Looking for the perfect side dish that everyone will love? This classic potato au gratin recipe is creamy, flavorful, and surprisingly easy to make. With just a handful of ingredients, you’ll have a golden, bubbling gratin on the table; ideal for family dinners or special occasions.
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Why This Recipe Works
Potato gratin is a true classic, and this version is both traditional and foolproof. I’ve tested it several times with just some simple ingredients, and it’s always a hit at the table.
The thinly sliced potatoes cook evenly, the cream and milk create a rich base, and the golden top makes it feel like comfort food at its best. While the original French “Gratin Dauphinois” doesn’t usually include cheese, I like to add some for that irresistible crispy topping.
Potatoes Au Gratin
The traditional potato gratin is known for its simplicity and rich flavor. This French classic is made with thinly sliced potatoes and cream, creating a great side dish that’s both comforting and elegant. It’s perfect as a delicious side dish, but just as delicious as a main meal served with a piece of meat and a fresh salad.
What to Serve with Classic Potato Gratin
Potato gratin is versatile and pairs well with many dishes. It’s often served as a side alongside meat, such as a juicy cordon bleu or an oven roasted pork tenderloin. It’s also delicious with a hearty stew, or even enjoyed as a vegetarian main dish on its own. The choice is yours!
Recipe Ingredients
- Grated cheese (optional): young gouda or mild cheddar would work.
- Potatoes: starchy or waxy varieties both work, but firm potatoes give the best texture.
- Whole milk & heavy cream: the combination makes the gratin rich and silky.
Make sure to double check the full quantities and ingredients in the recipe card below.
How to Make Classic Potato Gratin
Thinly slice the potatoes so they cook evenly and rub your baking dish with garlic for extra flavor before greasing it with butter.
Warm the milk and cream with nutmeg, Dijon mustard, garlic, salt, and pepper, then simmer the thin slices of potato briefly in this mixture until they just begin to soften.
Transfer everything to the baking dish, top with grated cheese and butter, and bake until golden brown and bubbling. Let it rest a few minutes before serving so the gratin can set.
Frequently Asked Questions
Can I make potato gratin ahead of time?
Yes. Assemble the gratin up to the baking step, cover, and store in the fridge for up to 24 hours. Bake just before serving.
Does potato gratin always need cheese?
Not necessarily. Traditional French gratin (Gratin Dauphinois) is made without cheese. Adding cheese creates a delicious crispy top but you can skip it for a lighter version.
What potatoes are best for potato gratin?
Waxy potatoes (like Yukon Golds) hold their shape better, while starchy ones (like Russets) make the dish creamier. Both work, it’s just a matter of preference.
Can I freeze potato gratin?
It’s best eaten fresh, but you can freeze baked gratin in portions. Reheat in the oven rather than the microwave for the best texture.
Expert Tip
Slice the potatoes as evenly as possible, this ensures they cook at the same rate. A mandoline makes this much easier. For extra flavor, add fresh thyme or rosemary to the cream mixture.
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Ingredients
- 1 kg waxy potatoes (peeled)
- 2 cloves garlic
- 300 ml whole milk
- 200 ml heavy cream
- 1 tsp nutmeg
- 1 cloves Dijon mustard
- 100 g young cheese (grated (Gouda works well))
- 50 g unsalted butter (+ extra for greasing)
- Salt & pepper, and parsley (for garnish)
Equipment
- Mandoline slicer
- Casserole dish
- Large pot
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit with top and bottom heat.
- Slice the potatoes into thin rounds (about 2–3 mm / ⅛ inch thick). A mandoline is helpful here, but a sharp knife works as well.
- Cut one garlic clove in half and rub the inside of a baking dish with the cut side. Then grease the dish with butter.
- In a large pan, heat the milk and cream over medium heat. Season with nutmeg, salt, and pepper. Stir in the Dijon mustard and finely chopped or pressed garlic.
- Add the sliced potatoes to the pan and bring to a gentle boil. Simmer for about 10 minutes, until the potatoes just begin to soften.
- Use a slotted spoon to transfer the potato slices into the prepared baking dish. Pour the milk–cream mixture over the top so the potatoes are fully covered.
- Sprinkle with grated cheese and dot the surface with small pieces of butter.
- Bake for 30–40 minutes, until the top is golden brown and the potatoes are cooked through.
- Let the gratin cool for a few minutes before serving so it firms up slightly. Garnish with fresh or dried parsley, if desired. Enjoy!
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