition of indulgence. It’s perfect for holidays, dinner parties, or any time you want to serve something truly special.

Why You’ll Love This Recipe

• Decadently creamy – Thanks to heavy cream, each bite is rich and luxurious.

• Ultra cheesy – A mix of white cheddar and Parmesan ensures gooey, flavorful layers.

• No layering required – The potatoes are stacked upright for even cooking and crispier tops.

• Crowd favorite – It’s always the first dish to disappear at the table.

• Make-ahead friendly – Easily prepped the day before and baked fresh.

• Perfect texture – Crispy edges, tender center, and a lightly browned crust.

• Simple yet impressive – A minimal ingredient list with maximum flavor.

• Customizable – Easy to add herbs, bacon, or even truffle for extra flair.

• Comfort food classic – Ideal for cold weather or cozy meals.

• Pairs with everything – Serve with roast meats, poultry, or on its own as a hearty side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons softened unsalted butter, divided

• 3 pounds russet potatoes (about 4–5 medium), peeled

• 1 cup heavy cream

• 1/2 cup shredded white cheddar cheese

• 6 tablespoons grated Parmesan cheese, divided

• 3 garlic cloves, minced

• Salt and pepper to taste

Directions

1. Preheat and prep
   Preheat your oven to 375˚F. Grease a 3-quart baking dish with 2 tablespoons of the softened butter.

2. Slice the potatoes
   Using a mandoline or sharp knife, slice the potatoes very thinly and as evenly as possible.

3. Mix the cream and cheese
   In a large mixing bowl, combine the heavy cream, cheddar cheese, 4 tablespoons of Parmesan, and minced garlic.

4. Coat the potatoes
   Add the sliced potatoes to the cream mixture and toss until all slices are evenly coated. Season generously with salt and pepper.

5. Assemble the dish
   Take stacks of coated potato slices and arrange them upright in the baking dish. Pour the remaining cream mixture over the top and season again lightly.

6. Add butter and bake
   Dot the top of the dish with the remaining 2 tablespoons of butter. Cover the dish tightly with foil and bake for 35 to 40 minutes.

7. Uncover and finish baking
   Remove the foil, sprinkle the remaining Parmesan cheese over the top, and bake uncovered for another 25 to 30 minutes until the potatoes are fork-tender.

8. Broil and serve
   Place under the broiler for 1 minute to brown the top. Let cool for 10 minutes before serving.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Variations

• Cheese swap – Use gruyère, comté, or fontina for different flavor profiles.

• Garlic upgrade – Mash in roasted garlic for a deeper flavor.

• Add herbs – Thyme, rosemary, or chives can add a fragrant note.

• With meat – Add cooked bacon or diced ham for a heartier side.

• Lighter version – Substitute whole milk (though the sauce will be less thick).

• Vegetarian truffle twist – Finish with shaved black truffle or a drizzle of truffle oil.

• With onion – Layer in thin slices of sweet onion or shallots.

• Spiced version – Add a pinch of nutmeg or cayenne to the cream mixture.

• Top with breadcrumbs – For an extra crispy crust, sprinkle with buttered breadcrumbs before baking.

• Mini portions – Make individual servings in ramekins for dinner parties.

Storage/Reheating

• Refrigerate – Store leftovers covered in the fridge for up to 3 days.

• Reheat – Warm in a 325°F oven until heated through. Broil briefly to refresh the crispy top.

• Make-ahead – Assemble up to 24 hours in advance, cover tightly with foil, and refrigerate. Add 5–7 minutes to the baking time when ready to cook.

• Freezing – Not recommended, as the cream can separate when thawed and the texture may become grainy.

FAQs

Can I use a different type of potato?

Yes, Yukon Golds work well too. Avoid waxy potatoes like red potatoes, as they don’t soften as easily and won’t absorb the cream properly.

Do I need to parboil the potatoes first?

No, the raw slices cook directly in the cream, saving time and dishes.

Can I substitute the heavy cream?

You can use whole milk, but the result will be slightly less rich and creamy.

Can I prep this dish in advance?

Yes, assemble it up to a day ahead, cover with foil, and refrigerate until ready to bake.

What’s the purpose of stacking the potatoes upright?

This method promotes even cooking and gives each slice more surface area to crisp up on top.

Can I make it without a mandoline?

Absolutely, just use a very sharp knife and try to slice the potatoes as evenly as possible.

Why is my gratin runny?

Make sure you’re using high-starch potatoes (like russet), don’t soak the slices, and let it rest before serving to thicken slightly.

What size baking dish should I use?

A 3-quart dish is perfect for this recipe. You can also use a 9×13-inch pan.

Is this dish gluten-free?

Yes, as written, it’s naturally gluten-free. Just double-check that your cheese is gluten-free as well.

Can I add veggies to this?

Sure! Thinly sliced onions, leeks, or even spinach can be added between the potato layers.

Conclusion

This Potatoes Au Gratin recipe is everything a comfort food side dish should be—creamy, cheesy, crispy, and deeply satisfying. Whether you’re serving it at a holiday feast, a casual dinner party, or a cozy night in, it’s bound to impress. With simple ingredients and a foolproof method, this will quickly become your go-to potato dish.