Creamy and Rich Potatoes Gratin (Au Gratin Potatoes)

Creamy Potatoes Gratin (or Au Gratin Potatoes) are a very tasty one-dish meal, ideal to bring to the table for any family lunch or dinner, even as a rich side dish.

Easy to make, in our recipe the potatoes, peeled, cut into rounds and blanched in lightly salted boiling water until they are tender but not mushy, are arranged in layers in a baking dish, then alternated with a creamy and tasty dressing based on thinly sliced ​ham and grated parmesan, and then left to brown in a hot oven at 392°F for about 40 minutes. The result will be a warm and inviting casserole, characterized by a golden and crunchy crust and a soft and melting interior, which will win over adults and children alike.

What is Creamy Potato Gratin?

Potato gratin, or gratin dauphinois, traces its roots to the Dauphiné region in southeastern France, where it emerged in the 18th century. Traditionally made with thinly sliced potatoes, cream, and a hint of garlic, the dish was a staple for peasants, who valued it for its hearty, filling qualities. The name “gratin” itself refers to the golden, crusty layer that forms on top when the dish is baked—a hallmark of French culinary technique. In France, it’s still made without cheese in its original form, but when the dish traveled abroad, especially to the U.S., adaptations began.

American versions often add cheese and sometimes breadcrumbs, creating a gooey, crunchy topping that contrasts with the creamy potatoes below. Fun fact: “au gratin” cooking extended beyond potatoes, inspiring dishes like gratin dauphinois with various vegetables. Today, gratins are beloved worldwide, especially in America, where they make popular appearances at holiday tables, alongside everything from roast meats to casseroles.

Pro Tips for The Best Creamy Potato Gratin

• Cut the potatoes thinly and uniformly (around 1/8 inch) for even cooking. A mandoline slicer can help with this.
• Simmer the sliced potatoes in milk or cream briefly before baking to intensify the creamy texture.
• Don’t skimp on salt, pepper, and a pinch of nutmeg or garlic—these will infuse flavor throughout the dish.
• Layer the potatoes evenly, overlapping slightly to create a cohesive gratin that holds together well.
• Cook at a moderate temperature (around 350°F) for an even bake that allows the potatoes to soften while the top browns.
• Let the gratin sit for 10-15 minutes before serving to set and develop even more flavor.

Gratin Vs. Scalloped Vs. Au Dauphinoise

Gratin, typically “au gratin,” features potatoes baked with cheese and often breadcrumbs for a crispy top. Scalloped potatoes skip the cheese, using cream or milk as a base, which gives them a softer, creamier finish. Dauphinoise potatoes, the original French version, are thinly sliced and baked in cream with garlic but traditionally without cheese, creating a rich, velvety texture.

What Are The Best Potatoes To Use for This Gratin?

The best potatoes for potato gratin are starchy varieties like Russets or Yukon Golds. Their higher starch content helps create a creamier, more cohesive texture, allowing them to absorb flavors and soften beautifully in the oven.

What Else Can I Add to This Potato Gratin?

You can add ingredients like grated Gruyère or Parmesan for extra flavor, fresh herbs like thyme or rosemary for an aromatic touch, or thinly sliced onions or garlic to enhance the savory depth. A sprinkle of breadcrumbs on top can add a crunchy texture to complement the creamy layers.

Can I Omit The Béchamel Sauce?

Yes, the béchamel sauce can be omitted. Instead, you can use heavy cream or milk, which will still give the dish a rich, creamy texture. Just be sure to season well to maintain flavor depth without the added richness of béchamel.

What Can I Serve This Potato Gratin With?

Potato gratin pairs beautifully with roasted meats like chicken, beef, or lamb, making it a perfect side for hearty meals. It also complements green vegetables such as sautéed spinach, steamed asparagus, or a crisp salad, adding a fresh contrast to the dish's creamy richness.

Can I Make This Gratin Overnight?

Yes, potato gratin can be made overnight. Simply prepare and assemble the dish, cover it tightly, and refrigerate. When ready to serve, bring it to room temperature and bake as directed. This makes it an easy, make-ahead option for gatherings!

Does This Gratin Freeze Well?

Yes, you can, but for best results, freeze it before baking. Assemble the dish, let it cool completely, then cover it tightly and freeze. When ready to enjoy, thaw it in the fridge overnight and bake as usual. Freezing after baking is possible, but the texture may be slightly less creamy.

More Creamy and Rich Potato Side Dishes To Try!

Eggplant Potato Gratin

Potato Dauphinoise

Seafood Potato Au Gratin

Scalloped Potatoes

Creamy Trafilette

Twice-Baked Potato Casserole

How to Store Creamy Potato Gratin

If you have any left over, you can keep them in the fridge, in an airtight container, for a maximum of 2 days.

How to Make Creamy Potato Gratin

Peel the potatoes and rinse them under running water.

Cut them into slices about 1/8 inches thick.

Plunge the potato slices into lightly salted boiling water and let them cook for 5-7 minutes, or until they are soft but still firm; then drain them and let them cool.

Spread a couple of spoonfuls of béchamel sauce on the bottom of a well-buttered rectangular baking dish.

Place the boiled potatoes in the pan, overlapping them slightly.

Cover with more béchamel sauce.

Sprinkle with grated parmesan and season with freshly ground pepper.

Add the ham cut into thin slices.

Make a second layer with the potatoes.

Finish with the remaining béchamel, the slices of ham and plenty of grated parmesan.

Place in a hot oven and cook at 392°F (200°C) for approximately 40 minutes.

Once the time has passed, take the gratin potatoes out of the oven and let them settle for a few minutes at room temperature before serving them.

Enjoy!