Creamy Potatoes au Gratin Recipe with Crispy Cheese Topping

How to Make Potatoes Au Gratin

1. In a small saucepan over low heat, combine the heavy cream, minced garlic, butter, salt, and pepper. Warm gently until the butter melts, taking care not to let the cream bubble, which will make it thicken too quickly. Remove from heat and set aside.
2. Preheat the oven to 350°F (175°C). Grease an 11×7-inch baking dish with nonstick spray or butter.
3. Mix both shredded cheeses in a bowl until evenly combined.
4. Layer 1/3 of the sliced potatoes in the bottom of the prepared dish. Pour 1/3 of the cream mixture over the potatoes, sprinkle with 3/4 cup of the cheese blend, add half of the diced ham, and lightly sprinkle 1/2 teaspoon fresh thyme. Repeat for a second layer. For the top layer, add potatoes and cream but do not add cheese or thyme yet.
5. Cover the dish tightly with foil and bake for 1 hour, or until the potatoes are fork-tender. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and lightly browned.
6. Let the casserole rest for about 10 minutes to set before serving.

Potatoes au Gratin Tips

1. Slice potatoes evenly using a sharp knife or a mandolin so they cook at the same rate.
2. For best flavor and melting, shred cheese from a block rather than using pre-shredded cheese.
3. Potato quantity can vary: use about 2½ pounds of gold potatoes (roughly 3–4 large potatoes) or the equivalent by weight of smaller potatoes. Weighing the potatoes ensures consistent results.

Variations

• Change the herbs: Fresh thyme works beautifully, but rosemary, sage, or parsley are great alternatives. Mix herbs to suit your taste.
• Add vegetables: Stir in cooked peas, broccoli, or sautéed mushrooms between layers for extra color and nutrition.
• Swap the cheeses: The recipe uses mozzarella and Gruyere, but cheddar, Swiss, gouda, pepper jack, or Parmesan can be used to vary flavor and intensity.

Storing and Freezing

Storing: Place leftovers in an airtight container and refrigerate for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Freezing: Wrap the cooled casserole tightly with plastic wrap and a layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven until heated through.

More Potato Recipes to Try

• Crockpot Baked Potatoes
• Onion Soup Potatoes
• Smashed Potatoes
• Instant Pot Ranch Potatoes
• Twice Baked Potato Casserole