Potatoes au Gratin

Potatoes au Gratin
Staff Writer
Potatoes au Gratin

Meredith Ford

Potatoes au Gratin

Here's a basic, no-frills version that's a snap to prepare. We suggest freshly grated Gruyère or Parmesan, but any sharp cheese will do nicely. Serve this with roasted meats, fish, or poultry as well as egg dishes as a rich and hearty side dish.

See all casserole recipes.


Preheat the oven to 375 degrees.

Layer the potatoes in a small casserole dish and liberally season each layer with salt and pepper. Pour half-and-half (or milk and cream) over the top until the liquid is 2/3 of the way up the side of the layers of potatoes. Add a little Gruyère, Parmesan, or other sharp cheese. Bake until crisp and golden brown on top and bubbly. Serve hot.


Calories per serving:

410 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 21g 32%
  • Carbs 47g 16%
  • Saturated 13g 65%
  • Fiber 5g 20%
  • Sugars 10g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 10g 20%
  • Cholesterol 67mg 22%
  • Sodium 208mg 9%
  • Calcium 221mg 22%
  • Magnesium 71mg 18%
  • Potassium 1,187mg 34%
  • Iron 2mg 11%
  • Zinc 2mg 11%
  • Phosphorus 301mg 43%
  • Vitamin A 176µg 20%
  • Vitamin C 46mg 76%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 1µg 10%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 8µg 10%
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