• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Homemade In The Kitchen

A Food Blog With Small Batch Recipes and Recipes For Two Made From Scratch

Header Right

  • About
  • Recipes
  • Work With Me
  • Shop
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

November 7, 2016

Garlic Parmesan Au Gratin Potatoes

Share this post → Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

Plenty of garlic and cheese in this Garlic Parmesan Au Gratin Potatoes recipe with layers of thinly sliced potatoes, Parmesan cheese, and garlic. Serve it as a Thanksgiving or Christmas side dish or alongside meat and potatoes for Sunday supper.


Plenty of cheesy goodness in Garlic Parmesan Au Gratin Potatoes with layers of thinly sliced potatoes, Parmesan cheese, and garlic. Serve it as a holiday side dish or alongside meat and potatoes for dinner.

Every Thanksgiving, there’s one conversation that always happens – what kind of potatoes are we making this year? Most of the time it’s mashed, but sometimes it’s scalloped or au gratin.

Confession – I grew up making au gratin potatoes from a box because that’s how my parents made them. Bring milk to a boil, add box contents, cook.

It wasn’t until I bought a handheld mandoline (affiliate link) I started making my own because I can never slice the potatoes thinly (and consistently) enough for an entire dish.

That begs the next question – what’s the difference between scalloped and au gratin? After spending numerous hours researching and reading through recipes, nobody else knows either.

The main difference is au gratin has cheese while scalloped doesn’t, but most recipes, including my easy cheesy stovetop scalloped potatoes, uses cheese.

Another difference is au gratin has breadcrumbs on top, but most au gratin recipes didn’t include breadcrumbs.

I’ve also seen recipes written as au gratin potatoes vs. potatoes au gratin.

In conclusion, the rest of the world doesn’t know the difference between scalloped and au gratin. They DO know anything with cheese and potatoes is a winner, no matter what you call it.

And when there’s garlic and cheese involved, you know it’s going to be a winning side dish with these Garlic Parmesan Au Gratin Potatoes.

Layers of thinly sliced potatoes baked with plenty of cheesy goodness.


Plenty of cheesy goodness in Garlic Parmesan Au Gratin Potatoes with layers of thinly sliced potatoes, Parmesan cheese, and garlic. Serve it as a holiday side dish or alongside meat and potatoes for dinner.

How do you make au gratin potatoes from scratch?

The key to au gratin is layering thinly sliced potatoes with cheese, garlic, and seasoning. Once layered, pour cream until the potatoes are covered then top with even more cheese.

Using a mandoline ensures each potato is thinly sliced to the same consistency. Otherwise they may unevenly bake in the oven.

How do you make au gratin potatoes in the oven?

This particular recipe is baked in the oven rather than the stovetop.

First, you want to use an oven-proof casserole dish. The baking dish in these photos is from the thrift store and says oven safe on the bottom.

It’s a 1 quart baking dish, so it makes roughly 4 servings. You can probably stretch it to 6 servings if you’re serving it for Thanksgiving.

You can also use a 1 1/2 quart casserole dish, but I wouldn’t go much larger than that because the layers may not cook properly.


Plenty of cheesy goodness in Garlic Parmesan Au Gratin Potatoes with layers of thinly sliced potatoes, Parmesan cheese, and garlic. Serve it as a holiday side dish or alongside meat and potatoes for dinner.

What’s in au gratin potatoes?

The ingredients for Garlic Parmesan Au Gratin Potatoes are potatoes, cheese, and heavy cream with additional flavors such as garlic and thyme.

It’s important to use heavy cream instead of milk because the fat is important for the cheese sauce to bake properly. Otherwise, the sauce would be too thin and not stick to the potatoes.

If you don’t use heavy cream often, you can buy a small pint so you don’t have any leftover (although leftover heavy cream makes excellent whipped cream for pumpkin pie).

Which potato is best for au gratin?

I personally think Russet potatoes make the best potato for au gratin because of their higher starch level.

However, I’ve seen other gratin recipes using Yukon gold or even red potatoes. Whichever potato you choose, bake until the potatoes are fork tender.

Which cheese is best for au gratin

Since au gratin has cheese, let’s talk cheese. There’s no right or wrong answer. Usually when I think of au gratin, I think of cheddar cheese.

However, in this recipe I changed it up and used Parmigiano Reggiano, which is imported exclusively from Italy and made with only three ingredients – milk, salt, and rennet.

Sometimes you’ll see domestic Parmesan made in the U.S., which usually contains additives.

