Perfect Potatoes au gratin

Make perfect potatoes au gratin with the best cheese for au gratin potatoes. It’s an easy au gratin potatoes recipe for creamy cheesy potatoes.  And do you know the difference between scalloped potatoes vs au gratin?
Course Side Dish
Cuisine American
Keyword best cheese for au gratin potatoes, perfect potatoes au gratin, scalloped potatoes vs au gratin
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 332kcal
Author Evelyn


  • 2-1/2 cups heavy cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon black pepper freshly ground
  • 4 large potatoes Russet or Yukon Gold
  • 4 tbsp butter cut into 1/2 piece cubes + butter to grease the pan
  • 1 1/4 cup Monterrey Jack Cheese, Cheddar or gruyere grated
  • salt
  • fresh chives sliced


  • Preheat the oven to 350°F. Butter the sides and bottom of a 7 X 11 baking dish
  • Peel potatoes and slice into thin slices. Use a kitchen mandolin for uniform slices. Shred cheese.
  • In a medium mixing bowl whisk the cream, salt, and pepper until well blended
  • Arrange half of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Salt, pepper, and dot with cut-up butter
  • Sprinkle 1/2 cup of the cheese over the potatoes and pour 1/2 of the cream mixture over top.
  • Repeat with the remaining potatoes, butter, 1/2 cup of cheese, and cream
  • Cover with foil and bake in the preheated oven for 30 minutes
  • Remove foil, bake for 15-25 minutes longer until potatoes are done and the top is beginning to brown.
  • Sprinkle with the remaining 1/4 cup of cheese and bake 5 minutes until cheese is just melted
  • Remove from oven and let cool for about 10 minutes, sprinkle with fresh chives prior to serving.


Calories: 332kcal | Carbohydrates: 24g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 335mg | Potassium: 802mg | Fiber: 5g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 21.2mg | Calcium: 204mg | Iron: 6.1mg