Name: Garlic Potatoes au Gratin Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 1/2 lbs russet potatoes; 3 cloves garlic, minced; 2 tablespoons butter, melted; 2 cups heavy cream; 1 teaspoon fresh thyme; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 cups gruyere cheese, grated

There’s something utterly comforting about rich, creamy potatoes baked to golden perfection. This Garlic Potatoes au Gratin Recipe is one of those classic dishes that always feels special, whether it’s for a holiday feast or a cozy weeknight dinner. The tender potatoes infused with garlic and topped with gooey, melty cheese? Pure magic in every bite.

The image shows a close-up of a white baking dish filled with creamy scalloped potatoes. There are multiple layers of thinly sliced potatoes visible, coated in a rich, white sauce with a smooth texture. The top layer is golden brown with some parts slightly darker from baking, showing a crunchy, bubbly cheese crust. The edges of the dish have some bubbling and slight crisping. The dish rests on a cloth with orange and blue stripes, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Potatoes au Gratin Recipe
Top Tip
How to Serve Garlic Potatoes au Gratin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Potatoes au Gratin Recipe

Why You'll Love This Recipe

This Garlic Potatoes au Gratin Recipe has been a staple in my kitchen for years. It’s the kind of recipe that sounds fancy but is actually pretty straightforward, which I love. Plus, it’s versatile enough to suit many occasions and tastes—office potlucks, family dinners, or a comforting addition to Sunday roast.

Perfectly creamy: The combination of heavy cream and melted butter makes every potato slice luxuriously tender and rich without being soggy.
Aromatic garlic punch: Fresh minced garlic infuses every layer with warm, savory flavor that’s not overpowering.
Melty, nutty cheese: Gruyère cheese melts beautifully and adds a slightly sweet nuttiness that pairs perfectly with thyme.
Layered simplicity: The layering process builds incredible depth, and baking it covered keeps the potatoes tender as they soak up the flavors.

The dish is a creamy potato gratin in a white baking dish with a slightly golden and bubbly top layer of melted cheese that has browned in small spots. The layers beneath show thinly sliced potatoes in a creamy sauce, arranged closely in several even layers, with a soft and smooth texture visible where a portion is missing in the front corner. The top cheese layer has a light tan and golden color with some herbs sprinkled lightly, and the edges of the potatoes appear tender and slightly browned. The dish rests on a white marbled surface with a blue and white striped cloth nearby and an orange cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe leans on simple, quality ingredients that each play a key role. Russet potatoes bring the perfect starchy texture, heavy cream adds richness, and Gruyère cheese melts into that irresistible cheesy crust. Here’s a little insight into what each ingredient does and how to choose the best:

Flat lay of thinly sliced russet potatoes arranged in a neat fan shape, three whole uncracked garlic cloves, a small white ceramic bowl of melted butter, a small white ceramic bowl filled with heavy cream, a few fresh thyme sprigs scattered delicately, grated Gruyere cheese heaped in a white ceramic bowl, and two small white ceramic bowls containing salt and black pepper placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their high starch content helps create creamy layers that hold together well without turning mushy.
Garlic: Fresh minced garlic provides vibrant flavor that’s much better than garlic powder or pre-minced versions.
Butter: Melted butter adds richness and helps the cream soak into each slice evenly.
Heavy cream: This thick cream gives you that dreamy texture and golden top—don’t substitute with milk, it won’t have the same luscious effect.
Fresh thyme: Aromatic and subtle, thyme complements the garlic and cheese perfectly.
Gruyère cheese: A classic choice for au gratin, it melts smoothly and adds a nutty, slightly sweet flavor.
Salt and black pepper: Essential for seasoning all those layers just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this Garlic Potatoes au Gratin Recipe depending on the season or what I have on hand. Don’t feel locked in—this dish welcomes your personal touch and is very forgiving.

Variation: Once, I swapped thyme for fresh rosemary and added a pinch of smoked paprika—delicious twist that gave it a woody warmth.
Dairy-free option: You can try coconut cream and dairy-free cheese alternatives, but expect a different texture and flavor.
Extra crunch: Top with panko breadcrumbs mixed with melted butter before the final golden bake for a crispy finish.

Step-by-Step: How I Make Garlic Potatoes au Gratin Recipe

Step 1: Prep your potatoes thin and even

First things first—peel your russet potatoes and slice them as thin as you can, about ⅛-inch thick. I usually use a mandoline because it gives me those perfectly even slices, which helps the potatoes cook uniformly. If you don’t have one, a sharp knife and a steady hand will do just fine. Just take your time!

