Mega cheesy Potatoes Au Gratin. Thinly sliced white potatoes layered with Parmesan cheese and smothered in a creamy garlic cream sauce.
This recipe and images have recently been updated.
The recipe for these Garlic Parmesan Potatoes Au Gratin came from a cookbook I have and a restaurant I worked at before I moved to the U.S. They’re sometimes called Potatoes Au Gratin or Dauphinoise Potatoes. Dauphine is a region of France where these creamy, cheesy slices of potato heaven were born.
The restaurant I worked at was called Highgrove House and these potatoes were always available as a side dish. It was probably one of the most popular dishes for so many good reasons. The potatoes were thinly sliced and then layered with salt, pepper and grated Gruyere.
Then the whole pan would be covered in a creamy sauce which would melt the cheese and cook the potato slices. I added garlic and used Parmesan instead of Gruyere; no worries, because you could use any strong flavored hard cheese or even drop little chunks of blue throughout the layers of potato.
Don’t skimp on the cheese!
The secret to keeping this recipe on track is to slice your potatoes as thin as you can. If you have a mandolin, go for it, but don’t sue me if you lose a finger. I think everyone who has used a mandolin before has had an accident with it. Maybe it’s like an initiation ceremony?
Keep the layers on the loose side and don’t worry too much about everything being equal in size. This is a great dish to prepare before dinner – even the day before – and let it sit in the fridge until you’re ready to throw it in the oven.
Garlic Parmesan Potatoes Au Gratin
- 1 tablespoon soft butter
- 2 1/2 pounds white potatoes sliced thinly
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 4 cloves garlic minced
- 1 wedge Parmesan grated 8oz
- 1 1/2 cups finely grated Parmesan the powder kind
- Salt and black pepper
- Preheat the oven to 350 degrees F. Rub the butter all over the inside of a 12 x 10 x 2 1/2 inch baking tray or roasting pan and set aside.
- Slice the potatoes as thin as possible, use a mandolin if you have one and transfer them to a bowl.
- Heat the cream, milk and garlic in a pot until it starts to boil and starts to thicken slightly. Take off the heat.
- Place one layer of the potato slices in even rows and slightly shingled on the bottom of the baking dish.
- Season with salt and pepper and cover with both kinds of the grated Parmesans.
- Place another layer of potatoes on top of the first layer going in the opposite direction and season again. Sprinkle more cheese on top.
- Repeat with a final layer of potatoes ending with a cheese layer on top. Season again.
- Slowly pour the hot milk mixture over the layered potatoes making sure to cover all of them and place in the oven.
- Gently press down on the potatoes to make sure the liquid is getting in all the spaces.
- Bake for about 60-70 minutes or until the tip of a sharp knife can go through the potatoes and the cheese and cream are all melted.
Absolutely awesome, think I could eat the entire batch!!
Easily done Matt ;)
oh yum! Could not look any more appetizing. I love the overload of garlic!
No vampires here Jess :)
These potatoes look like pure heaven, love the garlic and parmesan!
Thanks Laura, they were pretty darn good :)
These look just so good. Perfection!
yum.. i can never go past a classic potato gratin. definitely perfect for this winter weather were experiencing here in australia at the moment. love it!
I love that you made this is a tart pan.
oh my gawd, Gerry. . looks soooooo good!
Thanks for the recipe. My family absolutely loved these potatoes! I’ve made them several times now. It’s a keeper :)
Thanks for the feedback Kris, it really helps :)
Hi just wondered how much grated Parmesan is needed for the dish
Sorry Kristen, I’ll add it in. It’s about 2 cups grated or shredded but don’t worry if you use a little more because too much cheese will only make this taste even better :)
Can you really make this recipe a day ahead and refrigerate it? Just wondering if the potatoes will turn grey if I don’t bake them right away. Thanks!
Hey claire, yes the potatoes should be okay as long as they’re mostly covered with the sauce.
Its great as your other content :D, thanks for putting up.
I really want to make this for the Holidays but I have to serve about 24-26 people. Would you suggest I put this in a large casserole pan or make 4 casserole dishes? Looks fantastic!
Hi Sarah, depends on how big your dish is? If they’re pretty big you might be okay with two larger casserole dishes as opposed to 4 smaller? Just trying to make things easy for you plus that’s be a lot of oven space.
Those are the most perfect looking scalloped potatoes I’ve ever seen!
Hands-down my favorite vegetable ever. Love this!
I just made a similar one with cheddar to bring to Thanksgiving on Thursday! Yours came out so much better looking than mine, and Parmesan sounds like the perfect addition.
I feel horrible doing leaving this review, but I made this earlier for Valentine’s Day and it absolutely lacked flavor. I used a very high-end wedge of Romano (instead of Parm) and organic white potatoes. I bought the best of the best, but the flavors just weren’t there. I added a bit more salt, but it still didn’t change the profile. What did I miss?
Hi Justin, so bummed to hear that it didn’t work for you! I suppose the garlic could be the next step for accelerating flavor but I like it pretty mild.
Ever since I came across this recipe I’ve made it for the last 4 or so thanksgivings and ALWAYS a hit.
Noticed u used a tart pan – this year thinking of doing the same but ? is the tart pan pulls apart and I’m worried about it leaking? Any advise or is there a one pc (whole) tart pan that doesn’t pull apart?
Hi CJ! I think I used a tart pan at the beginning but changed it to a casserole dish. Did you see the tart pan method from an old Pin maybe? Anyway, I would stick to using a casserole dish or deep baking pan because you’re right, it may leak and I think thats why I changed it.
Why does the cook time say 45min but in the instructions it says 60-70min I read the top cook time and started making this dish for thanksgiving and then when I got to the bottom was surprised to see 60-70min and now thanksgiving is going to be late due to this ?
Apologies Adri!! I will fix that. Depending on the thickness of your potatoes hopefully they don’t take too much longer over 45
Always read a recipe in its entirety before beginning, then there should be no mishaps. I really enjoyed this recipe and I hope everything turned out well for you.