You can easily recognize it from the pinholes in the rind that spell out Parmigiano Reggiano, but depending on how the cheese wheel is cut, the holes may not always be present.

Ask your local cheese person if you’re unsure about whether the cheese is imported.

Other Thanksgiving Recipes For Two To Serve

What else are you serving for Thanksgiving? Here are some more holiday ideas:

  • Cornish Hen with Homemade Classic Stuffing
  • Homemade Gravy Without Meat Drippings
  • Homemade Cranberry Sauce
  • Eggless Pumpkin Pie For Two (also gluten free)

For a full list of recipe ideas, check out my Thanksgiving Dinner For Two post.

 

Garlic Parmesan Au Gratin Potatoes

Garlic Parmesan Au Gratin Potatoes

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Plenty of garlic and cheese in this Garlic Parmesan Au Gratin Potatoes recipe with layers of thinly sliced potatoes, Parmesan cheese, and garlic.

Ingredients

  • 1 tablespoon unsalted butter, softened
  • 1 1/2 pounds russet potatoes (roughly 4 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/4 cups shredded Parmigiano Reggiano
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

Instructions

  1. Preheat oven to 350F. Rub the butter in the bottom and up the sides of a 1-quart casserole dish.
  2. Layer some of the sliced potatoes in a single layer in the bottom of the dish, slightly overlapping.
  3. In a large bowl, mix together the onion, garlic, 1 cup Parmigiano Reggiano, thyme, salt, and pepper. Sprinkle about 1/3 of the mixture over the potato layer.
  4. Repeat the layering two more times, ending with a layer of potatoes.
  5. Pour the cream over the potatoes, filling in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
  6. Bake 60-90 minutes or until the top is golden brown and the potatoes are soft.
© Carla Cardello - Homemade In The Kitchen
Cuisine: American / Category: Side
Share this post → Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

Filed Under: Side Dishes Tagged With: Christmas, Easter, garlic, heavy cream, onions, parmesan, potatoes, Thanksgiving, thyme

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Rachel says

    November 7, 2016 at 7:10 AM

    The only difference I can think of with the two is that maybe potatoes au gratin refers to the type of dish it’s baked in? But really, I have no idea what the difference is, just that I want a big helping of those!

    Reply
    • Carla says

      November 7, 2016 at 9:50 AM

      Oh that is a possibility too! I have seen au gratin pans for sale.

      Reply
    • Doreen Torgerson says

      July 4, 2017 at 12:13 AM

      Augratin potatoes have cheese in them. Scalloped potAtoes have a simple cream sauce.

      Reply
  2. Kayle (The Cooking Actress) says

    November 14, 2016 at 5:29 PM

    lol I don’t care if their au gratin or scalloped they are delicious either way!!! This recipe looks like HEAVEN. I do adore all things Parm and garlic…and potatoes :P

    Reply
  3. Anna says

    November 20, 2016 at 10:31 AM

    4 Servings? Any changes to double this recipe? Thanks!

    Reply
    • Carla says

      November 20, 2016 at 10:47 AM

      You can double the ingredients and either bake it in a larger casserole dish or bake it in two dishes. Baking time will probably be more towards 90 minutes if you have more layers.

      Reply
  4. Kate says

    December 6, 2016 at 6:25 AM

    Is this one you can make ahead? I like to try and cut down on the kitchen chaos.

    Reply
    • Carla says

      December 6, 2016 at 9:56 AM

      Yes. Make it as directed (although depending on how soft your potatoes get, I may pull it at 60-75 minutes so it doesn’t turn into mush when reheating), let it cool, then wrap and refrigerate. When it’s time to serve, heat it back up in the oven.

      Reply
    • Doreen Torgerson says

      July 4, 2017 at 12:15 AM

      Yes, you can ,make it ahead and reheat them.

      Reply
  5. David says

    January 20, 2017 at 4:34 PM

    I decided to surprise my wife by making dinner. I needed something to go with the main dish, and I saw this recipe. Let me tell you, it was great! What a hit. My picky adult son enjoyed it too.

    Reply
    • Carla says

      January 24, 2017 at 9:49 AM

      Excellent! Glad these potatoes were a hit!

      Reply
  6. Tennille says

    January 28, 2017 at 10:23 AM

    THESE ARE AMAZING! I have made them three times and doing it again tonight. I have made them ahead too but didn’t bake them. Just stuck them in the fridge until I was ready to bake and just added a touch more cream before popping them in the oven and they were perfect.

