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.


  • small Yukon Gold potatoes, sliced thinly on a mandoline or using the slicer attachment on a food processor
  • Salt and pepper, to taste
  • 1-2 pints half-and-half or milk and cream
  • Freshly grated Gruyère, Parmesan, or other sharp cheese, to taste


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.

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.