Creamy Cheesy Potato Au Gratin

The dish in the image appears to be Potato Au Gratin—thinly sliced potatoes baked in a creamy, cheesy sauce until tender with a beautifully golden-brown top. Similar classic versions use potatoes, milk/cream, cheese, garlic, butter, and herbs.

Ingredients

2½ lb (1.1 kg) potatoes, peeled and thinly sliced
2 cups shredded cheddar or Gruyère cheese
1½ cups heavy cream
1 cup whole milk
3 tbsp butter
2 cloves garlic, minced
1 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
¼ tsp paprika
2 tbsp grated Parmesan, optional
Fresh thyme or parsley for garnish

Instructions

Preheat oven: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Prepare potatoes: Peel and slice potatoes into very thin, even slices. Keeping the slices uniform helps them cook evenly.
Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook briefly.
Stir in flour and cook for about 1 minute.
Slowly whisk in milk and heavy cream. Continue stirring until the mixture becomes slightly creamy.
Add salt, pepper, thyme, and paprika.
Remove from heat and stir in about half of the shredded cheese.
Layer: Arrange half the potato slices in the baking dish. Pour over half of the cheese sauce.
Add the remaining potatoes and pour over the remaining sauce.
Sprinkle the remaining cheese and Parmesan over the top.
Bake covered with foil for about 45–50 minutes.
Remove the foil and bake another 20–30 minutes, until the potatoes are tender and the top is deeply golden and bubbling. Similar au gratin recipes use a covered bake followed by an uncovered browning stage.
Let it rest for 10 minutes before serving so the creamy layers can settle.
Garnish with fresh thyme or parsley and serve warm.

Quick Info

Prep time: 20 minutes
Cook time: 65–80 minutes
Resting: 10 minutes
Total: About 1½–2 hours
Servings: 8
Cuisine: French-inspired
Type: Vegetarian side dish

Nutrition Info

Because the exact quantities and brands in the pictured dish aren’t known, these are estimated values per serving:

Calories: ~450–550 kcal
Protein: ~12–18 g
Carbohydrates: ~35–45 g
Fat: ~28–38 g
Saturated fat: ~17–24 g
Fiber: ~3–4 g
Calcium: ~350–550 mg
Sodium: ~500–750 mg

Nutrition can vary considerably depending on the amount and type of cheese, cream, butter, and salt used. Published potato-au-gratin recipes range from roughly 194 to 544 calories per serving depending on the formulation. Q&A

Q: Can I prepare it ahead of time?
A: Yes. Assemble it ahead, refrigerate it, and bake until the potatoes are completely tender and the center is hot.

Q: Why are my potatoes still hard?
A: The slices may be too thick or uneven. Slice them very thinly and evenly.

Q: Can I use cheddar instead of Gruyère?
A: Absolutely. Cheddar gives a stronger, sharper cheese flavor.

Q: Can I use only milk instead of cream?
A: Yes, but the finished dish will generally be less rich and creamy.

Q: How do I get that golden top like the picture?
A: Remove the foil during the final baking stage and continue baking until the cheese is bubbling and golden.

Q: Can I add herbs?
A: Yes. Thyme, parsley, rosemary, or a small amount of chives work well.

Q: How should I store leftovers?
A: Cool promptly, cover, and refrigerate. Reheat thoroughly before serving.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.