    Reply
    • Carla says

      January 29, 2017 at 5:27 PM

      Glad to hear they can be made ahead of time! Thank you for the positive feedback

      Reply
  7. Megan says

    April 15, 2017 at 2:18 PM

    When do you add the thyme??

    Reply
    • Carla says

      April 15, 2017 at 5:24 PM

      During Step 3

      Reply
  8. Deb says

    April 21, 2017 at 8:11 PM

    These do not need to be covered while baking?

    Reply
    • Carla says

      April 21, 2017 at 8:46 PM

      Nope!

      Reply
  9. RaeAnn says

    June 21, 2017 at 7:26 PM

    Scalloped potatoes doesn’t contain cheese, au gratin potatoes do. Pretty much the only difference.

    Reply
    • Carla says

      June 23, 2017 at 10:31 AM

      Thanks for the info!

      Reply
  10. Carol at Wild Goose Mama says

    August 11, 2017 at 9:12 PM

    From a Box?!?! Gak!!!!! Well this wonderful recipe certainly is a long long long way from that. I need one of those slicers. I forgot I needed it. Lol. Hey I am a HUGE potato fan— and not huge because I eat potatoes either. I think they get a bad rap. I find they really help me lose weight because they make me full and satisfied. Of course when they are prepared as you have done here, well maybe the calorie count is elevated just a teeny tiny bit, but so worth it. Yum!

    Reply
    • Carla says

      August 15, 2017 at 4:10 PM

      Potatoes can definitely be healthy! It’s when you start adding cream, butter, cheese, etc. etc. that they get a bad rap. And of course I’m not helping with this recipe ;)

      Reply
  11. Stephanie says

    March 26, 2018 at 10:57 AM

    Can these be cooked at a different temp? Want to cook with a ham at 275 degrees if possible. Or if made ahead of time, how long would you say to reheat at 275?

    Reply
    • Carla says

      March 26, 2018 at 11:41 AM

      I highly recommend sticking with 350F. Otherwise you’re going to end up with raw potatoes. You can certainly bake it ahead of time (or slightly under so the potatoes aren’t mush) and reheat until hot. I’d say probably 15-30 minutes? Start at 15 minutes and if it doesn’t feel hot enough, go another 15 minutes.

      Another option – Make the au gratin ahead of time but bake it for 60 minutes instead of 90. While your ham is resting, bump the oven up to 350F and finish baking 30 minutes (bring it to room temperature first or you may need to add some extra time if it’s cold straight from the fridge).

      Reply
      • Stephanie says

        March 26, 2018 at 12:00 PM

        Thank you!

        Reply
  12. Annemarie says

    November 8, 2018 at 4:08 PM

    This is the best comfort food! My family will love it with all that cheese.

    Reply
    • Carla says

      November 9, 2018 at 11:55 AM

      Can’t go wrong with cheese!

      Reply
  13. Pam Greer says

    November 8, 2018 at 4:23 PM

    We used to have those boxed potatoes too! The real thing is so much better!

    Reply
    • Carla says

      November 9, 2018 at 11:55 AM

      Once you try this homemade recipe, you won’t go back!

      Reply
  14. Christina says

    November 8, 2018 at 4:24 PM

    This is the perfect holiday side dish! My family loves all types of potatoes!

    Reply
    • Carla says

      November 9, 2018 at 11:55 AM

      Potatoes are the best, aren’t they?

      Reply
  15. Emily Meyer says

    November 8, 2018 at 4:29 PM

    Oh wow these look amazing! I can’t have dairy but I’ll have to make this recipe for my husband. He would love it!

    Reply
    • Carla says

      November 9, 2018 at 11:56 AM

      Bummer on the dairy, but this recipe makes a smaller amount compared to most au gratin recipes, so your husband will be happy!

      Reply
  16. Ellen says

    November 8, 2018 at 4:30 PM

    What a nice alternative to mashed potatoes for holiday meals. So cheesy good!

    Reply
    • Carla says

      November 9, 2018 at 11:57 AM

      Perfect for potato lovers!

      Reply
  17. Karen says

    November 24, 2018 at 9:40 AM

    Can you put the ingredients together then freeze? If so, thaw and bring to room temp before cooking??

    Reply
    • Carla says

      November 24, 2018 at 11:41 AM

      I haven’t tried it, but I don’t think you’d be happy with the results. Potatoes and dairy can be finicky when frozen. The cream might separate after thawing as well as the cheese becoming grainy. The potatoes’ texture may be too soggy. However, research shows you can bake the potatoes THEN freeze it. I haven’t personally done it myself, but you can read more here: http://howtofreezefood.com/2017/04/07/scalloped-potatoes/

      Reply
  18. Aimee Shugarman says

    November 26, 2018 at 3:28 PM

    These potatoes were the perfect side dish to our meatloaf. So tasty!

