Garlic Herb Potatoes Au Gratin

Name: Garlic Herb Potatoes Au Gratin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 pounds (1.3kg) russet potatoes, peeled and sliced 1/8" thick; 8 ounces (225g) shredded cheddar cheese; ⅔ cup (80g) grated Parmesan cheese; ¼ cup (8g) chopped fresh parsley; 1 tablespoon minced fresh rosemary; 2 teaspoons fresh thyme leaves; 4-6 cloves garlic, minced; 1½ teaspoons salt; 2 cups (470ml) heavy cream

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Looking for an easy and flavorful side dish? These Garlic Herb Potatoes Au Gratin are the perfect side for any occasion! Thinly sliced potatoes baked in a luxurious creamy cheesy herb and garlic sauce. What more could you want?

Overhead view of garlic herb potatoes au gratin on a plate, garnished with fresh parsley and black pepper.

The plain potato just got upgraded! Thinly sliced potatoes baked in a creamy, cheesy, and flavorful sauce and the best part is it’s easier to make than you think.

It’s a family favorite dish that goes perfectly with Sunday dinner or any special occasion. Just like this Loaded Mashed Potatoes Casserole (think twice baked potatoes in casserole form) or this Easy Mushroom Risotto.

Tell Me More About Garlic Herb Potatoes Au Gratin

Make ahead friendly!!
No roux needed for this recipe
Those crispy cheese edges- they are the best
Feels so fancy, but shhh, it’s so easy to make
Easy to change things up and make it your own

Ingredient List

POTATOES: These will be sliced to about 1/8 inch thick
CHEESE: I am using a medium cheddar and Parmesan. Please grate your own cheese so it melts properly.
HERBS: I am using chopped parsley, thyme, and rosemary. They all pair very nicely with the potatoes and cheese.

GARLIC
CREAM
SALT AND PEPPER: Be sure to use plenty of salt because potatoes love and need plenty of salt

Six photos showing the steps to make these potatoes.

How To Make This Delicious Side Dish

It really is straight forward and easy to make this comforting and delicious dish. Layer thinly sliced potatoes with cheese, herbs, and garlic. Don’t forget to liberally salt each layer. Pour the cream over the entire dish.

Cover with foil and bake at 425 degrees F for 50 minutes. Remove the foil and bake for 10 minutes or until lightly golden.

Overhead view of potatoes fresh from the oven. Two sprigs of fresh thyme on top.

Tips and Suggestions

It is important to uniformly slice your potatoes so they cook evenly. Use a mandoline if you don’t like the thought of slicing by hand.
Please grate your own cheese. Pre-shredded is coated in an anti-caking powder making it hard to melt smoothly.
Feel free use a different cheese if you prefer. Some suggestions are: Gruyère, mild, medium or sharp cheddar. These are the flavorful melting cheeses. You can also add other cheeses for more flavor just make sure a Gruyère or cheedar are the bulk of the cheese used.
Feel free to use different herbs if you prefer.

FAQs

WHAT IS THE BEST POTATO FOR POTATOES AU GRATIN?

There is a great debate about this question. Some say only to use waxy potatoes and some prefer only to use russets. I like russets for my recipe because the starch helps create a creamy sauce.

CAN I USE HALF AND HALF OR MILK INSTEAD OF HEAVY CREAM?

You can try but I can’t guarantee success. The heavy cream is necessary to create a rich thick sauce and luxurious mouthfeel.

CAN POTATOES AU GRATIN BE MADE AHEAD OF TIME?

Assemble and cover with foil. Refrigerate overnight. Pull from the refrigerator at least 20 minutes before baking. May need to add additional baking time.

Overhead view of garlic herb potatoes au gratin with a spoon scooping out a serving. Shows how creamy it is.

Looking For More Great Side Dishes?

Corn Casserole
Scalloped Potatoes (no they aren’t the same thing as au gratin potatoes)
Lemon Parmesan Roasted Broccoli
Honey Garlic Roasted Carrots
Simple Roasted Green Beans

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