 Easy Cheesy Potatoes Au Gratin! – This dish looks so fancy but it is so incredibly simple!  It’s just turning the sliced potatoes upside down!
Simply toss sliced potatoes with fresh cream, garlic and cheese. Â Stack them up and put them in the pan!
Don’t touch that dial!  I know, these look sooooo hard to make,  but believe me when I say they are incredibly easy!  Four ingredients and no fancy equipment needed!  Â
How to make Easy Cheesy Au Gratin PotatoesÂ
We didn’t use a mandolin slicer. We didn’t even heat the cream before it was poured in.  We simply sliced the potatoes with a trusty sharp knife and tossed them in cheese, garlic and cream….heavy cream my friends.  No messing around here.
Line the potatoes up vertically in a 2 quart baking dish.
Pour  the remaining cream over these beauties and into the oven it goes!  They come out beautiful every time.
TIPS to make Cheesy Potatoes Au Gratin
- I used large russet potatoes. You will need 6 of them. Â Bigger the tater, the prettier this dish will be.
- Cut off the small ends of the potatoes  and discard or save for breakfast (yum!).  This keeps the potato slices uniform.   But it doesn’t have to be perfect!  You can see there are various sizes of potato and the dish still came out very pretty.
- DO NOT PACK THOSE TATERS TO TIGHT. Â They need just a little wiggle room. Depending on how thick your potatoes are, and how large your cooking vessel is, the cooking time can vary on this dish. Â Remove a potato slice from the middle to check. Â If still a little firm, cook another 10 minutes. Â
- OVERNIGHT: Assemble the night before, cover and refrigerate. Â Warm up on the counter 20 minutes or so before baking.
Need an easier tutorial of this delicious dish? Â Check out this video below! Â
Get ready to impress your friends and family with this masterpiece…they will never guess how easy it really was!
Need more Easy Potato Recipes? Â Here are a few of our favorites!
To Cheesy Potatoes!
Clink!
Kathi
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Cheesy Potatoes Au Gratin
This impressive looking but incredibly easy to make casserole is not only pretty, but tastes amazing! Don't let the fancy exterior fool you, this is a breeze to make!
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Servings: 8
Ingredients
- 1 cup finely grated Gruyère cheese
- 1 cup finely grated Parmesan cheese
- 2 cups heavy cream
- 4 cloves large garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 pounds to 4 ½ russet potatoes peeled and sliced about 1/8-inch thick., about 6 very large
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 400 degrees.
- In medium bowl, combine Gruyere and Parmesan cheeses. Remove 1/2 cup and set aside for topping.
- In a large bowl, add cream, garlic, cheese, salt and pepper.
- Add potato slices to cream mixture and toss with your hands until every slice is coated, making sure to separate any slices that are sticking together.
- Butter a 2-quart casserole dish.
- Begin to place potatoes vertically in dish. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added, being careful not to pack the potato slices too tightly.
- Pour the excess cream and cheese mixture over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the cream sauce.
- Cover dish tightly with foil and bake for 45 minutes.
- Remove foil and continue baking an additional 30 minutes or until the top is pale golden brown. TIP: Pull a potato slice from the center of the casserole to check for doneness. If still too firm, cook an additional 10 minutes.
- Top with the remaining cheese you set aside and bake for another 10 minutes.Remove from oven and allow to cool 10 minutes before serving.
- Leftovers? Chop them up the next day and use as hash browns! Heck ya!
Notes
- I used large russet potatoes. You will need at least 6 of them. Â Bigger the tater, the prettier this dish will be.
- Cut off the small ends of the potatoes and save for breakfast (yum!).  This keeps the potato slices uniform.   But it doesn't have to be perfect!  You can see there are various sizes of potato and the dish still came out beautiful.
- DO NOT PACK THOSE TATERS TO TIGHT. Â They need just a little wiggle room. Depending on how thick your potatoes are, and how large your cooking vessel is, the cooking time can vary on this dish. Â Remove a potato slice from the middle to check. Â If still a little firm, cook another 10 minutes. Â
- OVERNIGHT: Assemble the night before, cover and refrigerate. Let it warm up a bit on the counter, about 20 minutes or so, before baking.
Nutrition
Calories: 518kcal | Carbohydrates: 43g | Protein: 14g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 882mg | Potassium: 1023mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1180IU | Vitamin C: 13.8mg | Calcium: 315mg | Iron: 2.2mg
If I am using Yukon Gold potatoes would I peel them? I didn’t think it was necessary but wondered
You don’t have to…more of a personal preference.
Could you use regular milk instead of heavy cream?
Sorry but no. It would not be thick. If you only have milk, you can make a white sauce in lieu of the cream. 2 cups of milk cooked in a saucepan with 4 tablespoons flour. Heat till bubbling and thick. Hope that helps!
Made these tonight and paired with some yummy meatloaf! These were amazing!! My new go to potato recipe. Thank you for sharing!!
These are fantastic! Made for thanksgiving and was asked to make again today for Christmas. Super easy! And was an excuse to buy a mandolin slicer ????
Yay! I am so glad you loved them and they are so pretty too :). Merry Christmas!
Made this for Thanksgiving dinner. It was wonderful, the cheese got crispy/crunchy on the top and edges, such great flavor and creaminess!! We will be making this again!
We are so glad you loved it! Thank you so much for taking the time to send such a nice note!
Yes! I love that I don’t need a madolin slicer for this. Mine broke years ago and I haven’t found a reason to buy another except to make Au Gratin Potatoes. Not anymore! Thanks for sharing this recipe. They look to die for and I can’t wait to make them 🙂
Thank you Sharon! I don’t have the coordination for a mandolin slicer and would prefer to keep my finger tips attached…ouch! LOL!
This looks fabulous! Fancy enough for Thanksgiving dinner, comforting enough for leftovers for brunch the next day! I wonder if it’d be good with Yukon Golds as well?
They are my fave potatoes but I chose russets since they are bigger and make for a more impressive looking dish. If you use Yukons you will probably have to increase the cooking time by 15-20 minutes. Thank you for your nice note!
Oh these potatoes sound like the perfect side, well, for any meal! I love potatoes so much! Thanks for the delicious recipe!
Thank you Kristine! Hoping you get a chance to try it!
Beautifully done! I have 10# of Yukon Golds waiting to become this! Thanks.
Love your site! Still drooling over the Chicken Fried Stead recipe! Thanks for your note!
Oh my goodness! These look like cheesy potato perfection! What a pretty dish to set on the Thanksgiving Day table too!
I make these often, however, I’ve never considered placing the slices vertically. This looks so amazing. Will definitely try this method. Thanks for the recipe.
It’s amazingly easy and comes out looking like you worked hours on it…the perfect dish!
LOVE that Gruyere-Parmesan combo!! These would be perfect for a holiday dinner. Pinning!
Thank you Elaine! Nothing says holidays like cream, cheese and potatoes!