Step 2: Whisk the creamy garlic butter mixture

In a small bowl, whisk together the heavy cream, melted butter, and minced garlic. This mixture is where all the flavor soaks in, so make sure the garlic is well distributed. The butter helps the cream coat every slice beautifully for that luscious texture.

Step 3: Layer those potatoes

Start by arranging about a third of your potato slices in a baking dish, spreading them out so they overlap slightly. Pour a third of your cream and garlic mixture over the potatoes. Sprinkle a third of the fresh thyme, salt, and pepper, and then add a third of the gruyère cheese. Repeat this two more times, but here’s a key detail: don’t put cheese on the very last layer yet. Hold that back for the topping.

Step 4: Cover, bake, then reveal the golden cheese

Cover your dish tightly with foil to lock in moisture. Bake at 350°F for about 1 hour to 1 hour and 15 minutes. You’ll know it’s ready when you can easily pierce the center with a knife—the potatoes should be tender but not falling apart. Then take off the foil, sprinkle the remaining cheese evenly over the top, and pop it back into the oven for 10–15 minutes until the cheese melts and turns a gorgeous golden brown.

Step 5: Let it rest and enjoy!

Once out of the oven, let the dish rest for 5 minutes before serving. This little waiting period helps the creamy layers settle, making it easier to serve and taste every dreamy layer.

Top Tip

I've made this Garlic Potatoes au Gratin Recipe countless times, and little tweaks made a big difference—so here are my best tips to get it just right.

Slice Evenly: Using a mandoline means your potatoes cook evenly without some slices being mushy and others underdone.
Don’t Skip the Rest: Letting the dish sit briefly after baking helps set layers, so the portions come out clean and the flavor melds perfectly.
Cover Properly: Tightly covering with foil traps moisture so the potatoes steam gently instead of drying out.
Reserve Cheese for Topping: Holding back cheese for the final bake ensures a beautifully golden and bubbly crust.

How to Serve Garlic Potatoes au Gratin Recipe

Garnishes

I love to scatter a handful of freshly chopped parsley or chives on top before serving. It adds a pop of green freshness and a subtle herbal note that complements the richness perfectly. Sometimes, a sprinkle of flaky sea salt right before serving also enhances the flavors beautifully.

Side Dishes

This recipe pairs wonderfully with simply roasted meats like a juicy roast chicken or tender pork loin. I’ve also served it alongside steamed green beans or a crisp arugula salad to balance the richness with some bite and freshness.

Creative Ways to Present

For special occasions, I sometimes make individual portions in small ramekins. It feels extra fancy when you plate a personal gratin for each guest. Another fun idea is to sprinkle crispy bacon bits or sautéed mushrooms on top for extra texture and flavor contrast.

Make Ahead and Storage

Storing Leftovers

This dish keeps well in the fridge for up to 3 days. I store leftovers in an airtight container and usually give it a quick stir before reheating so the cream doesn’t separate and the potatoes stay creamy.

Freezing

I’ve frozen this recipe a couple of times with decent results. Just make sure to cool it completely, pack it tightly in a freezer-safe dish, and thaw overnight before reheating gently in the oven. Keep in mind the texture might soften slightly, but the flavor still shines.

Reheating

I avoid microwaving this because it can get a bit rubbery or separate the cream. Instead, I reheat it covered in a 325°F oven until warmed through, about 20 minutes. If you want, add a tiny splash of cream before reheating to refresh the dish.

Frequently Asked Questions:

Can I make Garlic Potatoes au Gratin Recipe ahead of time?

Absolutely! You can assemble it a day before baking and keep it covered in the fridge. Just take it out of the fridge about 30 minutes before baking to come closer to room temperature for even cooking.

What’s the best potato to use for au gratin?

Russet potatoes are ideal because they are starchy and absorb the creamy sauce well, resulting in tender yet intact slices after baking.

Can I substitute the cheese?

Yes, but stick to cheeses that melt well like Swiss, Monterey Jack, or mozzarella. Gruyère gives the best flavor and texture, but these alternatives work if you can’t find it.

How do I avoid the au gratin getting too watery?

Make sure to slice potatoes evenly and tightly pack the layers to reduce excess liquid. Also, cover the dish tightly while baking to keep moisture balanced. Avoid using low-fat dairy, which can separate and cause watery sauce.

Final Thoughts

Having a warm dish like this Garlic Potatoes au Gratin Recipe on the table always makes me feel like I’m sharing a little love through food. It’s a recipe that’s approachable, impressive, and endlessly delicious—one I hope you’ll add to your family favorites too. So grab those potatoes and get baking; trust me, your taste buds will thank you!