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?
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
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.
SALT AND PEPPER: Be sure to use plenty of salt because potatoes love and need plenty of salt
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.
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.
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.
You can try but I can’t guarantee success. The heavy cream is necessary to create a rich thick sauce and luxurious mouthfeel.
Assemble and cover with foil. Refrigerate overnight. Pull from the refrigerator at least 20 minutes before baking. May need to add additional baking time.
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
Garlic Herb Potatoes Au Gratin
- 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
- Preheat oven to 425°F. Grease a 9×13 baking dish with butter; set aside.
- In a small bowl combine the cheeses, herbs, garlic, salt, and pepper to taste; set aside.
- Layer ½ of the sliced potatoes in prepared baking dish. Sprinkle with ½ of the cheese mixture. Layer with remaining potatoes and sprinkle with remaining cheese mixture. Pour cream all over the potatoes. Cover with foil and bake for 50 minutes. Remove the foil and bake for 10 minutes or until lightly golden.
- MAKE AHEAD: Assemble and cover with foil. Refrigerate overnight. Pull from the refrigerator at least 20 minutes before baking. May need to add additional baking time.
- STORAGE: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until heated through.