    Reply
    • Carla says

      November 28, 2018 at 3:28 PM

      Glad they worked out for you!

      Reply
  19. Sherri says

    November 26, 2018 at 4:43 PM

    Oh my gosh…I forgot about those boxed au gratin potatoes! I used to eat those too. LOL. These potatoes would be a welcome addition to any holiday table. Simply scrumptious! :)

    Reply
    • Carla says

      December 6, 2018 at 9:28 AM

      Sometimes we forget about those things because they aren’t as good as homemade LOL Hope you give these a try!

      Reply
  20. Katie says

    November 26, 2018 at 5:17 PM

    Oh wow- that crispy cheese on top is enough to make me want this recipe on my list of things to make sooner than later!

    Reply
    • Carla says

      December 6, 2018 at 9:29 AM

      Gotta love the crispy cheese!

      Reply
  21. Kelly Anthony says

    November 26, 2018 at 5:37 PM

    That golden brown looks like perfection. Can’t wait to make these for my family!

    Reply
    • Carla says

      December 6, 2018 at 9:29 AM

      Let me know what everyone thinks!

      Reply
  22. Sandi says

    November 26, 2018 at 8:47 PM

    I have been looking for a good recipe to make ahead of our holiday gatherings. I always like to make sure the kitchen is cleaned up before people arrive.

    Reply
    • Carla says

      December 6, 2018 at 9:30 AM

      I hear you! It’s no fun when you finally sit down to a nice family dinner then realize you still have to clean up afterwards.

      Reply
  23. Valheriee says

    December 23, 2018 at 11:20 AM

    Can you use gruyere and parmessan cheese? Also i have seen recipes baking at 325. Somthing about cream breaking.

    Reply
    • Carla says

      December 23, 2018 at 9:18 PM

      Yes, I think gruyere would be a wonderful addition! As for the baking temperature, I’ve never had an issue with cream breaking at 350F. Make sure you’re using heavy cream because that fat is needed to keep it from breaking (not half and half or milk)

      Reply
  24. Marcia Rowell says

    January 26, 2019 at 10:24 PM

    Yumm, yumm! I didn’t have enough potatoes, so I subbed in some thinly sliced butternut squash. And no parm here either, but I had some manchego and used that. It was all just wonderful. I live at high altitude, so I did cover mine for the first 30 minutes and then uncovered it to finish cooking and browning.

    Reply
    • Carla says

      January 27, 2019 at 11:39 AM

      Loved the idea of using butternut squash! And thanks for the tip on high altitude baking.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Nice To Meet You!
I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

Learn more →
Subscribe
Disclosures and Disclaimers

Footer

Stay Updated

Subscribe to new recipes via email:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
Disclosures, Disclaimers, and Private Policy

Latest Recipes

Christmas Dinner For Two! Menu includes recipes for two and small batch recipes of your favorite Christmas dishes

Christmas Dinner For Two

Not hosting a huge Christmas this year? Here is your ultimate guide to Christmas Dinner For Two! Menu includes recipes for two and small batch recipes of your favorite Christmas dishes.Happy ...

Read More

Love to bake cookies from scratch? Here are the Best Small Batch Christmas Cookie Recipes to add to your cookie tray this holiday season.

Best Small Batch Christmas Cookie Recipes

Love to bake cookies from scratch? Here are the Best Small Batch Christmas Cookie Recipes to add to your cookie tray this holiday season.With December around the corner, that means one ...

Read More

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

Craving warm cookies but don't want to make a large batch? This easy recipe for Small Batch Chocolate Chip Cookies makes a half batch of homemade cookies, perfect to serve as dessert for two ...

Read More

Sausage Mushroom Pasta with rigatoni and a creamy white Alfredo sauce is a hearty and comforting dinner for two.

Creamy Sausage Mushroom Pasta (Dinner For Two)

Creamy Sausage Mushroom Pasta with rigatoni and a creamy white Alfredo sauce is a hearty and comforting dinner for two. Serve it with a side salad for a complete meal.Disclosure: This post is ...

Read More

No bake Small Batch Rice Krispie Treats made in a loaf pan

Small Batch Rice Krispie Treats

Whether you have leftover cereal or are tired of the heat, these no bake Small Batch Rice Krispie Treats made in a loaf pan are the ideal ooey gooey dessert.Growing up, I ate packaged rice ...

