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.
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.
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.
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
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
- Preheat oven to 350F. Rub the butter in the bottom and up the sides of a 1-quart casserole dish.
- Layer some of the sliced potatoes in a single layer in the bottom of the dish, slightly overlapping.
- 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.
- Repeat the layering two more times, ending with a layer of potatoes.
- Pour the cream over the potatoes, filling in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
- Bake 60-90 minutes or until the top is golden brown and the potatoes are soft.
Rachel says
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!
Carla says
Oh that is a possibility too! I have seen au gratin pans for sale.
Doreen Torgerson says
Augratin potatoes have cheese in them. Scalloped potAtoes have a simple cream sauce.
Kayle (The Cooking Actress) says
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
Anna says
4 Servings? Any changes to double this recipe? Thanks!
Carla says
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.
Kate says
Is this one you can make ahead? I like to try and cut down on the kitchen chaos.
Carla says
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.
Doreen Torgerson says
Yes, you can ,make it ahead and reheat them.
David says
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.
Carla says
Excellent! Glad these potatoes were a hit!
Tennille says
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.
Carla says
Glad to hear they can be made ahead of time! Thank you for the positive feedback
Megan says
When do you add the thyme??
Carla says
During Step 3
Deb says
These do not need to be covered while baking?
Carla says
Nope!
RaeAnn says
Scalloped potatoes doesn’t contain cheese, au gratin potatoes do. Pretty much the only difference.
Carla says
Thanks for the info!
Carol at Wild Goose Mama says
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!
Carla says
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 ;)
Stephanie says
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?
Carla says
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).
Stephanie says
Thank you!
Annemarie says
This is the best comfort food! My family will love it with all that cheese.
Carla says
Can’t go wrong with cheese!
Pam Greer says
We used to have those boxed potatoes too! The real thing is so much better!
Carla says
Once you try this homemade recipe, you won’t go back!
Christina says
This is the perfect holiday side dish! My family loves all types of potatoes!
Carla says
Potatoes are the best, aren’t they?
Emily Meyer says
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!
Carla says
Bummer on the dairy, but this recipe makes a smaller amount compared to most au gratin recipes, so your husband will be happy!
Ellen says
What a nice alternative to mashed potatoes for holiday meals. So cheesy good!
Carla says
Perfect for potato lovers!
Karen says
Can you put the ingredients together then freeze? If so, thaw and bring to room temp before cooking??
Carla says
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/
Aimee Shugarman says
These potatoes were the perfect side dish to our meatloaf. So tasty!
Carla says
Glad they worked out for you!
Sherri says
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! :)
Carla says
Sometimes we forget about those things because they aren’t as good as homemade LOL Hope you give these a try!
Katie says
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!
Carla says
Gotta love the crispy cheese!
Kelly Anthony says
That golden brown looks like perfection. Can’t wait to make these for my family!
Carla says
Let me know what everyone thinks!
Sandi says
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.
Carla says
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.
Valheriee says
Can you use gruyere and parmessan cheese? Also i have seen recipes baking at 325. Somthing about cream breaking.
Carla says
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)
Marcia Rowell says
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.
Carla says
Loved the idea of using butternut squash! And thanks for the tip on high altitude baking.
Pete says
Can I make it all up in the morning, put it in the fridge, and then cook it later in the day?
Carla says
I haven’t personally tried it, but I’ve had readers tell me they’ve made it ahead of time. Cover in plastic wrap when you store it. You also might need more baking time since you’d be baking it cold from the fridge.