Read More

Small Batch Blueberry Jam No Pectin recipe

Small Batch Blueberry Jam Without Pectin

Want to learn how to make homemade jam? This quick and easy Small Batch Blueberry Jam without pectin is the perfect recipe for beginners and only makes one 6-ounce jar. Spread it on toast for ...

Read More

Creamy Skillet Bacon Cheeseburger Dip (Small Batch)

Bacon Cheeseburger Dip (Small Batch)

Make cheese dip more exciting to eat by making creamy skillet Bacon Cheeseburger Dip with cream cheese, ketchup, mustard, mayonnaise, sweet pickle relish, and paprika.This post is sponsored by ...

Read More

Small 6 Inch Funfetti Cake for two people

Small 6 Inch Funfetti Cake

Need a birthday cake to celebrate? This Small 6 Inch Funfetti Cake for two with buttercream frosting and sprinkles helps make life a little sweeter. Recipe made from scratch without cake ...

Read More

Small Batch Buttercream Frosting makes enough to frost 6 cupcakes or one 6 inch cake.

Small Batch Buttercream Frosting

Want to make the best buttercream recipe but tired of throwing away leftover frosting? Look no further than this Small Batch Buttercream Frosting! Makes enough to frost 6 cupcakes or one 6 inch ...

Read More

Copyright© 2019 · Designed by Deluxe Designs

Footer

Stay Updated

Subscribe to new recipes via email:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
Disclosures, Disclaimers, and Private Policy

Latest Recipes

Christmas Dinner For Two! Menu includes recipes for two and small batch recipes of your favorite Christmas dishes

Christmas Dinner For Two

Not hosting a huge Christmas this year? Here is your ultimate guide to Christmas Dinner For Two! Menu includes recipes for two and small batch recipes of your favorite Christmas dishes.Happy ...

Read More

Love to bake cookies from scratch? Here are the Best Small Batch Christmas Cookie Recipes to add to your cookie tray this holiday season.

Best Small Batch Christmas Cookie Recipes

Love to bake cookies from scratch? Here are the Best Small Batch Christmas Cookie Recipes to add to your cookie tray this holiday season.With December around the corner, that means one ...

Read More

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

Craving warm cookies but don't want to make a large batch? This easy recipe for Small Batch Chocolate Chip Cookies makes a half batch of homemade cookies, perfect to serve as dessert for two ...

Read More

Sausage Mushroom Pasta with rigatoni and a creamy white Alfredo sauce is a hearty and comforting dinner for two.

Creamy Sausage Mushroom Pasta (Dinner For Two)

Creamy Sausage Mushroom Pasta with rigatoni and a creamy white Alfredo sauce is a hearty and comforting dinner for two. Serve it with a side salad for a complete meal.Disclosure: This post is ...

Read More

No bake Small Batch Rice Krispie Treats made in a loaf pan

Small Batch Rice Krispie Treats

Whether you have leftover cereal or are tired of the heat, these no bake Small Batch Rice Krispie Treats made in a loaf pan are the ideal ooey gooey dessert.Growing up, I ate packaged rice ...

Read More

Small Batch Blueberry Jam No Pectin recipe

Small Batch Blueberry Jam Without Pectin

Want to learn how to make homemade jam? This quick and easy Small Batch Blueberry Jam without pectin is the perfect recipe for beginners and only makes one 6-ounce jar. Spread it on toast for ...

Read More

Creamy Skillet Bacon Cheeseburger Dip (Small Batch)

Bacon Cheeseburger Dip (Small Batch)

Make cheese dip more exciting to eat by making creamy skillet Bacon Cheeseburger Dip with cream cheese, ketchup, mustard, mayonnaise, sweet pickle relish, and paprika.This post is sponsored by ...

Read More

Small 6 Inch Funfetti Cake for two people

Small 6 Inch Funfetti Cake

Need a birthday cake to celebrate? This Small 6 Inch Funfetti Cake for two with buttercream frosting and sprinkles helps make life a little sweeter. Recipe made from scratch without cake ...

Read More

Small Batch Buttercream Frosting makes enough to frost 6 cupcakes or one 6 inch cake.

Small Batch Buttercream Frosting

Want to make the best buttercream recipe but tired of throwing away leftover frosting? Look no further than this Small Batch Buttercream Frosting! Makes enough to frost 6 cupcakes or one 6 inch ...

Read More

Copyright© 2019 · Designed by Deluxe Designs